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The pour by BV

Swordfish with Olive Salsa and Beautour Reserve Red Blend
Spring Vegetable Ratatouille and Tapestry Reserve Red Wine
Rosemary Lemon Roasted Chicken and Tapestry Reserve Red Wine
Meyer Lemon Madeleines with Maestro Rutherford Sauvignon Blanc
Braised Beef Short Ribs with Tomato and Red Wine Sauce
Twice-Baked Baby Potatoes with Caviar and Reserve Ranch 1 Rutherford Cabernet Sauvignon
Stuffed Mushrooms with Sausage and Reserve Ranch 2 Rutherford Cabernet Sauvignon
Polenta Squares with Mushrooms and Soft Blue Cheese with Madame de Latour Red Blend
Caramelized Pear and Goat Cheese Crostini with Reserve Carneros Chardonnay