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Pinot with a Purpose

Pinot with a Purpose

Community-supported winery produces ultra-premium wines that give back

Pinot noir with a purpose.

Before launching Glasshaus Wine Company in 2010, Rodney Gagnon worked as director of operations for Crushpad Bordeaux. That’s where the Boston native learned about and fell in love with the transparency, accountability, and community spirit behind the custom-crush experience. Now, with every share, of the $364-case of artisan chardonnay and pinot noir he produces and sells, Gagnon donates 20 percent of profits to youth mentoring and educational programs in Petaluma, Calif., the town where the winery is located.

TDS: Why a crowd-source funded winery?
Gagnon: Look, the wine business is capital-intensive. I wanted to design a winery where the investor is the customer and the customer is the investor. I make the best wines possible because my investors are not buying stock shares, they’re buying wine shares.

TDS: How does it work?
Gagnon: Our contributing members pledge in advance to cover the anticipated costs of winegrowing and winemaking. In return, they receive guaranteed shares of our small-batch production and 100 percent transparency during the winegrowing and winemaking process.

By focusing on direct sales to members, we avoid the need for traditional distribution and much of the financial burden of marketing. This way we’re able to donated 20 percent to local youth programs and pass another 20 percent of savings on to our members. They also accrue higher discounts the longer they stay in, with a cap at 30 percent.

TDS: Why the focus on pinot noir and chardonnnay?
Gagnon: I've been attracted to pinot noir and chardonnay since I started biking through Burgundy in 1995. I enjoy cool climates and aromatics when it comes to pinot noir and I believe the Petaluma Gap has the right terroir to produce stunning examples of these wines.

TDS: You make the wine at Keller Estate. How did you hook up with them?
Gagnon: I gave a short presentation about Glasshaus’ CSA-model to the Petaluma Gap Winegrowers Alliance. Anna Keller happened to be there and understood my vision.

TDS: What’s next?
Gagnon: AVA-specific shares.

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Fish And Chicken Recipes That Pair Perfectly With White Wine

It's no secret that a glass of wine is a perfect libation to serve with every meal. But choosing the right type of wine — or the right recipe to match your favorite bottle — may be a bit intimidating when you're entertaining. Do you go with a refreshing rosé, a crisp pinot gris, or a bold red blend? And on that note, would chicken or fish go well with that oaky chardonnay?

Well, you don't have to stress, because we're here to help you out, and this list of great poultry and fish recipes — and the white wines that complement them — assures you actually don't need to be an expert sommelier to select the best bottle to pair with the food for your next get-together.

But first, a great tip to keep in mind is this: Light meat like chicken is best enjoyed with white wine, while red meat like roast beef or steak is best served with red wine. When it comes to preparing fish and chicken recipes, you can't go wrong serving a chilled bottle of white, like pinot grigio, chardonnay, or sauvignon blanc. Any white would be a solid choice to have with your poultry or seafood menu, as the acids in white wine will really boost the flavor of the fish you are preparing (via Backbar).

White wines like chardonnay, Vermentino, and believe it or not, even a sparkling champagne, are also quite refreshing and complementary when served with chicken. Whatever you choose, just keep in mind that you want to enhance the taste of the poultry — especially if there's a unique dressing that goes along with the recipe. The basic principle is that you don't want to overshadow the taste of your dish. Now, let's get to cooking and picking out some wines!


Preheat the oven to 375 degrees.

Heat the Dutch oven on high heat until super hot. While the pot is heating, toss the cubed meat in the flour, salt and pepper in a large bowl. In two batches, brown the floured meat cubes in the hot pan, using 2-3 tablespoons of oil per batch. Be sure to get really good color on the meat before stirring and removing from the pan.

When all the meat has been browned, drain the oil, return the meat to the pot and add the tomato paste. Cook over medium-high heat until the tomato paste has thickened up and started to toast. Add the entire bottle of wine, beef stock, diced onion, mushrooms, celery and garlic and stir well. Be sure to use a wooden spoon or spatula to scrape all that yummy goodness from the bottom of the pan once your liquids are in (that's where all the deep beefy flavors live!).

