Wine

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,…

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Shedding New Light on Australian Wines

by Karina Roe Australia is one of the biggest wine-producing countries in the world, but you wouldn’t know it from…

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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…

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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.…

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Bubbles for the New Year

There was a lot of uncertainty to deal with this year and everything we thought we knew got turned on…

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2,000 Years of Wine Tradition Gets a Facelift at France 44

written by Dustin France 44 would be remiss if we didn’t share our new treasure trove of German wines with…

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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…

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Grilling + Wine: Part 1

lovingly written by Eric the Meat Guy and Adam the Wine Guy This is a topic that needs no introduction…

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COVID-19’s the worst, but here’s how you can help make it a little better.

Every one of us knows someone who’s been laid off, lost hours, or lost their entire job due to COVID-19.…

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