Chablis with Bouillabaisse

Cold weather – especially the wet kind that we’re getting these days – is easier to take if you have the right food to keep you warm. Peasant stock is good, including chili, beef stew, and a variety of casseroles, or you can slide up the scale of elegance with cassoulet (featured in this column [...]

Delamotte and Salon Champagne

“You can have too much champagne to drink, but you can never have enough.” American playwright Elmer Rice was certainly on to something. Any decent sparkling wine can convey pleasure and elegance, but Champagne will always be a breed apart. And one of the best things about this very special pleasure is that it goes [...]

Winter Foods and Côtes du Rhône

When the temperatures take a dip and humidity slides back to the bearable range, wine lovers turn their attention to red wine. And it’s the same time that food lovers open their cookbooks to oven-baked dishes and casseroles. Few recipes fit this season better than cassoulet, a soulful French dish that easily counters the Gallic [...]

Sommelier Valentina Moya: Pouilly-Fuissé, Deux Montille Soeur et Frere

This week’s recommendation is courtesy of Valentina Moya, sommelier at The Village Pub in Woodside, CA.  Valentina recommended the Pouilly-Fuissé from Maison Deux Montille as a match with the pan-seared diver scallop with parsley root mousseline and heirloom radish salad from Mark Sullivan’s kitchen.  ”With that dish, I’d want something fresh, something to showcase the scallops. [...]

Spago’s Sommelier Christopher Miller: Le Vieux Donjon Châteaneuf-du-Pape

  This week’s pick comes from Chris Miller, sommelier at Spago Beverly Hills, Wolfgang Puck’s flagship restaurant. I asked Chris to recommend a wine to pair with the Caramelized “Natural” Veal Chop from the menu. Chris chose Le Vieux Donjon Châteaneuf-du-Pape for the dish, which is prepared with buttered english peas, confit bacon, young onions, [...]

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