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Food & Wine

A collection of 139 issues

A Flash in the Pan

By Darren Delmore The mood on Election Night was as tense as a cold vintage Condrieu inside the dank, red velvet-lined interiors of Bern's Steakhouse in Tampa, Florida. Home of the largest private wine collection of the world and any cow’s worst nightmare, the windowless, carnivorous version

Seeing red -- and green -- in Santa Fe

By Darren Delmore Before spending a week in New Mexico for the 22nd annual Santa Fe Wine and Chile Fiesta, I called my gastroenterologist to inquire about getting my esophagus lined with stainless steel. It seemed like the smart thing to do. The residents of New Mexico’s high desert

A Family (Winemakers) Trip to the Golden Gate

By Darren Delmore As we loaded up nine cases of wine into the Subaru on a sunny Sunday morning, I immediately got the drift that two days of representing TCV at Family Winemakers of California’s San Francisco tasting wasn’t going to be a relaxing, casual affair. Pouring 108

An anniversary dinner of rack of lamb, roasted tomatoes and avocado salad with Esprit de Beaucastel

This is a busy week of celebrations for me. Meghan's birthday was Friday. Sebastian's birthday is Monday. And our anniversary was Saturday. As it's squeezed between other parties, we often keep it low-key, and certainly compared to Friday night's amazing dinner at

A Summer Dinner in Vermont

By Robert Haas One of summer’s greatest challenges for the Vermont gardener is keeping up with the zucchini production. So we need to find recipes in order to benefit from our garden and, of course, wines to accompany them. Here is an old standby recipe inspired by The Victory

An evening fit for a prince (or a Hearst)

I get to pour wine at lots of dinners, and even more tastings. Doing so is a key piece of how we have chosen to market ourselves: not just waiting for people to come and discover us, but going out to where they are and introducing ourselves. It's

An outstanding Outstanding in the Field dinner

In the last decade, the farm to table movement has gone from avant-garde to squarely in the mainstream. (Cue the spoof by Portlandia.) And of course, there are excesses that deserve to be pointed out, and pretense that deserves puncturing. But, at its heart, it's about wanting to

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

Last weekend Cesar Perrin and I were honored to host the keynote dinner at the Bern's Winefest. Hosted by Bern's Steak House in Tampa, Florida, the festival included dinners, seminars, and a grand tasting. So far, nothing unique about this. The dinner that we hosted was

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