I’m thrilled to share a milestone in my wine journey—I’ve officially passed the Cava Educator Class and received my Cava Educator Certificate from the Cava Academy. 🥂
If you know me, you know I’ve always had a soft spot for sparkling wine, and Cava holds a very special place in my heart. It’s one of those wines that still feels under the radar, even though it delivers incredible quality, history, and value.
Why I Love Cava
Cava is Spain’s traditional-method sparkling wine, and so much has changed since I first began my wine journey. Early on, I tasted a Cava that completely surprised me—in the best way. Crisp, complex, and food-friendly, it absolutely wowed me. It quickly earned a spot on the wine list at my restaurant, where it became a go-to recommendation.
What makes Cava especially exciting today is how much the region has evolved:
Greater focus on terroir and vineyard expression
Stricter aging requirements and quality tiers
More transparency around origin and production
A renewed emphasis on craftsmanship
And let’s talk value—Cava often comes in at about half the cost of Champagne. Don’t get me wrong, I love Champagne, but there’s room in my glass (and my heart) for both.
The Journey to Becoming a Cava Educator
Last March, I enrolled in the Cava Academy, excited to formally deepen my knowledge. Then… restaurant life happened. I was ready to take the exam in May, but things got busy (as they tend to do).
Recently, I finally carved out the time to revisit my notes, dive back into the material, and take the exam—and I’m proud to say I passed. I’m now officially a Cava Educator, and I couldn’t be happier.
What’s Next
This is just the beginning. I’m excited to continue digging deeper into:
Cava’s evolving classifications
Indigenous Spanish grape varieties
The broader wines of Spain, which deserve far more love and attention
If you’re curious about Cava and want to learn more, I’d love to share that knowledge with you.
Why Lake Garda Wines Should Be on Your Wine Radar This Year
If you’re looking for wines that are fresh, food-friendly, and quietly sophisticated, without the hype or sticker shock, let me introduce (or re-introduce) you to Lake Garda and the Garda DOC, one of Italy’s most exciting and under-the-radar wine regions.
Lake Garda sits in northern Italy, bridging Lombardy and Veneto, and it’s the largest lake in the country. What makes this region special isn’t just its postcard beauty (although it’s stunning), but how perfectly nature has set it up for wine growing.
A Climate That Does the Heavy Lifting
Lake Garda acts like a giant temperature regulator. Nestled between the Alps and the Mediterranean, the lake moderates heat in summer and cold in winter, creating a rare sub-Mediterranean climate in northern Italy. Add in predictable daily winds and deep waters that retain warmth, and you have ideal conditions for grapes that ripen slowly and evenly, keeping alcohol levels moderate and acidity bright.
In other words, these are wines you actually want to drink with food.
Soils That Bring the Flavor
Glacial activity millions of years ago shaped the land around Lake Garda, leaving behind morainic soils full of stones, sand, limestone, and clay. These well-draining soils stress the vines just enough to produce wines known for minerality, salinity, and freshness, a signature “lake effect” you’ll taste across styles.
Rise of Garda DOC
The Garda DOC brings together 10 historic denominations around the lake. It gives producers flexibility to bottle high-quality wines, especially from international varieties like Chardonnay, Pinot Grigio, Riesling, Merlot, and Cabernet Sauvignon, that previously had no DOC “home.”
The result? A dynamic mix of tradition and innovation.
What Do the Wines Taste Like?
Whites: Crisp, mineral-driven, citrus-forward, often with a subtle almond or saline finish
Pinot Grigio: Clean, fresh, and textured, not bland or watery
Reds: Medium-bodied, bright, food-friendly, with freshness over heaviness
Sparkling wines: A rising star, elegant, refreshing, and seriously worth seeking out
Many wines are fermented in stainless steel and aged on the lees to preserve purity, making them perfect for everyday drinking and special occasions.
Why Drink Lake Garda Wines Now?
Lower alcohol, higher drinkability
Incredible value for the quality
Versatile with food
A fresh alternative to heavier styles
Backed by serious history and thoughtful innovation
Lake Garda wines don’t shout, they invite. And once you start pouring them, it’s hard not to fall a little bit in love.
Two wines I got to sample:
Ca'Vegar Pinot Grigio Garda DOC - aged 4 months in steel and clocks in at 12.5% in alcohol. Fresh and elegant with hints of floral notes.
