DISQUS

Sounds like a fortuitous find, Gabriella. The revuelto de boetus and roast suckling pig dishes, in particular, sounded great. You're making me wish I'd jumped the pond to come along.

Lovely memories, G&R. Now you just need to figure out how to convert "Pass the Pigs" -- <a href="http://en.wikipedia.org/wiki/Pass_the_Pigs ">http://en.wikipedia.org/wiki/Pass_the_Pigs -- into "Pass the Bulls."

Lovely memories, G&R. Now you just need to figure out how to convert "Pass the Pigs" -- <a href="http://en.wikipedia.org/wiki/Pass_the_Pigs ">http://en.wikipedia.org/wiki/Pass_the_Pigs -- into "Pass the Bulls."

Lovely memories, G&R. Now you just need to figure out how to convert "Pass the Pigs" -- <a href="http://en.wikipedia.org/wiki/Pass_the_Pigs ">http://en.wikipedia.org/wiki/Pass_the_Pigs -- into "Pass the Bulls."

Lovely memories, G&R. Now you just need to figure out how to convert "Pass the Pigs" -- <a href="http://en.wikipedia.org/wiki/Pass_the_Pigs ">http://en.wikipedia.org/wiki/Pass_the_Pigs -- into "Pass the Bulls."

Thoughtful post, Ryan. Just about all of the commandments could be just as easily applied to wine and food blogging in general. For a winery blog in particular, my tenth would be:


Don't be afraid to let your readers know when one of your own wines didn't live up to your hopes or expectations. It may not seem like the greatest sales technique but, in the end of the day, those that really care about your wines will respect you for your honesty and humanity.