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October is National Pizza Month in America, a time to celebrate our unifying devotion to pizza. From one simple dish of yeasted dough with a few toppings, we have developed a cornucopia of regional delicacies: New York’s classic flat crust with sweet tomatoes sauce and melted mozzarella, Chicago’s deep dish full of sausage and gooey cheese, California’s continually creative usage of fresh, seasonal vegetables.

Why not throw a pizza and wine tasting party at home, in honor…

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Pizza, the tasty delicious yeasted flatbread, is perhaps as ubiquitous worldwide as is wine making. The Italians have their classic pizza Napoletana, the French their salty pissaladière, the Chicagoans their hearty deep dish. And as varied as wine is, so is pizza with its plethora of toppings and crust variations. A good wine and pizza pairing lies mainly in matching the wine’s flavors and textures to the pizza’s toppings.

Malbec and Pizza

One could argue…

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Marmitako is a Spanish fish and potato stew deeply rooted in Basque cuisine. This dish is simple, hearty, and a fantastic way to travel to northern Spain without leaving your kitchen. Marmitako was originally a fisherman’s stew, as Basque fishers would cook their daily tuna catch on board fishing boats.

A touch of red wine in the recipe is not orthodox, but if you choose an…

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Welcome Friday, the quintessential night for tasty take-out like pizza and Chinese food (or Thai, or Mexican, or burgers from that new barbecue joint down the road). I’d like to offer a few wines for pairing recommendations, easily enjoyed with the Friday food classics. Simply swing by your local liquor store on your way to pick up dinner tonight, and you’re all set!

Wine and…

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