In part one of this sparkling wine series, we explored the many ways wines can become bubbly. In this post, we focus just on Champagne. The Champagne region of France is considered to be the home of the world’s finest sparkling wines. Champagne is so famous, in fact, that it’s common for folks to refer to any bubbly wine as Champagne, however true Champagne is produced only within the boundaries of the designated province. European Union law forbids the use of the word Champagne on wines made anywhere else, as do the laws of many countries (including the United States). Continue Reading »
When we pop the cork of a sparkling wine at a party or for a celebratory moment, we release a flurry of bubbles. How do those bubbles get in there? There are several ways that it can happen.
At this time of the year, one of the things that customers often pop into the shop looking for is cocoa – cocoa for baking and cocoa for drinking. There are a few different types available out there and we thought it might be helpful to break things down a bit.
Here at the shop, we carry quite a variety of butters and sometimes folks ask us what distinguishes them from each other – a very fair question!
When we’re not in the shop, we’re often cooking, eating or reading about food. Here are a few of our favorite reads!
Historically, the category of balsamic, balsamico or balsamic vinegar consisted of products with levels of quality all over the map. Some careful producers, employing traditional methods, produced balsamics with beautiful balance and depth of flavor. At the same time, large, industrial producers sold balsamics using inexpensive ingredients and time-saving technologies to maximize profits, capitalizing on the balsamic name.