Archive for the ‘Off the Vine with Sommelier Dan Tanner’ Category

January 31

Cheers! from South Africa…Off the Vine and on the Road

Posted by White Point Beach Resort Team on January 31st, 2012

by Sommelier Dan Tanner, White Point’s Food & Beverage Manager, President CAPS

Back in November, I was fortunate enough to have the opportunity to travel to South Africa on a two week food and wine tour.  It was a rather unfortunate time to leave town, as my flight left only three days after the fire at our Resort.  After some convincing from the various people I work with, I decided that this was an opportunity I could not miss and that life still does go on even in the most tragic of circumstances.

South Africa is one of those places I said I would never go on my own; only as part of a tour with a group. 

Fortunately the tour group I usually travel with has made it one of their new destinations, namely Mark DeWolf of By The Glass Vine Tours.  I also traveled with this company to Spain, Chile & Argentina and I knew the quality of the tours is always great.  Just like the other tours, there were many opportunities to learn from the winemakers themselves rather than a typical commercial wine tour you get with many of the other companies.

The real eye opener for me within hours of landing in Cape Townwas that much of the South African wine can buy in Nova Scotia is really not of good quality.  The real wine from South Africa does not have that burned rubber/wet campfire smell that I have typically associated with wines from this region.  This characteristic is actually a fault that is found in much of their lower quality wine, and we end up with these wines in our market. 

Real South African wine is wonderfully complex.  Currently, the trend in the region is to produce many of the varieties we see throughout the rest of the world such as chardonnay.  We were fortunate enough to taste some remarkable examples of what chardonnay should taste like.  The trend in red’s seems to be toward Bordeaux blends.  This trend was surprising to me because, based on the wines we see here in NS, I thought they produced mostly Chenin Blanc and Pinotage.  These wines are their two classic varietals that South Africa is known for.  But these were almost non-existent and, having spoken with the winemakers, found that they do not enjoy working with these varieties, especially pinotage.  The consensus seemed to be that winemakers hated working with pinotage.  We did taste a few aged Chenin Blancs that were absolutely amazing that we purchased at the local wine store which is proof that many of their local Chenin Blancs have great aging potential.

We landed in Cape Town and travelled throughout the region, staying much of the time in Franschoek, but also travelling to Paarl (which gets it’s name from a giant granite round rock on a hill that looks like a pearl), Stellenbosch, Hermanus and Robertson.  We had our own driver from the area, Ludwig, who was very knowledgeable and had a great sense of humor which made the trip even more fun.  The landscape was absolutely amazing with mountains everywhere.  The weather was perfect; not too hot and not too cold.  It was spring in South Africa, so a perfect time to go.  The one day that it was particularly hot, by noon, the cape doctor winds came up and cooled everything down.  The “Cape Doctor” are strong, cool persistent winds that blow off of the Southern Ocean and are great for cooling down the vineyards on a warm summer day.

Our first winery stop was at Klein Constantia, the first winery in South Africa, which opened in 1685.  The original vineyard land since then have gradually been divided up and sold, resulting in several wineries in the area.  It was also the first place where it really hit home that I wasn’t in NS anymore.  Driving out of the winery, we saw a baboon in the vineyard.  Here in NS we have to worry about deer, they have baboons that destroy the vineyards instead of just eating grapes.  My favourite wine from this tasting was a 2008 Klein Constatnia Marlbrook (Cabernet Sauvignon 58%, Malbec 16%, Merlot 13%, Petit Verdot 7%, Cabernet franc 6%) which showed huge blackberry & blueberry aromas and flavours with a hint of clove & cinnamon spice.  The palate was very smooth with lots of vanilla from oak aging.  If it shows up in NS it is a must buy.

Another interesting tasting stop was at Fairview Vineyards.  Our wine tasting session was in a grand semi-private tasting room overlooking the wine cellar and all of the wines were paired with cheeses.  There were 8 varieties of cheese for pairing and all of it was made at the winery.  Fairview keeps sheep and cows to make fantastic cheese that pairs well with the wines they also make at the winery.  I bought as much cheese there as I did wine.  Several of their wines are available in NS at Harvest Wines and Bishops Cellar.

We sampled several very good Method Classique sparkling wines at Graham Beck.  These wines showed great elegance and balance for grapes grown in such a warm area of South Africa.  Unfortunately they rarely show up in NS, but a general list is their Viognier, which is very good quality.

