Welcome to Briscoe Bites! 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 San Francisco born-and-raised kid, now living in Sonoma, California. I’m currently flying freelance after working as the full time Assistant Editor of Wine Business Monthly, the go-to trade magazine for the North American wine industry. Previous to that position, I contributed as a freelance wine writer to the  SF Chronicle, Edible Communities, Napa Sonoma Magazine, among several other online and print outlets.

Visit the Business section of my site to view my portfolio of published works.

I’ve learned everything I know on the job: researching, interviewing, tasting, traveling, and—of course—writing. And I’m constantly seeking to learn 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. Within this last year (2019-2020) I’ve begun embarking on the WSET educational program and am currently starting my Diploma (D1) studies in grapegrowing and winemaking.

As seriously as I take my job, I also remember…it’s wine: it’s meant to be enjoyed and invite a sense community. My aim is to keep each article, whether a technical winemaking spotlight or a short tasting review, as fun and informative as possible.

 

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.

Maybe it’s 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 winemaking process, I truly feel I am reading that story. I have a specific passion for working directly with winemakers—whether a boutique operation out of their garage or an international wine business. Through online and live interviews with winemakers, winery owners, and other industry experts, my aim is to capture a winery’s winemaking philosophy with each review and article. Please Contact Me directly if you’re interested in working with me.

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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. So while I may not have a large library of recipes, I will always include recommended food pairings for each wine reviewed.

About the Wine Reviews

Wines reviewed on this website are personal opinions and recommendations. I do not award scores of any kind, instead aiming to enhance my wine tasting skills, remember amazing food and wine pairing experiences, and share good wines with my readers and followers. As I embark on the WSET educational path, I am now incorporating the WSET Systematic Approach to Tasting (SAT) into my wine notes, however I will continue to include additional personal anecdotes and “stacy-isms.” For more information about wine tasting notes and wine reviews, please see my Sample Policy Page.

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!

**Please note: all reviews and opinions published on this website are my own and are not associated with any of my places of business. I will always state when a wine has been sent as a sample for review. Sending samples for review on my personal website in no way guarantees coverage in any other media outlet I may be currently associated with.**

4 Comments on About

  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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