trust me, your guest will want to come back

There's one thing that will top your dinner party over the edge, obviously other than your phenomenal cooking skills and the beautiful table top you have set, try serving a dessert wine at the end of the dinner instead of a dessert (it is also, much less work!). Maybe your friends don't think they like dessert wine and maybe, you don't either. But try an Icewine from Canada or a Muscat from the U.S. serve with fruit, nuts or cookies and watch everything disappear. But remember, don't pour more than an ounce or two in each glass!

ps. It has been awhile since I have posted. Blogging as seem to have taken a backseat in my busy life, my apologies! Hope your autumn starts off beautifully. 

2011 Sauvignon Blanc

It's been awhile! With work launching into busy season and taking off at the speed of light, moving and the release of our 2011 Sauvignon Blanc, I have been one busy girl. So as you have seen above our 2011 Sauvignon Blanc has been released and getting rave reviews. I think this is our best one yet. If you are not a Sauvignon Blanc drinker, I would encourage you to go out there and taste a few. Have a tasty Tuesday!

"Just as the crisp white shirt or little black dress are must-haves in the closet, Sauvignon Blanc in whatever style you choose is now the classic essential for the American dinner table. High-acid wines at the table are superb for their ability to whet our appetite and brighten the flavors of many different types of dishes, much in the same way that a squeeze of lemon and a pinch of salt can take food from ho-hum to hidy-hidy-ho! In fact, ask any sommelier what the one crucial component in wine is that makes it a great "food wine" they'd say without hesitation, "Acid." 

With the abundant flavors of summer, the possibilities for bringing Sauvignon Blanc to the table are huge. With salads, no matter what ingredients, be sure to include an SB with a good dose of acid, a citrus core and a flinty mineral finish to pair with your vinaigrette. In the height of summer, when produce is ripe, plentiful and sweet, look for SBs that have the same flavor profile for sweet tomatoes, grilled peaches, melon salads, roasted peppers and zucchini. Even when you dust off the grill, don't discount a Sauvignon Blanc- with barbecued shrimp or smoky chicken sausage, an oaked Fume-style Sauvignon Blanc with it's spicy, puckery Pippin-apple finish is an ideal accompaniment." 

By Cate Conniff, "Seasons in the Wine Country" 

Berries + Bubbles

Happy Weekend!

I am in a pile of disorganization from the big move, yes, I did move to a lovely new spot in the city. I am enjoying the small buildings, sun and the silence without the clanking of the cable car. Surely, I will miss it but as of now, I am pretty ecstatic about all the change.

SF is bursting at the seams this weekend with Bay-to-Breakers, a truly SF experience made even better by this remarkable weather. There surely will be lots day drinking. So as I wait for the TV guy to connect me to the world, I am tempted to open a bottle of bubbly and maybe, add some ripe berries.

People have been adding berries, more specifically strawberries to their Champagne not just because it makes for a fancy aperitif but because the Champagne seeps into the berries bringing out their sweet flavor and complimenting the bubbly itself. The The French have been doing this since the beginning...of course they have! I am unsure about the stone fruit, but this weekend, I think I will give it a try!

a little chenin

Chenin Blanc is originally grown in the Loire Valley in Southern France but nowadays can be seen grown in South Africa and California. The grape is versatile and can range from dry to very sweet depending on when the grape is picked at harvest. This wine can have flavors that vary from tart apple, melon, kiwi and pear with hints of vanilla and honey. Chenin Blanc offers high acidity as well as a touch of viscosity (that's the oil-like texture on your tongue). With these beautiful SF days, I always like to try different white wines so instead of ordering your typical Sauvignon Blanc or Chardonnay,  head out this week and get a glass of Chenin Blanc. It can be easily paired with salads, seafood and spicy dishes.

from beginning til end

Ciao Tutti. It's been a minute or two since I have last posted. Sorry, about that. You know life gets busy, people get crazy, work starts rolling and then the next thing you know, you are sprinting to get anywhere. 


Well, I think we should all take a minute to bring it back to school habits and thats exactly what I am planning on doing. Staying on top of homework, you know that work you bring home, feeling like your in 7th grade again, eating healthy, exercising and not going out on school  nights (well, maybe if I have a league Bocce ball game at the local wine bar, but that's IT!) So I thought I would shed some light on taking notes, notes for wine that is! 


Open a bottle with dinner, be sure to make a notation of the time you open it and by drinking in slowly (key word: slowly) take notes throughout. You will be amazed at the changes this little liquid can make. Good luck. 

thoughtful tuesday

So I was going to post yesterday but then everything got hectic and I was running around with my head cut off. . . Well, not really but it felt that way. March is almost over, this rain needs to leave the city, I was disappointed by The Hunger Games (anyone else feeling the same way?) and I need to taste more unique whites.

Jumping into my topic of the day, my wine homework was to taste a wine from a new spot. . . I tasted a wine from Solvenia, Verus Furmint 2009. Refreshing, high in acidity, fruit shining through and still maintaining dry and crisp characteristics. So with success, I enjoyed my glass and will be attempting more obscure whites when I go out next. How was yours?

Bar Bambino #SF

wine weekend activity