Tuscan evening spring walk with fireflies May 21, 2026

As I write this, my fingertips slightly stained by mulberries picked fresh off the tree, I sit in front of wide open double doors enjoying the evening air which offers hints of hay and the hot springs of Saturnia in southern Tuscany. A deep sniff might reveal a whiff of lavender, elderberry, honeysuckle.  The waxing moon heads toward the west casting a faint illumination over the hills. The lights of Montemerano glow in the distance above me while Saturnia is up the steep hill behind me. The fireflies dance in the grass to the music of the owls, crickets, and other night beings.

People have lived here in community with nature for thousands of years, and the night sparkles with life– human, insect, bird, plant, mineral even. I could do without the mosquitoes and their bites which leave me so itchy, but they feed the birds which I love listening to and watching as they flit from tree to tree or soar above me. It’s all a cycle of life.

International Day for Biodiversity 22 May 2026

In the midst of all this natural beauty, I am contemplating International Day for Biodiversity held annually on May 22.  Last year, I wrote about visiting the regenerative organic vineyards of La Maliosa which teem with biodiversity. This year, I want to focus on Carlo Petrini, because on the eve of International Biodiversity Day, Carlo Petrini, founder of the Slow Food movement, died. I want to celebrate both with a recognition of the important work of those protecting global biodiversity as they grow good, clean, and fair food for all.

Carlo Petrini, founder of the Slow Food movement which begat the Slow Wine guides

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Cheese the Day

Wine. Cheese. Wine. That’s the basics of tasting wine with cheese!  You start with a swirl of the wine in the glass to see the color, then sniff and sip a mouthful of wine which you can spit or swallow. Think for a moment about the elements of the wine: Fruit? Florals? Woods? Acid? Texture? Finish? Next is a bite of cheese. Chew to coat your mouth with the cheese before swallowing. How did the cheese go with the wine? Did the cheese make the wine better? Or the wine make the cheese better? Then you’re back to the wine. Is the wine better now with the presence of the cheese on your palate?

These were the directions for our guided tasting “Cheese the Day,” one of 80 events during the Santa Barbara Culinary Experience this week. Continue reading →

What are your favorite, tried and true pairings for Sauvignon Blanc no matter where in the world the wine comes from? We love salads!

What are your favorite, tried and true pairings for Sauvignon Blanc no matter where in the world the wine comes from?

After Chardonnay, Sauvignon blanc is certainly one of the most popular white wines in the world— whether it comes from its original home in France where it is most known in the Loire and in Bordeaux, or in the New World where it has made a name for itself in New Zealand as well as in California, plus Chile and Argentina! Each terroir and winemaker offers a different spin, but you can count on Sauv Blanc to be a zesty, refreshing delicious drink before or with dinner with notes of citrus like grapefruit, herbs, and gooseberry (sometimes referred to as “cat pee”!) Usually made in stainless tanks, winemakers tend to avoid masking its fresh flavors with oak.

Sauv Blanc pairings include calamari and pesto pasta

Here’s a menu of our favorites for Sauvignon Blanc— and six wines to consider for pairings to celebrate Sauvignon Blanc held the first Friday of May! Continue reading →