Sauvignon Blanc

Two Hawke’s Bay whites for virtual visit to NZ North Island (#WorldWineTravel)

2 Comments / Hawke's Bay, New Zealand wine, Pinot Gris, Sauvignon Blanc, wine, Wine and food pairing /

How can you resist a wine called “Supernatural” this time of year? Sounds spooky, right? Actually, my choices were few for this month’s World Wine Travel (#WorldWineTravel) focus on wines from New Zealand’s North Island (but not Martinborough, which we already covered). As it turns out, I was quite happy with my “Halloweenishly” named Hawke’s […]

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Holy snails! A summer Sauv Blanc worth sipping slowly (#Winophiles)

5 Comments / French wine, Loire Valley, Sauvignon Blanc, wine /

“The Holy Snail” – Who could resist a name like that? Or the $12.99 price? I’m in! Casting aside doubts (we’ll get to those later), I grabbed a bottle of this fun-sounding Loire Valley Sauvignon Blanc off the shelf at Whole Foods. It’s been a busy week of painting outside, a task best left for

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Shining a light on white grapes of Walla Walla Valley

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Walla Walla Valley is predominately a red region. Only about 5% of grapes in this corner of southeastern Washington are white. So it felt kind of special to open a bottle of L’Ecole No. 41 Luminesce and shine a light on their two estate-grown whites, Semillon and Sauvignon Blanc. Family-owned L’Ecole No. 41 was the

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Three wines for three ‘difficult’ foods (#winePW)

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Dinner’s ready! Fresh produce from the farmers’ market. Grilled meat seasoned to perfection or a tasty vegetarian/vegan alternative. Rainy-day chili to warm you inside out. Ready to pour the wine? Ah, therein lies the rub. Spot-on wine and food pairing can be a beast to master. Chances are you won’t get it right every time.

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Got artichokes or other ‘difficult’ food to pair? #WinePW to the rescue!

1 Comment / wine /

Spring has sprung! Whether you’re an avid gardener or health-conscious foodie (or both!), spring is the long-awaited season of fresh vegetables. We’re talking peas and asparagus for starters, followed by such earthy treats as beans, broccoli, cauliflower, cabbage, and kale. Yum! But… all of these veggies have high levels of naturally occurring sulfur (organosulfur), as

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