Sommelier John Lancaster: Peay Vineyards “La Bruma” Syrah

This week’s pick comes from John Lancaster of Boulevard Restaurant in San Francisco.  I was interested in  John’s pairing recommendation for the California squab & quail combination on Boulevard’s menu.  Here’s a description of what the pan roasted birds are served with:  Wild Rice & Farro with Seared Foie Gras & Caramelized Shallots, Knoll Farm [...]

Sommelier Gino Campbell: Fiddlehead Cellars “Fiddlestix Vineyard 728″ Pinot Noir

This week’s pick comes from Gino Campbell, the veteran sommelier behind numerous first-class wine programs across the country.  Gino currently offers his services at Delicias in Rancho Santa Fe, where he manages a dynamic and thoughtful combination of wine offerings.   Delicias offers an entrée called Earth and Ocean, which consists of charred short rib, port [...]

Sommelier Haley Moore: Marchese di Gresy Barbaresco, Martinega

This week’s recommendation was offered by Haley Moore, sommelier at Spruce in San Francisco.  Haley made suggestions to pair with two dishes I chose from Spruce’s excellent menu: The Spruce sweetbreads with tagliatelle, foraged mushrooms, and brown butter, followed by grilled local albacore with corn fondue and braised chantrelles. “The sweetbreads are richly textured and [...]

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. [...]

Sommelier Angela Luciano: Ceretto Zonchera Barolo

This week’s pick comes from Angela Luciano, sommelier at Prima in Walnut Creek, California.  I asked Angela to suggest a wine to pair with 2 items I selected from Prima’s menu.  I would start with a porcini mushroom risotto and then proceed to a pan-roasted California white sea bass with artichokes, fresh fava and cranberry [...]

Next Page »