Traditional recipes

Bordeaux Varieties in All Their Diversity

Bordeaux Varieties in All Their Diversity

In their nuanced variations of subtlety, and their individual adaptability to certain soils and climates, no category of red grapes has as much charm and versatility as those known as Bordeaux. Led by Cabernet Sauvignon, Merlot and, increasingly, Malbec, the family also includes Cabernet franc, petit Verdot and carmenere.

They are successfully made into both upscale and everyday wines around the world and harmoniously blend with each other (and occasionally with Syrah). Even when labeled as a varietal, there are usually some other family grapes added to the mix.

Here are some I recently tasted, organized by price, from low to high:

2012 Gnarly Head Mendoza Malbec ($10)

My Pick of the Litter. Excellent ripe-fruit intensity, yet with a wild, garrigue-like savory spice to it and a lip-smacking gamey/sour cream finish — the kind of wine I could drink all day with barbecued meats.

2012 Trapiche Oak Cask Mendoza Malbec ($10)

Quite nice, especially for the price. Excellent fruit and savory components, moderate body. Good finish with mild tannins. For someone on a budget who wants affordable reds that will age well, buy a case or two of this.

2010 Châteaux Haut-Vigneau Premières Côtes de Blaye ($14)

Basic Bordeaux with ripe cherries, vanilla cream, and some savory notes, good finish, mild tannins, fairly crisp finish. Limited availability.

2011 Wolfgang Puck “Master Lot” California cabernet sauvignon ($14)

Not complex, but very smooth and enjoyable with fruit — forward creamy raspberry tastes and a tight finish.

2010 Wolfgang Puck California “Master Lot” red blend ($15)

Yes, it is a good restaurant wine, but don’t expect too much from it. Good cherry and blackberry flavors, but the finish is a bit “meh.”

2011 Trapiche “Broquel” Mendoza Malbec ($15)

Mixed red and black fruits, big flavors, good structure, moderate tannins and a chocolate sponge cake finish. Not elegant, but charming.

2010 Ad Francos Francs — Côtes de Bordeaux ($19)

A big Right Bank Bordeaux, this wine has aromas and flavors of browned butter, dark fruits, lots of barrel notes, and a brûlée finish. About 15 percent alcohol. Limited availability.

2010 Inama Carmenere Piu Veneto Rosso IGT ($20)

A Bordeaux red from the Veneto? Expect the unexpected from Inama, and expect it to be good. Raspy, red fruit flavors, yet a lean finish with a nice granular texture. A little merlot is blended in. An everyday wine, but one at the top tier of that category.

2010 Château Gigault “Cuvée Viva” Blaye — Côtes de Bordeaux ($26)

Another Right Banker with bright but firm flavors of currants and violets, it’s just a touch hot and has firm tannins. A nice wine to age for a few years.

2010 Jordan Alexander Valley Cabernet Sauvignon ($56)

A delicious wine and a great example of successfully mixing the fruity and savory sides of Cab. Lean with nice barrel notes.

2011 Charles Krug Howell Mountain Cabernet Sauvignon ($100)

Warm and generous, falling into the category of a sipper a little more than a food wine. More circular than linear in structure.

Learn more about the World of Wine


35 Different Types of Radishes

Radishes are root vegetables that belong to the Brassicaceae family. They were domesticated in Europe even before the ancient Egyptians built their pyramids. Before the discovery of olive oil, the ancient Egyptians used radish oil as part of their diet.

The first written record of the radish dates back to the 3rd century B.C. Its name comes from the Latin word radix which means “root.”

Radishes make up roughly two percent of the world’s vegetable production with about seven million tons of radishes produced each year. Americans alone consume 400 million pounds of radishes in a year.


Lentils are the dried seeds of the lentil plant, a legume. Unlike beans, which are also legumes, lentils are never eaten fresh but always dried right after ripening.

Color, size, shape, consistency, and taste vary greatly from lentil to lentil variety. Depending on what you are cooking, picking the right lentil is important so that your lentil soup turns out smooth and creamy, and your lentil salad still has a nice bite.

