Spot Offer #100: Sparkling Addition to Summer Brunches
Its purchase by Bollinger in 2005 was the beginning of a marked renaissance for Champagne Ayala, highlighted by complete restoration of the winemaking facilities and the arrival of a new staff. Today, the House only employs about 15 people, keeping true to the spirit of its origin as a small artisan family producer.
Kabobs, Skewers, Souvlaki, Brochettes, Satay & Other Assorted Meat on a Stick
Whether we’re talking kabobs, skewers, souvlaki, brochettes, satay or any one of a myriad of regional food classics showcasing tasty morsels of meat, fish, poultry, game or the finest farm fresh fruits and vegetables, when it comes to meat on a stick, what was once tasty street food is quickly being elevated to a loftier culinary position.
Wine of the Week #1507: Bollinger Special Cuvée
“Like a fine tapestry, this weaves rich flavors of blackberry tart, lemon parfait, graphite and toasted almond together on the creamy palate. Finely honed acidity creates a vibrant thread throughout. Drink now through 2022.” – 93/100 Points
Hands-Down, Flat-Out Best, Most Definitive Guide to Pairing Wine with Tartare
In the modern world of tartare – from beef to tuna, and from salmon to bison – there are an increasing number of tasty raw meat and fish vehicles delivering bigger and bolder flavours than ever. And how can this be anything but exciting delicious news for us wine lovers? Tartare is a wonderfully delicate dish that offers up rich, unctuous and complex flavours with which to match wines of equal distinction.