John Turi - Wine, Red Wine

Beaujolais Nouveau for Thanksgiving

Wine Rating: 90

Remember, remember the third Thursday of November!

For anyone who’s read any of my work or who’s followed my adventures for any length of time, you know I often find my way back to tales of when I worked at my first wine store. If you’re new to my writing, this is where it all began for me.

When I was in my early twenties, I worked at a famous wine store in the Naples area of Long Beach, California. The knowledge and palate I now have for wine came from my time there, working at Morry’s of Naples. I write about that place a lot, because I loved that job and because that’s where this passion I now nurture was birthed. I loved the customers who asked inquisitive questions about wine, the owners who taught me everything about owning a business, and of course, the items that filled the shelves and I don’t just mean the wine. It was the gourmet cheeses, the caviar, the decadent pastries, the European chocolates. It was Adult Willy Wonka Food & Drink Porn.


Fine Dining
John Turi - Wine, Red Wine

How To Order Wine At A Restaurant

Wine Rating: 94

How to order wine at a restaurant can be a windy road to madness. For some, the thought might bring low-level anxiety, while for others, the journey is like an adventurous trek up Everest, without an oxygen tank.

Lots of people bring with them the latest wine apps, which breaks down each vintage for the last 20 years and details each little fact of their terroir. As a backup, they’ll scribble tasting notes they read in the latest issue of Wine Spectator. I’ve been known to look online and see if the restaurant I’ll be dining at has a wine list. The online list may not be updated daily, but it will give me a general sense of what kind of wines they carry.


Olive Oil Olives
Champagne & More, John Turi - Wine

Frantoio Grove, Extra Virgin Olive Oil

“You gotta have good olive oil. You should have a cooking olive oil, and you should have a finishing olive oil, like an extra-virgin olive oil.” – Emeril Lagasse

Growing up, there were always two things on our table when we’d sit down for dinner. The first was a bottle of wine. The second was a bottle of olive oil. Both were more prevalent than salt and pepper. For this article, I’m taking a small step outside the wine world to explore another gem: Olive Oil.


Bota Box Wine
John Turi - Wine, Red Wine

Boxed Wine – Madness Takes Its Toll

Things don’t exactly go as planned when the 1% drinks like the 99%. For the last two weeks (or there about) I did something I really didn’t need to do or necessarily want to do, but when I thought about it, I decided it would be an interesting experiment or at the very least, entertaining. Besides, I’m always up for a good challenge. There were no holidays or celebrations, no birthdays or dinners on the horizon. No big occasions that would compel me to throw open the wine cellar doors and look for a beauty just sleeping on the rack begging to be dusted off and uncorked. So, with nowhere to go for the next few weeks, I began.