On a rare, warm, spring-like winter night in a farmhouse in La Marche, Italy, it was also a bright sunny Sunday morning in California.  I was cutting up a chicken and potatoes in my PJ’s, while chef Jason Bartner, in La Marche, instructed me.  Jason told me to make sure my chicken was dry, and to use a towel—it won’t get stuck and it will wash.  All I had to do was roll out of…

Josh Cellars, by Joseph Carr, proves two things:  a winemaker doesn’t have to have a vineyard or a winery to produce excellent wines, and second labels can be intoxicatingly delicious values. 

Joseph Carr embraces his designation as “the negociant of Napa Valley”.  A “negociant” is a…

When I was 20, Jimmy Carter was President and I summered in Greece, sleeping on the beaches, drinking Retsina wine, gobbling Moussaka.  Retsina has been around for 2000 years, evolving from the practice of sealing wine casks

with pine resin.  It is, to…