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I was lucky enough to grow up with wine. My Dad was a big collector and over the years had built quite a nice cellar filled with California, Italian and French wines (mostly red) that were delicious and aged perfectly. One of the unfortunate byproducts of having such a collection, is that all of these wines seem like they’re extremely special, and should be reserved for special occasions. Fast forward a decade, and the number of special occassions weren’t nearly equal to the number of wines that were continuing to age. All of sudden the tables turn, and you’re chasing the wines to get them consumed before they go over the hill.

What to do? Many of these collectible wines are very big, complex and expensive. You don’t want to “miss” and pair them with the wrong food. Luckily, I’ve spent a lifetime studying food and wine pairing, both as a consumer, and a professional. I’ve passed the introductory sommelier course with the Court of Master Sommeliers, been the chef of a wine bar (Purple Wine Bar), and published a book on food and wine pairing known as Cook + Cork, along with my dear friend and sommelier Chris Horn, Beverage Director for Heavy Restaurant Group to include Purple Cafe and Wine Bar.

Bottom line, it would be a true pleasure for me to find the right dish, customized to your wine, so that you can enjoy every special bottle that you’ve been saving. We’ll make a special occasion out of opening the wine itself. That should be enough. It’s always about fun, family & friends, and enjoying the reason you built a cellar in the first place: drinking wine in it’s PRIME!!