We also had several great examples of cooler climate styled winemaking.  While staying in the beautiful coastal town of Hermanus we travelled through the Hemel-en-Aarde Valley stopping at Bouchard Finlayson, Hamilton Russell & Ataraxia.  Here we found numerous great quality Chardonnays & excellent Pinot Noirs.  One of my favourites from this valley was the 2009 Hamilton Russell Pinot Noir.  Lots of classic cherry aromas with a bit more of a darker fruit side than your typical Pinot Noir.  Flavours also showed a subtle mineral & flint background, but well integrated with the fruit flavours.

South Africa was a breath taking trip full of excellent food & wine and with a very low currency value everything is very inexpensive.  Many of the wines available in NS that are priced here for $20 were only $2 or $3 in South Africa.  All of our meals were very good as well.  With cultural influences being Dutch, French, Indian & local tribal; food was always interesting and very flavourful. 

Most valuable lesson I have to share with you – If there is a cheetah on the label stay away.

November 2

“Off the Vine” – 2010 Atlantic Canadian Wine Awards Announced, with Dan Tanner

Posted by White Point Beach Resort Team on November 2nd, 2010

Of course, as President of the Atlantic Chapter of the Canadian Association of Professional Sommeliers, and Sommelier at White Point, it is with great pleasure that I participated in the recent Wine Awards. Here are the results of our 2010 Atlantic Canada Awards.

Halifax, N.S. – Eleven wineries from Nova Scotia, Prince Edward Island and New Brunswick received medals at the second annual Atlantic Canadian Wine Awards. Presented by the Canadian Association of Professional Sommeliers Atlantic Chapter (CAPSAC) the awards recognize excellence in local wines. “This year we had another great showing from the wineries in Atlantic Canada,” says Dan Tanner, president of CAPS Atlantic. “The wines we judged are proof of the dedication of our local winemakers and wineries…we have a lot to be proud of.”

Gold awards were presented to Annapolis Highland Vineyards, Domaine de Grand Pré, Ferme Bourgeois Farm, Gaspereau Vineyards, Jost Vineyards, L’Acadie Vineyards, Magnetic Hill Winery, Rossignol Estate Winery and Sainte-Famille Wines. “We have a very viable and exciting region with regards to local wines,” says Tanner. “These awards are an opportunity to recognize the art, passion and product found in our provinces.”

Atlantic Canada wineries submitted 92 wines for the competition. The wines were blindtasted by a judging panel comprised of CAPSAC members. The awards are presented annually to showcase the best wine Atlantic Canada has to offer.

Of course, you know that with the most extensive Nova Scotia Wine List in the province, you will find many of my favourites at White Point!

If you would like to learn more about our Sommelier Association - CAPSAC, please visit Or just ask me the next time you are here at White Point!

Dan Tanner

September 8

White Point’s Pairing Duel – a savoury end to summer of 2010

Posted by White Point Beach Resort Team on September 8th, 2010

After rotating all summer between “Chef’s Magic” , Cocktail/Beer Tastings and Wine Tastings – it all came together for the last “Tasting Tuesday” of the summer in one amazing experience for our guests!

The inaugural Wine & Beer Pairing Duel took place on Tuesday Aug. 31st between Sid (White Point’s Mixologist and Beer Fan) and Dan (White Point’s Sommelier).  It was a very hot and sunny afternoon, a great day for a duel between these two anxious competitors.  The idea for this competition came a few weeks earlier following one of Sid’s regular beer sampling sessions.  Sid decided that he was ready to challenge Dan to a pairing duel before a live studio audience (aka our guests!)

The rules were simple, Chef Alan would make three dishes, at the beginning of preparation of each dish Alan would announce what he was making including the ingredients, Sid and Dan would have five minutes to choose their best match for the dish.  Sid had solely beers from the White Point list to choose from and Dan, wines from the wine list.  The challenge was set!

Weeks of preparation and training led to an exhilarating competition.  Sid began each day with Corona and Cheerios.  Dan began by enjoying a can of Artichokes and an Aligoté. Evenings followed with much “preparation” as well, making sure that as many wines or beers could be covered as possible to build memory for the event.  Days leading up to the competition, pants were tighter but minds were exploding with pairing information. 

