Savouring the Good Stuff
Our Latest Posts
Warm Artichoke & Burrata Plate with California Chardonnay
The best pairings work from more than one angle. A wine that shares one note with a dish is pleasant. A wine that mirrors three is something else — each bite and sip makes the other taste more complete. This plate does that with an oaked California Chardonnay….
How To Make Your Own Delectable Butter: A Simple and Tasty Recipe
Flavor Foundation: Making Butter Just over a year ago I discovered the joys of making my own butter. What makes this a little unusual is that I began making my own cheeses nearly 15 years ago. Last year, we had just moved to North Carolina and happily discovered a…
Chardonnay: The Three Decisions That Explain Everything
You can taste the same grape and think you are tasting entirely different wine. That is Chardonnay. No other white grape shows as much variation across winemakers, regions, and styles. A Chablis and a Napa Valley Chardonnay share a grape and almost…
You Don’t Have to Finish the Bottle
One of the most common reasons people drink more wine than they actually want is this: they feel like they have to finish the bottle. The logic is familiar. You opened it. It’ll go bad. Wasting it feels wrong. So, you pour another glass, and then one more after…
California Chardonnay: What the New World Did with a French Grape
The same grape. A different set of decisions. Chablis and California Chardonnay are both Chardonnay — but the similarities mostly stop there. Where Chablis is angular, mineral, and unoaked, California Chardonnay is generous, layered, and built for…
What to Order: Pad Thai, Spicy Thai Food, and Gewurztraminer
This week’s pairing involves takeout. No recipe, no mise en place, no Dutch oven. You call the restaurant, you pick up the order, you open a bottle of Gewurztraminer, and you learn something about wine pairing that most people never quite believe until they experience…
The Aromatic Whites of Alsace: A Framework for Everything We’ve Covered
Three weeks is a long time to spend in one region. It is also, for Alsace, barely enough. What we have now, after Riesling and the different sweetness levels, the Pinots, SGN, and Gewurztraminer, is a working framework — a set of reference points that lets you…
Gewurztraminer: The Grape That Announces Itself
Most wines, tasted blind, require a moment. You swirl, you smell, you consider. Sauvignon Blanc could be Pinot Grigio. Chardonnay could be Viognier. Riesling is distinctive, but it takes practice. Gewurztraminer does not require a moment. You smell it and you…
Stop Letting Wine Be Background Noise
Most wine gets poured, sipped, and barely noticed. It’s background. It’s ambient. It’s there while something else is happening — a conversation, a screen, the end of a long day. And that’s fine, most of the time. But here’s what you’re leaving on the table when…
Gewurztraminer and the Close of the Alsace Arc
Three weeks ago, we arrived in Alsace knowing it mostly by reputation — the tall green bottles, the German grape names on French labels, the dry Riesling that smells almost sweet but isn’t. We have spent time with Riesling and its seven levels of sweetness. We have…
Find More
Meet Anne
Meet your guide through Food Wine and Flavor. Anne holds WSET3, CSW, FWS (French Wine Scholar) and CSWS (Certified Sherry Wines Specialist) certifications as well as a passion for Savoring the Good Stuff!
Follow
Feel free to follow us on social media for the latest know-how and more inspiration.
