The Sipping Point: Wine, Food & More!
Learn the recipe for a delicious life each week with Laurie Forster, sought after speaker, certified sommelier and author of the award-winning book The Sipping Point: A Crash Course in Wine. Subscribe to The Sipping Point Podcast where each week Laurie will provide a fresh (and fun) look at the world of food, wine, spirits, travel and all that’s delicious in life.
Laurie’s witty, no nonsense style is sure to be a breath of fresh air in the sometimes stuffy culinary world. Even though Laurie’s a certified sommelier, an award-winning author and wife to a world class chef, she’s not afraid to admit her first wine came from a box!
Prepare to get practical, valuable and down-to-earth information from local and celebrity winemakers, chefs, brewers and more. She’ll also be taking your questions, so if there is something you’ve been dying to know about wine, food or anything else, prepare for an edu-taining answer.
Make a note to tune into The Sipping Point Podcast each Wednesday. You’ll learn, laugh and gain a new perspective on what’s in your glass or on your plate!
____________
Website: www.thewinecoach.com
Send all questions to laurie@thewinecoach.com.
The Sipping Point: Wine, Food & More!
Thanksgiving Cooking & Wine Tips with the Forsters
Laurie's Bubbly Bash Pack has arrived! Check out the 3 bubblies she chose for $80 with FREE shipping if you use code FORSTERCOACH Order your Bubbly Pack at TheWineCoachClub.com
In this Thanksgiving special, Laurie and Chef Michael Forster tackle the turkey myths that trip up even seasoned home cooks. From those sneaky pop-up timers you shouldn’t trust to the real magic number for juicy perfection (hint: it’s 155°F), they dish out the truth behind a flawless bird. Plus, Laurie pours her top wine picks for the holiday table and the duo answers listener questions that’ll make your feast the best yet.
Thanksgiving Recipes & Videos: https://thewinecoach.com/index.php/thanksgiving/
Takeaways:
- Those pop-up timers? Cute, but not trustworthy.
- Check the temp near the thickest part of the rear leg for the real story.
- Pull that bird at 155°F carryover cooking will do the rest, taking it right to 165°F safely.
- Carving the bird is not what you might think. Check out Chef's video tutorial on how to carve like a pro here: https://youtu.be/cGTGzPw15A4
- With the right prep, holiday cooking can actually be fun.
Wines Tasted:
Dr Frank Dry Riesling, Finger Lakes, NY
One Stone Pinot Noir, San Luis Obispo, CA
Follow The Sipping Point on Apple Podcasts, iHeart Radio or wherever you get your podcasts so you don't miss an episode!
Subscribe to our YouTube channel @thewinecoach to get video footage of the podcasts an more.
Let's Stay Connected:
Instagram @thewinecoach
Facebook @winecoach
TikTok @LaurieForster
