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Have you ever wondered how the great wines are made?  Eric Miller, winemaker and co-owner of Pennsylvania's Chaddsford Winery, constantly thinks about it.  So he picked up the phone and asked some of the world's best winemaker

 Santé’s readers have likely mastered the tricky words. But what about your front-of-house staff? 

The lights dim, two men dressed as Roman Centurions enter the room. They approach a wall and the wall rises to reveal…not Caesar but, instead, two chefs! 

The keys to making and serving great punch are quite simple. First, as in making any wonderful libation, utilize premium ingredients, from spirits, wines, and sparklers to fresh, seasonal fruits and juices. 

There is no foolproof way to prevent all inappropriate behavior and the lawsuits that may follow.

America’s West Coast is blessed with a number of prime areas for Cabernet Sauvignon, from Washington’s Red Mountain to some special hilltop vineyards in California’s Santa Cruz Mountains. But an appellation that has garnered a

Nimbleness is critical to a successful restaurant business. No matter the size of your operation, you must respond rapidly to market changes, customer input, and new opportunities. How do you know what changes to make, and when to make them?

In fact, the great majority of people in the workforce are actually looking for a company worthy of their loyalty!

Turn your patrons on to classic and new aperitifs to stimulate your clientele’s juices and curiosity---and fatten the check. 

For us all, especially those in the restaurant and hospitality industry, the holiday season is by far the busiest time of the year. Despite the shorter days and longer hours, here at Santé central we always pause to give special thanks t

Step 1: Start with a Pinot Noir winemaker from Oregon.  Recruit a second from Napa's Carneros and a third from the Santa Ynez Valley.  Step 2: Trade grapes from each other's vineyards.  Step 3: Each makes three batches of

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It’s a long way from Sardinia to Texas—more than 5,000 miles, in fact, with an ocean and a continent in between. Despite this great divide, both of these territories share a local hero in chef and restaurateur Efisio Farris. 

If learning about premium winemaking in extraordinary facilities sounds like the career- and life-enriching experience you’ve been looking for, consider the Napa Valley Intensive.

A little simple math should dispel that myth. If less than half of the American adult drinking-age public admits to consuming alcohol, that means that just about half would prefer to be seen drinking something without alcohol in it.

We all know that the image of a restaurant with patrons enjoying the open bottles of wine on their table sends a message that you are at a wine destination. 

 Today game birds are more commonplace, but they are never common. Their ability to create a sense of nostalgia and luxury endures...

In my experience there is no food-and-wine match that is guaranteed to please—or displease—everyone.

Whether making Champagne, first-growth Bordeaux or California Meritage, the challenge of blending from the various cuvees is the highest of the winemaker's cellar arts.  None does in better - or has more on the line - than Natasha Brid

Not so long ago, dessert sauces and syrups were served exclusively in fine and formal dining rooms, where sweet embellishments were the signature of sophistication. 

From producer to drinker, one of the most valued virtues in winema