Zenato Family Evaluna 2022 Sansonina - 65% Cabernet Sauvignon 35% Cabernet Franc with an average vine age of 16 years. After 12 days of fermentation, the wine is blended and transferred to steel tanks for malolactic fermentation. It clocks in at 13.5% alcohol. The aromas of the wine is coming from a field of berries, blackberries and raspberries with a hint of black spice. The palate is fresh and medium-plus bodied, with hints of red and black fruit and a touch of Cabernet Franc spice on the finish.
On Friday, I traveled up to Philadelphia to meet my friend Cindy, who was visiting from California with one mission: to experience all things Christmas in Philly. Hard to believe, but after being married to a Philly guy for 37 years, I had never seen the Liberty Bell. This was my day to change that.
🎄 A Start at City Hall & A Fascinating Tour of the Masonic Temple
Our day began at the City Hall Christmas tree, glowing beautifully against the chilly sky. From there, we made our way to the Masonic Temple, and I can’t recommend this tour enough.
I had no idea that George Washington, Benjamin Franklin, and President Gerald Ford were all Masons. Each room inside the building is uniquely themed, filled with ornate artwork and symbolism.
✨ Wanamaker Light Show & The Magic of Dickens’ Village
Next stop: the iconic Wanamaker Building for its holiday light show. It was lovely — but the real surprise was waiting upstairs.
Dickens’ Village on the third floor was pure magic. This walk-through retelling of A Christmas Carol felt almost Disney-like, with animated scenes that pull you right into the story. Best part? It’s free — just don’t forget to reserve a ticket. The village ends with a visit with Santa Claus, making it perfect for kids and adults alike.
🕰️ Historic Philly, Finally Checked Off My List
Since I’ve somehow avoided many Philly sights for decades, Cindy and I headed for the classics:
Independence Hall (closed for renovations)
Congress Hall, where I learned what “passing the bar” really means
The Liberty Bell, which I admit I expected to be bigger
Carpenters’ Hall
The Betsy Ross House
I’m glad I got to see the historic places I’ve heard about my entire life.
🍸 Holiday Cocktails at Craftsman Row Saloon
After hours of sightseeing, we needed a festive break. And wow — Craftsman Row Saloon might just be the most Christmas-obsessed bar I’ve ever walked into.
Think: holiday overload in the best way. Ornaments everywhere. Lights. Cheer on full display.
The cocktails were creative and fun. Cindy even chose her drink based solely on how cute the decoration was — honestly, the right approach in a place like this.
🍽️ Dinner at Sampan & A Touch of Holiday Giving
Dinner was at Sampan, one of my favorites in the city. We ordered the tasting menu, which came with more food than two women could hope to finish. We boxed up our extras and gave them to someone who needed a warm meal — a gesture that felt especially meaningful during the holiday season.
🎅 Ending at Miracle on 13th Street
Our final stop of the night was Miracle on 13th Street, where an entire block transforms into a glowing display of holiday decorations. Very cheerful and festive.
By the end of the night, my feet were screaming, so we called an Uber back to Cindy’s hotel. My watch (step counter) revealed the final surprise of the day: We walked 10 miles. Ten miles of Christmas lights, historic sites, shared laughs, and a whole lot of fun.
And finally — after 37 years — I can say I’ve seen the Liberty Bell.
Have you experienced Christmas in Philadelphia? What are your must-see spots? Share your recommendations in the comments below!
I’ve been a little quiet lately. Life has been full, busy, emotional, and reflective, and I’ve spent a lot of time asking myself one big question: Where do I go from here?
For the past eight years, I’ve been a restaurateur—an unexpected chapter that became one of the most rewarding experiences of my life. I loved welcoming guests, sharing my wine knowledge, and guiding people toward bottles that offered discovery, comfort, and joy. When we finally secured our liquor license in 2024, a whole new world opened up. Suddenly, I was able to curate wines that were approachable, food-friendly, affordable, and expressive. Wines with a story.
One of my favorite memories came on our very last day of service. A regular walked in and ordered a bottle of our 2022 Garzón Tannat Reserve from Maldonado, Uruguay. My distributor told me he’d never known a restaurant to bring in a Tannat—yet there we were, pouring it proudly. This guest had first tasted it in one of my wine flights, fell in love with it, and walked out with the final four bottles we had left. That moment told me I had done exactly what I set out to do: introduce people to wines they may not have discovered on their own.
Moments like that remind me of something I believe deeply: wine should be fun. It should spark conversation and create memories. It shouldn’t matter if you can pronounce the grape or the region on the label. What matters is finding something you love—and sharing it with people you care about.
But now that the restaurant has been sold, the question remains—how do I continue sharing my love of wine and the stories behind every bottle?
