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Wine Blog

 
 
December 2, 2017
 "This is a Rhône-style wine." You've heard the line before, but the definition of a Rhône-style wine can vary and calls for some discussion. As always, we're here to bolster your vino knowledge. So grab your corkscrews and let's go Rhône!

 

 
November 1, 2017
It’s that time of year again where we gather with family and friends to give thanks. And believe me, I cannot wait! This year we are able to share our meal with some of our fabulous friends that have moved away... but not from our hearts. All right, enough about me/us… let’s get on with this shall we?

 

 
October 21, 2017
Pinot Blanc (or Pinot Bianco) is a semi-dry white wine that is often compared to Chardonnay. It is typically crisp and refreshing and, depending on where it's made, it can be sweet or have nutty flavors. It's very common for winemakers to use the Pinot Blanc grape when making sparkling and sweet dessert wines as well.

 

 
October 14, 2017
Camembert is undoubtedly the most famous of the French cheeses. It is the king of cheeses, or at the very least the most popular one. It is a mainstay of every cheese plate and also lends itself to many surprising culinary configurations.

 

 
September 26, 2017
In the early 19th Century, the variety was introduced to the United States, under the name Zinfandel. It proved extremely successful there, earning a reputation as the American 'national grape'. It caused significant consternation on both sides of the Atlantic when DNA analysis proved that Zinfandel and Primitivo were the same variety.

 

 
September 24, 2017
This great cheese is worthy of all that praise it recieves: it is very natural, very healthy, very delicious and very consistent. It is wonderful by itself in chunks, shaved over or grated into foods, cooked or uncooked. It has been so good at doing so many things for so long - over 800 years - that it has earned the nickname in the dairy industry, “The King of Cheeses.”

 

 
August 26, 2017
Appenzeller cheese, made in the Appenzell region of northeast Switzerland, dates back over 700 years. It is a hard, cow’s milk cheese made from untreated or raw milk and truly natural with no preservatives or additives. The spicy flavor comes from the closely guarded secret herbal bath given it during production and aging.

 

 
August 26, 2017
Chardonnay…What are your first thoughts when you hear the varietal's name? White, golden, buttery, creamy, oaky, tropical fruit flavors - all easily come to mind. The varietal is an intriguing subject as it is grown and produced by wine rookies and veterans alike around the globe. Chardonnay produces menial, mass-produced wines and highly specialized wines alike. Everyone has heard of Chardonnay, but where did it originate?

 

 
August 26, 2017
Grenache noir is the world's most widely planted grape used to make red wine, sometimes made into a stand-alone varietal, frequently as a Rosé, but most often as a backbone of red blends.

 

 
August 26, 2017
Raclette is part of the culinary heritage of both the French and Swiss Alps with references dating as far back as the 1200s. Traditionally, the French and Swiss cow herders carried the Raclette with them when they moved their cows to and from the mountain pastures. In the evenings they would place their Raclette next to the camp fire, often times on a large rock, and once it had reached the perfect softness, the herders would then scrape the Raclette onto their bread or potatoes.

 

 
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