Depending on what your Thanksgiving looks like it could include an array of different food menus. What if I told you I had a magic wand that could make one wine pair with (nearly) every single food item imaginable?

Focusing on grape variety only is like talking about what a piece of chicken tastes like without taking into account the entire periphery. Was it grilled? Poached? Roasted? Breast, legs, thighs? Was it marinated in molasses BBQ sauce or is it a version of chicken piccata? Oh, it’s a spicy Popeye’s chicken sandwich?

Last year, during a members-only class with one of our favorite Willamette Valley winemakers, we started out talking about the usual stuff—why Pinot Noir rocks, why Chardonnay especially rocks—and then the conversation took a slight left turn and we spent about thirty-odd minutes talking about egg whites….Yes, you heard me right, egg whites.

We’ll show you how you can be a happier and more satisfied natural wine drinker. Here’s a little sneak peek into an age-old question…the question we get asked a lot…natural wine…cute and all, but can natural wine age?

I swear, grilling takes every piece of meat, produce, fruit, etc. to the next level. Tofu? Grill it. Cucumber? Grill it. Lemon? Grill it. This wilted kale that’s been in the bottom of the veggie drawer for too long? I don’t know, let’s try grilling it!

And this week, speaking of easy peasy, I’m going to tell you the SECRET TRICK to finding a wine from Savoie. For realzies, you won’t even hardly need your brain.

In 1934 Adolf Hitler met Benito Mussolini for the first time. Franklin D. Roosevelt was pushing ahead with his New Deal and Flash Gordon made his debut in a comic strip…

Orange wine is cool and all, but it also seems like it’s from space. (Maybe it is!) So when pairing it with food, do you think of it as a red wine or a white wine? Or neither? Is it like a rosé? What does it go with? Everything or nothing?

Are you stuck in the rut of buying the same three wines over and over? Are you ready to branch out and discover new wines, but you’re afraid you might end up dumping it down the drain?

Are you drinking your red wines too warm? If you are drinking them at room temperature and if you have the heat blasting (or it’s mid-summer) and room temperature is above 65-68 degrees, then you are probably are!

As I kid I was never very good at saving treats. If someone gave me a bag of candy, I would methodically work my way through it until it was gone. Once I’d started, I just couldn’t stop. Holidays were especially torturous.

Some years ago I had a date coming over. I was going to impress her with a fish dish taken from a Raymond Blanc* cookbook (sophisticated indeed!). It offered a wine pairing. A Bourgogne. But wait. What the hell was a Bourgogne? A grape, a place, a winery, a person?

There’s a common belief that added sulfur in wine is the culprit for the red-wine-headache blues. Thing is, it’s a total myth. There is no evidence that sulfites are to blame.

Adding anything wine is one of those things that doesn’t seem quite right. Europeans, however, have been doing this for centuries (and we all know that Europeans always have the best ideas).

Here’s your next totally useless but semi-interesting fact to pull out as a party trick. How many bubbles are there in a glass of Champagne (or any bubbly wine for that matter)?