Food and Wine Safari

06/03/2023

Breakfast Menu from Barnum’s Hotel. Baltimore, Maryland in 1863. In continuing with the Civil War theme for the day, this was during the third year of the war.

The menu and date are from the University of Houston and can be found at the link below.
1850s and 1860s Hotel and Restaurant Menus
Conrad N. Hilton College of Hotel and Restaurant Management Hospitality Industry Archives.
https://id.lib.uh.edu/ark:/84475/do37203z950

05/20/2023

05/01/2023

03/17/2023

Find out why Willamette Valley, Oregon is one of the World's Greatest Places of 2023

03/06/2023

02/17/2023

The Bouquet takes home Platinum and Best in Class from Boston Wine Competition!

53% Malbec
47% Cabernet Sauvignon

This Malbec and Cabernet Sauvignon blend is tasting complex and ready to enjoy. With ONLY 20 Cases left, this wine is going to fly off the shelves!

Trust us- It will be love at first sip.

Buy 4 or more bottles and ship for only $15!

https://www.artiste.com/product/The-Bouquet

01/14/2023

"French people of my generation … knew that our hosts had spent a lot of time cooking in order to offer a real treat for her/his guests. That meant something to us, and we were educated to show some respect.”

Remember when we had that discussion about accommodating special diets when cooking for friends? I promised to ask a Frenchwoman her approach. I really enjoyed M's response! I think you will, too!

Link to story is in comments section.

Love this photo of M. cooking paella for us in the Rousillon! So chic, n'est-ce-pas?

01/06/2023

Success came swiftly to Sta. Rita Hills, but what may the future hold for this cool-climate region of Santa Barbara County?

11/03/2022

The day is finally here!

We are thrilled to release our highly anticipated 2020 Mo Chuisle Estate Reserve Pinot Noir(96 Points, JS). This wine is the culmination of our winemaker Tom's lifelong dream - to craft the purest, terroir-driven Pinot Noir from our sustainably farmed, limestone-rich vineyard on Cayuga Lake.

The 2020 weather was about as perfect as it gets for growing Pinot Noir from start to finish. We picked the Pinot Noir in multiple passes when each section of the vineyard was at optimal ripeness. The fruit was hand-picked, 100 percent whole-cluster fermented, and aged in French oak for 14 months of aging.

Tasting Notes:
Deep nose of dark cherries and chalky minerality, along with hints of candied oranges, dried sage and allspice on the nose. The cherries continue on the palate, along with dark plums and black currant compote and a beautiful interplay of chalk and fruit. Full, fine tannins on the long, dry finish. Elegance in a glass.

The wine is available now in our online store (see first comment) and in our tasting room! Can't wait to share this special wine with you!✨🍷🎉