Here is the second of our “friends & family” blog series, dedicated to all things we love

As gray, overcast December days begin to roll in, I steep in the reality that we are just at the beginning of another NYC winter—and we are still in the good part—the holidays!  Afflicted with a mild seasonal discontent, Brendan Donovan introduced me to a temporary cure for the winter doldrums residing in a few bottles of wine from a vineyard in the South of France.  Read More...

Here is the first of our “friends & family” blog series, dedicated to all things we love. Each week, we will take you behind the scenes, while we develop our beverage program that will be featured in our wine & beer bar. This week’s contributing editor is Lauren Mowery, a longtime friend and foodie; who in my humble opinion has one of the best palates on the planet. Lauren helped develop the wine program for Gilt Taste and is a diploma candidate for the WSET (Wine and Spirits Education Trust).

Cheers,
Brendan

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It’s been well documented that pickles and wine just don’t work well together. However, when looking for a “text book” pairing, one person's pleasure can be another’s distaste. The generalization is they are both acidic, therefore, they can never work together. It’s an obvious assessment but, perhaps, a bit misguiding. Acidity, as a base, will assist in brightening a dish, while additional components help round out its flavors and offer balance. Or, you can always take the easy road, and find a wine with some residual sugar!  Read More...