Saturday, October 19, 2013

Wagner Family - Wine Tasting today at Forsyth

Taste today Saturday October 19 - at Forsyth:

Wagner Family of Wines (and a Nephew)
Join us this Saturday for an amazing tasting of The Wagner Family of Wines along with the second release of Carne Humana from Chuck Wagner’s Nephew, this is a lineup not to be missed (11-3 or until the bottles run out) at our Forsyth location 7435 Forsyth Blvd in Clayton.  317.727.8788

Carne Humana- Named for the historic Rancho Carne Humana (Human Flesh), granted to Dr. Edward Turner Bale inn 1841 by Mexican Governor Juan Alvarado, for services rendered to the California forces. Rancho Carne Humana stretched from stretching from present-day Rutherford northward to Calistoga, ending at Tubbs Lane and including present-day St. Helena, starting just North of George C. Yount’s Rancho Caymus. In 1861 Dr. Bales daughter and her Charles Krug founded Charles Krug Winery, Napa Valley’s oldest operating winery.

Wagner Family of Wines: For five generations, my family has lived and loved the Napa Valley. Our grandfather settled here in the 1800s and from that moment forward, we've grown to understand there is simply no substitute for an intimate knowledge of the land that only comes by "living" in the vineyard. Working the land with our own hands has given us insights into California winemaking that can't be found in any book or corporate farm manual

We are the Wagner Family of Wine: Chuck Wagner continues to direct the world-reknown Cabernet program at Caymus Vineyards in Napa Valley; Charlie is making exquisite Chardonnay at Mer Soleil in the Santa Lucia Highlands of Monterey County; Joseph is making fine Pinot Noir under the Belle Glos label in the coastal areas of California; Jenny is learning the ropes here at Caymus and ah yes, our longtime winemaker for Conundrum, Jon Bolta, continues his craft of making that puzzling, white wine blend
-Chuck Wagner

Owner and Winemaker Caymus Vineyards

Wines to be tasted:
  • 2011 Carne Humana
  • 2010 Mer Soleil Charonnay
  • 2011 Mer Soleil Silver Chardonnay
  • 2012 Belle Glos Meomi Pinot Noir
  • 2011 Caymus Napa Cabernet
  • 2011 Caymus Special Select

Friday, October 18, 2013

Cardinal Sin Vodka from Missouri!

Celebrate the Cardinals with some Cardinal Sin Vodka

(Come Taste it at Forsyth tomorrow)

Cardinal Sin Artisan Vodka.....$27.99 / 750ml
St. Louis Distillery
"The divinely pure spirit, made form the highest quality American grains, is hand-crafted in individual small batches.    This hands-on process is the only way to completely extract the "hearts" of the distillant to provide you with the cleanest,  smoothest, best tasting vodka." - label

New from Pinckney Bend - Whiskey

In stock and online

Pinckney Bend Distillery Rested Whiskey...$37.99
Located in historic New Haven MO on the banks of the Missouri River, in the Heart of Missouri Wine Country, Pinckney Bend Distillery produces premium quality spirits one small batch at a time.
Our Rested American Whiskey is:

• Pot distilled in 50 gal. batches from a mash of 80% corn

• Aged in new & reused, charred Missouri White Oak barrels

• True to its historic 19th Century roots

Rested Whiskey Heritage

In the early 19th century whiskey was produced by small, local distillers. Transported by wagon and boat in barrels of all sizes, it aged only as long as it took to travel from where it was produced to where it was consumed. But even a brief exposure to wood transforms well-made new whiskey into something special.  Whiskey is a living, breathing thing. Early distillers quickly learned that young corn whiskey, ‘rested’ for even a short time in ‘burnt’ white oak barrels has a charm all its own. It is not yet mature enough to be called Straight Whiskey, but it’s a spirit America’s pioneers valued and enjoyed.

The Rested whiskey is the same grain bill that is in our Corn whiskey; 80%corn, 15% barley and 5% rye. We age this whiskey for just shy of a year in 15 gallon #3 char oak barrels made by McGinnis wood products in Cuba, MO.
We blend the contents of three barrels, so each batch is just under 50 gallons.
We called it Rested American Whiskey because it uses both new and reused chared oak barrels. As a result, it does not fit the legal definition of either bourbon or corn whiskey.
We wanted to create a whiskey that resides on the evolutionary trail between clear corn and bourbon. What's in the bottle cam speak for itself.

