Happy Hour: Thanksgiving Wine Recommendations


With so many flavors on offer at Thanksgiving, the task of finding a bottle that plays nicely with all of them can make us even grouchier than our in-laws. Thankfully, we’ve enlisted Terroir's Paul Grieco, who won the 2012 JBF Award for Outstanding Wine, Beer, or Spirits Professional, to do the pairing for us. His suggestions, which range from values to splurges, will take you from stuffing to turkey and back to leftovers.


Hirsch Zöbing Riesling 2009 
"Because nothing needs good, bracing acidity and crunchy terroir like a plate full of turkey and all the fixings."


Argyros Assyrtiko Santorini 2009 
"This Greek wine’s salty tang and bright, lively flavors make it the perfect... Read more >

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What We're Reading: October 28, 2015


Once you pop, you just can’t stop: which white cheddar popcorn reigns supreme? [The Kitchn]


Pizza rat Halloween costumes are so last week: let us introduce you to bagel pigeon. [FWF


The only wine pairing guide you will need this Halloween. [HuffPo]


Looking for something else to carve during this spooky pumpkin shortage? Try some turnips. [MUNCHIES]


The National Restaurant Association is fighting  ... Read more >

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Happy Hour: Sustainable Winemaking with Merry Edwards


With the future of food and drink on our minds following our annual JBF Food Conference earlier this week, we caught up with Merry Edwards, a longtime champion of sustainable winemaking and our 2013 JBF Outstanding Wine, Beer, or Spirits Professional Award winner, to discuss her pioneering work at her eponymous Russian River Valley property.




JBF: Can you give us a specific example of how a sustainable practice in your vineyards ultimately affects the quality of your wine?


ME: We use organic mushroom compost, a by-product from... Read more >

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What We're Reading: October 15, 2015


Protect yourself from diabetes with a glass of wine. [NPR]


The secret to perfectly cooked baked ziti: soaking your noodles. [Serious Eats]


Restaurateur Danny Meyer eliminates tipping for his fleet of restaurants. Is this the future of fine dining? [NY Times]


Looking for new ways to use your spices? Here are some tips to get the most out of your spice rack. [Bon Appétit]


Mexican chefs come together to protect their native corn species from... Read more >

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Happy Hour: Wine Wisdom from Blackberry Farm's Andy Chabot


Nestled at the foot of the Great Smoky Mountains, Blackberry Farm is an American culinary mecca: an on-site creamery, bakery, and butcher supply the Barn's kitchen with cheese, bread, and meat; heirloom seedlings are carefully tended in the extensive gardens; and foragers harvest wild muscadine grapes and huckleberries from deep in the Tennessee woods. Add a James Beard Award to the bucolic bounty: in 2014 the dining destination also took home the national honor for Outstanding Wine Program. The 160,000-bottle collection is more than a decade in the making and includes older vintages and coveted verticals from some of the world's greatest wine estates, such as the Rhône Valley's famed Château Rayas... Read more >

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What We're Reading: August 25, 2015


Ensure your heirloom tomatoes retain their peak flavor with this quick and easy tip. [Food52


A grocery store in Germany has completely eliminated packaging, asking customers to bring their own containers to help fight waste. [Curbed


Meet the humble buckle: a dessert designed to adapt for any season. [NYT


Researchers are working on “smart caps” for milk cartons, which would be able to warn drinkers of the presence of sour bacteria. [... Read more >

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What We're Reading: August 18, 2015


A California sushi chef is not only pushing boundaries through her menu, but also through her all-female staff. [MUNCHIES]


Shave off that milk mustache and try these dairy-free calcium sources. [Food Network


The rise and fall of food tech darling Good Eggs. [Food + Tech Connect


How did rosé go from guilty pleasure to luxury status symbol? [Vanity Fair


Heritage breeds, seeds, and menus: a new trend has chefs reaching back to colonial times for inspiration. [... Read more >

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Happy Hour: Q&A with Roman Roth of Wölffer Estate Vineyard

For the last 17 years, the postcard-perfect Wölffer Estate Vineyard, located in the Hamptons, has hosted our annual summer tasting, Chefs & Champagne®—which takes place tomorrow! We caught up with winemaker and partner Roman Roth to discuss his favorite summertime wines and what’s on the horizon for Wölffer.




JBF: What are your favorite wines to drink in the summer?

RR: A dry rosé, riesling, or white blend is perfect for the beach or the pool. Our barrel-fermented (balanced and not overoaked!) Perle Chardonnay is a perfect match for fresh-caught local striped bass.



JBF: It’s no secret that rosé is a popular choice for summer. What do you like to eat with it?

RR: My ultimate rosé pairings are crabcakes and lobster rolls—especially when made with fresh, local seafood. I also love rosé... Read more >

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Sustainability Matters: July 24, 2015


California’s Salinas Valley suffers from the drought, threatening the salad green supply chain as we know it. [Mother Jones]


Organic, non-GMO, and fast casual: Amy’s Drive-Thru debuts in Sonoma County. [SF Gate]


Biodynamic farming in Bordeaux will lead to better soil, healthier vines, and higher quality wine. [WSJ]

The heated debate continues as House Republicans attempt to bar the FDA from requiring GMO labels. [Grist... Read more >

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What We're Reading: July 14, 2015


The Simpsons’ Duff Beer is making the jump from cartoon to craft brew. [FWF


Send in the clowns: the history of pie-throwing as comedy gold. [NYT


Make your first foray into the art of the icebox cake with this simple recipe, then branch out and add s’mores into the mix. [Food52

 ... Read more >

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