Food and Beverage Articles
51) Back to the Basics of Wine - Part Two
The second part of showing you the basics of evaluating wine. Understanding where to pick up sensations on the palate is key to locating components.
50) Returning to the Basics - Wine Evaluation Part one
After a presentation this week, I've decided to go back to the basics. This article shows my system for evaluating a wine by asking simple questions.
49) Wine Analysis Overview - The Good Stuff - Part Two
The second part of my wine analysis. I return to earlier articles listing the important takeaways to help you unlock the secrets of understanding a wine.
48) Placing it all Together - Wine Analysis Overview - Part One
An extensive overview of wine analysis. I return to earlier articles listing the important takeaways to help you unlock the secrets of understanding a wine.
47) TEXSOM Retreat is the Best Experience
I'm honored to be invited as a mentor for the TEXSOM Retreat in Dallas. Here's an overview of the experience and the passion of the people involved.
46) Wine Flavor is Completely Independent and Unique
Determining a wine's flavor may be uniquely difficult. This article gives you some tips and tricks to make it easy to figure out and explain to others.
45) Focus on Matching Body for Perfect Pairings
Body in beverages is a concept that we all know but do not think about. It's exceptionally important to understand for wine selection and great food pairings.
44) What in the World is Tannin?
While tannin is an acid, it plays an essential part of a wine's overall profile. I discuss the types of tannin, how to detect them and how to pair with food.
43) Learning to love Wine Acid
Today's article helps to explain the types of acid found in wine, how to detect them and how to use them to assist with pairing different foods.
42) Please let's keep Sweetness Simple.
Sweetness in wine is easy to determine once you know the simple method to detect it. We discuss how to find out how sweet your wine is and why its important.
41) Lemons are the secret to unlock mouthfeel.
A discussion of how to use simple terms to describe mouthfeel in wine. This can be daunting but using the highlighted words is the secret to makes it easy.
40) How Potato chips can help unlock Mouthfeel.
There is an amazing link between mouthfeel (aka Texture) and how it can unlock a new dimension in beverages.
39) A great exercise on how to find aromas.
Here is a great exercise using an available wine to test out how you can find aromas. Give it a try to see how many aromas you can find compared to my notes.
38) Bell curves and wine? What's the Link?
We tackle the problem of how to find numerous aromas in a glass. Using a bell curve can help.
37) Donuts help to Unlock Aromas.
Following up from How important are aromas, we dive into how to use memories (such as donuts) to help unlock aromas in wines.
36) How important are aromas?
How can we use our experiences to help determine aromas? This article explains the basics of an unique approach that is easy to understand and use daily.
35) Founders and Valentine's Day makes for a great pairing.
At Kalamazoo Bourbon Fest, I sampled Founders Chocolate Cherry Imperial Stout. It's an incredible beer that can pair with great dishes for Valentine's Day.
34) My Way to use Tea for Relaxation.
I was recently asked what teas can help with relaxation. After careful thought, I came up with two different ways that teas can relax us.
33) How to make Homemade Raspberry Vodka.
On a whim, I decided to make homemade infused raspberry vodka. Here is the recipe to make it, a great cocktail recipe to make and what foods pair with it.
32) My love of Cold Pressed Juice.
My experience with juicing, my love for it and why you should give it a try.
31) Oregon Memories.
How wine brings us back to fond memories.
30) Always Check your Cork.
Looking at the cork is an important step.
29) Measuring Tea.
My process for making a consistent cup of tea.
28) My taste buds will never be the same.
My experience judging a Texas Wine Competition.
27) Why so Many Glasses.
Tips on how to purchase glassware.
26) Your Beverage Talks.
Why hearing is important to sensory evaluation.
25) Aroma + Detection + Emotion = Experience.
Every experience is linked to an emotion and aromas.
24) Whatever CoVid.
It's the little things this holiday time
23) My Love of Fall and Apple Cider.
Mocktails using apple cider to get ready for Fall.
22) Was it Worth the Purchase?
My adventure in grocery shopping recently.
21) Service is An Event.
Let's focus on service during these times.
20) Should you Have a House Wine?
What wines should you drink every day.
19) Better that the Television Show.
Mari Vineyards and Oak Island = Winning Combination.
18) I Opened It...Was It Ready?
I uncorked an aged bottle for dinner.
17) Do I Dare Open It? Part 2
A discussion on what helps a wine age long term.
16) Do I Dare Open It?
Did I store this vintage bottle correctly?
15) What is Room Temperature?
Should you chill your red wine and how much.
14) Should I Care about Sediment?
Do you need to worry about sediment in your wine?
13) Jamaican Christmas Pudding Cake.
The story and recipe for the famous cake.
12) What is Gewurztraminer?
Exploring the grape, its unique properties and how a Michigan version paired with food.
11) What a Sommelier Drinks on Thanksgiving.
Answering the question on what I drink and why Pinot Noir works.
10) How do I Select a Bottle?
Explaining my thought process for selecting a wine.
9) Exploring Michigan Wines
My visit to Old Mission Peninsula.
8) What Works with a Steak
Testing the theory that red wine works with beef.
7) Pizza Pairings
The concept of pairing wine with pizza.
6) Traveling for tea
Exploring Tea in Toronto
5) The Black Glass
How to use a black glass to aid in aroma detection and less reliance on visual cues. Great exercise for upcoming sommeliers.
4) Sensory Evaluation -Visuals
What I look at in a wine.
3) Basic Sensory Evaluation Techniques
Brief overview of the five elements involved in sensory evaluation.
2) Process of Pairing
Drinking what you like is key to pairing.
1) Beverage Pairing 101
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