What To Drink Now: Easter Wine

Easter Sunday brunch is a time for celebration, a time to bring family and friends together with great food and beautiful glasses of wine. If you are staying in for Easter brunch, here are a selection of wines ideal to pair with anything from smoked salmon to beef tenderloin. A few were sent in for editorial consideration.

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4 Upcoming Food and Wine Festivals You Won’t Want to Miss

Spring is stunning in Dallas. It’s probably the best time of year to live in our great city. But if you have a little spring fever and you’re looking for a reason to get out of town on a long weekend, here are a few ideas over the coming months that are great excuses to hop on a plane or take a road trip.

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What To Drink Now: Truffle Dinner in Spain with Gonzalez Byass (Part 2)

Earlier this week, we went on a black winter truffle hunt with wine company Gonzalez Byass in the northern part of Spain—specifically, the Somontano region—where I was traveling as their guest. After the hunt and a very hot shower in the medieval village of Alquezar, we set off for our truffle feast prepared by chef Carmelo Bosque of the Michelin-starred Lillas Pastia.

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What to Drink Now: Truffle Hunt with Gonzalez Byass in Spain (part 1)

Of all the delicacies in the world, none excites my palate more than an earthy truffle. They can be white or black, from the Piedmont region of Alba at the foothills of the Alps, the Périgord region in France, or the Spanish hills of Somontano in the shadows of the Pyrenees. The divine, intense aroma […]

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The 23rd Annual Cotes du Coeur Was a Resounding Success

On Saturday night, the ballroom of the Hilton Anatole Hotel was buzzing with enthusiastic guests, helped by the plethora of wine poured by 32 wineries from around the nation and around the world. The 23rd annual Cotes du Coeur International Fine Wine Auction and Celebrity Chef Dinner, the American Heart Association’s (AHA) largest charity gala event in the country, hosted by the Dallas Division of the AHA, invited me as a guest.

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What To Drink Now: Tasting and Toasting in Sonoma (Part 1)

Traveling over the winding roads of the Mark West passage from Napa Valley to Sonoma requires you to slow down a bit both physically and mentally. Sonoma is just a bit quieter than Napa; a bit more laid back, a bit more relaxing. Yes, the lavish château-like properties that dot Highway 29 have earned their adoration over years of making stunning wines from Napa Valley fruit, but the rustic wineries of Sonoma—some dating back 150 years—pride themselves on a slightly different, casual attitude than some of their friends over the mountain, while still producing stellar wines. I recently had a chance to visit with a few of these owners at their properties dotting Sonoma County, tasting with them as their guest. Here is the first of two installments, where I will uncover some undiscovered, very special wines.

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What To Drink Now: Refreshing, Inexpensive Whites for Spring

With the start of spring comes the desire to sit on patios around town, sipping crisp, light, and approachable whites that are as refreshing on their palate as they are well-priced for the pocketbook, all under $20. Most under $15. Here are a few selections I have sipped recently that fit the bill, some that were sent for editorial consideration.

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Chef Stefano Secchi and Shilo: An Italian Immigrant’s Debt to America

Chef Stefano Secchi—a Southern Methodist University and Culinary Institute of America, Hyde Park graduate, youngest chef ever invited to cook at The James Beard House, and current consulting chef for America Airlines—has talent that thrives beyond the kitchen. Two plus years ago, he traveled to the Sardinia homeland of his father to make a movie inspired by stories told by his dad and uncle. He wanted to tell a story of their lives in Italy and the process of immigrating to America.

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What To Drink Now: Margaritas

Tomorrow is National Margarita Day…yes, a day to celebrate the classic combination of tequila, Cointreau (if you are a traditionalist) and lime, served on the rocks or frozen, with salt or without, simple with the classic combination or with a plethora of additions, from blood orange liqueur or juice, to muddling in jalapeno, cilantro, basil or mint.

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