Come for the Wine: 2026

Thursday, March 26, 2026

Wine Road Podcast - Episode 249 - Damy Tamburrino - Foppiano Vineyards

Thursday, March 12, 2026

Drink This With That: Scandinavian Cuisine

Despite my Italian heritage, Scandinavian flavor profiles are possibly my favorite of all cuisines! Scandinavian cuisine is defined by purity, seasonality, and shaped by centuries of preservation techniques—curing, smoking, pickling, and fermenting—the food of Denmark, Sweden, Norway, Finland, and Iceland often highlights clean flavors, bright acidity, and subtle umami rather than richness or spice.

Gravlax (Cured Salmon with Dill and Mustard Sauce)

Gravlax is a cornerstone of Scandinavian cold tables and celebratory meals. Fresh salmon is cured one to three days rather than cooked, using a simple mixture of salt, sugar, and abundant fresh dill. The result is silky, supple salmon with a clean oceanic sweetness and subtle herbal notes. It’s traditionally served thinly sliced, often accompanied by hovmästarsås—a creamy mustard-dill sauce that adds sweetness, tang, and richness. Rye bread or crispbread is a common accompaniment.

+ Riesling

+ Grüner Veltliner

+ Sauvignon Blanc

+ Brut Sparkling Wine

Pickled Herring

Pickled herring is less a single dish and more a category, with endless regional and family variations. The fish is firm, oily, and briny, and the vinegar-based pickling liquid that may include sugar, onions, spices, and herbs provides brightness and complexity. Styles range from sharp and acidic to sweet, creamy, or spiced. Common versions include mustard herring, onion herring, and creamy dill herring. Often served cold as part of a smörgåsbord, it’s usually paired with boiled potatoes, hard-boiled eggs, and crispbread.

+ Riesling

+ Rosé:

+ Sauvignon Blanc

Swedish Meatballs with Cream Sauce

Swedish meatballs (köttbullar) are smaller and more delicate than kinds of meatballs. Typically made from a blend of beef and pork, the meatballs are pan-fried until browned, then served with a velvety cream-based gravy made from pan drippings, stock, and cream. The dish balances savory richness with subtle sweetness and spice. Lingonberry preserves often appear on the plate, adding a bright, tart counterpoint that lifts the entire dish.

+ Pinot Noir

+ Gamay

+ Chardonnay (lightly oaked)

Reindeer Stew (or Venison Stew)

Reindeer stew (renskav) is a traditional dish from northern Scandinavia, particularly associated with Sámi cuisine. Thinly sliced reindeer meat is quickly sautéed and then gently simmered with onions, stock, cream, and sometimes mushrooms. The first time I had it, I expected something intensely gamey. Instead, I found something refined, earthy, and quietly luxurious. The meat is lean yet deeply flavorful, with a mild gaminess that’s earthy rather than aggressive.The finished dish is warm, savory, and comforting—perfect for cold winter nights.

+ Syrah

+ Pinot Noir

+ Grenache

Janssons Frestelse (Creamy Potato, Onion, and Anchovy Casserole)

Anchovy casserole? Yes, Please! (Anyone who know me, knows I am crazy for anchovies.)

Janssons Frestelse is a beloved Swedish casserole comprised of thinly sliced potatoes and onions and layered with anchovies! Cream is poured over the layers, and breadcrumbs are sprinkled on top before baking. As it cooks, the potatoes become tender and infused with the anchovy’s savory, slightly sweet spice. The final dish is creamy, aromatic, and deeply umami-driven, with a crisp top and luxuriously soft interior.

+ Riesling

+ Albariño

+ White Rhône Blend

Wine Road Podcast - Episode 248 - Lauren Fremont, Passport to Dry Creek

Wine Road Podcast - Episode 248 - Lauren Fremont, Director, Passport to Dry Creek

Thursday, February 26, 2026

Wine Road Podcast - Episode 247 - Sidney Hunter, Barrel Tasting guest

Thursday, February 12, 2026

Wine Road Podcast - Episode 246 - Janae Franicevic, Sunce Winery

Thursday, February 5, 2026

Drink This With That : Japanese

I grew up in South Florida, which at the time, was not a hot bed of Japanese cuisine, there were only a few Japanese restaurants aside from the theatrical Benihana. It was not until I moved to the West Coast that I experienced true Japanese fare. The flavor profiles of Japanese cuisine are often subtle but layered, with umami, sweetness, and acidity, working together. While sushi may be the first dish that comes to mind, the offerings are quite varied, including chicken and pork dishes such as Yakitori and Tonkatsu. Below are five classic dishes and wine pairings for each.

