dips: italian

Quarantine cooking: Sourdough crostini with eggplant caponata,; burrata with capers, basil, leccino olive oil from puglia, and modena balsamic. Canellini bean puree with garlic, rosemary and fresh oregano. Perciatelli pasta. Paired with COS Frappato.


Moreee quarantine cooking: Moroccan style roasted eggplant with ras el hanout; soy balsamic glazed portobellos; tzatziki; kimchi jigae with rice and egg. Paired with Beaujolais Cru.

Hello world!

Sarah is a rockstar with wine knowledge and Kim0 is an equal lover of wine who decided it was finally time to put our minds and loves to work sharing our passion with the world. Thus, this blog was born. Welcome.