Tie the thyme and parsley stems in a tight bouquet with thread or non-waxed string and tie it securely. Throw it in the stew and stir it in along with the bay leaf. Bring the stew to a simmer and cover with the lid. Put the Dutch oven into the preheated oven and bake it for 1½ hours (if using a slow cooker, transfer the stew to into it now and set it for 3 hours).

After 1½ hours, carefully take the Dutch oven out and give it a stir. Add the baby potatoes, pearl onions and baby carrots, stir them in and put the lid back on. Return the Dutch oven to bake for 1 more hour, or until the potatoes are soft.

Once your potatoes are nice and soft, take the stew out of the oven and stir in the apple cider vinegar. Remove the herb bouquet and bay leaf, top with the chopped parsley and enjoy!


User-facing analytics , or site-facing analytics, is the analytical tools and applications that you would expose directly to the end-users of your product. In a user-facing analytics application, think of the user-base as ALL end users of an App. This App could be a social networking app, or a food delivery app - anything at all. It’s not just a few analysts doing offline analysis, or a handful of data scientists in a company running ad-hoc queries. This is ALL end-users, receiving personalized analytics on their personal devices ( think 100s of 1000s of queries per second ). These queries are triggered by apps, and not written by people, and so the scale will be as much as the active users on that App ( think millions of events/sec )

And, this is for all the freshest possible data, which touches on the other aspect here - realtime analytics . "Yesterday" might be a long time ago for some businesses and they cannot wait for ETLs and batch jobs. The data needs to be used for analytics, as soon as it is generated ( think latencies < 1s ).

Wanting such a user-facing analytics application, using realtime events, sounds great. But what does it mean for the underlying infrastructure, to support such an analytical workload?

Such applications require the freshest possible data, and so the system needs to be able to ingest data in realtime and make it available for querying, also in realtime .

Data for such apps, tends to be event data, for wide range of actions, coming from multiple sources, and so the data comes in at a very high velocity and tends to be highly dimensional .

Queries are triggered by end-users interacting with apps - with queries per second in hundreds of thousands , with arbitrary query patterns, and latencies are expected to be in milliseconds for good user-experience.

And further do all of the above, while being scalable , reliable, highly available and have a low cost to serve.

Join us in our Slack channel for questions, troubleshooting, and feedback. You can request an invite from - .

Weɽ love to hear from you!

Pinot is a real-time distributed OLAP datastore, purpose-built to provide ultra low latency analytics, even at extremely high throughput. It can ingest directly from streaming data sources - such as Apache Kafka and Amazon Kinesis - and make the events available for querying instantly . It can also ingest from batch data sources - such as Hadoop HDFS, Amazon S3, Azure ADLS, Google Cloud Storage.

At the heart of the system is a columnar store, with several smart indexing and pre-aggregation techniques for low latency. This makes Pinot the most perfect fit for user-facing realtime analytics . At the same time, Pinot is also a great choice for other analytical use-cases, such as internal dashboards, anomaly detection and ad-hoc data exploration.

Pinot was built by engineers at LinkedIn and Uber and is designed to scale up and out with no upper bound. Performance always remains constant based on the size of your cluster and an expected query per second (QPS) threshold.

This video talks more about user-facing realtime analytics, and how Pinot is used to achieve that.

Here's another great video that goes into the details of how Pinot tackles some of the challenges faced in handling a user-facing analytics workload.

Pinot originated at LinkedIn and it powers more 50+ user facing applications such as Who Viewed My Profile, Talent Analytics, Company Analytics, Ad Analytics and many more. Pinot also serves as the backend for to visualize and monitor 10,000+ business metrics.

Pinot runs on 1000+ nodes serving 100k+ queries while ingesting 1.5M+ events per second.

Pinot powers many internal and external dashboards as well as external site facing analytics applications like UberEats Restaurant Analytics .

Microsoft Teams uses Pinot for analytics on Teams product usage data.

Weibo uses Pinot for realtime analytics on CDN & Weibo Video data to make business decisions, optimize service performance and improve user experience.

A column-oriented database with various compression schemes such as Run Length, Fixed Bit Length

Pluggable indexing technologies - Sorted Index, Bitmap Index, Inverted Index

Ability to optimize query/execution plan based on query and segment metadata

Near real time ingestion from streams such as Kafka, Kinesis and batch ingestion from sources such as Hadoop, S3, Azure, GCS

SQL-like language that supports selection, aggregation, filtering, group by, order by, distinct queries on data

Support for multi-valued fields

Horizontally scalable and fault-tolerant

Pinot is designed to execute OLAP queries with low latency. It is suited in contexts where fast analytics, such as aggregations, are needed on immutable data, possibly, with real-time data ingestion.

