As a part of WFFT's Industry Support Program, sommelier Chris Kelly recently traveled to the Loire Valley, where he furthered his knowledge of low-intervention winemaking. Here, he delineates the many nuances and considerations between commercial and "natural" wines.
Many of our WFFT members relished the opportunity to get to know Chef Pablo at the Austin Wine Experience's "A Conversation on Spanish Food & Wine - Traditional & Modern Styles" session or have enjoyed a visit to South Austin's El Chipirón where he is the Executive Chef. If you haven't tried this talented chef's delicious Spanish cuisine, get to know him better in this month's Chef Spotlight. And, then, run (don't walk!) to El Chipirón to try it for yourself.more