Chef & Sommelier

The decision to go out for a meal at a gastronomic establishment is to be out of your comfort zone and ready for something different. Furthermore, there has got to be a dish whose execution most home chefs can’t achieve, for lack of equipment, time or know-how.

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Pet-Nat or musing on Natural Wine

In my introductory article for this blog, I let the cat out of the bag by stating my preference for natural wine. I believe I’ve even pledged allegiance, though neither binding nor blind, to the natural wine movement. It would be in keeping with my farm-to-table beliefs, so at least I’m consistant.

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At the Restaurant: The Wine List

TonSommelier.com

Wine has been democratized and more often than not, a restaurant like a funky taco, ramen or satay spot will have a cool and hip wine list, written on a chalkboard or printed on a flimsy piece of paper. Big heavy leather-bound wine lists and the stuffiness surrounding them are becoming (thankfully) a thing of the past.
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Wine Pairings at the Restaurant

It is often said that wine is a social lubricant and who can argue that wine is best enjoyed in a group? Wine derives even meaning when it is paired with food. The more thought that is put into a pairing, the bigger the potential for achieving something truly special.

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