Sashimi

Thinly sliced raw fish—often tuna, salmon, or yellowtail—is served without rice to showcase its natural flavor and texture. Its flavor is delicate with a buttery mouthfeel and may be enhanced by a light dip in soy sauce, or a touch of wasabi for heat, and pickled ginger. The first time I had sashimi, I was speechless. I was expecting something fishy, but instead I experienced a clean pristine edge of flavor coupled with a gentle sweetness. Cool and silky, it was a revelation.

+ Sauvignon Blanc

+ Unoaked Chardonnay

+ Albariño

+ Sparkling Wine

Tempura

Tempura consists of seafood or vegetables coated in a light batter and quickly fried until crisp. Shrimp, sweet potato, mushrooms, and zucchini are common choices. The airy batter adds a delicate gentle crunch. It’s essentially vegetables disguised as comfort food. Yum! Tempura is often served with a light dipping sauce that adds subtle umami.

+ Sparkling Wine Prosecco

+ Dry Riesling

+ Grüner Veltliner

+ Chenin Blanc

Tonkatsu

Tonkatsu is a thick pork cutlet, breaded and fried to a deep golden brown, typically sliced and served with shredded cabbage and a thick, tangy-sweet sauce. The pork is juicy and flavorful, with a crunchy panko crust. The accompanying sauce, similar in character to Worcestershire, adds sweetness and acidity that deepen the savory flavors of the dish.

+ Gamay

+ Pinot Noir

+ Barbera

+ Grenache

Yakitori

Who doesn’t love food on a skewer? Yakitori is the ultimate skewered entrée featuring grilled chicken glazed with a mixture of soy sauce, mirin, and sugar. The grilling creates caramelized edges, while the glaze adds a sweet-savory finish. It’s flavorful and balanced dish, with a blend of umami and subtle sweetness.

+ Zinfandel

+ Syrah

+ Rosé

+ Lambrusco

Salmon Teriyaki

Salmon teriyaki is one of my favorite dishes. It combines the natural richness of salmon with a glaze made from soy sauce, mirin, and sugar. The glaze caramelizes in the cooking process, creating a sweet-savory crust that enhances the tender, flaky interior.

+ Pinot Noir

+ Chardonnay

+ Gewürztraminer

+ Sparkling Rosé

Thursday, January 29, 2026

Wine Road Podcast - Wine Road Event Updates

Wine Road Podcast - Episode 245 - Wine Road Event Updates

Thursday, January 15, 2026

Wine Road Podcast - Bruce Marinace, a private tour driver in Wine Country.

Wine Road Podcast - Episode 244 - Bruce Marinace, a private tour driver in Wine Country.

Thursday, January 1, 2026

Wine Road Podcast - Catarina Balletto

Wine Road Podcast - Episode 243 - Catarina Balletto

Drink This with That - CHIPS!

Potato chips, a savory and addictive snack, can be elevated with thoughtful wine pairings. Here’s a quick guide to perfect matches for popular potato chip flavors.

Classic Potato Chips

+ Sauvignon Blanc: crisp acidity cuts through richness

+ Pinot Grigio: citrus notes complement saltiness

+ Sparkling wine: effervescence enhances crunch

Sour Cream and Onion Potato Chips

+ Gewürztraminer: spicy and floral notes match onion flavor

+ Riesling: acidity balances creaminess

+ Pinot Gris: rich texture complements sour cream

Barbecue Potato Chips

+ Zinfandel: smoky and fruity flavors match BBQ sauce

+ Syrah/Shiraz: spicy and savory notes complement smokiness

+ Merlot: plum flavors enhance sweetness