1. Brown lentils

The most common type of lentils are brown lentils, also called European lentils and sometimes simply labeled as "lentils." They cook in 20 to 30 minutes and are best used for soups and stews.

Use three parts water to one part lentils. Or, reduce the amount of water to two parts if you&aposre wanting a thick, smooth consistency that&aposs good for veggie burgersਊs well as a filling for samosas.

2. Red Lentils

Red lentils, also called split lentils or Egyptian lentils, are not really red in color but rather orange. Because their seed coat has been removed, they can cook as fast as in 10 minutes and become very mushy, which makes them ideal for soups.

Beloved for their quick cooking time red lentils can also be transformed into a velvety dal when simmered slowly with fragrant spices, a splash of cream at the end to add richness. In Turkey, a soup made with red lentils is fed to the bride on her wedding day to help power her through the celebration.

3. Green Lentils

Green lentils are about the same size as brown lentils but with a glossy surface. They cook longer, about 45 minutes yet they hold their shape well after cooking, which makes them a good choice for salads. Green lentils are often described as earthy in taste and texture. That makes them prized among chefs and home cooks looking for an alternative to traditional starchy sides.

French lentils are French green lentils or du Puy lentils: small, slate-gray or green lentils with a peppery taste. They cook in 15 to 20 minutes and hold their shape very well, thus they are a first choice for salads.

When brought to a boil and  in broth and mushrooms, green lentils make a fantastic perch for grilled salmon, roasted chicken, or a baked pork chop. Put any leftovers to good use in a fab French Lentil Salad.


June Rodil, MS

Beverage Director, McGuire Moorman Hospitality

According to Rodil, a Master Sommelier, the best German wines in America are still largely an insider secret. As beverage director for a group of prominent restaurants in Austin, Texas, including Jeffrey’s, Josephine House, Perla’s and Lamberts Downtown Barbecue, Rodil makes getting the word out on legendary German wines a priority.

“It’s sommeliers and wine-industry people who drive demand for premium German wines,” she says.

But savvy wine collectors are getting on board, as are curious millennials, a demographic group known for trying new things. The key to getting guests excited about German wine is communication, says Rodil.

June Rodil’s Top Picks

Dönnhoff

Egon Müller

Joh. Jos. Christoffel

Maximin Grünhaus

Robert Weil

Keller

“The wines are so delicious that when brought to a table in the right context, with the right verbiage and expectations, guests can easily see how magnificent they are,” she says. “But the beauty of the wines sometimes gets lost in a whirlwind of umlauts and einzellagen and Grosses Gewächs.”

Language is but one barrier in translating German wine to everyday consumers: The misconception that all German wines are sweet also poses hurdles.

A self-professed “Riesling whore,” Rodil eagerly lays out the virtues of her most beloved Rieslings in lavish detail.

“The Mosel is filigree and angel tears,” she says.

Within the Mosel, Rodil says that Egon Müller exemplifies the highest tier of Riesling in the world, staying true to the off-dry style of the Saar, regardless of shifting trends for dry or sweet wines.

The one wine that Rodil always keeps in her refrigerator, Maximin Grünhäuser’s Abstberg Riesling Spätlese, is also from the Mosel.

“The complexity of this wine is unreal,” she says. “From citrus to tropical fruit, green tea, peonies and licking chalk—it’s seamless.”

Equally exuberant about Germany’s dry wines, she describes Rheingau wines as typified by “power and strength.” Her first taste of Robert Weil’s Kiedrich Gräfenberg Riesling solidified her devotion to the noble grape, she says.

“The sheer width on the palate allowed for pairings that were so crazy, the richest meats even,” she says. “Since then, Riesling and I never looked back.”


Meet the Wines of Southwest France: INFOGRAPHIC

Bordered by the Pyrenees Mountains and the Atlantic Ocean, Southwest France looks like something from the storybooks. Quaint medieval bastide villages, oak forests, sandy beaches, and rolling green hills paint the landscapes. While the pastoral area is known for its agriculture, culinary offerings, and historic churches, it’s also home to a vibrant wine scene. There are more than 120,000 acres of vineyards, one of the largest winemaking areas in the country, and 42 designated regions.

