It’s Cap Corse Time!
by Tom Schneideker Alright everyone, gather ’round: I need to introduce you to something very special to me. Its name…
What Should Your Sauce Be Drinking?
A Culinary Take on “Cooking Wines” by Mike Schufman Google searches are like calculators. Using them in a pinch relieves…
Heat, Protein, Time, and Beer: Grilling Tips from Bill
by Bill Nosan When the Twins start playing baseball, it’s officially grilling season in Minnesota. So if you haven’t already,…
A Love Letter to Cabernet Franc
by Tasha Poehler If you’re currently reading this blog, or any wine blog for that matter, chances are you’ve heard…
Pairing Wine with Springtime
My name is Mike Schufman. I am not a wine professional, I am a guitar player and drummer with a culinary degree.…
Shifting the Trend: The New American Red Blend
written by Karina The category of “red blends” has always been a tricky one. Every country in the world makes…
Grilling + Wine: Part 1
lovingly written by Eric the Meat Guy and Adam the Wine Guy This is a topic that needs no introduction…
The France-4-4 on Thanksgiving, Drink Choices, and the In-Laws
by Chaz Fenske As the end of November comes, people begin reflecting on their New Year’s Resolutions, how sweet and…
Small Farmers, Big Feelings
This is an honest-to-goodness pairing of wine and food that’s not always easy to come by these days.
