We are honored to have been selected as one of the very few independent retail wine stores in the Southeast to be allocated a bottle of this 2020 Domaine de la Romanée-Conti ÉCHÉZEAUX ÉCHÉZEAUX Of all the Domaine’s wines, this is the most forward. It opens up sooner than the others, with a ravishing clarity of expression, uncomplicated and cleanly etched; a caressing softness cloaks a steely skeleton which permits it to evolve with elegance. He is the younger brother of Grands Échézeaux, the glorious elder whose fortune Échézeaux aspires to equal. It sometimes comes very close when i ..read more

Who doesn't right? That fresh-from-the oven aroma that fills your house and brings instant joy, the delicious bubbly cheese and that oh-so-perfect crust that you made yourself, easily... in just 30 minutes! Ingredients 1 cup warm water (100-110° F) 1 (.25 oz) package active dry yeast 1 tsp white sugar 2 1/2  cups bread flour 2 Tbsp olive oil 1 tsp salt  -Preheat oven to 450. Lightly grease a pan* -Add warm water to a bowl along with yeast and sugar. Mix and let stand until creamy, about 10 minutes. -Add flour, oil, and salt to the yeast mixture; beat until smooth. You can do t ..read more

Wine made by Randy Dunn needs no introduction. After all, he was the winemaker for Caymus from 1975-1985. In 1978, while checking out a property on Howell Mountain that Caymus was looking to source fruit from, he noticed a small vineyard next door and knew that would be a place to make great wine... so he and his wife Lori bought it! Over the years they have grown a modest five acres of Cabernet vines to 42 acres and are still making some of the most fantastic wines not only in California, but in the world (a statement made by Robert Parker of the Wine Advoca ..read more

In honor of National Cheese Lovers Day, here is a delicious recipe from Beehive Cheese!  Ingredients 4 Tablespoons unsalted butter 1 carrot, finely chopped 1 large yellow onion, diced 2 cloves peeled garlic, minced 1/4 cup all-purpose flour 1 cup milk 1 cup half-and-half 16 ounces beer (preferably a brown ale or something dark and malty like Red Rock Bobcat Nut Brown) 1 Tablespoon Dijon or stone-ground mustard 10 ounces Big John’s Cajun, shredded Salt and pepper, to taste  Directions Melt butter in a large pot over medium heat. Add carrots and onion and sauté until just start ..read more

The story of the Cajun Kringle® One day an old Cajun man told his grandchildren this story. "Come over here," he said, "Set yo'sef down and lemme tell ya da story of da Cajun Kringle®. "It all happen a long time ago. D'ere was a little baker called his 'sef Alfonse. Dis man was very generous. Every mornin' he would wake up at 4:00 a.m. an den light his oven and begin da process of makin' his Kringles. When he would finish baking dem Kringles, he would load dem into his pirogue for the trip down da bayou to begin deliberin' dem to his family and friends. "One mornin' on the bayou, a big gator j ..read more

This soup comes together quickly and almost effortlessly. It is an absolute go-to in my house on chilly evenings and is perfect for giving your spirit a little boost now that the sun is setting earlier!  2 tablespoons butter (or olive oil) 1 large onion, chopped 2 large carrots, chopped 2 stalks celery, chopped Heaped tablespoon minced garlic (about 4 cloves) 2 bay leaves 3 sprigs fresh thyme (or 1/2 teaspoon dried thyme) 1 pound boneless, skinless chicken thighs (definitely recommend thighs) 8 cups reduced sodium chicken stock 5 ounces egg noodles (or pasta of choice;  ..read more

The Ultimate Comfort Food ::: Julia Child's Beef Bourguignon  Recipe Courtesy of Julia Child. Serves 6 Ingredients -One 6-ounce piece of chunk bacon -3 1/2 tablespoons olive oil -3 pounds lean stewing beef, cut into 2-inch cubes -1 carrot, sliced -1 onion, sliced -Salt and pepper -2 tablespoons flour -3 cups red wine, young and full-bodied -2 1/2 to 3 1/2 cups brown beef stock -1 tablespoon tomato paste -2 cloves mashed garlic -1/2 teaspoon thyme -A crumbled bay leaf -18 to 24 white onions, small -3 1/2 tablespoons butter -Herb bouquet (4 parsley sprigs, one-half bay leaf, one-quarter tea ..read more

Known for its plump, dark fruit flavors and smoky finish, Malbec wine offers a great alternative to higher priced Cabernet Sauvignon and Syrah.  Malbec was originally from France where it is one of the grapes used in making red Bordeaux wines. In 1853 at the request of Domingo Faustino Sarmiento, the first Malbec vines were planted in Argentina. He later became the seventh President of Argentina. World Malbec Day celebrates those first plantings! Malbec Tasting Notes by Region ARGENTINA: The main fruit flavors in a glass of Argentine Malbec are blackberry, plum, and black cherry. The ..read more

Diamond Creek Vineyards is located on Diamond Mountain in Napa Valley, California. It was founded in 1968 by Al and Boots Brounstein who, until last year, managed the estate and wine production from the vines in their yard. Due to their passing, the winery was recently purchased by another prestigious winery Roederer (as in Roederer ‘Cristal' Champagne). The 80 acre estate produces a mere 2000 cases of single vineyard Cabernet Sauvignon. These precious bottles of Cabernet "changed the destiny of Napa Valley wines" and we were fortunate to acquire a few of them ..read more

◦ 1 medium onion, finely chopped ◦ 1 pound fresh crab claw meat, picked through for shells and cartilage ◦ Salt and freshly ground pepper ◦ 1⁄2 cup vegetable oil ◦ 1⁄2 cup apple cider vinegar ◦ 1⁄2 cup ice water 1. Spread half the chopped onion over the bottom of a large bowl. Cover with separated crab lumps and then the remaining onion. 2. Season with salt and pepper. Add the oil and vinegar. 3. Strain the ice through a sieve to remove the ice cubes, then add the well-chilled water to the salad. Cover and refrigerate for at least 2 hours and up to 12 hours. 4. Toss lightly, then taste and adj ..read more