Once overshadowed by its neighbor, Bordeaux, Southwest France is seeing a surge in popularity, thanks to its standout wines made from the 300 grape varieties grown in the region. Unlike Bordeaux and Burgundy, which specialize in a select few grapes, Southwest France offers drinkers the exciting opportunity to explore a vast range of styles. Comté Tolosan, a regional PGI that covers the entire region of Southwest France, is the largest covering denomination of the region encompassing a great diversity of terroirs and grape varieties. Nearly half of the grape varieties in the region are indigenous grapes, such as Tannat, Negrette, Petit Manseng, and Gros Manseng. Southwest France is also the birthplace of famous grape varieties such as Malbec and Cabernet Franc. In the region, Malbec lovers will find a pocket to fall in love with: Cahors produces 100-percent Malbec wines that have been beloved long before Argentina versions flooded wine lists.

The wide variety means there are plenty of food pairings with wines from the region. The robust reds complement game and red meats, like duck, lamb, and beef, while the mineral-driven whites accent the area’s shellfish and fresh seafood. Since Roquefort cheese is produced nearby, that’s a great pairing with the Petit Manseng grape variety with sweet Côtes de Gascogne or Pacherenc-du-vic-bilh. Rosé lovers will also enjoy wines made from the indigenous grapes Fronton and Negrette. Add to all that their top selling point: Wines from Southwest France offer killer value per dollar. Time to get exploring.


More halwa recipes

15. Bread halwa recipe &ndash A delicious dessert made with bread, milk and dry fruits.

16. Dates mawa halva &ndash A rich festive dessert made with khoya and sweetened with dates and no other sweetener is used. This is healthy and great to enjoy during religious fastings.

17. Papaya halwa is made with ripe sweet papaya. It is a light dessert that&rsquos made without milk. To make it with less sugar use ripe and sweet papaya.

21. Ragi halwa &ndash Red millet flour halwa made in traditional karnataka style.

22. Apple Ragi Made with apple and ragi, no milk is used

23. Mango halva/ kesari &ndash Made with ripe mango and whole wheat rava.

24. Oats halva Made with oats, nuts and jaggery.

25. Lentil halva using jaggery &ndash Quick & healthy protein rich sweet made with jaggery and ghee.


Types of Pears

Characteristics: This pear is easy to identify due to its small size, ovalish shape, smooth skin, and striking yellowish-green freckled skin, which turns a beautiful red as it ripens. Sweet and delicate, Forelles are an old European variety. Because of their sweetness and size, Forelles are a good fruit choice for young children's snacks.

Fruit Gratin with Calvados and Mascarpone

Alternate Name: Kaiser Pears

Characteristics: The Bosc pear stands a head taller than other pears with its elongated slender neck. The brown pear has a relatively rough texture and can have hints of yellow or green. The pear's white flesh is sweet, crisp, and firm to the touch. If a recipe calls for poaching, Bosc pears are a good choice since they will keep their shape and not turn to mush. They're also good for eating raw and baking.

Bosc Pears in Rosé Wine with Persimmon Ice Cream

Alternate Names: Williams pear, Williams' Bon Chrétien pear

Characteristics: Barlett pears come in both yellow and red red Bartletts are common throughout the U.S. Other than a difference in color, the two varieties share many qualities: a delicate thin skin, a sweet taste, and a bite that's juicy and soft. The Bartlett is one of the older pear varieties, first developed in the late 1700s in the United States. Bartletts used to make up most of America's pear production (they have since given way to Anjou and Boscs), and they are still the most popular variety in the country. Most canned and processed pears (purées, juices) are made from Bartletts. Use the Bartlett when baking.

Seckel Pear Tart with Poire William Cream

Alternate Names: Gold Pear, Taylor's Golden

Characteristics: Related to the Comice pear, this large New Zealand pear is almost round and has a golden-brown skin. Its sweet juicy flesh is so smooth that it almost melts in your mouth. This is a good pear for making jams, jellies, and sauces.

