Chateauneuf-du-Pape, an appellation located in the southern part of the Rhone Valley in France, is like the Rolling Stones of the wine world: They’ve both been around forever, they seem to go through alternating phases of being popular/hip and being ignored/forgotten and both mellow with maturity.
But in the same way many people know the Rolling Stones through listening to Forty Licks or other greatest hits albums, most wine drinkers know Chateauneuf-du-Pape only by the complex and delicious reds.
[end Rolling Stones analogy]
And it’s no surprise that most people have only experienced …

If you’re like us, you probably wish you ate more fish. Or rather, that you cooked more fish. Fresh fish is just not something we’ve mastered enough to feel comfortable with the idea of picking up the catch of the day at 8pm on a weekday and cooking it at home.

We keep fish for special occasions, mostly Sundays, when we have time to shop, cook and relax in the kitchen. We usually stumble upon a fish recipe in one of our many food magazines and decide to make the trek to …

While Greek wines were the wines of the summer, we are also finding that they transition very well into fall. We recently tried this Greek white with an heirloom tomatoes and seared striped bass recipe and were blown away by the pairing. It’s bigger than your usual light white but it’s not overwhelming. It’s simply – more sophisticated – and pairs magnificently with fish, olives or even mild cheeses.
This wine is 75% assyrtiko and 25% athiri.  While we don’t profess to be experts in Greek grapes, we definitely have a soft …