In the Wine Cellar with Dave DeSimone Archives

It’s fashionable to stereotype Burgundy wines as overly complicated and too expensive. Becky Wasserman-Hone simply doesn’t buy it. She has heard it all before over her forty-year career as an expatriate-American working as an export-wine broker in Burgundy, but she refuses to let it derail her dedicated promotion of the wines and growers of her …

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Food & Wine

Crêpes Parisiennes Offers Delicious Flavors and Care-Free Moments

by Dave DeSimone

No food evokes the bohemian spirit of Parisian street life better than hot crêpes served with either savory or sweet fillings to order. Add a glass of crisp, fizzy cider, and your cares melt away in the pleasures of the moment. Since 1998 in Pittsburgh, Pennsylvania, loyal customers of David Handler’s Crêpes Parisiennes have savored …

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Food & Wine

World-Class Sparkling Pinot Noir from Pennsylvania? You Bet!

by Dave DeSimone

Discovering delicious surprises always provides a large part of the fun in drinking and sharing wines. Surprises keep you honest as a wine drinker while refreshing the senses and expanding the palate. Such is the case with the N.V. South Shore Wine Company, Sparkling Pinot Noir, Pennsylvania ($19.95; available online and at the winery). from …

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Food & Wine

Combat Cold Weather with Époisses Cheese and Crisp Wines

by Dave DeSimone

Enduring cold weather at the start of a new year calls for serious measures. Time to break out the Époisses de Bourgogne cheese and tasty wines. Those already familiar with the glories of Époisses know what I mean. Once you’ve experienced Époisses, the intense sensory impressions cannot be forgotten. Passionate reactions are common. Époisses cheese …

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Food & Wine

Pair Trendy Hawaiian Poke Bowls with Alsace Gewurztraminer and Craft Beers

by Dave DeSimone

If you haven’t heard of poke bowls, don’t worry. You will. Just ask Angela Earley, a partner in Penn Avenue Fish Company in Pittsburgh’s Strip District. “Recently regular customers have come in saying how much they enjoyed poke bowls in L.A.,” she notes. “Some even told us we should open a poke only restaurant.” But …

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