food sectionfood sectionFirst and foremost, we should eat and drink things we like. When I open a wine or cook a meal, simplicity and authenticity are my guidelines.
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Jordan Salcito is deeply passionate about making, drinking and talking about wine. She has worked harvests in Burgundy, France since 2006 and in Montalcino, Italy since 2008, and plans to launch her own label, Bellus Wines, in late 2011. She recently received her advanced diploma from the Court of Master Sommeliers. She has been featured in Food & Wine magazine, and her cocktails have been featured in The New York Times, The New York Post, and Time Out New York.