Recipe of the Week: Farro and Parmesan Pie

Farro & Parmesan Pie

  • Olive oil (for pan)   ***
  • 1 cup farro, spelt, or wheat berries   ***
  • 2 cups finely grated Parmesan, divided   ***
  • 1 cup heavy cream 
  • 1 cup whole milk 
  • 2 teaspoons kosher salt   ***
  • Pinch of nutmeg 
  • 4 large eggs    ***
*** In stock at The Wine and Cheese Place 

· Preheat oven to 350°. Generously grease pan with oil. Wrap outside of pan tightly with foil (this will help prevent custard from leaking out). Line a rimmed baking sheet with parchment or foil. Place springform pan on sheet.

· Place farro on another rimmed baking sheet; toast in oven until fragrant and slightly darker in color, about 15 minutes.

· Meanwhile, bring a large saucepan of salted water to a boil.

· Add toasted farro to boiling water and cook until tender but still al dente, 20–25 minutes. Drain; let cool slightly.

· Whisk 1 3/4 cups Parmesan, cream, milk, salt, nutmeg, and eggs in a large bowl. Fold in cooked farro. Pour mixture into prepared cake pan and bake until puffed and just set in center (center will jiggle slightly when pan is nudged), about 40 minutes. Remove from oven. Preheat broiler.

· Sprinkle remaining 1/4 cup Parmesan over top of pie. Broil until top is golden brown, 3–4 minutes.

· Let cool for 30 minutes. Run a sharp paring knife around edge of pan to loosen pie; remove pan sides.

New limited Talisker

New from Talisker....
In stock at Forsyth, New Ballas and online - click here

We have 30 bottles in stock

Talisker Single Malt Scotch STORM...$73.99
No whisky reveals the character of its birthplace better than TALISKER. To know TALISKER is to feel the power of the sea, and sense its rugged location on the banks of Loch Harport, on the foreboding Isle of Skye. TALISKER STORM is an exuberant new expression of TALISKER: more intense and smoky, with enhanced and vibrant maritime notes, smoothly balanced by TALISKER’S signature hot sweetness.

Talisker Distillery Manager Mark Lochhead explains:
“Any new member of the Talisker family has a lot to live up to and I am proud to say that Talisker Storm does just that. The distinctive whisky we create with such passion and care here on Skye speaks very boldly of the dramatic island where it was born. Everyone here is delighted at the skill with which our malt masters have put together this vivacious new Talisker. Talisker Storm is indeed the right name for it!”

One way to enjoy TALISKER STORM is to pair it with wild smoked salmon. Wild salmon’s smooth, velvety texture and complex smoky and salty flavors contrast perfectly with the maritime, briny character of TALISKER STORM, without overwhelming the palate.
Tasting Notes:
ABV: 45.8%
Nose: Spicy, mellow smoke and a honeyed sweet maltiness with an explosion of pepper
Palate: At first sweetly mellow and rich followed quickly by a spicy heat, like a gathering Storm. The flavour is elegantly drawn out with a balance of sweetness, smoke and salt.
Finish: Clean, warming, with a lasting aftertaste

Perennial Peace Offering

Peace Offering is in stock  and now online

Perennial Peace Offering....$11.99 / 750ml

"Perennial Artisan Ales is a small-batch brewery dedicated to producing unique, premium beers. Our beers are brewed with the experimental, seasoned craft beer drinker in mind.
Peace Offering is an American Brown Ale, brewed with a few hundred pounds of maple roasted Missouri squash. The brewers also added cinnamon and cloves to make this beer a perfect companion to hearty dinners or seasonal desserts. The harmonious marriage between spices and squash allow this beer to remind you of the best qualities that arrive with autumn.
ABV: 6.3% IBU: 42" -- Perennial

New Orin Swift Abstract is here

2012 Orin Swift Abstract....$28.99
Abstract is a blend of Napa, Sonoma, and Mendocino Grenache, Petite Sirah, and Syrah primarily from hillside vineyards.

Inky blue-purple in complexion, the wine bursts with a perfume of dark fruit, sage, acacia flowers, kirsch, and a hint of California chaparral. Voluptuous in texture, the wine is remarkably fresh on the palate with ripe blackberry, mulberry, roasted plum, black tea, and bitter chocolate. A sweet and soft tannin profile rounds out the finish, which lingers elegantly.