User facing Analytics Products

Pinot is the perfect choice for user-facing analytics products. Pinot was originally built at LinkedIn to power rich interactive real-time analytic applications such as Who Viewed Profile , Company Analytics , Talent Insights , and many more. UberEats Restaurant Manager is another example of a customer facing Analytics App. At LinkedIn, Pinot powers 50+ user-facing products, ingesting millions of events per second and serving 100k+ queries per second at millisecond latency.

Real-time Dashboard for Business Metrics

Pinot can be also be used to perform typical analytical operations such as slice and dice , drill down , roll up , and pivot on large scale multi-dimensional data. For instance, at LinkedIn, Pinot powers dashboards for thousands of business metrics. One can connect various BI tools such Superset, Tableau, or PowerBI to visualize data in Pinot.

Instructions to connect Pinot with Superset can found here .

Anomaly Detection

In addition to visualizing data in Pinot, one can run Machine Learning Algorithms to detect Anomalies on the data stored in Pinot. See ThirdEye for more information on how to use Pinot for Anomaly Detection and Root Cause Analysis. ​

While Pinot doesn't match the typical mold of a database product, it is best understood based on your role as either an analyst, data scientist, or application developer.

Enterprise business intelligence

For analysts and data scientists, Pinot is best viewed as a highly-scalable data platform for business intelligence. In this view, Pinot converges big data platforms with the traditional role of a data warehouse, making it a suitable replacement for analysis and reporting.

Enterprise application development

For application developers, Pinot is best viewed as an immutable aggregate store that sources events from streaming data sources, such as Kafka, and makes it available for query using SQL.

As is the case with a microservice architecture, data encapsulation ends up requiring each application to provision its own data store, as opposed to sharing one OLTP database for reads and writes. In this case, it becomes difficult to query the complete view of a domain because it becomes stored in many different databases. This is costly in terms of performance, since it requires joins across multiple microservices that expose their data over HTTP under a REST API. To prevent this, Pinot can be used to aggregate all of the data across a microservice architecture into one easily queryable view of the domain.

Pinot tenants prevent any possibility of sharing ownership of database tables across microservice teams. Developers can create their own query models of data from multiple systems of record depending on their use case and needs. As with all aggregate stores, query models are eventually consistent and immutable.

Our documentation is structured to let you quickly get to the content you need and is organized around the different concerns of users, operators, and developers. If you're new to Pinot and want to learn things by example, please take a look at our getting started section.

How to Throw a Wine-Tasting Party

When it comes to tasting wine, there's no need to feel intimidated. Here are a few tips and suggestions to help you learn a little something — and have fun — the next time you and your friends decide to pop a few corks.

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Wine Tasting, Demystified

Even those of us who really like wine may not feel like we know all that much about it — which kinds we like best, whether we gravitate toward oaky whites or fruity reds, if the sangiovese grape is the one for us. Without pretense, without snobbery, wouldn't it be fun to get a bunch of friends together with a bunch of bottles and get a bit more attuned to what strikes our individual fancies? No rules, no rights or wrongs, just some slightly reflective sipping with some wine-loving pals. Here is how to do just that.

Pick a Theme

A wine tasting with 10 random bottles may be fun, but it won't yield all that much in terms of learning — a white Bordeaux from France and a pinot noir from Oregon are two totally different wines, so it's difficult to pull out significant takeaways. You need to focus in on a direction, even one as broad as California white wines, so that you are tasting to compare and contrast wines with something in common, and this way you can walk away with a better understanding about a particular type of wine.

Vertical vs. Horizontal Tasting

One way to focus and organize a wine tasting is to choose a "vertical" or "horizontal" tasting. A vertical tasting features wine from the same producer but from multiple years — if you ever visit a vineyard and do a wine tasting there, you are doing a vertical tasting. This kind of tasting illustrates the difference between vintages.