A two-week cruise with a high school friend gave me time to breathe, unwind, and think. And somewhere between ocean sunsets and long conversations with myself, I realized something simple: I want to keep sharing what I love… and bring you along for the ride.
If there’s a story worth telling, I want to tell it. If I come across a cocktail that excites me, I want to share the recipe. (I got my crash-course in bartending this past year!) If I open a wine that delights me, I want you to feel confident picking up that same bottle and enjoying it with the people you love.
I’m planning to travel a bit more—to explore, taste, sip, and experience—and I want you to be part of it all. I’ll share my discoveries, from cocktails to wines to recipes to restaurants. And as always, I’ll sprinkle in a little education along the way.
My mission remains unchanged: take the intimidation out of wine and make it welcoming, fun, and accessible—one glass at a time.
Here’s to the next chapter. Here’s to more stories, more adventures, more flavor, and more connection.
Starting a winery isn’t for the faint of heart—and David Sheldon, owner of Hampton Roads Winery in Surry County, Virginia, knows that better than anyone. After 25 years running a plastics factory in Massachusetts, David and his wife, Diane—a research chemist—decided to retire into something they both loved: wine. What they didn’t realize at the time was that their “retirement project” would become a full-blown adventure filled with heat, hurricanes, high humidity, and a few “Green Acres” moments along the way.
Their journey—and all its triumphs and tribulations—is chronicled in David’s engaging new book, You Can Wine Too, a must-read for anyone who has ever dreamed of starting a winery from scratch.
Finding a Home—and Learning the Hard Way
When David and Diane traded snowy Massachusetts for the warmer climate of coastal Virginia, they imagined a longer growing season and an idyllic life among the vines. What they found instead was humidity, challenging soils, and a crash course in viticulture.
“We thought Virginia would have a longer growing season—and we were dead wrong,” David said with a laugh. “The heat and humidity determine when we pick. And hurricanes do too!”
Armed with advice from Virginia Tech’s viticulture program and a lot of determination, the Sheldons planted their first vineyard on less-than-ideal land: flat, poorly drained, and heavy with silt. They learned by trial and error which grape varieties could survive the Tidewater region’s extremes—and which couldn’t. Over time, they discovered what truly thrived on their farm, including Norton and Muscadine, two grapes perfectly suited to Virginia’s climate.
A Winery Built on Persistence—and a Little Humor
In the early years, David split his time between Massachusetts and Virginia, commuting back and forth while the vines slowly matured. When harvest finally arrived, the couple faced a new challenge: making wine.
Their first attempt was, as David puts it, “a disaster.” Trying to ferment Norton in an air-conditioned carport under the Virginia sun was, in his words, “like trying to make wine in a sauna.” The heat spoiled the batch, but it also ignited a new sense of purpose. The Sheldons got serious, built a proper winery, and began producing wines that reflected their hard-earned lessons.
That commitment paid off. Hampton Roads Winery is now celebrating its 10th anniversary, producing a range of wines including Norton blends, Vidal Blanc, and their best-selling Hog Island Sweet White, made from Muscadine grapes.
The Tallest Goat Tower in the World (Really!)
Of course, no story about Hampton Roads Winery is complete without mentioning its famous Goat Tower. Inspired by a winery in South Africa, David decided to build one of his own—by hand and with local craftsmen. The result? A four-story brick structure that has become the winery’s signature landmark.
“When people come to visit us, they remember us for the Goat Tower,” he said. “You come for the wine, but you stay for the goats.”
The tower even inspired the winery’s popular Goat Tower wine series, featuring wines like the Goat Tower Chardonnay (a crisp, fruit-forward, unoaked white that perfectly suits Diane’s style as a chemist-turned-winemaker).
From Calves to Cabernet: Farm Life at Its Finest
Hampton Roads Winery isn’t just about grapes—it’s a true farm winery, complete with cattle, goats, and plenty of stories. One of the most touching in David’s book is about “Nicholas,” a calf he rescued on a freezing December night.
“I carried him out of the mud and spent the night on the couch next to him,” David recalled. “For three months I bottle-fed him twice a day. Every time I entered the pasture, he’d come running. Eventually, though, I had to wean him—and I think the other cows warned him not to trust me after that!”
It’s those very human moments that make You Can Wine Too such a compelling read. It’s not just about wine—it’s about perseverance, problem-solving, and the humor required to keep going when things don’t go as planned.
Lessons from the Vineyard
When asked what advice he’d give someone dreaming of starting their own winery, David didn’t hesitate:
“I wish I’d started 20 years sooner,” he said. “Don’t wait until retirement to chase your dream. This business takes time—and marketing is everything.”