Aged 10 months in new and seasoned French oak.

Thursday, October 17, 2013

New Beer Friday....

Watch for these beers tomorrow at The Wine and Cheese Place...

scheduled to arrive....
  • Perennial Peace Offering 
  • Tallgrass Zombie Monkie 
  • Tallgrass Velvet Rooster 
  • Deschutes Hop Trip 
  • Goose Island Fleur 

Boulevard sold to Duvel Moortgat

Some big Missouri brewing news....
I guess Schlafly is now the largest Missouri brewery locally owned

If you go to 

this is what you get.

October 17, 2013

Dear Friends,

Almost 30 years ago, I was fortunate to spend time traveling around Europe with my wife, Anne Blumer. In each city I visited, one of my favorite adventures was trying different beers. I sipped bitter ales in England, spent my days in Munich drinking pilsners and wheat beers, but it was in Paris, in a Belgian beer bar, that I truly fell in love.

I will never forget the day. I walked into the pub, ordered a Belgian ale, and experienced what I can only describe as an epiphany. The beer was brilliant in color, with intensely floral aromas and a flavor bursting with joyous complexity. I went back day after day, sampling a wide array of amazing beers, and was hooked for life.

Last winter my wife and I returned to that same Parisian pub, and the memory of that long-ago experience flooded my senses. It has been many years since that fateful encounter started me on the path to brewing my own beer and founding Boulevard Brewing Company. At the outset, my goal was to make a beer as extraordinary as the Belgian ales I had so fortuitously discovered. With the help of my parents Bill and Mary and my wife Anne, Boulevard has grown into one of the largest craft breweries in the country, and my dream has become a reality. While I always say I don't have a favorite Boulevard beer, I must admit that some of the Belgian ales in our lineup are as exciting to me as those beers I first tasted in Paris all those years ago.

I have long felt as though I have three children: Boulevard, born in 1989, Jake, in 1990, and Piper, in 1992. I'm not getting any younger, and the long-term future of the brewery has weighed on my mind for the past several years. After long discussions with my family, we determined that we wanted to find a way to take Boulevard to the next level while retaining its essence, its people, its personality – all the characteristics that make our beer and our brewery so important to Kansas City and the Midwest.

I am honored and humbled to announce that I have chosen Duvel Moortgat as the long-term partner for Boulevard. An independent, family-owned craft brewer spanning four generations, Duvel Moortgat produces world-class beers at several breweries in Belgium, and owns and operates Brewery Ommegang in Cooperstown, NY. They bring to us an unparalleled depth of experience, strong resources, and an unwavering devotion to quality. Duvel Moortgat is committed to our people, to the expansion of our Kansas City brewery, and to growing Boulevard brands throughout the US and abroad. After spending a lot of time getting to know the company and its people, I am confident this is the right decision. We share the same values, respect each other's achievements, and have the same obsession for exceptional beers.

Be assured that this is not goodbye. Although Boulevard is combining with Duvel Moortgat, I will remain closely involved, with a continuing stake in the business and a seat on the board. My commitment to sustainability initiatives will continue, as will Boulevard’s support of Ripple Glass, the glass recycling company I co-founded.

For now, all I can say is thank you. Thank you for making the last 24 years an amazing journey for me and the entire Boulevard family. We will continue to work hard to produce great beers, and to give back to the community. Ultimately, I am determined to make Kansas City even more proud of its hometown brewery, and our dedicated supporters delighted to raise a glass of Boulevard beer.


John McDonald

Pappy Van Winkle stolen

Pappy Van Winkle Stolen: $26,000 Of Beloved Bourbon Taken From Buffalo Trace Distillery

pappy van winkle stolen

Hopefully it will not cut our allocation...

check out this article in the Huffington Post

Wednesday, October 16, 2013

Cappelletti Aperitvio

Cappelletti Aperitivo...$17.99
While popular today throughout Italy, the "Spritz," a drink combination of this red aperitif with a sparkling wine and or/soda and a slice of orange, shares a history with Cappelletti in the Triveneto.  Cappelletti, the venerable 4th generation creator of this product and numerous other apreitivi and amari, is situated in the heart of the Dolomites near Trento.  Legend has it that druing the time of WW I, soldiers of the Austrian Empire would order the Spritz to enliven and add depth to the local bubbly.  This soon became a specialty of the region.  Indeed the Aperitivo Cappelletti is also called "Specialino" and may be the oldest of its style still in production." - label

