We’re personally hoping that one of the emerging white wine trends will be that of Muscadet, particularly from the apellation, Muscadet Sèvres et Maines.  Crisp and fresh with a wonderful minerality, Muscadet is a perfect accompaniment for seafood and like Chablis (which surprisingly it begins to resemble with age), a classic with shellfish.  We found this article in Snooth on-line from last Fall.  Good information and suggestions for the anything but Chardonnay seekers.

A really nice Holiday Wine Guide from the folks at Food and Wine.

“The people who love to eat” have issued another amazing source of all things delicious for Thanksgiving.  You’re bound to find something useful in their Recipes, Ingredients, Menus, Drinks and Videos.  Enjoy!

As screwcap enclosures for wine are becoming commonplace after some initial consumer reluctance, an interesting article from Snooth online suggests that there might be some unintended consequences.

I don’t normally tout commercial web sites, especially on my site, but these are really worth exploring.  I tentatively tried these sites a few months ago and now enthusiastically share them with anyone who is into wine.

What a brilliant way to buy wine. You get daily offerings in your email with detailed descriptions and prices that are more than competitive.  With today’s tabbed browsers, you can then quickly do a search for ratings and general price levels.  Once you decide to purchase, you use your stored information to buy a certain amount and amazingly, get free shipping on as little as four bottles (sometimes fewer bottles depending on the price). Read More

We’ve just added Hancock Gourmet Lobster Company to our Favorite “Foodie” website Page.  After trying four of their seafood entrées over the last week, we are so impressed that we have to spread the word.  Hancock not only supplies the most authentic fresh seafood from the coast of Maine but they prepare it with the highest level of culinary artistry.

The smoked scallop and lobster bisque is amazing.  The lobster mac and cheese is the best we have ever tasted hands down.  Lobster pot pies, Maine crab cakes; the list goes on.  If you love fresh seafood, you owe it to yourself to try this award winning purveyor of Maine’s best.

Summertime and the living is easy… and it’s hot. Time to remind everyone that room temperature for red wines refers to the cool, damp rooms of the aristocracy of the 16^th and 17^th century. i.e. European castles and chateaux.  That translates to a range of 55° to 65° or 30 to 60 minutes in the refrigerator.

That doesn’t only mean at home or on the patio but even more importantly in a restaurant.  When you are spending 3 times retail price for a bottle of wine when dining out (and that’s another issue), the least you should get is wine at the proper temperature.  If when you are presented the wine for approval, it tastes warm, ask for an ice bucket and cool the wine down.  An additional benefit is the look of consternation on the face of the server.  Check out this article from Epicurious’ Ted Loos for additional comments on the subject.

Last summer we observed that Rosés were enjoying a resurgence of popularity.  Happily, we can report that interest is continuing.   Click on the image (or this link) to see a nice roundup from one of the hallmark Rosé regions, Provence, courtesy of Snooth online.

You will be prompted to signup for their newsletter.  It’s optional but we encourage you to do it.  Snooth provides a wealth of wine information.

Spring is here (Yea!) and with it, two of the most table-centric holidays of the year… Easter (late this year on April 24) and Passover (eve of April 18).  Wine pairings for these Spring holidays generally follow traditional lines. Bordeaux, Cabernet and Syrah for lamb and brisket. Pinot Noir, Chardonnay and off-dry whites (chiefly Riesling) for ham. Read More

We stumbled on this amazing New Zealand Marlborough Sauvignon Blanc just as we were beginning to think the genre was becoming crowded and rather ordinary.

Mount Nelson Vineyard was created by the brothers Antinori (Marchese Lodovico and Piero) who had been making fine Sauvignon Blanc in Tuscany.  They purchased part of a vineyard in Marlborough (Meadowbank) in 2003, produced their first vintage in 2004 and the rest has been an amazing series of better and better production. Read More