'Get Saucy!'
One of my ironclad rules of cooking: never use an ingredient that wouldn’t stand on its own - quality in leads to quality out. But at the same time, you wouldn’t grind up the most expensive dry-aged Wagyu for a smashburger - probably not the best use of your hard-earned dollar. The same goes for the wine I use to lift that dish: don’t break the bank, but reach for something well-made, balanced, and - just as important - something you want to sip while you stir. These are the kinds of wines that make sauces sing and afternoons in the kitchen even better. It’s the simple joy of cooking and sipping side by side - one for the dish, one (or two!) for the chef!
3 products