Despite being “across the moat” from Virginia’s busier wine regions, Hampton Roads Winery has carved out its own following, drawing visitors from Williamsburg, Virginia Beach, and RV travelers heading south through programs like Harvest Hosts and Good Sam Club.
Visit Hampton Roads Winery
If you’re traveling through Virginia, make a point to stop at Hampton Roads Winery—home to world-class wines, a record-breaking Goat Tower, and a family that turned their dream into reality.
You can also find David’s book, You Can Wine Too, on Amazon and Barnes & Noble, or directly through the winery’s website.
Final Sip
As David put it best:
“So often people think they come into a winery, see success, and don’t realize what it took to get there. It’s not for the weak at heart.”
Listen to the full interview on the Uncork Your Mind podcast or watch the webinar for more laughs, lessons, and inspiration straight from the man who proves that yes—you really can wine too.
I’ll be honest — I never drank martinis. They always seemed a little too strong, a little too dry, and just not my thing. That all changed when I discovered Lustau Vermut, and now I can say with confidence — it’s a game changer!
What makes Lustau Vermut so special? It’s not your typical vermouth. This one is dry and crafted from Manzanilla Sherry, produced by Lustau in the coastal town of Sanlúcar de Barrameda, Spain.
Manzanilla is a form of sherry made from Palomino grapes and aged under a veil of flor — a natural layer of yeast that gives it its signature fresh, dry, slightly saline character. Exclusively produced by the sea, it’s the most delicate and refined of all sherry styles.
That coastal freshness carries through into Lustau Vermut, giving your martini a clean, crisp lift — but what truly sets it apart is the blend of botanicals that add complexity and excitement:
🌿 Marjoram – Herbaceous with citric and balsamic notes
🌼 Chamomile – Aromatic and delicately bitter
🌿 Wormwood – Adds a touch of classic vermouth bitterness
🍊 Orange Peel – Brings brightness, citrus, and a refreshing finish
Together, these ingredients create a vermut that’s layered, aromatic, and perfectly balanced — transforming a traditional martini into something far more exciting.
My Game Changer Martini is simple, elegant, and perfectly balanced:
🍸 3 oz Grey Goose Vodka
🍸 A splash of Lustau Dry Vermut
Shake, strain into a chilled martini glass, and garnish with a lemon twist or olive. The result? A martini that’s fresh, smooth, and absolutely captivating.
If you’ve never been a martini drinker, Lustau Vermut might just change your mind. It certainly did for me.
For the past 17 years, I’ve had the honor of serving as Chairwoman of the Hudson Valley Wine, Spirits & Cider Competition, held each September at the Hudson Valley Wine Festival in Rhinebeck, New York. When I look back over nearly two decades, I am truly amazed at how far our region has come.
When I first began, the quality of Hudson Valley wines was still finding its voice. Over the years, I’ve seen incredible growth, innovation, and consistency. Today, the wines, spirits, and ciders produced in our region rival those from much more established wine areas, and this competition is a wonderful way to showcase what the Hudson Valley has to offer.
The judges—who include writers, educators, sommeliers, and international wine experts—always remark on the improvements year after year. And I couldn’t agree more. Watching these wineries evolve has been a lot like watching my kids grow up—seeing them blossom, mature, and step confidently into the spotlight.
This year’s 2025 Hudson Valley Wine, Spirits & Cider Competition was a shining example of that growth. Here are the top winners:
🏆 Winery of the Year – Fjord Vineyards
🥇 Best in Show – Robibero Winery 2021 The Stray
🌟 Best Overall Hudson Valley Wine (made with Hudson Valley fruit) – Fjord Vineyards 2024 Albariño
🍇 Best Hudson Valley Cabernet Franc – Robibero Winery 2021 The Stray Best Sparkling – Whitecliff Vineyard & Winery Vidal Pétillant Naturel (Pet-Nat) Best White Wine – Fjord Vineyards 2024 Albariño Best Red Wine – Robibero Winery 2021 The Stray Best Rosé – Benmarl Winery 2024 Dry Rosé Best Dessert Wine – City Winery Hudson Valley 2023 Vin de Glacier
I couldn’t be prouder of the producers who entered this year. Their dedication and passion are what make the Hudson Valley such a special place to live and taste.
If you haven’t visited a Hudson Valley winery recently, I encourage you to take a trip, do a tasting, and see for yourself. You’ll be surprised—and delighted—by the quality, creativity, and character in every glass.
Here’s to another year of celebrating the wines, spirits, and ciders of the Hudson Valley.
