Dining At Home
Gourmet
I believe in the late Richard Olney's advice that great wines require simple food. The meal, prepared at home, included simple soft shell crabs meunière, followed by aged strip steak...
Read MoreFor 24 years, I have rarely accepted invitations to dine with producers, simply because I don't want to be beholden to anyone for favors they extend to me. It's a...
Read MoreThere were no surprises at this New Year's Eve bash except that these bottles of 1982 Bon Pasteur and 1982 Cheval Blanc were less impressive than usual. Previous tastings have revealed how variable the...
Read MoreNormally what I do is just pull out a huge assortment of wines that make no rhyme or reason but allow people to taste through as many different kinds of...
Read MoreI pulled out the big eight from 1982 that I had purchased as wine futures in 1983, took possession of immediately upon their arrival to America, and had stored in...
Read MoreI was both chef and sommelier for a night of debauchery at my home while my wife and daughter were at the beach. This was a blind tasting with some...
Read MoreWhen I was in Paris I treated the great Italian chef, Tom Cerillo (better known as Tommaso, of Brooklyn's restaurant of the same name), to several meals at French bistros....
Read MoreA word of advice. No one should turn down an invitation to have dinner at my house. The evening began brilliantly with a spectacular magnum of 1998 Peter Michael Chardonnay Point Rouge,...
Read MoreA quiet New Year's Eve with dear friends included some gorgeous Champagnes (two of my favorites). The deep 1990 Moët-Chandon Dom Pérignon Rosé was almost like a serious red Burgundy. The 1990 Louis Roederer...
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