A horizontal tasting compares a group of wines with similar boundaries, such as the type of grape, region or wine style. Often a single year is selected as well, in order to really be able to compare grapes to grapes, as it were. For instance, you might taste all sangiovese — perhaps from the same year but from different producers. This is also known as a varietal tasting.

Pick a Country or Region

You can also decide to hone in on a single country. Then, within that country you might also choose to do a vertical or horizontal tasting, or you might just decide to taste a selection of Spanish red wines or all German rieslings. Or perhaps you pick a group of white wines from Tuscany. Or maybe the country is all that the wines have in common, and you jump from grape to grape. Again, it's just a way of focusing the tasting.

Natalie MacLean, editor of the popular wine review site clarifies: "If you compare a selection of Australian shirazes from different wineries, that’s a horizontal tasting. But comparing the shirazes of one Australian winery for each year from 2012 to 2016 is a vertical tasting."

Single-Variety Blind Tasting

If you want to make it into a bit of a fun game, follow these steps to hosting a single-variety blind tasting from Eric Hemer, master sommelier and corporate director of wine education for Southern Glazer's. This is a great way to get people talking about wine.

1: Select four white wines, such as chardonnay, sauvignon blanc, riesling and pinot grigio, or four red wines, such as cabernet sauvignon, pinot noir, sangiovese (such as Chianti from Italy) and tempranillo (such as Rioja from Spain).

2: Open and wrap each bottle in a paper lunch bag or burlap sack, and number the bottles 1 to 4. Have someone mix the wines up so you won't know which is which and can participate in the tasting.

3: Set the table with 4 wineglasses per person on a plain white 8.5-by-11-inch paper and write 1 to 4 below each glass. Pour 2 ounces of each wine into each corresponding glass.

4: Have water and crackers available so your guests can "cleanse their palates" after each wine.

5: Have prepared a handout for each guest with a brief description guide to each of the wine varieties you'll be tasting. You can find such descriptions online or in books on wine.

6: Then sit down and have fun! Take turns talking about each wine as you taste it, consult your guides, and have each guest say what he or she thinks the wine is. Record the answers.

7: Keep track of who gets the most wines correct and award a prize (maybe a great bottle of wine!) for the person who gets the most right answers.

How Many People, How Many Bottles?

Aim for six to 10 people for a wine-tasting party, especially if you want to share opinions with the group. As for different bottles/types of wine, six to 10 is also a good number. For six people, one bottle of each type will offer a nice tasting for each person, with the chance to go back for another splash, and for 10 you will probably need two bottles of each to make sure people can get a second small pour of the ones they want to try again. If you are serving a meal after the tasting, pick two of the wines to serve with the meal, and get an additional couple of bottles of each.

Layer on the Food

If you are focusing on a country or a region for your tasting, then roll that geography out to the food as well. For instance, if you are doing a tasting of Spanish wines, you'll want to have a good selection of tapas ready to pair with the wines, and you'll also want a nice cheese board, featuring cheeses from Spain, olives and all of those fabulous Spanish cured meats. For the most part, smaller bites work best with wine-tasting parties, so people can graze and keep their focus on the wines. If you want to follow up with a main course, paired with a couple of the selected wines, make that a second part of the evening.

Remember the Bread

Don't forget to have an ample amount of bread on hand, as guests will want to clear their palates between sips, and bread is a great way to do that. Have some of the bread sliced for cheeses and such, and set out some cubed in small baskets or bowls for in-between bites.

Pick the Glassware

While you can certainly go with plastic, for an occasion that's all about the wine, glass seems like the best choice. Pick a good all-purpose wineglass, and if you want, you can get some pens designed to write on the glasses so people can label theirs. You can go with one glass per person, but if you offer two, people can taste two wines at the same time and see how they compare and contrast. When switching to the next wine, you can just dump and pour a new wine. You can also rinse the glass with water, though many wine aficionados think this is a sacrilege — that you should only rinse with a small amount of the wine you are about to taste next. How much wine you are willing to swish and dump is up to you.

Get That Playlist Ready

Again, if you have a locale as your central organizing thought, extend it to the music. Or, if you are honing in on a year, maybe have some fun and make that playlist completely from the year you are featuring. Sure, you could also just have some nice background music ready to go Spotify and other music sites have some ready-to-go playlists, or you can also create your own. There's no shame in raising your glass to tunes like "Red, Red Wine" and "I Heard It Through the Grapevine."