Great Wine Tasting at our BALLWIN Location

The Wine and Cheese Place
14748 Clayton Road, Ballwin MO

Saturday - October 26th
(time subject to change depending on the World Series game)

Washington state wines:

Big Papa
"This estate produces a bevy of brilliant wines that have loads of richness and depth, while staying fun to drink." -- The Wine Advocate

2010 Big Papa....$49.99
Rated 94/100 The Wine Advocate
2010 Final Final....$19.99
Rated 91/100 The Wine Advocate

"...these wines are big, full-throttle efforts that don’t hold back on ripeness or oak, yet manage to hold everything together... All of the wines are beautifully made and highly recommended." -- The Wine Advocate

2011 Cabernet Sauvignon....$23.99
Rated 90/100 The Wine Advocate
2010 Mystique.....$25.99
2010 Croosfork Creek Dark Matter Syrah.....$31.99
2010 Boss Block Cabernet Franc......$47.99
Rated 93/100 The Wine Advocate
2010 L'orage Red Blend......$51.99
Rated 93/100 The Wine Advocate

$5 per person space is limited 
For reservations:
call Kevin at 636.227.9001
or email

New Gin at The Wine and Cheese Place

In stock and online

Mississippi River Distilling Company
River Rose Gin....$21.99

River Rose honors a time when life along the river was gracious and inspiring. It is handmade in the historic river town of Le Claire, Iowa along a dramatic bend in the Mississippi where steamboat pilots of old would dock and hire local river pilots to navigate the harrowing rapids ahead. The steady hand and compass rose of these noble navigators made Le Claire famous. You can still see the historic homes of these revered river pilots if you visit Le Claire today.

Reflecting the deep respect for local expertise, River Rose is distilled with fresh grains from local farmers. Our unique blend of botanicals dates back to a recipe from the late 1800s. Highlighted with traditional juniper, River Rose jumps from your palette with a full body of citrus including orange, grapefruit and lemon. Lavender, rose petals and locally grown cucumbers provide a distinctive finish that makes your martini swirl with aroma.

Our slow, small batch process ensures a consistently clean and smooth finish. We hand write the batch number over each cork so you can see our commitment to every bottle that passes through our distillery.
Our Rose is a tip of the hat to the heroes of the waters, the bounties of the shore and a spirit of adventure from a different time. Enjoy River Rose and raise a glass to these legendary navigators.

Cody Road Whiskey

In stock at Forsyth

Cody Road Bourbon Whiskey...$27.99
In 1846, William “Buffalo Bill” Cody was born in LeClaire, Iowa. On his journey down the “road of life”, he inspired and entertained many. Cody Road Bourbon is named in his honor.

We put a unique signature on this spirit. You may not know that over 90% of American whiskies are made by 8 distilleries. While they make great whiskies, there are a lot of similarities. We feel craft distilling is at the same point that craft brewing was 15-20 years ago when the market saw only beer and light beer. Then the small guys introduced new and exciting flavors that changed the face of beer in this country. We want to be part of a similar revolution in spirits.

This bourbon is made form a mash of 70% corn from LeClaire, 20% wheat and 10% unmalted barley from Reynolds, IL. It is aged for one year in newly charred 30 gallon oak barrels, about half the size of a traditional whiskey barrels.

Cody Road Bourbon is a flavor and aroma experience unlike any other. Enjoy sweetness of corn, light fruit from wheat and a grassy, nutty finish from the unmalted barley. Vanilla and caramel from the oak dance around the sweet grain. Bottled at 90 proof, this bourbon has enough kick to know it's bourbon, but a beautifully smooth finish. It is a grain forward whiskey by design, as our whole story here is about the local grain we use in each batch. A remarkably unique flavor with our signature smoothness. This premier bourbon bears William F. Cody's name and it reflects his spirit.

Cody Road Rye Whiskey...$27.99
In 1846, William “Buffalo Bill” Cody was born in LeClaire, Iowa. During his storied life, he was regarded as a regular purveyor of whiskey. Legend has it that rye whiskey was his spirit of choice. So we had to make a rye!