Alternate Names: Anjou, dɺnjou, Beurre dɺnjou, Green Anjou, Red Anjou

Characteristics: Of the two types of Anjou pears, the green pears are easier to find, although red Anjous are gaining ground. Short, squat, and very plump, these pears look as if they almost have no neck—giving them an egg-like appearance. Both varieties have a smooth skin with flesh that's juicy and firm. Green Anjous stay green, even when fully ripened. These are best eaten raw.

Red Anjou Pie

Alternate Names: nashi pear, Japanese pear, Korean pear, Taiwan Pear, sand pear, apple pear

Characteristics: This apple-shaped pear is unusual in many regards. First, it has a very unpearlike shape. Second, the skin's texture is a little gritty and not as soft as that of other pears. Third, the flesh isn't especially juicy (relatively speaking) and has a crispness that borders on crunchy. Fourth, it lacks a typical "pear" flavor. And finally, unlike many fruits, the Asian pear is ripe when it's firm, not when it becomes more pliable to the touch. Take advantage of the Asian pear's characteristics by eating it raw and in salads and slaws.

Lamb Bulgogi with Asian Pear Dipping Sauce

Alternate Names: Doyenne du Comice, Christmas pear

Characteristics: Comice pears come in both red and green varieties. Comice red pears, however, are still relatively new, having been first found in the orchard in the 1970s). Both red and green Comice pears have skin that breaks very easily, and they are very sweet, creamy textured, and juicy. It's popular in holiday gift fruit baskets, so it has become known as the "Christmas pear." These pears aren't ideal for poaching because of their relatively delicate nature and juiciness, but they're great for baking and eating with cheese. Highly prized by the French, enjoy this pear with a good French Brie or another soft creamy fromage.

Cranberry-Pear Fruit Jellies


Here’s Everything You Need to Know About Chilean Wine

Chile may be a New World country, but don’t call its wine industry young. While there has been an explosion of quality Chilean wine appearing stateside over the past 30 years, its first grapevines were planted as early as the 1500s. European immigrants brought more varieties, particularly from Bordeaux, to Chile in the 1800s. Until the 1990s, most of the country’s wine was consumed by its residents. As Chilean winemakers started exporting more wine, the world noticed both the quality and value of Chile’s wine industry.

Chile’s wine industry is founded on diversity, which is why an overview of Chile’s climate, grapes, and regions barely skims the surface of what this exciting country has to offer. This narrow strip of land can produce festive sparklers, crisp and refreshing whites, and bold, world-class reds, plus every style in between.

Get ready to take a trip south of the equator. This is Chilean wine 101.

Quiz: Find the Perfect Chilean Cab for Your Steak Night

Overview

Chile is located on the western coast of South America, but its topography creates something akin to a pseudo-island, isolating its vineyards from the elements. Bordered by the cool Pacific Ocean to the west and the snow-capped Andes to the east, by the Atacama Desert to the north, and the far reaches of Patagonia to the south, Chile is naturally protected on all sides.

As a result of this protection, phylloxera, the vineyard pest that decimated most of the world’s vineyards in the 1800s, never touched Chilean vines. In fact, Chile is the only major wine-producing country free of phylloxera. The country is thus home to some of the world’s oldest vines, many of which are ungrafted, or planted on their own rootstocks, to this day. As a grapevine grows older, the grapes it produces become more concentrated and nuanced, making these pre-phylloxera vines such an asset to Chilean winemakers.

Chile is the world’s narrowest country, averaging just 110 miles in width, but its coastline stretches nearly 2,600 miles — farther than the distance from New York to Los Angeles. The climate in the country’s wine regions therefore varies dramatically, but all benefit from abundant sunshine and dry conditions, which handily combat disease. Although the lack of water can be challenging for winemakers, Chile’s dry climate makes it a natural hub for organic, biodynamic, and sustainable wine production. In fact, 75 percent of all exported Chilean wine is sustainably produced — a remarkable feat, considering bottle export numbers to the U.S. alone reached $168,391,257 in 2017.