There was no lack of friendly bantering in the restaurant through those weeks of training.  With all staff being involved in the mental game of Sid or Dan trying to throw each other off, no one was safe from this dueling and everyone had clearly chosen sides.  Even the young bussing staff was involved with random calls to the office to tell Dan he was “going down”.

The big day had arrived.  Sid and Dan entered the room moments before the duel to a small but eager crowd who came from around the world (they said they were on vacation but we believe otherwise).  Photographers were everywhere snapping action shots of the day (ok, well, one – Thanks Joanne).  

Chef Alan announced the first dish.  Indian Point Mussels steamed with olives, tomato, garlic and olive oil.  Sid and Dan frantically left the room to bring back their choices. Sid returned with Labatt Blue Lager, the true Canadian Lager.  Dan returned with Terradora Greco di Tufo, an Italian white.  After careful deliberation Alan called out each choice and the crowd raised their hands for their favourites.  The judges decided that Sid’s pairing was good, one saying they never would have thought of putting a beer with this dish, but the crowd decided that the Greco di Tufo was the winner.  Dan had taken the first round.   

The second round was truly much more challenging.  Alan announced the second dish.  Ajillo Mushrooms with smoked paprika, thyme and lemon.  Sid and Dan once again left the room to pick their pairings.  Sid returned with Garrison Irish Red and Dan with Le Clos Jordanne Pinot Noir.  The crowd once again raised their hands for the best match.  Sid’s pairing was the resounding winner.  Dan felt victory slip through his fingers as they were now tied going into the third round.

For the third round Alan had begun preparing the hardest of all the three rounds.  Braised Beef Ravioli with a blue cheese, Madeira and pecan cream.  The look on both the contestant’s
faces showed the true difficulty of this last test.  They both left the room, returning with their choices.  Sid poured Holsten Festbok, a creamy beer with hints of coffee and malt.  Dan poured Graham Beck Viognier,  a South African Viognier with a touch of Oak.  The judging began.  Beads of sweat rolled down the contestants faces as they nervously waited for the results of the crowd.  Alan called for the show of hands. 

The third round was awarded to Dan.  A narrow victory for him.  The crowd erupted into a roar with clapping, cheering and even flower petals being thrown, with Sid sauntering off into the darkness (how Dan remembers it anyway).

Please look for Sid on the golf course in the upcoming weeks in his best Sunday dress (again, how Dan remembers the agreement, likely not going to happen).

We’re now ramping up for our Fall Theme Weekend Season and invite you to join us for our Nova Scotia Adventures in Taste a la Beach Oct. 15 – 17. We’ll be featuring and pairing the Winners of the Atlantic Canada Wine Competition!

August 30

White Point’s Sommelier heads up Atlantic Canada Association

Posted by White Point Beach Resort Team on August 30th, 2010

White Point’s Food and Beverage Services Manager, Dan Tanner’s passion for knowledge and his job has led him to the top of Atlantic Canada’s Sommelier world. A Sommelier is a wine expert. Dan, after only three years of achieving his status as a Sommelier, is the new president of Canadian Association of Professional Sommeliers (CAPS) Atlantic Chapter for 2010-11.

“Wine is a passion of mine,” he says with a grin. “So much so my girlfriend has let me put in 200 vines (at our property) and we’re looking at two more acres.” He adds, “I became president of the CAPS to help give back to the industry I enjoy so much while helping to create awareness of the profession as well. It was an honour. We’re such a young association here in Atlantic Canada and are striving to better communicate what a Sommelier is and what we add to a dining experience. I’m happy to jump in to help and be a part of the effort. We’re also really working to help the Nova Scotia wine industry as much as possible.”

Efforts involve competitions, administration, promotion, partnerships (for example, Taste of Nova Scotia and Wine Tourism) and marketing. He explains Nova Scotia wines are on track to become world famous despite the industry’s youth. As a champion, under his guidance White Point has the largest selection of Nova Scotia wines in the province.

Although modest about his accomplishments, Dan’s work ethic appears to be extraordinary. He entered the Nova Scotia Community College tourism program a little over a decade ago. One of the programs included a site tour to White Point. He remembers that day. “I stood in the conference room, looked out the window over the ocean and said I have to work here.”

He was permitted to hold his cooperative work term at White Point and was subsequently hired as a member of the dining room and then transferred to the Guest Services department where he worked until his employers noticed his unusual work ethic and desire for knowledge. Dan returned to the dining room and promoted to supervisor and eventually worked his way into his current position of Food and Beverage Manager.

