Flying High Above Italy
I’ve been saying for a few years now that bird watching will be a part of my retirement, but in the meantime, while I still can, I’m taking to the sky and putting myself in their position, ON A MISSION...
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Poppin’ Summer Suds
Bubbles lift you up to where you belong. They love food. They love you. They aren’t just for summer, so just because these are what tickled my fancy during the dog days doesn’t mean that they can’t sway you in...
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Martina, Parma and Pinot Nero 💜
We weren’t by the sea, but after a night in Parma with beautiful souls and a banjo, I got it.
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Your First 24 Hours After Landing in Barcelona If You’ve Already Been to Barcelona
If you already know and love Barcelona, and want to expand your horizons, here's the perfect itinerary for your first twenty-four hours in Catalunya, featuring Figueres.
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Joan Rubió & Cal Tiques, a Penedès Gem
Meet Joan Rubió, maker of Cal Tiques wines that vibrate and get under your skin with minerality while fresh acidity lifts you and flavors linger long. A Penedès gem!
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Welcome to the World of Dalí
I always tack on some days before and/or after a work trip. So finally, before heading to Priorat, I ticked another off the bucket list: The Teatro-Museo Dalí in Figueres, Spain. SALVADOR DALÍ WAS A GENIUS!
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A Proper Pommery Pairing
Back in May I started a new collaboration with Pinch My Spice and Moishe Mayer that I just love: #WineandspicE. WE. Three professionals—one devoted to food, another to wine, and me to everything—creating content that has been overwhelmingly well-received.
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I’m a Champagne Master!
Welcome to the first post from my Champagne Master journey: Understanding Champagne’s main varieties on a single-variety level.
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Bush Terminal Bourbon is Back!
Our second run in less than a year, Bush Terminal bourbon is back on the shelves! It’s a badass bourbon brand created in Brooklyn by yours truly in collaboration with Fort Hamilton Distillery.
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Meet Structure, My Newest Wine Collaboration
Structure: a way to describe a wine’s components in the mouth considering fruit concentration, level of sweetness, acidity, tannin, and alcohol. This is where my head was when developing a brand for a random barrel of Tannat that winemaker extraordinaire...
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