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The Science of Wine: Something fun for the Wine Geeks

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Each year our guests tell us that one of the most memorable events at the festival is the Grand Tasting, where more than 200 wines are poured by the distributors who represent these elite properties in the U.S.

Not only do you get to taste the 200+ labels at the same event (which, in itself, makes the ticket cost an excellent value) but you get to experience these wines with some of the most knowledgable wine professionals working in the U.S. today.

He's been called "a legendary sommelier emeritus."

"The Mr. Miyagi of Sommeliers."

Don't get us wrong: There's not one event at the Boulder Burgundy Festival that you should miss.

This year's Burgundy seminar (Sunday, October 15) is really shaping up to be an star-studded event: Not only will New York Times wine critic and author Eric Asimov be our keynote speaker but celebrity sommelier and fine wine guru Raj Parr will be joining him for this year's panel.

It's official: The 2017 Boulder Burgundy Festival will be held October 13-15.

And we couldn't be more thrilled to announce that New York Times wine writer Eric Asimov (below) will be our featured speaker and guest.

Eric has been the chief wine critic for the Times since 2004 and he is also the author of one of our favorite wine books, How to Love Wine: A Memoir and Manifesto (2014).

As many of you know we are now offering a fantastic selection of fine foods: organic pasta, European fish, chocolates, tea, olive oil, and more.  I have asked a few of our favorite chefs around town to help with creating unique, simple, and delicious recipes that incorporate our new products.  Sal Proia, executive chef at PMG has sent us these three outstanding recipes for our customers to try.&nbs