It’s a great day when you discover a wine you love. But then what? What’s the best way to serve, store, or bring it to your favorite restaurant? Winemaker Katie
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Never have I identified with any wine (yet) as strongly as I have with the Rebellious red blend wine from California. Why do I identify with this wine so much?
Returning to my love of la cucina rustica Italiana, where few, fresh ingredients render simple yet savory dishes, today we go on a culinary journey to the southwestern region of
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Kurt’s 25+ years in the wine industry include a seven-year stint as Sommelier and Wine Director at famed NY restaurant Jean-Georges.