Provide Pens and Scorecards

If you want to go all out, you might print out cards with each wine listed, the year, region, any other pertinent information and space for tasting notes. Or find a wine-tasting-notes template online and print out one for each guest. Even simpler would be to have index cards and pens available for people to jot down information they want to remember. Most people have a very hard time remembering specific things about wines after tasting a bunch in one evening.

Make Sure the Wines Are at the Right Temperature

White wines should be between 50 and 55 degrees (it's good to take them out of the fridge about 15 minutes before serving), and reds should be between 60 and 65 degrees (this often means putting them in the fridge for 15 to 30 or so minutes before serving). Whites that are too cold will not have as open a scent and taste, and reds that are too warm may taste heavy and dull.

To Spit or Not to Spit?

If you are serving a lot of wine, give your gusts the option to spit some out into a sturdy spittoon of some sort (a few mugs will do the trick), and provide a larger bucket or bowl to pour out excess from their glasses if they wish to move on to the next one and not finish that last little bit.

How to Taste

Everyone should check self-consciousness and pretentiousness at the door. Nothing puts a damper on a wine party more than people intimidated to get in there and sniff and swirl, or conversely (and in fact worse) those who try to impress others with their wine knowledge. Encourage your guests to look at the color (white tablecloths are encouraged so people can look at the wine color against that background), and see what the first impression of the aroma and taste is and how it changes over time. You might all try to do as the pros do and sip in wine and air at the same time — making a kind of weird slurp-y or gargle-y sound — to get the most flavor out of the wine. And as you nibble the snacks, notice how the experience of drinking each wine changes as it's paired with different foods.

How to Talk About Wine

Yes, yes, we all have read descriptions of wines that are "earthy" and "fruit forward" and maybe felt they were a little silly or intimidating we've even read words and phrases like "full of cherry" or "precocious" or "forest floor" or "barnyard." But this is a wine-tasting party, so encourage your guests to think about texture, weight, color, balance, and — yes — what flavors and foods and words come to mind as they taste. After a bit of time and a few sips, your friends may become a bit less inhibited about pulling out some free-associative vocabulary.

Have Fun!

This is a wine-tasting party! How great is that? Enjoy it, don't take anything too seriously, and hopefully you will all feel a little bit more savvy the next time you go to the wine store.

Best Oregon: Belle Pente Pinot Noir Willamette Valley 2017

Over the past decades, Belle Pente’s pinots have been acclaimed as some of Oregon's best, and this 2017 vintage continues that tradition. They owe their classy blend to the cool-climate grapes hand-harvested from their 70-acre hillside vineyard in Yamhill-Carlton AVA of Willamette Valley.

Expect red fruits like cherry and strawberry, as well as blackberry, earth and pepper. The medium-bodied pinot dances on the palate and falls gently on the finish.

Find out why Anthony Bourdain’s boeuf bourguignon is one of our most popular recipes ever

We have more than 9,200 recipes in our Washington Post Recipe Finder, and we’re adding more every day. The new dishes are what tend to capture the most attention, but there are certain entries in the archives that keep trucking along, gathering a reliable stream of readers years after they were first published.

We don’t always know exactly why. Sometimes, it’s something very search-friendly. In one case, it’s a quirk of Internet indexing. In any event, Anthony Bourdain’s boeuf bourguignon is one of those entries, repeatedly breaking into our most-viewed recipes of the year. The secret sauce? I’m guessing some combination of a famous personality, a classic dish and, well, a darn good sauce, coaxed into rich, silken luxury over two-plus hours of cook time. At close to 200 ratings, with an average score of 4½ stars (out of 5), this is one of our highest- and most-rated recipes.

The recipe first appeared in the Food section in 2004 in a piece by former Post staffer Judith Weinraub about three cookbooks focused on French bistro cooking: Ina Garten’s “Barefoot in Paris,” Bourdain’s “Anthony Bourdain’s Les Halles Cookbook” and Thomas Keller’s “Bouchon.” “Garten’s book is a collection of accessible recipes for meals to serve family and friends. Bourdain’s is a thoughtful guide to classic dishes. And Keller’s is a daunting but inspirational road map to a higher culinary plane,” Weinraub wrote. She had the clever idea to examine the differences in each book’s approach through the lens of boeuf bourguignon, a classic dish featuring beef braised in red wine (i.e. burgundy) and often including onions and mushrooms.

