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Chefs celebrating the Marriage of Food and Wine

Sante

12 Wine Wine & Dine Content Cloud Competitions Creative Cocktails First Press Food Gold Star Management May I Quote You? 10 Wine Translate Our RSS Feed RSS - Posts Chefs Seminar Food This Month Wine Chefs celebrating the Marriage of Food and Wine How great hospitality emerges.

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Old, Reliable Cab

Sante

12 Wine Wine & Dine Content Cloud Competitions Creative Cocktails First Press Food Gold Star Management May I Quote You? Pleasant strawberry fruitiness with a slight piquancy, a chalky minerality and good acidity in the finish. Simple and softer but well-structured with cotton candy flavors. 2023 Château Cantemerle ($27).

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Tuscan Holiday

Sante

12 Wine Wine & Dine Content Cloud Competitions Creative Cocktails First Press Food Gold Star Management May I Quote You? Soft cherry and ripe plum fruitiness with good finishing acidity. Ripe fruitiness with hints of green stems, good depth of flavors, chewy tannins. 2017 Tahuan Tahuantinsuyu Cabernet Sauvignon ($17).

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Black Vintners and Wine Professionals in the Spotlight?

Sante

Why aren’t they more visible to the broad consumer wine market and trade and not mainly Black purchasers? Pitts is sommelier and wine director of fine dining One Market Restaurant in San Francisco. His direct-to-consumer sales for Maison Noir Wines grew a whopping 850 percent in the last few months.??

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The Provence Gaze

Sante

12 Wine Wine & Dine Content Cloud Competitions Creative Cocktails First Press Food Gold Star Management May I Quote You? Good weight, yet lively on the palate with flavors of apple, banana and caramel, good acidity and a long, golden finish. Nice aged-apple toastiness with good finishing acidity.

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A Small Wine Region That Makes A Big Statement!

The Wine Knitter

Speaking of cuisine, Uruguayans are meat lovers and South America’s largest beef consumer per person per year. The reds are fresh with lush dark fruit, good acidity, and minerality and range from bold to fine-grained and nuanced tannins. Beef is also the country’s number one industry. Until next time… Cheers!

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Feed the Rich, Save the Planet?

EATER

Now, its mission is linked more than ever to fine dining destination Blue Hill at Stone Barns and a famous chef’s vision for trickle-down change. Their discomfort was magnified by the fact that one of the main architects of the plan was Dan Barber, the chef and co-owner of the on-site fine dining restaurant, Blue Hill at Stone Barns.