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Wine Storage Services

2015 January 12

My collection is getting out of hand. Why do I say that? I’m almost out of storage space and my thoughts turn to offsite storage. If you’ve been collecting wine for a while, you probably have encountered this problem and also started entertaining the idea of wine storage services. However, wine storage isn’t just about having a temperature controlled location. Whether you’re collecting wine as an investment or simply keeping wine for your own enjoyment, there are several things you should consider before storing your investment anywhere.


Whether you store your wine at home or at an offsite facility, wine needs to be stored in the dark. Light is one of several factors why cellars are in basement locations. A wine storage facility doesn’t have to be located underground, but it would be the most logical place to have one. If the storage facility you’re considering isn’t underground, then it shouldn’t have windows, or at least have all light from exterior windows blocked throughout the space. read more…

Bœuf Bourguignon

2014 October 26
by Eric Hwang

Bœuf BourguignonI’m not a fan of recipes that are overly complicated, especially when it comes to rustic French cooking. Bœuf Bourguignon or beef burgundy was originally a peasant dish first described by Auguste Escoffier and later popularized by Julia Child. However, over time, rustic cooking was transformed in haute cuisine with fancier methods of cooking and more sophisticated equipment. Unfortunately, so many of the cookbooks that had a recipe for bœuf bourguignon made it into a much bigger production than I thought it should be. The technique and the basic ingredients are still the same, but  I just simplified the process to dirty only one pan. The cooking method probably owed to the inexpensive cuts of beef available and braising is particularly good for tough gristly meat. The ingredients were those readily available—beef, salt pork, wine, herbs, onions and mushrooms. When these ingredients are added depends on the recipe you follow. Some make a bouquet garni sachet of the onions, carrots and herbs and some omit the carrot, sauté the onions with the mushrooms and add it when it’s nearly done. I found that mincing the onions and carrots and adding it in the beginning works just as well and is the least complicated. In the end, it still basically tastes the same. read more…

Truchard Vineyards

2013 October 7
Truchard 2012 Roussanne

Mention Napa Valley and it conjures up quintessential images of vineyards, wineries and small towns that many wine drinkers may be familiar with, such as St. Helena and Yountville. However, the Napa Valley is a large area divided into several sub appellations that stretches from Calistoga in the north to Los Carneros in the south. Of these appellations, the Carneros AVA is unique because it spans both Sonoma and Napa; it’s closer to the Bay Area making it cooler and more moderated than the rest of the Napa Valley, yet it has those coveted southwesterly exposed hillsides. It’s in that southern-most district, Carneros, nestled up in the foothills of the Mayacama range and Mt. Veeder, that you’ll find Truchard Vineyards. Truchard Vineyards has been growing grapes for 40 years and making their own wine from grapes grown on their 400 acre estate since 1989. In the interest of full disclosure, I was sent these samples. I received three different wines of which I tried two so far. The third, a Pinot Noir, I’ll try at a later date.

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