Live Life, Love Wine

lot18:

Mindy Joyce, Experiences Curator, Lot18

Believe it or not, when Michael Mondavi first traveled the country promoting Robert Mondavi Winery in the 1960s, he was commonly asked, “Robert who?” followed by “Is that a Chinese restaurant?” I had to chuckle – even big names like this start…

lot18:

Sheri Sauter Morano, Master of Wine

I’ll never forget my very first wine purchase, a few days after my 21st birthday. I knew enough to recognize some grape varieties, but I didn’t really understand what made each unique. So I went in search of one example of each of the main ones. I thought…

lot18:

Bonnie Graves, GirlMeetsGrape

Statistically speaking, there’s approximately two restaurants that close for every new opening and yet, would-be restaurateurs can’t dive into the biz fast enough. You know the old adage about how a “fool and his money are soon parted”? It’s doubly true for…

lot18:

Mindy Joyce, Experiences Curator, Lot18

Coming up with the perfect place to pop the question is a challenge. It’s a story you’ll tell again and again after the engagement, and you want to make the moment as perfect as possible.

I believe that there’s never a better way to do it than by…

lot18:

Zachary Sussman

When the autumn foliage begins to turn red, so too should the wine in your glass – at least according to conventional wisdom. But just as the crisp, quaffable whites and rosés that we knock back all summer become monotonous by September, an unvarying regiment of big, brawny…

lot18:

Sheri Sauter Morano, Master of Wine

There are lots of things to love about October, November and December – watching the leaves turn colors, handing out candy on Halloween, gathering together with family over the holidays and celebrating the end of one year and the start of the next.

…

lot18:

Leiti Hsu, Lot18

It’s not every day that I get to pop a $100+ Barolo in a blender. Wincing as I hit the switch, I couldn’t help but think: but…but…this one’s from 2004, an excellent year! I felt vaguely cruel, like that time in culinary school where I shoved my chef’s knife into a lobster –…