I love Monterey. The whole peninsula feels magical to me, being the Steinbeck fanatic that I am, and each time I drive down through the thumbprint of the Salinas Valley and hear words like the Gabilan Range, I feel transported. I’m truly not fanatical about personalities these days—I think I fizzled out on Duran Duran—but Steinbeck just […]
Normally, I’m a very clear delineator of tasks when it comes to fish and fishing. I cast about with the line, hopefully hitting the water now and then, and I use every ounce of feminine guile to get someone else . . . most often male . . . most often Dan F . . […]
Hey all, I just wanted to say thank you for supporting us in our efforts with ToastToMom. We’ve doubled our contribution in just two days and are heading quickly towards the $10,000 mark. Yea!
Yet there are only a few days left to reach our goal of doniating $25,000 to WomenHeart.
If you haven’t already and are hankering […]
If you want the official guide to judging a wine from a sensory viewpoint, check out Part I: See, Swirl, Sniff, Sip. Here, I’m going to step out of critical thinking mode to help you connect with wine on a more sensual, experiential level. Wines have an inherent soul about them, and, I believe, any […]
One of the things I love about the way people like Gary Vaynerchuk and Alice Feiring approach wine is that it puts the onus of evaluation back on the one who’s sipping. But that means that one has to feel confidant in their ability to evaluate a wine if one is going to forge their own […]
It’s here again! It’s time for the Second Annual Toast To Mom. From now through May 11th, you can join Clos du Bois in celebrating moms everywhere while raising money (our goal is $25,000) for WomenHeart, a fantastic organization dedicated to helping women with heart disease.
Here are two ways you can help:
1) Go to www.toasttomom.com, […]
I am so psyched that grilling weather is back. Yes, I know, I went on all winter about braising this, and braising that. But enough already. I’m craving fire.
One thing in particular I love to do is skewer a few pieces of meat or vegetables on a stick and set it to sizzle on the […]
Well, not exactly a Bordeaux, but a Bordeaux-style* wine—Clos du Bois’ Marlstone to be exact. Top-level, it sounds fairly simple. You mix together various percentages of the classic Bordeaux varietals to create something with a character all its own.
But in practice, it’s a bit more complex than that.
How Much of Which Varietal?First of all, […]
Unusual for me to post two days in a row, I know. But I’m wallowing in a sort of philosophical conundrum that I’d be interested in hearing your views on.
My head is spinning from all the fantastic presentations going on here at IACP, many on blogging and New Media. Some of the blogs were already […]
First of all, so sorry for the down time last weekend. We had a little pointing problem with our DNS and it took a while to get pointed to the right person to fix it. And now I’m in New Orleans.
I remember the first time I stepped off the plane in New Orleans, the air […]
