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.
Dustin Wilson, Master Sommelier of Verve Wine, and Gianni Ottone, Wine Director of Ottone Restaurant Group, meet in Los Angeles to blind taste each other on two wines.
2018 Tegernseerhof Grüner Veltliner Federspiel
2016 Arnaud Lambert Clos David Saumur
2017 La Biòca Stërmà Nebbiolo d’Alba Super...
A pioneer in biodynamics, Gerard Bertrand links history and nature in every wine he makes.
