Thursday, December 27, 2018

Recipe Thursday: Sparkle Time


Whether you’re heading out to a party or cozying up on the sofa, ring in the New Year with a New Year’s Eve cheese board worth celebrating. We love these tips from Whole Foods about how to build a masterfully made cheese board, including pairing and serving suggestions.

Photo: Whole Foods

For a holiday synonymous with celebratory sparkling wine, New Year’s Eve is also the perfect time to treat yourself to the nicest Champagne. While munching on your delicious cheese board and counting down the minutes to the New Year, pour a chilled glass of Bernard Remy Grand Cru Brut. Rich and decadent, this special Champagne goes wonderfully with nutty hard cheeses.

Wine of the Week - Bernard Remy Grand Cru Brut Champagne

There's no better time of year to indulge, so why not see 2018 out right - with a delicious bottle of Bernard Remy's Grand Cru Brut Champagne. A step up in quality, Decanter Magazine notes: “Charming aromas of ripe apples, plums and some floral notes. An eminently drinkable champagne that shows good structure and is lovely and fruity on the finish.”


Capitalizing on the recent upswing in attention for grower Champagne, smaller houses that have been overshadowed by the large grands marques are now gaining more recognition. Bernard Rémy is one such producer. Founded in 1968 in the southerly village of Allemant in the heart of the Cotes des Blancs, Champagne Bernard Rémy debuted on the domestic market in France in the early '70s. Bernard’s son Rudy began working under the tutelage of his father in 1996, and completely took the helm at Champagne Bernard Rémy in 2008. Still though Bernard is never too far from sight. This father-son collaboration now offers a fine range of local, Grand Cru, vintage, and rosé Champagnes.

Thursday, December 20, 2018

Recipe Thursday: Last Minute Gourmet Gift Idea


The holidays are here, and (whoops!) you haven’t finished gift shopping yet. Lucky for you, and every other last minute holiday shopper out there (there are a lot), we have a quick tip for a very last minute gift idea. We are talking about a homemade sweet treat, along with a bottle of something special and festive to go with it.

Photo: Martha Stewart

We turn to none other than Martha Stewart for the perfectly crafted sweet treat idea. Her Fast Raspberry Scones come together in 30 minutes, and taste great, too. Perfect as a host or hostess gift, we suggest packaging these up with a bottle of Gérald Dubreuil Bugey Cerdon Sec, a slightly sweet sparkling rosé. The delicate fruit aromas and low alcohol content of the Cerdon, paired with the pleasantly sweet, buttery and incredibly fluffy scones, is a divine pairing for a holiday morning or an afternoon pick-me-up.

Wednesday, December 19, 2018

Wine of the Week - Gérald Dubrieul Bugey Cerdon Sec

Part of the joy of a holiday is that you have license to eat and drink all day as you celebrate. While this sounds like a good idea in theory, in practice, overindulging can really slow you down. That's where low-alcohol wine comes in - and we've got a delicious one that can carry you through a full day of celebration (moderation on the food side is up to you). The Gerald Dubreuil Bugey Cerdon Sec is a low-alcohol sparkling wine made by méthode ancestrale, which is a traditional way of making the lightly sparkling, medium sweet wine. Made from 100% Gamay, the Cerdon is full of lively red fruit aromas with a delicate mousse.


The Dubreuil family has been growing vines in Bugey for three generations. Gérald’s grandfather, Victor, was one of the first in the area to produce Cerdon using the méthode ancestrale. Starting with only 0.5 hectares, within three generations, the family has acquired seven hectares of land in Poncin, a small village between Lyon and Geneva.

#Repost @krystalfleekman with @get_repost ・・・ Guess what arrived today?! Whitcraft’s 2016 ‘My friend Matt’s Vineyard’ Syrah! This wine is the latest and greatest addition to the BTG list @thehearthandhound 💥👌🏼 #whitcraftwinery #syrah #blog


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Thursday, December 13, 2018

Recipe Thursday: Pairing to Warm the Heart


Robust, hearty reds are a welcome addition to the table this time of year, and so are the equally indulgent dishes that pair so beautifully with them. These are the pairings often shared on a chilly evening by the fireplace, warming the heart and evoking a sense of comfort and contentment. We can think of no better example than a glass of Domaine du Terme’s Gigondas, paired with Girl and the Kitchen’s fragrant and tender Wild Mushroom and Beef Stew.

Photo: Girl and the Kitchen

New York Times Wine Critic, Eric Asimov, once wrote that Gigondas is “a red that takes you into the woods.” This is absolutely true of this pairing. The woodsy, garrigue notes in the Gigondas match the earthy mushrooms in the stew. Meanwhile, the stewed fruit characteristics of the wine bring out the slight sweetness of the Cognac in the dish.