Chloé Astor St. Clair
School
University Of Colorado, Universidade Catolica De Portuguesa
Expertise
Food And Wine, Fine Art, Classical Music,
- Chloé Astor St. Clair has been professionally writing about wine, food, and travel for more than a decade. She has published dozens of articles in various wine magazines in addition to hundreds of blog posts.
- Chloé is a book author and is completing two manuscripts: the first is on her life in wine and the second about living in Portugal during her wine doctorate study program. She holds a B.A., in the wine business, an M.H., in humanities and philosophy of wine, and a dozen advanced wine credentials.
- In addition to her writing career, Chloé is a sought-after speaker, emcee, wine educator, and event producer working in the wine, food, and travel industry.
Experience
Chloé has always been a creative person and began writing and journaling as a young girl. Her path led her through the performing arts and to wine, where she learned to write with her unique voice and passion. She appreciates the solitude writing offers and the flexibility in schedule and location. Her favorite time to write is while she is walking her dogs, carrying a voice recorder to capture thoughts and sentences along the way. She uses this technique to write her books, feature articles, blog posts, and even letters. In her free time, Chloé enjoys spending time with her dogs, in nature, gardening, rowing, traveling, listening to music, and creating.
Education
Chloé pursued her formal education at the University of Colorado and the Universidade Catolica de Portuguesa in Lisbon. She is a lifelong learner and seeks education in alternative places like MasterClass and Harvard Continuing Education Online Department.
Tasting Table’s editorial coverage hails from a veteran group of writers and editors with expertise in their respective fields in the food and drink, hospitality, and agriculture industries. Outside experts are also consulted to help deliver factual, up-to-date information and original recipes.
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Stories By Chloé Astor St. Clair
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Proper seals on kegs, jugs, bottles, and cans all but eliminate oxidation caused by unintended exposure to oxygen. But the bottle itself is also important.
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At 80 years old, Martha Stewart's eye on reinvention makes her more popular than ever before. When a lady like this suggests a summer cocktail, people listen.
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Champagne flutes have been all the rage for decades. Now, however, the champagne flute has too many faults to be taken seriously.
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When thinking of prosciutto, many actually picture the thin, salty prosciutto crudo. So what is the difference between prosciutto crudo and cotto?
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Residents of the Mid-Atlantic are very passionate about Chesapeake Bay blue crabs. Here is what makes a crab feast in this region so iconic and unique.
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Italy is one of the top wine-producing countries and makes wine in every region. Explore its various regions through these different bottles of wine.
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Saffron is rather expensive but a tasty and natural enhancer to many dishes. Here's why you should keep it in your pantry and use it in various meals.
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Nowadays, Fino lemons are hard to find outside of their natural habitat and aren't widely exported to other countries. But, what makes them so unique?
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Have you ever tasted a huckleberry? These prized wild berries are not easy to find, so it's no wonder if you're curious why Idahoans are so in love with them.
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There are many ingredients that people recommend you keep in your pantry to use for cooking. Here is why you should keep orange blossom water in your pantry.
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Seafood boils are popular along the Gulf and Atlantic coasts and each region has its own traditions. Here's what makes New England stand apart from the rest.
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Lavender is like a breath of fresh air. Its heady scent exudes a warm, sharp, powerful aroma universally linked with cleanliness -- which is tough for cooking.
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Spain takes tradition and culture seriously, especially when it comes to food and wine. Explore its wonderful diversity through these distinct wine varietals.
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As climate changes, the grape varietals grown and used in both classic and new vintages will need to adapt or change.
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Copenhagen's Noma is one of the most storied restaurants in the world. But have you ever wondered how chef-owner René Redzepi came up with its name?
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Your food dehydrator is an indispensable kitchen tool, and these are the best uses to make the most of this handy machine. Homemade beef jerky, here we come.
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Through his 65 restaurants and 15 luxury boutique hotels, Chef Nobu Matsuhisa continues to dazzle the culinary world. See his creative process for new meals.
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You've heard of New York-style pizza, Chicago-style pizza, or even Pittsburgh-style pizza. But Colorado Mountain Pie is a beloved dish you've got to try.
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In the world of fine dining, there are world-renowned culinary greats that command stellar prices for a seat at their table.
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When you order wine with a meal, there's always the possibility that it could have some faults. Here's what to do when your bottle isn't up to par.
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We explore the differences between Nobu and Matsuhisa restaurants by chef Nobuyuki Matsuhisa. We also tackle the menu, dining concepts, and approach.
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The Emirates business-class dining service is regarded as one of the most luxurious you can partake, as the airline strives to provide a singular experience.
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Mint has been associated with a cool feeling for ages, but what exactly is it about this herbal plant that makes us think we're experiencing a cool sensation?
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Keeping oysters fresh requires you avoid certain mistakes, like the water you store them in; oysters need to be handled with care to keep them pristine.
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When storing Champagne or sparkling wine, there's more to consider than finding a cool and dark place; you'll want to also check off these conditions.
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Roasting tomatoes first before making a homemade tomato sauce could be the flavor component you've been missing all along.
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Using your senses to detect if a wine has gone bad is a common practice but what exactly should you look for? Here's our guide to specific signs of a bad wine.