When my mother was pregnant with me, and ready to give birth, (39 years ago), she swung in to a restaurant with my father, to take a sultry "steak and wine" dinner, just prior to me entering this world. She had just finished scraping her porterhouse to the bone, when my dad whisked her away from a white linen tablecloth, to an equally white walled hospital room, where I'd soon emerge, and quite thirsty, at that! Perhaps that's what planted the powerful seed of suggestion with all this "food and wine" fun. The jury is still out on that one. But the doctor on duty, on that wild day in April, insists that my first words into this lifetime were, "Ooh la la!" And that's got to mean something - yes?

Succulent food and mood themes were unexplainably familiar to me and at such a young age. I was requesting frog's legs and octopus salad from my folks in rural Vermont, and at the tender age of six nonetheless. By age 10, I began sampling small sips of wine with my dinner, and once 11, I'd taken over the family cooking duties - depleting my mother's spice cabinet every other day. Throughout adolescence I bartered with my parents, to be taken to gourmet restaurants and/or given great wine, in reward for winning speech tournaments. To their credit, my parents fostered my interest in wonderful food and wine, and they uncorked quite a passion for culinary and oenological delights - prompting me to become a certified wine connoisseur (which I affectionately think of as merely a charming person who drinks a lot) - and then a Dean & Deluca employee while living in Washington, DC.

Having happily worked in wine stores, conducted wine tastings wherever I lived, blogged about wine, and consumed that delectable gift from the Gods with my dinner every night, and for nearly three decades, it is with tremendous enthusiasm and passion, that I delight, in helping others to raise a glass with so much gratitude! (And with whichever wine serves them as "best")!

With a bachelor's degree in Broadcast Journalism and having taught public speaking and communications courses to college students, I can attest to the magic of "authentic sensual experiences" speaking to us - whether food, wine, art, music, or mingling with others - and in sips and swirls which enchant and ensorcell one into a state of true appreciation for life. Whether you're drinking a five dollar bottle of wine or a five thousand dollar pick, please remember that your beautiful goblet should only be paired with incredible and equally worthy, great company!

Cheers to you! -