Handmade from 100% local rye purchased from Dave and Jim Wherry in Fulton, Illinois. Our rye is a unique spirit that showcases the wonderful spiciness of this one-of-a-kind grain along with the delicate fruitiness that is often lost in rye whiskies. Rye is known for being a bold and spicy grain. We distill it very cleanly so you can experience a sweet fruitiness that is unexpected from rye. Then the signature spiciness will linger in the back of your mouth. Let it set in the glass for a few minutes and taste the complexities of rye as they soar from your glass.

Perfect for classic cocktailing, the signature sweetness of this whiskey is a perfect compliment for many per-Prohibition cocktail recipes that were invented when rye whiskey was king.

We pride ourselves in the hard work that goes into each barrel of whiskey. We pride ourselves in the hard work that goes into each grain of our locally grown rye. Now, we're proud of the fine flavor of a truly unique rye whiskey.

We hope you take pride in sharing some with your friends and raising a glass to one of America's greatest heroes. We like to think Buffalo Bill would be proud of it too. Enjoy a new stroll down Cody Road today!

Tuesday, October 15, 2013

Hammerstone's Whiskey Disks

Hammerstone's Whiskey Disks....$24.99 / set of 4
Why Whiskey Stones?
Chill Without Diluting
Many cask-aged type liquors take on important flavor characteristics from the barrels they are aged in. The natural oils in the wood leach into the distillate over time and contain a large part of the residual flavor profile that will mark that particular spirit. These oils, although dissolved in alcohol, will partially congeal or "close down" if the temperature of the liquor falls below a certain point. Temperature is important. A subtle chill can enhance the drinking experience; too much can destroy it. Storing fine liquor below 45°F, or adding large volumes of ice, can eliminate important flavor notes.

High-quality spirits are almost always tasted in two ways – neat (no ice) and with water. When taken neat, many liquors can have an edge to them. Our own extensive personal experience tells us, as well as many experts, that a little chilling helps mask the "hot" flavor impression lent by ethanol. When taken with water, a liquor is almost always at cask-strength with the water being added in precise measure. The degree of dilution directly affects the flavors of the spirit. It is a complex and weighty process; one best left to the masters of the trade. Unless you purchase cask-strength, you have no real need to add water. Most bottled whiskies are already diluted with water to bring their strength down to a level that makes it less expensive to produce and more palatable, usually about 40% alcohol by volume. So, the two things you don't want to do are take temperature below a certain point and dilute unintentionally. This is where adding ice becomes dicey, because it is not a very precise way to either chill or add water to spirits. Too much ice can destroy the complex flavor structure due to temperature or dilution.

There you have it; a slight chill makes for smooth drinking and most of us are already drinking pre-diluted whiskies. No need for added water. A subtle chill without water is exactly what we intend with our Whiskey Disks.™ We have always said, "Keep it neat, but lose some heat."

Why Soapstone?
Simply Scientific
Soapstone is extremely dense. This density gives it thermal mass. Thermal mass is an object's ability to absorb heat. It is soapstone's impressive thermal mass that allows our chilled Whiskey Disks™ to absorb the heat from a pour of fine liquor at room temperature. Soapstone is soft. Because its main mineral content is talc, soapstone is not only soft to the touch, but can often be scratched with a fingernail as well. Therefore, it cannot scratch glassware. Soapstone is non-porous. Which means it is non-absorbent. Our Whiskey Disks™ will not impart odor or flavor to your drink. Soapstone is safe. It is chemically inert. Natural soapstone is Generally Regarded as Safe (GRAS) by the FDA. It will not react with household solvents such as water, alcohols, detergents or mild acids. Natural, pure, functional soapstone – the perfect choice.

Why Whiskey Disks ?
Bigger Is Better

Our Whiskey Disks™ have an exclusive cylindrical shape that sets them apart from common whisky stones. This unique shape lends itself perfectly to swirling and nosing. No clinking, no tumbling, just smooth circular motion that releases all the intricate aromas you've come to expect with your favorite tipple. With their hefty size and weight, our Whiskey Disks™ stay put in the bottom of your glass where they belong. Speaking of size, it really does matter. Just one of our Whiskey Disks™ has more thermal mass than three typical whisky stone cubes. With nine cubes per set, they only provide enough for three drinks. Our larger Whiskey Disks™ come in a four-disk set, enough to chill four of your favorite drams. Whiskey Disks™ means more drinks, with more chill.

