"Our Philosophy
We believe that:
1. Good food is great. With the right wine, good food is even better.
2. We should all be able to enjoy the wonderful experience of food and wine pairing each and every night.
3. When food and wine are paired right, you taste a smooth, seamless transition from food to wine when you take a sip of wine. Following this, you notice the delightful interplay of wine and food flavors. This interplay should be both enjoyable and interesting. There should be no jarring or distracting tastes that take you out of this beautiful moment.
4. To create the best wines for the foods we all love, the responsibility for selecting and designing the wines must be put into the hands of a proven, world-class food and wine pairing expert. That’s exactly what we did (see Ralph Hersom bio).
5. To design the best wine for a particular dish, you cannot be limited to just one vineyard or just one wine producing region or country for that matter. To create the best wine for each dish at an everyday price, you must start off with the whole world as your vineyard and have all the wines of the world on your "painter's palette".
6. You cannot use pairing theory alone to design the right wines. Taking one dish at a time, you need to taste and test and then taste some more, in fact lots more, until you develop the wines that are going to create true high quality food and wine pairings.
7. In order to bring food and wine pairing to the table more often, we had to focus on the foods that Americans enjoy most often. And we had to focus on the American taste preferences.
8. Our wine has to taste great both by itself and with the meal, because that is how Americans enjoy wine.
9. Enjoying food with the wine that brings out the best in that dish is the next step in the evolution of good eating.
10. We are committed to producing the highest quality food and wine pairings."
We believe that:
1. Good food is great. With the right wine, good food is even better.
2. We should all be able to enjoy the wonderful experience of food and wine pairing each and every night.
3. When food and wine are paired right, you taste a smooth, seamless transition from food to wine when you take a sip of wine. Following this, you notice the delightful interplay of wine and food flavors. This interplay should be both enjoyable and interesting. There should be no jarring or distracting tastes that take you out of this beautiful moment.
4. To create the best wines for the foods we all love, the responsibility for selecting and designing the wines must be put into the hands of a proven, world-class food and wine pairing expert. That’s exactly what we did (see Ralph Hersom bio).
5. To design the best wine for a particular dish, you cannot be limited to just one vineyard or just one wine producing region or country for that matter. To create the best wine for each dish at an everyday price, you must start off with the whole world as your vineyard and have all the wines of the world on your "painter's palette".
6. You cannot use pairing theory alone to design the right wines. Taking one dish at a time, you need to taste and test and then taste some more, in fact lots more, until you develop the wines that are going to create true high quality food and wine pairings.
7. In order to bring food and wine pairing to the table more often, we had to focus on the foods that Americans enjoy most often. And we had to focus on the American taste preferences.
8. Our wine has to taste great both by itself and with the meal, because that is how Americans enjoy wine.
9. Enjoying food with the wine that brings out the best in that dish is the next step in the evolution of good eating.
10. We are committed to producing the highest quality food and wine pairings."
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