Take a virtual winery visit to Dineen Family Vineyards in Washington's Yakima Valley, with owner and vintner Marissa Dineen. We explore the winery's story, vineyard-driven approach, and food-friendly wines, along with pairing ideas for Roussanne and a Cabernet-based blend.

In this episode, I'm joined by Marissa Dineen, second-generation owner and vintner of Dineen Family Vineyards, for the first installment in a new Cooking Chat series: Virtual Winery Visits.

Marissa shares the story behind the winery, from its roots in Washington agriculture to its focus on estate-grown fruit and classic Bordeaux and Rhône grape varieties. We also get a sense of what it's like to visit the vineyard in Yakima Valley, with its hillside setting, mountain views, and close connection to the vines.

We taste and discuss two wines: a Roussanne with great texture and versatility at the table, and the Heritage Blend, a Cabernet-based wine made from all five Bordeaux varieties. Along the way, we talk through a range of food pairings—from vegetable dishes and Asian flavors to steak, lamb, and even pizza.

If you enjoy discovering new wineries and finding wines that work well with food at home, this episode will give you plenty of ideas to try.

In this episode, I talk with Ryan McGuinness, Beverage Director at Shipwright's Daughter in Mystic, Connecticut, about pairing wine with sustainable, seafood-focused cuisine. We explore why red wine can work with seafood, how preparation shapes pairing decisions, and share practical wine pairing tips listeners can use at home, along with guidance on how diners can feel more confident asking for help with wine.

Shipwright's Daughter, a James Beard Award–winning restaurant, is known for its deep commitment to sustainability and its seafood-driven approach to modern New England cuisine. Ryan brings experience from top restaurants in Dublin and New York City to a wine program built around local sourcing, thoughtful hospitality, and food-first pairing decisions.

In our conversation, we discuss:

• Rethinking the "white wine with fish" rule
• Pairing red wine with seafood, including Northern Rhône styles
• How preparation, texture, and seasoning influence wine choices
• Helping diners feel comfortable asking for pairing guidance
• Practical wine pairing advice for home cooks
• A surprising food and wine pairing to try at home

This episode highlights how thoughtful wine pairing enhances both the dish and the dining experience — whether you're eating out or cooking at home.

Discover what makes high-quality Spanish EVOO stand out as Daniel and Ben from Titin share their family story, explain harvest timing and flavor differences, and offer simple ways to elevate your cooking with better olive oil.

In this episode, I'm joined by Daniel Danes and Ben Aguilar from Titin EVOO, a Boston-based, family-owned company importing high-quality extra virgin olive oil from Spain's renowned Jaén region. Daniel shares the inspiring story behind the brand, rooted in three generations of women who started harvesting olive oil in southern Spain more than a century ago. We also explore what truly sets great olive oil apart — from harvest timing and terroir to traceability and polyphenol levels.

Ben and Daniel walk us through the differences between early harvest and November harvest oils, how to decode olive oil labels, and why the Picual variety delivers such vibrant, peppery flavor. They also share simple ways to use both their Universal (everyday) and Finishing olive oils to elevate salads, pasta, roasted vegetables, fried eggs, desserts, and more. Whether you're a home cook or an olive oil enthusiast, this episode offers practical tips for choosing and using high-quality EVOO.

Includes a tasting of Titin's oils and ideas for bringing more Mediterranean flavor into your home cooking.