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 [...]

Bianchi Winery Zinfandel and Petite Sirah

If you are looking for bold flavors and character in your wine without breaking the bank, the wines of Bianchi Winery are worth trying.  I recently sampled their Zinfandel and a Petite Sirah sent by the winery’s PR rep, and thought both offered a high quality-price ratio.  The 2007 Heritage Series “Zen Ranch” Zinfandel is ripe [...]

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 Jerry Lee: Robert Weil Reisling Spatlese

This week’s pick comes from Jerry Lee, wine director and sommelier at The Stonehouse restaurant at the San Ysidro Ranch in Santa Barbara, CA.  I asked Jerry to recommend a bottle to pair with a first course (smoked duck and avocado spring roll with boursin cheeze and asian coleslaw) and a second course (Arctic Char with [...]

Salmon and Pinot Noir

Fish usually calls for white wine, as we’ve heard over the years. But not all fish are alike. The oily fishes (sounds better than “fatty fishes,” doesn’t it?) are best paired with a bigger wine, one with more texture and body. Salmon is a perfect case in point. Whether grilled, baked, or marinated and sautéed, [...]

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