Thanksgiving is here, and I can already taste turkey and gravy! Of course, turkey is never the only menu item. At my house, there are at least a dozen other offerings, from prime rib to sweet potatoes.
I recently traveled to China as an ambassador for the California wine industry. I was accompanied by fellow Master Sommelier Tim Gaiser, Barbara Insel (owner of the Stonebridge Institute), and two interpreters.
I recently read that another restaurant has converted to a no tipping policy. This much-discussed trend has dominated conversation among restaurant staff, and rightly so.
I read a terrific article recently, and the subject is one that many of my restaurant friends are all too familiar with: Corkage. Corkage is nothing new.
At the end of this year, In Pursuit of Balance will conclude its operations.
Rosé wine has been a popular beverage for centuries, however in the United States, we have been slow to embrace this flavorful style of wine.