Sonoma Sparklers: The Best Sparkling Wine for Weddings

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Pricey Champagne is traditional, while buoyantly effervescent Prosecco is all the rage and far less inexpensive. Cava from Spain, cremant from Burgundy and Alsace, and New World bubblies from Oregon, New York, Australia, and New Zealand all add dimension to the sparkling wine scene. Yet a wedding in Sonoma calls for Sonoma sparkling wines, the […]

Get her tipsy, feed her chocolate.

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I don't know about you, but I'm not above whetting my wife's more carnal appetites with enough wine and chocolate to impair her better judgment. I'm sure that's all very un-PC and certainly, as the father of young daughters, I live in mortal fear of the effects of alcohol on sensibility; but my wife's a big girl, and above all, she knows how I think, so I'm pretty sure our pending Valentine's Date - a savory symphony of handcrafted chocolate and wine at J Winery - will be consensual.

Lobster Bisque & Viognier @ J Winery: Two of a Perfect Pair

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Forgive the hackneyed analog, but I've just eaten a Lennon-McCartney harmony of food and wine over at J Winery; OK, maybe that's too much, but a solid Bee Gees, at least! Seriously, if we wore socks on our teeth, then Chef Mark Caldwell's Lobster Bisque, together with winemaker George Bursick's Hoot Owl Vineyard Viognier, would knock them clean off. And I don't even like Viognier, as a rule.

New Year’s Eve: Serve This, Get Lucky

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If you've already got Champagne and caviar lying about, then by all means, use it, and with neither apology nor reservation. But here is my contribution: Whatever you do, make sure you serve something that will get you lucky. As it happens - to nobody's surprise, at least if they're regular readers - we in the Proximal Kitchen are nothing if not opinionated, and we love most of all to pontificate about which foods and wines are most likely to earn you flirty looks and even messier sheets, and we've got just the ticket: