Welcome to BriscoeBites! What was once a casual food and bev blog has turned into a full-fledged adventure into the world of wine-ing and dining. My name is Stacy, the owner and sole contributor of this site. I’m a freelance wine writer and editor whose been featured in such publications as the SF Chronicle, DrinkMe Magazine, Girls on Food Blog, among others. Outside of wine writing, I also work as a freelance editor for independent publisher She Writes Press. I have my BA in English-Language Literature from UC Santa Cruz as well as a Professional Sequence in Editing Certificate from UC Berkeley. Connect with me on LinkedIn to learn more about my professional career.

I have an insatiable curiosity about wine — from grape to glass, a wine’s life is so complex. It must be the book-nerd in me that sips and savors to discover a wine’s story: when I can taste the scenery where the grapes grew, breathe in the character developed from the wine-making process, I truly feel I am reading that story. I have a specific passion for working directly with wineries — big and small. Through online and live interviews with winemakers, winery owners, and other industry experts, I work hard to capture a winery’s winemaking philosophy with each review and article. Please Contact Me directly if you’re interested in working with me.

I’ve learned everything I know simply by tasting, traveling, researching, and writing. And I’m constantly learning more. I welcome every opportunity and experience the wine and culinary world has to offer and do my best to portray the lessons learned with my words.

But as seriously as I take this job, I also remember…it’s wine and food! It’s meant to be fun. So my aim is to keep each article, review, or post as friendly and informative as possible.

Lastly, the food. There aren’t a lot of recipes on the site, but there are a few, as well as restaurant and product reviews. I first began cooking and baking for health reasons and to accompany my fitness lifestyle. I found the more I knew about what I was putting in my body the more healthy choices I would make. Researching recipes, experimenting in the kitchen, and playing with different flavor profiles, I learned that I have a very strong palate — which ultimately led to my enthusiasm for wine and food and wine pairing. So while I may not have a large library of recipes, I will always include recommended food pairings for each wine reviewed.

Thanks for stopping by and cheers!


BriscoeBites officially accepts samples as well as conducts on-site and online interviews. Want to have your wine, winery or tasting room featured? Please visit the Sample Policy page and then Contact Me directly. Cheers!

3 comments on “About Briscoe Bites”

  1. Hello Stacy,

    We really enjoyed your thoughts about our Oso Libre Carnal. Thank You for the kind words and great description. I am putting your link on our Facebook page for our 5000 followers to enjoy. Please plan a visit when possible as our guests for some of our Vines, Wines and Angus!
    Chris Behr Founder/CEO Oso Libre

    • Cheers and many thanks, Chris! I’m so pleased you enjoyed my review. I can’t wait to visit Paso Robles — I’ve actually never been, but I’ll make sure to reserve a seat to wine & dine at your Estate when I do. In the meantime, I live vicariously through Paso’s beautiful wines — next up is your Zin!

      Thanks for sharing your wine with me, and for sharing my site with your followers. Let’s raise a glass to the world of wine bringing us all closer together!

  2. Hi Stacy,

    Just wanted to thank you! I’m rewriting my wine list and was looking for the right verbiage to describe the Louis Jadot Macon Village, my favorite chard on our list, and you hit the nail on the head. I mean, in all likelihood I won’t use “Wowzah,” but it’s not wrong…it’s not wrong…

    Rob Weisberger
    F&B Manager Country Club of Pittsfield

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