I haven’t been over here to the wine board in quite some time, but the Radio Coteau Savoy pinot is one of my favorites as well. It was this wine that started me paying attention to Anderson Valley pinots, which I’ve...

I’ll be in Santa Barbara at the end of September and am looking for wines matching “my” taste in pinot noir. Having done several tastings over the past years, I have consistently liked pinots from this vineyard (and disliked MANY...

The $55 Pinot Noir certainly smelled different. than the $8 bottle. Everyone in the room immediately noticed the “musty, wooden, dank” smell. I think overall, this is what they mean by “earthy”. (NOT...

Yeah. I was trying to decide if I should take it to a restaurant, but I decided it would be easier to deal with an iffy situation at home. Can you tell me how long Pinot Noirs can age as a general rule?

It has been my experience in the past that Sea Smoke Pinot Noirs are excellent. Live up to the hype, depends on how much you think they have been hyped. But it should be an excellent bottle of wine when it is ready to drink in...

That’s a fun pairing. Pinot with pizza! Especially with some of the Napa/Carneros Pinot Noir, the ones with a bit more minerality. Big nose, with big fruit that can hold up to the cheeses of pizza. Our favorite Pinots from...

in this town), Domestic plain Chevre, Bucheron (Chevre), Feta, Havarti, Parmesan Reggiano, and Roquefort.... Wines cross-tasted with the above. 1) California Pinot Noir from the awesome 2002 Carneros Vintage 2) Zinfandel from the...

-rated cheeses which “made the cut” were re-tasted in a second round. Survivors and thrivers after two rounds vs. Pinot Noir are: VERY TOP TIER: Very Aged Cheddar (8 year old), plain Chevre Goat Cheese, Epoisses,...

These savory crêpes are a vegetarian favorite.

Quick and impressive when paired with a tangy, herby sauce.

Rich flavor comes from barbecuing a fully cooked ham.

An exotic take on roast fish with walnuts, angelica, and saffron.

A great side dish that can be made the day before and gets even better with time.

A gourmet’s alternative to a plain old roasted bird.

So I tried to get Carswell to post on this one, but he is swamped with work, so I hate to say, you are stuck with my notes. But this one is so interesting! Did I mention that Carswell is an amazing cook? The wine: Gerard Scheuller...