Upon reflection of what led him to becoming a Sommelier, he recalls his time as a waiter in the Dining Room. “As a waiter, I thought I would be better if I learned more about food and wine to enhance the meal experience for our guests.” He started taking courses. Two years later, after travelling to Halifax and back while holding down his full-time job at White Point, he earned his Sommelier designation. He immediately joined the aforementioned association as a member of the board of directors.

He discovered something along the way, however. “While it was approached as a career builder, it became a passion. It’s so complex. With every glass, you pick up a different set of aromas and taste. No two wines are the same. The complexities of the wines themselves are a challenge, becoming familiar with the style of wines. I often challenge myself to blind-tastings. It’s like an ongoing competition all the time to learn more about wines.” However, he can’t do this as much as he likes. He explains through his laughter that he can’t spit out wine, as often seen at competitions. “I have to limit how much I drink because I think the spitting part is a waste of good wine.”

At White Point he works closely with Executive Chef Alan Crosby to offer guests wine paired menus that showcase international and Nova Scotia pairings. He also offers two hour “crash courses” in his “Off the Vine” wine tastings which are extremely popular. “It’s gone over really well; we get a great response from people and it takes some of the pretentiousness (sometimes associated with wine) out of it. People think wine and pairing is difficult and scary but it’s really simple. Besides, when you listen to a South Shore boy like me talk about wine the accent takes a little bit off it.”

He says he can’t thank White Point enough for supporting his efforts. He has even travelled to Spain, Chile and Argentina on wine tasting tours and hopes to head to France in the near future. “Every time I want to start something new they say, ‘How can we help?’ They’re always very supportive.”

Dan is now often found in the White Point (and home) kitchen. He is nurturing his growing passing for cooking and, as usual, his efforts are not half-baked. He is taking Culinary Arts at Nova Scotia Community College with the goal to eventually earn his red seal as a certified cook, while still working full-time and performing his duties as Sommelier association president.

White Point, their guests and the Nova Scotia wine industry have grown to rely on Dan’s thirst for knowledge and desire for sharing his passion for wine and food. “It keeps it exciting, continuing to learn,’ he explains. “Besides, all the food-based learning is helping me with my job. I just want to contribute more.”

July 5

Proud to feature NS Award Winning Wines

Posted by White Point Beach Resort Team on July 5th, 2010

We’ve just added two great new wines to our wine list for the summer season, both from the up and coming Annapolis Highland Vineyards located just outside of Bear River.

Wasting no time winning awards, Annapolis Highland Vineyards have recently won Gold at the All Canadian Wine Championships for its 2009 Pinot Gris, beating out many of the top wineries across the country including those in the top Canadian wine producing regions such as Niagara and Okanagan.  This is a huge feat for a Nova Scotia Winery and will be sure to draw attention to our province and make producers in these other top regions take notice of our ability to produce fine wines in this cooler part of the country.  Not only is this a big accomplishment but Annapolis Highland Vineyards is a fairly new winery with vineyards being four years old and a rather modest size of about 9 acres which is fairly small compared to some of the other more established wineries of the province. 

With that said we are currently carrying the 2009 Pinot Gris (until we run out anyway) as well as this winery’s DeChaunac, which has to be the first time I remember having enjoyed a DeChaunac. 

The Pinot Gris is a great example of this grape variety, showing fresh green apple notes with refreshing acidity.  It is sure not to last long with all the accolades. 

Small but mighty, congratulations to you Annapolis Highland Vineyards!

Dan Tanner, White Point’s Sommelier & Food and Beverage Manager

July 1

What’s “on tap” at White Point you ask?

Posted by White Point Beach Resort Team on July 1st, 2010

Come in and quench your thirst with a cold beer from our new Keith’s taps.

What can we get you?While soaking in the sun on our deck, why not try one of our new Keith’s White, a refreshing, citrusy beer. If you’re enjoying one of our Angus burgers, a Keith’s Red will go nicely, or try a Keith’s IPA or a Stella with your Nachos. If you still have room, our Keith’s Dark will beautifully complement a piece of Flourless Chocolate Cake. We also have Leffe to go with your Panko Scallops and Hoegaarden to have with your Salmon. So whether you just want a cold beer or something to pair with your meal, at White Point we have the right one to hit the spot!

