Holiday Articles - Formaggio Kitchen


Why We Love Beaujolais for the Holidays and You Should, Too

beaujolais 2017 picks

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 »

Artisan Chocolate for Valentine’s Day – Share the Love

  In preparation for Valentine’s Day, I painstakingly taste-tested several of the artisan chocolate bars sold at Formaggio Kitchen. Hard work indeed! When buying for myself, I gravitate toward the smaller bars, which easily slip into the pockets of my purse so that I’m never without a chocolaty fix. Valentine’s Day is a day for sharing, however, Continue Reading »

Vermont’s Finest: Thanksgiving Cheeses for 2015

This year we celebrate Thanksgiving with a hand-selected round up of Vermont cheeses, showcasing our region’s tradition of beautiful cheesemaking in all milk types and textures.

The Color of Eggs: An Interview with Our Resident Egg-spert

White, brown, blue, green; speckled, striped, solid, blushed; boiled, scrambled, fried, whipped — there are so many kinds of eggs and so many delicious ways to use them! To be honest, I wasn’t a huge fan of eggs as a kid, but eggs are now one of my favorite things to buy here at Formaggio Kitchen. Not only Continue Reading »

Saving the Best for Last: Ruinart Champagne

We’ve long been enamored with grower Champagnes – those wonderful bubblies that are made and bottled by the very same people who cultivate and harvest the grapes. So trendy have these Champagnes become that it can easily be forgotten that the oldest winemaking tradition in this part of the world involves a relatively small group of specialty establishments who Continue Reading »