Key Grape Varieties

If other countries hinge their wine industries on one or two grape varieties, Chile is quite the opposite. Warm, inland regions provide excellent conditions to ripen powerful grapes, while cool pockets of coastal or high-elevation vineyards are found in both the north and the south, focusing on more delicate varieties. Many Chilean winemakers conduct rigorous soil studies to determine the best grape varieties for their vineyard sites.

While many associate sunny Chile with rich red wine, white grapes have garnered quite a bit of attention over the past decade. The northerly Limarí Valley, Casablanca Valley, and San Antonio Valley, and the Pacific-perched Leyda Valley specialize in Sauvignon Blanc and Chardonnay grapes. These Sauvignon Blancs tend to be bright, citrusy, and fruit-forward, with plenty of acidity and undertones of fresh grass. Chilean Chardonnay, on the other hand, can be made in a range of styles but is typically well balanced, with both roundness and fresh acidity.

For many, Cabernet Sauvignon is king in Chile. It occupies top plots in warmer regions like the Maipo Valley, Rapel’s Colchagua Valley and Cachapoal Valley, and the Aconcagua Valley. Produced either as a varietal wine or the majority component of a blend, Chilean Cabernets tend to be rich and cherry-fruited, with earth, spice, and the potential to age for decades.

Cabernet Sauvignon might be Chile’s most important red variety, but Carménère is the country’s niche grape. Considered the “lost” sixth grape of Bordeaux, it reappeared when much of the country’s Merlot vines were genetically identified as Carménère in the 1990s. Its green edge distinguishes it from the former, though they share the same smooth red fruit. As winemakers continue to learn the ins and outs of their adopted variety, more intriguing Carménère wines appear in the U.S. each year.

Pinot Noir is also a new favorite in Chile, gaining traction with juicy, fresh Casablanca and San Antonio wines. And deeply colored Syrah is finding ground in both cool regions like Elqui and warmer regions like Colchagua. Though Chile has become known for producing quality varietal wines, many of Chile’s top wines are red blends, made from Bordeaux varieties, Rhône varieties, or other creative combinations.

While the Carménère grape may have originated in Bordeaux, Chilean winemakers are producing some of the best expressions of this iconic grape.

Three Regions to Know

Chile’s diverse wine regions are largely comprised of east-west running valleys, which help pull ocean currents from the Pacific to cool vineyards and preserve acidity at night, even in the hottest winemaking areas.

Chile’s most established and quality-driven wine regions are primarily located in the Central Valley, around and within the city of Santiago. The Maipo Valley is located just south of the city and is home to some of Chile’s most iconic Cabernet Sauvignon wines. Dry, sunny conditions fully ripen Cabernet Sauvignon grapes, some of which are planted at higher elevations in the Andean foothills, gaining the benefit of altitude. Carménère and Merlot are also found in Maipo’s vineyards, leading some to call it “the Bordeaux of Chile.”

South of the Maipo Valley is the Rapel Valley, which is divided into the Cachapoal Valley and the Colchagua Valley. This latter region is one to watch, particularly for well-crafted, world-class Carménère. While Cabernet Sauvignon still outnumbers Carménère in this warm region on the edge of the Chile’s coastal mountains, winemakers are producing exciting examples of the variety here.

Though the cool, hilly Casablanca Valley has only been producing quality wine for 30 years, it has quickly become the country’s go-to source of crisp whites. Casablanca is located just 20 miles from the Pacific Ocean, extending ripening time and making it an excellent home for cool-climate varieties like Sauvignon Blanc, Chardonnay, and Pinot Noir.

The Next Chapter

In the last three decades, Chile’s centuries-old winemaking history made considerable advancements. Now, enthusiastic members of the wine industry are founding new appellations, distinguishing coastal and Andean zones, and rediscovering old, ungrafted vines.