See you soon,
Sid (I’ll be behind the bar)

June 3

Go “Barefoot” at Nova Scotia’s Favourite Oceanfront Beach Vacation Destination

Posted by White Point Beach Resort Team on June 3rd, 2010

Can you really think of any better way to kick off summer than running “barefoot” at the beach in Nova Scotia?

We couldn’t, that’s why we were delighted to have Barefoot Wine partner with us at White Point to officially kick-off summer June 25 – 27th with our “Barefoot at White Point Weekend”!Barefoot Wine

Please join our partners from Barefoot Wines for a fun-filled weekend including a Beach Mussel Bake – mussels simmered in Barefoot Wine of course; Beach Volley Ball – with Barefoot Prizes of course; AND a Barefoot Wine Tasting!, all compliments of Barefoot Wines!

Since you’ll be spending so much time with Barefoot Wines this weekend – it is appropraite that you get to know them a little better.

About Barefoot Wine…

Barefoot Wine from California is more than just a great value; it is a wine trying to make a difference locally!  Through participating and supporting events such as charities, cultural events and other great causes through tastings and wine donations, people are discovering a great wine at a great cost.  The story of Barefoot begins in 1965 by a man named Davis Bynum.  He was looking to make a good wine, that was fun to drink, unpretentious and different from all others.   Mr. Bynum sold “Barefoot Bynum” to his local community in Albany California.  Ten years later, Michael Houlihan and his partner Bonnie Harvey reintroduced the wine to the market in 1986.  They hired the first “Barefooter”, Randy Arnold, to promote their wine through participating in local community and charity events often supporting good causes.  Today, there is a Barefooter in all states in the U.S and most provinces in Canada. Our mission is to make the world a better place one glass at a time.

So, the next time you are drinking a glass of Barefoot Wine, know that you are encouraging a product that is doing great things in your community.

Come to White Point Beach Resort and Get “BAREFOOT”

~Barefoot Beach Volleyball~
~Barefoot Beach Mussel Bake~
 ~Barefoot Wine Tasting~

All compliments of Barefoot!

Call 1.800.565.5068 to book your reservation and join us for a great weekend!
Don’t forget – there will be live entertainment in the Lounge, nightly bonfires and marshmallow roasts, games, events and story time for the kids….all complimentary with your stay!

May 31

White Point’s Sommelier Dan Tanner Recommends “BBQ Wines”!

Posted by White Point Beach Resort Team on May 31st, 2010

Dan Tanner, Sommelier,  Food Beverage ManagerWith such an early start to t& he BBQing season this year, it is fitting that my June review for you delve into the food and wine pairing world of BBQ Food & Wine. 

I have to say, for me personally, my favourite time of year is when I fire up that grill for the first time. Although it usually doesn’t happen until the end of May but this year it could actually be said that I am a little late writing about barbeque and wine matches  -  it was the middle of March when I scraped the dust off the old barbeque this year!

Matching wine with the BBQ can be as easy or as hard as you want to make it.  You definitely can make it simple. Just  match the type of meat you are cooking with the wine you would like to drink or vice versa. 

For example, BBQ chicken would match well with a Sauvignon Blanc, Semillon, Chenin Blanc, and many more medium bodied wines.  But you can also narrow down your match by concentrating on your marinade, rub or sauce that you are using.  That same BBQ chicken when coated with a spicy southern BBQrub should have a wine that’s bolder with much more weight and aromatics such as a Canadian or USA gewürztraminer. 

Food and wine pairing rules always seem so strict but really I think that you can find pairing to be fairly subjective and can somewhat come down to your own rules and tastes.  For example, if you look up BBQsteak online generally it will tell you a big tannic red wine.  At the very least it always says a red of some sort or maybe once in a while you’ll find a rosé pairing.  But when BBQing in August when it’s 30 degrees outside, honestly do you really want to be drinking a tannic red wine?  For me, I always have that oak aged Chardonnay on hand for that occasion.  On a warm summer day you want something cool and refreshing, not warm and bone dry (at least I don’t!).  

I have to say though, if I’m making a peppered steak on the BBQ, I may have to venture into the world of double fisting (a technical term for having both a glass of chardonnay and a syrah on hand).  A nice peppery syrah, especially an Australian, one is great with a peppered steak.  And of course, two glasses are better than one, just to make sure that I have all side dishes covered in wine pairing as well.

