Close to the town of Tours in the heart of the Loire Valley, Domaine Pibaleau sits nestled between two of the region’s historic Châteaux: Azay-le-Rideau and Langeais. The 12 hectare Domaine Pibaleau has been family owned and operated since 1886. Here Chenin Blanc, Gamay, Cabernet Franc and Grolleau are grown on organically farmed sandy-clay soil near the banks of the river L’Indre. Domaine Pibaleau has organic certification, and they work according to biodynamic principles.
Pizza dough is part art, part science, and high quality flour like Mulino Marino’s is a key to both.
It’s not easy to find herb producers committed to taste over profit, but Daphnis and Chloe break the mold.
The perfect end-of summer complement to burgers and dogs, potato salad, and coleslaw — Quinta da Raza Vinho Verde Rosé!
You don’t have to go far from Boston for some of the world’s best artisan cheese. Old world traditions are alive and well in Vermont.
A small-production Portuguese wine from Sintra, on the Atlantic coast, Arenae Colares Malvasia is ocean essence meets Jura.