Garten’s quicker version includes some home-cook-friendly shortcuts, while Keller’s requires more than two dozen ingredients, some prepared multiple ways. Bourdain’s falls neatly in the middle, with the shortest ingredient list, leaning more on time than excessive preparation. The emphasis is on the meat and the sauce — ideally served with some potatoes or bread to help you savor every last drop.

The brief intro at the top of the recipe is exactly the kind of summary you’d expect from Bourdain, the globetrotting and outspoken chef, TV host and author who took his own life in 2018. “This dish is much better the second day. Just cool the stew down in an ice bath, or on your countertop (the Health Department is unlikely to raid your kitchen). Refrigerate overnight. When time, heat and serve. Goes well with a few boiled potatoes. But goes really well with a bottle of Cote de Nuit Villages Pommard.” Informative, funny and a little snarky.

I’ll add a few more tips of my own. As far as the wine, don’t be turned off by the burgundy denomination. Burgundy (in this case red) refers to wine made in the Burgundy region of France. Red burgundy is made with pinot noir grapes, so feel free to grab a bottle labeled as pinot noir that fits within your price range. Make it something you will drink — only 1 cup is used in cooking, and you’ll want to sip the rest while you enjoy the dish. Pat your meat as dry as you can before cooking to limit the amount of splattering while you sear. You’ll want to stay within reach during the 2 to 2½ hours of braising time so that you can stir and scrape occasionally to prevent scorching on the bottom of the pot.

Taste and Flavor Profile

Pinot noir is a light to medium body, medium-dry red wine that is typically fruit-forward. When tasting, you're greeted with an earthy, herbal, and spicy nose. Flavors of dark cherries, red currants, and berries are common, along with notes of mushroom and soil. You might taste hints of vanilla, spice, chocolate, tobacco, and oak. Pinot noir's medium acidity and low to medium tannins make this an especially balanced red wine.

How to Taste Wine

Follow these steps when tasting wine to ensure you have the best experience:

  1. Look: Take a look at the wine, examining the color and the opacity through the glass. Pinot noir's light color may trick you into thinking it will be light on flavor.
  2. Smell: Swirl your glass for at least 10 seconds and take a whiff. Stick your nose into the wine glass for a deep inhale, taking in your first impressions of the wine. What do you smell?
  3. Taste: Take a small sip and let it swirl around in your mouth. Note the acidity, sugar, tannins, and alcohol content when first tasting, then move on to specific tasting notes (berries, spice, wood) and finally the finish.

Pair Salmon With Pinot Noir!

Since salmon is bolder in flavor and texture, it actually stands up well to red wine! The type of red wine is key, though: A big, heavy-bodied Cabernet Sauvignon will indeed overpower salmon, but a light-bodied red will not.

That’s why Pinot Noir is such a perfect fit! It has more acidity than most other red wines to complement the fish and cut through its richness. Plus, its fruity, earthy notes work well with salmon’s buttery, extra-savory flavor.

Find the Best Red Wine for Cooking Any Meal

Many of Ree Drummond's recipes call for a bit of red cooking wine, and it's no wonder: A splash of vino can add a ton of flavor and color, especially to meaty dishes like pot roast or a simple Bolognese sauce. But when the time comes to head to the liquor store and pick out a bottle, the options on the shelf can be overwhelming&mdashwhat really is the best red wine for cooking?

Before you get fussy over varietals, remember that the most important thing when shopping for a red cooking wine is to buy something you like&mdashthat way you don&rsquot let the rest of the bottle go to waste, says Angela Gardner, General Manager at Tulsa Hills Wine Cellar. Chances are you won't use the whole bottle in the recipe, so choosing something you find drinkable is a must. You also shouldn't feel like you need to spend too much on any wine that you use for cooking either: an inexpensive bottle (around $20), is just fine for the vast majority of recipes.

Ready to learn about which varietals are the best red wines for cooking? Check out the picks below from the team at Tulsa Hills Wine Cellar, and then use whatever bottle you end up picking to make Ree's Cranberry Mulled Wine, or Short Ribs with Wine and Cream.

Watch the video: Pairing Pinot With Duck