Author: Hayley Hamilton Cogill, CS/CSW/SWS
I travel the world, chasing the grape, and share the stories here. Along with an intense love for wine, I have a passion for cooking, traveling, and experiencing everything the world has to offer. This is a little look into it all. Follow as we toast where we are going, and what we're pairing because every glass is an adventure.
We’re Cooking: Chilled Corn Soup with Fresh Lump Crab
Dallas Uncorked Anniversary Is April 16 – Here is a Preview of What We’ll be Pouring
We’re Cooking: Parmesan Baskets with Baby Lettuces and Pesto Vin
We’re Toasting: Springtime Rosé on The Broadcast
We’re Toasting: Peach – Mint Cocktails for Spring
We’re Cooking: Seared Tuna with Avocado, Wasabi and Mango
We’re Toasting: Michael Mondavi on The Broadcast
2014 Dallas International Film Festival, Lascaux Films and Gary
We’re Cooking: Truffle and Wild Mushroom Arancini with Truffle Marinara
We’re Cooking: Spiced Flan with Cointreau Caramel
Dallas Uncorked is Turning 10 Years Old!!!
We’re Toasting: Sonoma on The Broadcast
We’re Cooking: Halibut with Thyme and Truffle
Red Wine With Breakfast 