Men You Can Trust
We are stonemasons as well as Whiskey drinkers. We know stone, and we know drink. We personally handcraft each and every Whiskey Disk™ we sell. Every process from manufacturing to shipping is completed here on our premises in the foothills of New Hampshire's White Mountains. Our soapstone is sourced only from the most reputable quarries in North America. It is certified pollutant-free. We do not use soapstone from South America or China.

Monday, October 14, 2013

Under $9 Rioja and 91 Points!

2012 Rio Madre Rioja...$8.49
Bodegas y Vinedos Ilurce
"(100% graciano; aged in French oak for 11 months): Opaque ruby. Sexy, high-toned cherry and blackcurrant aromas are complicated by notes of Indian spices and fresh rose. Smooth and seamless in texture, offering intense black and blue fruit flavors that become spicier with air. The floral element repeats on the finish, which shows excellent clarity and persistence. This wine delivers uncanny value and has the structure to age. 91 points"
Rated 91/100 Stephen Tanzer's International Wine Cellar, Sep/Oct 13

Scotch Tasting with Peter Wilkins

The Cardinals game is in LA and at 3pm, so should hopefully be done before the class starts

We are excited to have Peter Wilkins back.  

Peter Wilkins with International Beverage Company 
will be hosting a Scotch Tasting at
The Wine and Cheese Place
7435 Forsyth Blvd
Clayton, MO 63105   314.727.8788

or call 314.727.8788

$15 / person
Wednesday, October 16 (6pm - 7:30pm)

Here is what we will taste -- this is an amazing line up of scotches!!!

Deanston 12 yr...$45.99
Bunnahabhain 12....$51.99

Bunnahabhain 18...$124.99
Bunnahabhain 25...$399.99

Bunnahabhain Toiteach...$88.99
Tobermory 10...$49.99
Tobermory 15....$109.99
Ledaig 10...$43.99

Info on Peter Wilkins:
Peter Wilkins has 40 years of wine and spirits experience, including five years in Napa Valley working directly for wineries, 15 years owning a specialized wine and spirits distributorship in Chicago and six years owning an import company in Kansas City. He is nationally regarded as an expert, particularly in the single malt whisky field but also in wines and spirits in general.

Over the last 25 years, Peter has worked extensively throughout much of the United States but has particularly strong connections and relationships in California, Colorado, Florida, Georgia, Illinois, Kansas, Maryland/District of Columbia, Minnesota, Missouri, New York, Ohio, Pennsylvania and Tennessee.

In 2003, Peter founded Artisanal Distillates, Inc., an import company specializing in handcrafted spirits. He went on to develop the sales, distribution, marketing and consultancy side of the business with clients such as The Alchemist, Arran Distillers, Blackwood Distillers, Death’s Door Spirits, Douglas Laing & Company, G’Day Imports and International Beverage Company (IBC).

Peter established Barrique Wine Company in 1984 as a distributor of fine wines and spirits, becoming the sole importer of Springbank Single Malt Scotch and, in 1987-88, the number one Oregon wine market. He represented a number of small California and Oregon estate wineries such as Laurel Glen, Schafer Vineyards, Bonny Doon and Eyrie Vineyards. Peter also developed a French wine portfolio, with emphasis on Burgundy, with estates such as DeVogue, Chevillon and Verget. He grew the company to $2.5 million with 15 employees. In 1999 he oversaw the transfer of Barrique Wine Company to Vin Divino and was responsible for the French wine importation and development of an artisanal spirits portfolio.

As owner of Grapevine Consultants in Napa Valley from 1979 to 1984, Peter was an importer of French wines and exporter of California wines to France and a sales and marketing consultant. He was on the faculty of Foremost McKesson’s Academy of Sommeliers in San Francisco. He conducted French wine education seminars at venues such as Tante Marie’s in San Francisco and taught wine classes at Meadowood Country Club in Napa, Sheraton Hotels in Los Angeles and Camelback Resort in Scottsdale, Arizona. Peter created and promoted a UK-California wine tour that involved the promotion and education of California wines to consumers and trade in the United Kingdom.

Prior to 1979, Peter worked for a number of wineries in California and wine and spirits importers in the United Kingdom.

Currently residing in the Kansas City area, his knowledge and experience in the fields of wine and spirits continues to evolve in his pursuits of all things relating to food and wine.