Wine Articles - Page 3 of 7 - Formaggio Kitchen

Tagged: Wine


Organic and Biodynamic Wines

Organic foods are becoming more and more popular as consumers are educated about the dangers synthetic fertilizers and pesticides pose to our environment and to our personal health.  We love picking up organic produce from small farmers at the farmer’s market, so why, in the world of wine, are organic wines are often assumed to Continue Reading »



We love our wines just as much as we love our cheese and we spend a lot of time tasting and arranging pairings that bring out the best in both. With time, we have come to appreciate a term that is perhaps overused in the wine world but which is often misunderstood: terroir.  For us Continue Reading »


Domaine du Traginer: Traditional Banyuls at its Best

We met Jean-François Deu walking down the rustic cobblestone in Collioure. The head of Domaine du Traginer had invited us to visit his nine hectares of vineyards in Banyuls-sur-Mer, and he warmly greeted us in front of one of the quaint Catalan eateries overlooking the Mediterranean. Collioure is a picturesque fishing town with a rich surrounding Continue Reading »

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A Resplendent Rosé

A delightfully crisp rosé from Denis Jamain of Domaine de Reuilly and one of our favorite summer bottles.

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A Perfect Pairing: Valençay Affiné and Domaine de la Pépière’s Château-Thébaud Clos des Morines 2009 Muscadet Sur Lie

Marc Olivier is one of a handful of growers determined to showcase the pedigree of the local white grape: Melon de Bourgogne. You can smell and feel all of that clean, stony minerality straight through the finish of this wine. Paired with a nibble of salty, creamy Valençay, its quiet apple orchard fruit notes open up beautifully, and its minerally finish clears the way for another tasty bite.

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A Balmy Winter Wine Pairing: Pantaleo and Gilles Berlioz’s “La Piquette”

A delicate, understated Savoie white from Gilles Berlioz, made of 100% Jacquère, is the perfect compliment to one of my favorite aged Sardinian goat’s milk cheeses, Pantaleo. Coupled with some thin slices of exuberantly tart kumquats, I get all the sunshine and scents I need to make it through the deep-freeze of winter.