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Food & Wine

A collection of 142 posts

A great dinner, an amazing restaurant, and a wine that marks the beginning of Tablas Creek

A great dinner, an amazing restaurant, and a wine that marks the beginning of Tablas Creek

If you are familiar with Bern's Steakhouse, you know it's Mecca for wine lovers. In 2012, at Bern's for a wine dinner with Cesar Perrin, we somehow uncovered the first-ever Haas-Perrin collaboration, from 1967.

Recipe and Wine Pairing: Sauteed Diver Scallops and Esprit de Beaucastel Blanc

By Robert Haas I got to do dinner for two last night because my wife, Barbara, had a 6 o’clock meeting to attend. I had planned on diver scallops from our excellent local fish market, Pier 46 Seafood in Templeton. As I was walking out of the winery to

How (and Why) to Decant a Wine

One question we get fairly often is whether to decant one of our wines. My typical answer is that most of our wines will benefit from some air when young, though it's more important for some wines than others. And a few of our older red wines have

A Winter Dinner and a Beautiful 1985 California Cabernet

By Robert Haas As our late Indian summer in Paso Robles turns toward winter our appetites turn toward winter dishes. This last Sunday we had friends over for dinner and we served a Moroccan tagine, a savory slow cooked mixture of sweet and savory from a recipe in The Heart

It's a Wonderful Day in the Patelin (and we have photos to prove it)

By Chelsea Magnusson A few months ago, my husband, Trevor, and I sat down to dinner in our backyard with a bottle of our new go-to wine: the Patelin de Tablas. I was so struck by the warmth and the casual feel exuding from the moment, I grabbed my camera

Lobster Terrine Recipe

I've spent the last few days in Vermont with my parents and sister, in the house in which I grew up. As is usual when we're together there, we spend most of the day cooking, eating, or planning meals. This trip, my dad decided to make

Maine's Greatest Oysters

by Robert Haas I began my love affair with oysters on the half shell when I first went to France in 1954. Sure, I had eaten the ubiquitous Blue Points in New York restaurants (with cocktail sauce of course) but I discovered then the flavors really fresh cold water oysters,

Corkiness: not just for wine these days.

Once you learn the musty, wet cardboard smell of 2,4,6-trichloroanisole (TCA) it's unmistakeable. TCA-infected wine is commonly referred to as "corky" or "corked". I've been smelling TCA a lot lately. No, we haven't been experiencing a raft of

Three new wines for a Fourth of July cookout

Ok, so it was really the 3rd of July yesterday, but it was still a 4th of July cookout, complete with lots of friends and their kids, burgers and dogs on the grill, deviled eggs, potato salad, and a lemon cake decorated like an American flag. Sure, there were a

Introducing California's first Petit Manseng

Fans of Tablas Creek on Facebook this week saw something unexpected: a photo of a bottling we've never done before. In fact, it's a bottling that no one in California has done before, that we know of at least. It's Petit Manseng, a white