Building "Bridges" Across the Bayou City!
A recent staycation in Malibu presented me with the opportunity to assemble a selection of wines I had been meaning to sample for review purposes, and in the mix I threw a few canned cocktails. We were hosting friends from Texas, a couple we had not se…
Read MoreTasting wines on a daily basis brings abundant opportunity for assessment, reassessment, discovery and reinforcement (“that wine is as good as I thought it was,” or, “I did not notice such stark acidity in my previous tasting of this …
Read MoreDuring a recent sojourn in Florida, I made a reservation at Stage Kitchen, a restaurant whose chef, Pushkar Marathe, is from India. Nagpur, to be exact, which is in the state of Maharashtra. He attended culinary school in Switzerland, and worked under …
Read MoreIf you’ve been paying attention to real estate news , or talking with friends and colleagues about it, you know that the market is crazy — especially in highly-desired states like Texas. One recent home sale closed for $400,000 above the asking price….
Read MoreI love to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, an…
Read MoreI love to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, an…
Read MoreI love to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, an…
Read MoreI love to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, an…
Read MoreOrdering the focaccia was an afterthought, a recommendation proffered by the waiter to accompany our burrata Genovese. It was, however, a beautiful piece of bread, among the best I’ve had in a long, long time. It’s served in a shallow bowl, on top of w…
Read MoreI love to talk about wine with people who share my passion for it. We open bottles, we trade stories about travel and soil types, terroir and residual sugar, and we talk of taste and food and restaurants. We recommend wines to one another, we drink, an…
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