As much as I love crisp, clean whites, there's always a time for rich but balanced Chardonnays with oak, especially at Thanksgiving.

I'm not afraid to call a wine that tastes like Skittles or green peppers mixed with orange marmalade. I'll say, 'It tastes like chicken.' I mean, that's not what people think of when they think of wine, but that's what it tastes like to me and it hits home.

I love people, and the hustle.

Your story isn't powerful enough if all it does is lead the horse to water; it has to inspire the horse to drink, too. On social media, the only story that can achieve that goal is one told with native content.

I hate recording all the shows for the week in one day, because I want to be able to mention current events and pop culture. If Madonna punches Britney in the face today, I want to reference that on 'Wine Library TV' tomorrow. Monday's episode is always the best, because it's hot off the press.

I don't know how you can justify leaving any engagement behind in the social Web of 2011.

The chef that grew up with the grandma who cooks tends to always beat the chef that went to the culinary institute. It's in the blood.