When I asked Emilio what the holidays are like with the Mignucci family he smiled as he replied, “It’s total Bacchanalia”. Did I expect anything less? He proceeded to explain, in delicious detail, how he prepares food throughout the entire day for his family. It looks a little something like this: Cheese and charcuterie board
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If you missed our introductory Parm 101 post or our Parm Celebrates The Holidays post, click here to play cheese info catch up Parmigiano Reggiano is one of the most versatile pairing cheeses out there, even though his bold personality and prolific flavor may intimidate when you’re standing at the bottle shop trying to pick
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The Basque region occupies parts of France and Spain. However, to the people who occupy this region, its neither France nor Spain...It's different...It's Basque Country (Euskadi). When driving into the region the evidence becomes very prevalent.
Fall harvest season is one of my favorite times of year. The leaves are changing, and as the cool breeze releases us from the sweaty grip of east coast humidity, we look for ways to participate in the beauty of the season. Some people take leaf gawking drives through the country, or visit apple orchards and pumpkin patches with a hay ride on the side. I, however, luckily remembered that fall harvest season also applies to grapes, and thought our local vineyards and wineries would be buzzing with activity.
by Joe Colosi Bad wine is a very subjective term. To most, it simply implies that the drinker does not care for the taste. But there are specific ways in which a wine’s flavor can be unpleasantly altered. Hunter and I encountered such a bottle of Rioja, intending to complement the wine with cheese. Instead,
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by Joe Colosi In honor of their second place finish in this year’s Euro Cup, we opted this week to drink German Riesling. I prefer to drink Riesling before or after a meal, and with the right cheese, it can play a part in a tasty appetizer or dessert. Hunter and I, with special guests
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by Joe Colosi This week we tasted a delicious bottle of Schioppettino, a wine making a comeback after nearly being destroyed by a debilitating insect epidemic in Europe over a hundred years ago. The grape produces a medium-bodied dry table wine. We attempted as many pairings as were needed to find the right combination of
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by Joe Colosi Sauvignon Blanc, one of the world’s most well known white wine grape varietals, is often drank within under four or five years. It tends to provide a tasty accompaniment to chicken and seafood dishes. Hunter provided a unique example from Touraine and, as usual, we drank and ate cheese until doing so
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by Hunter Fike Sangiovese is one of the most commonly consumed wines in the world, and yet it is also one of the most under-appreciated. As the principal grape of Chianti, it is often associated with mass-produced table wine that comes in a jug and is hung above the bar in a wicker basket. However,
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by Joe Colosi Sometimes drinking wine for two hours after work is a real drag. But we managed to have a good time when our friends Jim and Kristina Burke stopped by with two bottles of red wine. Both of this week’s pairings are available at the restaurant James, located on 8th st. between Christian
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