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November 23, 2018

Great news, Winos!

In February I'll be moving to New Zealand to make wine. So that's pretty cool! Expect more videos chronicling my adventures as a cellar hand. 

But, before I leave San Francisco, there are 11 bottles of wine I have to drink in no particular order. I'll be writing about these wines as I drink them with their ba...

September 9, 2018

Pet-Nats: the pet name for Pétillant-Naturel, or "naturally sparkling" wines. What the heck are they and why the heck are they so trendy right now? GREAT QUESTION, READER. Let's dive in. 

"Pet-Nat" is a term used for sparkling wines made in the ancestral method. The ancestral method looks like this: 

Basically, hipsters th...

August 7, 2018

…But I do not think it means what you think it means.

Navigating a wine list is hard, I totally get it. Day in and day out, guests come into our wine bar and find it's easier to just ask for a recommendation. It’s my favorite part of the job! They give me an idea of what they usually like and I find a wine that will fit them like...

July 15, 2018

Whether you're having fun in the sun or you're made in the shade, there's a wine for that. 

Picnicking with Friends: Prosecco

It's true: bubbles class up every occasion. It doesn't matter how simple your snacks are because as soon as everyone here's the pop of a cork, they know it's a party! Prosecco is typically pretty fruity so it...

June 28, 2017

The big three when it comes to wine and food pairing are acid, tannin, and flavors. 


A chef once told me, "If you taste a dish and it needs something but you can't put your finger on what, the answer is probably acid." Acids like lemon and lime juice brighten and enhance flavors in food, and wines with those flavors can do t...

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A Toast!

...To everyone that's stared at the novel of a wine menu at a restaurant and had a mini panic attack. To everyone that rolls their eyes when someone says "I'm getting notes of..." because they have to be just making that up, right? To anyone that's ever been intimidated by mystique of the wine industry. Let's put a cork in all the pretentious talk and just enjoy a sip, shall we?

I'm here to raise a glass with you. Several years ago I fell in love with bottled sunshine and it led to my graduation with a concentration in Beverage Management from the Cornell School of Hotel Administration. I'm a certified sommelier and I have an advanced certification from the Wine and Spirits Education Trust, amongst other things. Drinking and thinking are my two favorite things and I'm here to show you how much each can improve the other. 

Special thanks to the mentors and educators I want to be like when I grow up: Cheryl Stanley, Giuseppe Pezzotti, Kathy LaTour, and Lindsay Pomeroy. 

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