Every Monday, discover new wines, regions, and ways to understand this fermenting sea.
Munching Vidal Blanc on Keuka Lake, New York
Tag Archives: Pacific Culinary Institute
Out of desperation, we reserved lunch for Half Off Wine Wednesday. Online research found, finally, that wines equaled BC winery prices (albeit still twice US retail). More importantly, the Pacific Culinary Institute sourced food locally. The food should meld well … Continue reading