The marriage of food and wine is immediately apparent as one approaches the
entry of Robert Sinskey Vineyards' tasting room. Left and right of
the double doors are raised beds of herbs and vegetables. Heirloom
tomatoes tumble over bouquets of basil, beets, carrots, pole beans and
onions elbow each other for space; butternut squash hangs from arched trellises;
rosemary, thyme, sage and oregano add heady culinary aroma. All are
destined for Maria Helm Sinskey's kitchen where her talents are now turned
to non-stop dinner parties that casually mix, friends, family and winery-business
visitors. "As a restaurant chef, she couldn't seem to scale down
to cooking for two," Sinskey explains. "Our answer was to invite guests."......
"Doing What Comes Naturally"
Quarterly Review
of Wines |
