Side Projects-CrossBarn Winery by Paul Hobbs

Photo used with permission from CrossBarn Winery

{These wines were provided as media samples, no other compensation. Thoughts are my own.} This is a second installment in a series about side projects by established winemakers. I hadn’t been home for quite a while, not in winter in nearly a decade. It was late January and darkness had fallen long before I arrived, […]

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RE: An Appropriate (pre)FIX for #WineCountry

Last week there were three words that I kept typing: Devastating Unbelievable Heartbreaking This week, I am reading updates and I keep thinking three words in RE-sponse. RE-silient RE-bounding RE-opening I am receiving press RE-lease after update after post and the message RE-mains the same: We are opening. We need your support. We are strong. […]

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Ways to Help-#WineCountryStrong

  To write about wine while the wine country burns feels wrong to me. And yet finding the words to do the tragedy justice seems impossible. When I look at the devastation, see what has been taken, how can I adequately respond? When I start to realize the enormity of the situation, all words seem […]

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Frankly Delicious

I wish you could smell my kitchen right now.  Scratch that, I wish you could smell my whole house right now.  By now, no matter where you live, you’ve likely heard of Franklin BBQ.  If you haven’t seen the press, maybe you’ve seen the Chase credit card commercial.  The local joint has reached cult-like status and, in order to […]

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Rosé Colored Glasses

When we began planning our trip to Northern California I had visions of my husband and I running off to vineyards, or I would take off on my own for the day. I’d head up the Silverado trail or 37 solo, windows down, music up and not a hair out-of-place when I arrived for my tasting […]

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May Looks Great for June

There is no question that Austin is a hot spot on the food and wine radar right now.  Some spots are hotter than others, of course, and one Sommelier in town seems to be at the center of it all. June Rodil began her career in the industry at The Driskill Hotel under the leadership […]

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Weekends are for Wellington

I have been trying to cook Vegetarian more…about 3 nights a week.  Organic/grass fed meats are really expensive, and I believe that eating less meat is better for my health and better for the planet.  But after three veggie meals in a row, my hubby was begging for meat.  His entire “request” list from the […]

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