2015 Domaine Thillardon Chenas, 2016 Domaine Dupeuble Beaujolais
You don’t have to know a lot about wine to enjoy it, but misconceptions can get in the way of widening our experience. Some I regularly encounter: that German white wines are always sweet, that Burgundy can be made in California, that sherry is something only maiden aunts and Oxford dons should be seen drinking. When we pour Beaujolais, folks often reveal that they know it appears in November, that it’s cheap, and that it tastes like Welch’s grape juice with a banana thrown in.
For many, Beaujolais begins and ends with Beaujolais Nouveau — or, even more narrowly, with the mass-produced, additive-laden, highly manipulated version of it. Now, there is some proper, naturally-made artisan nouveau out there (more on this later), but the holidays are a grand time to get acquainted with Beaujolais’ more serious side, and for a very good reason: It’s hard to think of a wine region that packs more sheer deliciousness into a bottle. You won’t encounter oak influence, high alcohol, or raspy tannins. These wines are never challenging. Continue Reading »
If you’ve been paying close attention to the beer section at Formaggio Kitchen, you may have noticed something: it’s getting older, quite literally. More than ever, we’re able to feature beer that has been aged well beyond the time it takes to brew a standard lager or ale. Instead of weeks, many of these beers Continue Reading »
by Nikki Crugnale Touring the Olive Grove at Proyecto Los Aires On a recent trip to Spain, I visited Proyecto Los Aires, a small olive oil producer based in Arcicollar, Spain. Husband-and-wife Guillermo and Laura operate this picturesque olive grove, about 1 hour from Madrid. Interestingly, both were biologists who changed career paths to pursue Continue Reading »
I am back in rural western Uganda, just outside the boundaries of Kibale National Park. I travel here for several weeks each summer to volunteer with the Kasiisi Project (www.kasiisiproject.org). The Kasiisi Project, among other things, provides conservation and health education in 15 public primary schools. The Kasiisi Project also runs its own small farm. Continue Reading »
In June, our very own Kyra James (cheesemonger and chocolate buyer for our South End location and event coordinator) placed third in the annual Cheesemonger Invitational in NYC – a two-day competition for 40 cheesemongers from across the country, testing their knowledge of and skill with cheese. Day one of the competition includes a written Continue Reading »
Learn more about Parmigiano-Reggiano; it’s history, production, and tips on buying, storing, and serving straight from Ihsan in Wine Enthusiast Magazine! Years ago, Ihsan began developing relationships with producers in Europe and started the Formaggio Kitchen direct import program. The goal was to develop direct connections to artisans so that they can learn our tastes Continue Reading »