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...
...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.