When I asked him to describe what the hotel was like when he started there he described it as a shell. All the elements were there, he says, the work just needed to be done. He describes it as desolate, that there was many a night he and chef Aaron were the only people there.
From the first sniff there was no mistaking this was a Pinot. Strawberries and flowers dominated the nose. This was another very well balanced wine that just plain loves food.
Ivana
Zagreb, Croatia played host to the 2013 International Wine Tourism Conference. The forecast called for snow and for once the forecasters got it right....
Snowy runway in Zagreb, Croatia
Where do I start? When I arrived at LAX, where there should have been a seat number on my boarding pass were the letters GT...
Spicy deep-fried green bean with aioli
Farm House Kitchenat the Temecula Creek Inn has always set the bar high. Recently, they've raised it. Chef de Cuisine...
Ceramic artist David M. Bowley's cork art at Lumiere
World of Wine is an event presented by the Temecula Winegrowers Association each March and it's a wonde...
Last year at this time I was still savoring my memories of eight magical days in Italy, from Umbria to Campagna at the 2012 International Wine Tourism Conferenc...
Perfect bubbles that danced on the tongue, bone dry and gorgeous to behold, it paired with everything. Karsten prepared cream biscuits with Ferrari prosciutto, scallions, Parmesan and organic Adriatic fig spread.
I love a good Cab and this was a nice one with dark cherry on the nose and a long finish. Again, it's still a young wine that's I'm convinced will just get better with time.
Her philosophy is simple. Get it right in the vineyards and use a hands-off approach. She makes three wines; Guwürtztraminer, Cabernet Franc and the crown jewel, Cabernet Sauvignon.
