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Who holds the key to understanding how to pair wine and food—women or men?

If you ask Deborah Brenner, she’ll point to women. After authoring the book, “Women of the Vine,” which shared stories of 21 women “who make, taste and enjoy wine,” Brenner decided to join their ranks with her own wine label, “Women of the Vine.”

Early Spanish explorers may have consulted elaborate treasure maps in their search of the mythical gold of El Dorado, but Santa Barbara County winemaker Deborah Hall followed a series of cryptic historical clues--quill-scrawled letters, a frayed 18th century tome, and a modern-day DNA sample--to find treasure in the Sta. Rita Hills.

There’s something happening right under our noses in California.

With over 4,500 exhibitors, ProWein 2013, International Trade Fair Wines and Spirits, will feature more companies than ever before.

Argentina’s Mendoza region discovered an economic and reputational winner a decade ago when it introduced American drinkers and eaters to its delicious Malbec wines and their matching beef-based asado cuisine.  Both Malbec and asado are still growing in popularity on this side of the equator, so Mendoza is not about to let up on its continued development of its two best-known prop

One productive result of the Great Recession is that the restaurant community has had to learn to do more with less. Cutting cost while maintaining quality can be challenging, but those establishments that succeed at doing both reap the rewards of higher efficiency and greater resiliency to future market upheavals.

Long before James Bond uttered one of the most famous orders of all time, “Vodka martini, shaken, not stirred,”  gin was the prince of white spirits. As a matter of fact, gin reigned supreme in the white spirits category until 1967, when vodka surpassed it. Gin is the king of classic cocktails and the spirit at the heart of the quintessential cocktail: the perfect dry martini.

For many years now, whenever I see a particular gentleman who is one of the most respected and well-known Master Sommeliers in the country, he quickly gets around to asking me the same question: “What’s new?” Early on, I would always think, “Why is he asking me this? Is this a test to see how smart I am?

As we do for much of the food we consume, many of us look for naturally produced wines to drink. Perhaps we feel that it is healthier to enjoy wines that were made with organically farmed grapes and produced by natural methods without added chemicals. After all, what we put into our bodies matters.

In 2011, The Monterey Bay Aquarium, a longtime advocate for environmental education and awareness, released the second edition of its report, Turning the Tide: The State of Seafood.

On July 11, in celebration of National Rainier Cherry Day, Northwest Cherries commissioned one iconic restaurant in each US state to create a menu offering featuring Rainier cherries. Each chef received about 40 pounds (roughly $400 worth of Northwest cherries) to create their individual masterpiece menu items.

Paso Robles is a curious blend of rugged roots and refinement. It’s not unusual for diesel pickups to rumble through town with Mozart on the radio or for their drivers to stomp mud off their boots as they discuss the nuances of Chave Hermitage. But the region’s unique combination of authenticity and elegance extends beyond its culture. The earth seems to exude it in liquid form.