Exploring the World of Honey: A Journey Through Flavors and Cultures

Recently, while in Budapest and then in Cagliari, I really got back into tea, which in turn led me to start to explore honey.  You see, honey, in its splendid variety, offers a glimpse into the diverse landscapes and cultures of our world. From the floral fields of Europe to the diverse ecosystems of the … Read more

My Insights on Affordable Luxury Wine Tourism

In another recent interview featured on the SoloSuit Blog, I shared practical tips on how to indulge in luxurious wine experiences without overspending. As the CEO of wineTOURia, I believe that luxury doesn’t have to break the bank, especially in wine tourism. Starting small is the key. You don’t need to travel far to enjoy … Read more

Eric Asimov on VinePair

New York Times wine critic Eric Asimov gave an interesting interview on VinePair. When media leaders take the time to share their thoughts it's always a good interview to check out.  Asimov, who may be the most populist style writer of wine critics talks about the trends in wine, the Natural Wine movement and supermarket … Read more

The 2016 Fondreche Ventoux Rouge

I'll admit, I'm enamoured with the wine of the Ventoux region and have been for many years. A few years back I suggested to  Los Angeles' Emporium Thai restaurant owner John Sungkamee that he add Even Bakke's 2012 Clos de Trias Rouge to his small wine list that I helped him assemble. One night, at … Read more

WSJ on Non-Mainstream Wines

There are reviews and then there's what Lettie Teague does at the Wall Street Journal. Her column today is why I enjoy her writing more than that of most "consumer" wine reviewers. The reason is simple. Lettie is willing to go off the beaten track more and more, and helps draw attention to wines from … Read more

Three for Three, Call it a Threepeat

Here at my apartment building I have a Friday night dinner group who cook together, share what the week was like and now get to enjoy wines that I pull out of what seems to be a bottomless cellar. This past Friday I pulled some really interesting reds, all which have Syrah as part or … Read more