THE GOCHISO GOURMET: The legend of Pisoni

Like any rough-cut diamond, this legend is multifaceted. On the one hand there’s the legend of the man himself, Gary Pisoni. On the other hand there’s the legend of the product he produces, namely Pisoni Vineyard Pinot Noir grapes. Then there’s the Pisoni family label of wines including Pisoni Estate and Lucia. Well, since Pinot […]

GOCHISO GOURMET: Taking the path less traveled

For most of my almost five decades here on this orb, I’ve always cooked rice one way — the old school way, in a traditional cast aluminum rice pot over a stovetop burner. The rice was never measured in a special rice cup; you always knew exactly what level of rice produced three cups of cooked […]

THE GOCHISO GOURMET: The graying of America

I know “The Graying of America” sounds like a PBS documentary. Indeed, we are aging (especially the population of Baby Boomers) at a rapid pace, partly due to technological advances in medicine, partly due to saying “No” to super-sizing meals, with some credit to airbags and enforced speed limits. Personally I haven’t experienced any “graying” […]

THE GOCHISO GOURMET: Wearing Wool in Sahara

Sipping a glass of full-bodied red wine like Cabernet Sauvignon, Syrah or Zinfandel pretty much feels like wearing wool in the dead of summer — on the palate at least. And unless it’s an evening barbecue (after the sun has set), a nice Syrah or Zinfandel isn’t very appealing even with the best smoked meats […]


No, it’s not the waitress (or waiter) that you’ve been eyeing at the local diner. It’s not a group of Brits singing pop songs on the radio. Nor is it a metaphor for any other indulgence (illicit or otherwise) that you’re engaging in. Real spice’s:  The stuff that flavors food. And I’ll be liberal in […]