Happy grilling everyone!
Dan Tanner, White Point’s Sommelier and Food & Beverage Manager

May 3

“Off the Vine” and over to Spain!

Posted by White Point Beach Resort Team on May 3rd, 2010

This month our Chef’s Wine Paired Dinner theme is Spain and I’m very excited to be working with Alan to make this event a great one. It’s been three years since I visited Spain and I’m happy to be revisiting the food and wines from this country as it is bringing back so many fond memories.

Spain is such a beautiful country filled with such history, extremely friendly people, amazing wines and great food. From tasting wines at the beautiful Marques de Riscal’s winery complete with hotel and spa designed by internationally renowned designer Frank Gehry to a late night lamb barbeque over hot coals of pruned grape vines in the quaint little town of Quintana del Pidio with the winemaker for Casajus (an amazingly talented winemaker/town baker). I am excited to share pictures and stories of this great trip during our Dinner on May 29th!

Spanish wines are so diverse from region to region, even when using the same grape variety. This diversity makes them so much fun when to playing around with food pairings. From full bodied Tinta de Toro wines to refined Rioja reds, it leaves so much to the imagination and so much for Chef to play with. Lamb, Chorizo, Paella…mmmmmm! I can’t promise that Alan will be making any of these for the dinner, but I know what I am making for dinner tonight!

Hope you will join us for our Adventure to Spain – May 28/29.
I’ll introduce you to a few of my favourites in my “Off the Vine” wine tasting, then of course, it’ll be my pleasure to pair Spanish Wines with Chef’s Menu for the Chef’s Wine Paired Dinner!
See you soon.

April 5

Confessions of a Culinary Arts Student

Posted by White Point Beach Resort Team on April 5th, 2010

Since the beginning of September I’ve been a student again. While I never thought I’d be studying again so soon after finishing my Sommelier course, I’d been wanting to better understand “the other side” of the food service industry, so here I am, enrolled in the Culinary Arts Program at the NSCC, Lunenburg County Campus.

Don’t get me wrong, I spend a lot of time around the kitchen and have learned much of the basic knowledge, but even in the last two months I’ve developed a new respect for the people behind the line making the dishes that are being served.

It’s been about 10 years now since I’ve been in a classroom on a daily basis so the first few weeks before entering the kitchen were a bit hard to get used to. Studying is not like riding a bike. It’s something that you can easily get out of practice with. Luckily the program is much more hands on than sitting in a classroom. Just yesterday I looked up from chopping vegetables to see a full pig being wheeled past me which was being prepared for the second year students to divide for various uses in the kitchen. Think back to when you were in school. How many times can you say that a pig was wheeled past you? Definitely keeps things fresh!

The instructors are excellent, Reimer Fuhlendorf and Eric Matuchet, two former White Pointers’, are tasked with keeping us in check and making sure we don’t burn down the place. And may I say, I have new found respect for these two Chef’s who year after year have to control 18 fresh young cooks who are stuffed full of questions and manage to get all the food out for the campus by 11:30 am. I know I bothered them dozens of times a day in my first week with the dumbest little questions that must have made them wonder if I’ve ever really worked in the restaurant. But honestly, do you really need 8 different buttons to push, just to start an oven?

On the service side of the line it really is surprising to learn how much you don’t know about what goes into your plate. While I’m familiar with deconstructing flavours of a dish so I’m able to pair the best wine with it, but to be in the kitchen putting those flavor combinations together – the right combination – is much more challenging. Finding just the right balance with many subtle ingredients is a difficult fine line to walk. But it’s a great to create your own dishes and we have a fair amount of freedom in the kitchen. As long as we explain what we’d like to do before hand, it’s likely the Chefs will be fine with it.

I haven’t completely forgotten my wine roots though. By now, my class partners will tell you that my secret ingredient in most sauces or marinades is white or red wine. They all chuckle when they see me coming with my cup of wine for the sauce. Personally I think wine goes well in just about everything, including me…but there are rules about that during class time. Of course there is also the fact that we’re not cooking with the finest of Bordeaux so I can safely pass on the wines that we’ve used in cooking.

So here’s to new education. You’ll likely be getting an update from me once in a while as I switch back and forth in my monthly articles between wine and food. Keeps things fresh, and also makes things more interesting reading about the confession of this Culinary student.

Cheers, Sommelier Dan Tanner