Have you ever tried to make a cocktail only to discover that it is way too strong, too watery, or too sweet and have no idea how to fix it? Knowing a few ratios and bar basics will help. Making a ...
Let me tell you a little story about a bottle from Sonoma County. It was a fine bottle, made of the best type of glass… the kind you put alcohol in. It shone with promise and purpose, excited about ...
Okay, I admit it. I am a ginger addict. From its warm and earthy aroma to its sharp and spicy flavor, its lure is undeniable. Not to mention its health benefits!Ginger contains gingerol, which is ...
Does this sound familiar? You need two or three tablespoons of an herb for a recipe. However, your grocery store only sells herbs in large bunches, so you have no choice but to buy the whole bundle. ...
Mastering Wine and Food Pairing with our New Guide
Pairing wine and food is not as simple as the old rule of white wine with fish and red wine with meat. It's much more complicated than that, but despite what some wine experts would have you believe, ...
Sweetness in wine is a funny thing. Take Riesling. Every time I mention it, I see facial expressions that tell me it’s not a favorite. When I ask why, the answer is “I don’t like sweet wines.” But ...
Expanding the Palate: Teaching Yourself to Drink (Well)
Back in college, when my friends and I had just hit our 21st birthdays and had more free time and spare change than sense, we decided to figure out the drinking world through random selection. We'd ...
Almost nothing says “Chicago Summer” more than enjoying an outdoor beverage (and considering my last two blogs have been about hot dogs and my CSA box – it’s pretty apparent that anything summer ...
Pina Coladas and Mai Tais Make for a Great Cocktail Party
This past Independence Day weekend was finally a taste of summer weather – sunny days and cool nights. What better way to take advantage of time off and great weather than a cocktail party on the ...
If you have ever come to one of my wine classes at The Chopping Block, you know that I insist on wine being served at the right temperature, a temperature where the flavors and aromas can shine.
