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The vineyards of Southern France await you with Chef Kate Hill's dish of Civet de Sanglier with wild boar, ribs, and escargots in a Medieval wine stew.
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More chefs have come from Gascony than any region in the world and in this premiere episode of Cooking with Wine, Chef Kate Hill prepares Magret de Canard Sauce au Vin from the mythic region of Gascony.
The second episode that looks at the sommeliers and chefs who create the world’s best restaurants. Perfection lies between food and beverage.
It's time for sauces! Sparkler's star George Walker III shares the history and the recipe for great Hollandaise.