I recently attended a luncheon at NoMi where I got to enjoy the lively and elegant wines of Pascal Jolivet, a dynamic producer from the Loire Valley, with a perfectly paired menu of fresh, seasonal foods. And, the best part was having the opportunity to learn about each of the wines we were sipping from Monsieur Jolivet himself.

Would you believe that some biodynamic winemakers look to the skies–more specifically, the moon–for guidance in vineyard practices? At a luncheon hosted by Josmeyer Vin D’Alsace at La Sardine on Wednesday, Vine Grower and Managing Director Christophe Ehrhart showed me his pocket guide to the Earth’s distance from the moon at any given time, which helps govern planting, pruning, and harvesting at Josmeyer. Additionally, in lieu of pesticides and chemicals, the Josmeyer vineyards follow typical biodynamic practices of using other plants–such as willow, horestail, and nettles–to control mildew and disease.

I attended a wine tasting of the 2007 Burgundy barrel samples on Thursday, which was hosted by the importer Frederick Wildman & Sons, Ltd. (A barrel sample is a wine which has not yet been bottled; so while you can get a good sense of what the wine will be like when released, it will undoubtedly change a good bit more once bottled.) Many great producers and winemakers were on-hand pouring samples from some of the most renowned appellations in Burgundy: the Côte de Nuits, the Côte de Beaune, and from the southern part of the region.

Jennifer Brush of Vosges Haut Chocolat & Don Sritong of Just Grapes discuss the basics of pairing chocolate & wine.

You already know wine has a sensual quality. You swirl it in your glass. Inhale its scent deeply. Let it run over and along the edges of your tongue, pausing to let the flavors trickle forth and mellow in your mouth. It’s practically a PG-13 experience.
But have you ever licked the spice off the top [...]