Recent Posts


Grenache and Carignan, Vibrant and Fresh

As the world warms, wine grapes have become easier to ripen fully by the harvest. This trend has helped an “international” style of winemaking: very ripe fruit, soft tannins, new oak, and high alcohol. For us, these wines are too often palate-fatiguing and lacking a representation of place -- there’s nothing quite wrong with them, but they’re not very interesting either.

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Golden Premier Cru Meursault, 92 pts

In the early 12th century, the monks of Burgundy began to organize their vineyards. Drawing borders according to shifts in terroir, they set out a ranking system based on quality and character. Most of these lines are in place nine centuries later, and today the elevation in status of a Burgundian vineyard is rarer than bottles of ’49 La Tache.

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Friday Reads: 4.24.15

A few of the articles on wine and food we enjoyed this week: on tintypes, shipwrecked Champagne, Armagnac, and endive.

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White Burgundy, with Bubbles.

Winston Churchill reportedly once told his cabinet: “Remember gentlemen, it’s not just France we are fighting for, it’s Champagne.” We share Churchill’s affection for bubbles, and are excited about our visit to Champagne this June. We look forward to a closer look at the chalky soils, and new sparkling ideas for your cellars.

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On Archeology, Biodynamics, and Grenache.

Several years ago archeologists unearthed an ancient limestone wine press near Montpellier. Dating to around 425 BC, the press marks the earliest evidence of French winemaking, and makes the Languedoc the country’s oldest winegrowing region.

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Springtime Alsatian Pinot Noir. $18

As Burgundy devotees, we drink a lot of Pinot Noir. Most comes from the golden hillsides of Burgundy’s Côte d’Or, but not all of it. For many years we’ve enjoyed Francis Muré’s Alsatian take on the grape: simpler, juicier, more floral and less earthy than Burgundy.

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Saturday Recipe: Roasted Monkfish

Known as "poor man's lobster," monkfish have enormous mouths designed to swallow their prey whole. With faces made for radio but texture made for foodies, they're a mild, delicious fish found mainly in the North Atlantic.

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Friday Reads: 4.17.15

A few of the articles on wine and food we enjoyed this week: on farro salad, Sally Mann, homemade bacon, Finger Lakes Riesling, and more.

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Sangiovese and Pizza from Scratch. $15

We’ve always enjoyed experimenting with making things from scratch. Some (ice cream, bread, sauerkraut, french fries) are more successful than others (yogurt, kombucha, hummus, cider), but the process is always half the fun. Pizza from scratch can be time consuming, there’s something satisfying about pulling a pie from the oven that’s so hot you have to wait a few minutes before touching it.

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Licorice, Smoke, and Game: 09 Red Burgundy

If Vosne-Romanée is the paragon of Burgundian sophistication, then neighbor Nuits-St-Georges has the humbler charm of a country gentleman. Spread across five miles of varied terroirs, the wines of Nuits-St-Georges range from spiced and elegant to meaty and rich.

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Lemon and Gardenia: Grand Cru White Burgundy

In Burgundy, Grand Cru is as good as it gets. Making up just the top 1.3% of wines produced, these wines have appeared on the tables of kings and heads of state for centuries. Their correspondingly high prices mean that most casual wine drinkers enjoy them only occasionally, if at all.

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Friday Reads: 4.10.15

A few of the articles on wine and food we enjoyed this week: on hail cannons, Pennsylvania Rye Whiskey, and pizza dough.

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White Burgundy from a Forgotten Valley.

The world has long been in love with white Burgundy. It was nearly a thousand years ago that the monks of Cîteaux first planted Chardonnay on the slopes of the Côte de Beaune. And today, those same slopes are the heart of this extraordinary source for great white wine.

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Spring Mix Six-Pack: $99

It may be snowing in most of Maine this morning, but nearly everywhere else in the northeast has launched headlong into spring. With flowers budding, ice piles melting, and baseball back in season, we’re more than ready to bid adieu to the dark chilly winter.

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Saturday Recipe: Hand Cut French Fries

This is an extremely simple method for making crispy and delicious french fries. We make it all the time, and it always impresses our guests.

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