The global wine community is taking notice. Some of the most influential international producers are investing in Chilean winemaking projects, including Domaines Barons de Rothchild (Lafite), owner of Château Lafite Rothschild, and the Marnier Lapostolle family, founders of Grand Marnier. The quality of Chile’s wines even stole the spotlight at the 2004 Berlin Tasting, when two Chilean wines took the first- and second-place medals in the blind tasting, ahead of icons like Château Lafite, Château Margaux, Tignanello, and Sassicaia.

Whether you’re looking for a vibrant white or a lofty red a value-oriented, everyday sipper or an unforgettable, age-worthy selection a friendly crowd-pleaser or an out-of-the-box oddity, there’s a Chilean wine for you. It’s just waiting for you to discover it.

This article is sponsored by Wines of Chile. Taste the unexpected.


Know Your Avocado Varieties And When They’re In Season

Teach a man his avocado varieties and he’ll make fresh guacamole for a lifetime.

When the early Spanish explorers first set stepped into the jungles of the Caribbean and Central America, among the many novelties they found was a large green tree fruit, with leathery skin, a seed like a chestnut and creamy, lime-green flesh unlike anything they knew in their own heritage of edible plants. For the Spaniards, it was easy to see why the local people, from Mexico to Colombia, made use of this fatty, flavorful resource — and so the avocado was destined to become a superstar of fruits. It had been a dietary staple for thousands of years in the Americas, and now it would spread through the rest of the world: In 1750, the avocado was introduced to Indonesia, in 1833 Florida, in 1908 Israel. It reached Australia in the late 1800s.

The species arrived in California in 1856, and today orchards near San Diego, Los Angeles and Santa Barbara produce almost 90 percent of America’s avocados. The rich and creamy Hass variety makes up the vast majority of the production, while a few small farms grow a variety of rarities — like Reed, Fuerte, Zutano and Bacon (yes, bacon!). Meanwhile, Florida’s small industry is focused on varieties like Choquette, Hall and Lulu — large, smooth-skinned fruits with juicy, sweet flesh popular among populations of Caribbean immigrants. One company, Brooks Tropicals, is even marketing these low-oil varieties as “SlimCados.” Many Florida avocado lovers, in fact, dislike the California-grown varieties, sometimes describing them as “oily.” Californians, though, may backpedal from the taste and texture of the low-fat Florida avocados — and call them “watery.”

To see for ourselves the diverse range of avocados and each one’s culinary virtues, we lined up several varieties of the fruit (assembled with the kind help of the Santa Barbara-based avocado company Shade Farm Management), wielded our spoons and discovered that one avocado may not be better than another each is simply different. For the diversity in shape, size, taste and texture in available varieties made it seem, sometimes, like we weren’t so much comparing types of avocados, but the proverbial apples and oranges.

Shepard. This small avocado, an important commercial variety in Australia, has delicate smooth skin and a pointed, acorn-shaped pit embedded in rich, sticky flesh. A relative of the Hass, it has its obvious similarities in texture, but with a thicker — almost gluey — consistency. It was a top contender in our lineup. Season*: August through October.

Choquette. A popular Florida variety, the Choquette avocado may easily weigh two pounds (the average Hass is perhaps 6 ounces). But, more so than in many other varieties, the Choquette’s weight is largely comprised of water. That is, cut this fruit with a knife and it bleeds lime-green juice. One of our panel described its taste as “avocado rainwater.” The flesh is silken and the flavor extremely mild. Season: October through December.

Tonnage. A classic avocado on the outside, with a pear-shaped figure and frog-green pebbly skin and a slender neck leading to the stem, the Tonnage stands out when tasted — for it is remarkably sweet. While its oil content is on the low side — just 8- to 10-percent fat — it is nonetheless buttery, with a faint and savory taste of chestnut. Season: September.

Daily 11. A huge avocado and a relative of the fatty Hass, the Daly 11 may weigh five pounds or more and bears a thick, armor-like hide with dense, flavorful, oily flesh inside. Season: August through October.

Macarthur. This voluptuously shaped variety, with a bulbous bottom that curves deeply into the stem, has thick and creamy meat, with a nutty flavor, and is decadently smooth and buttery when fully ripe. Delicious. Season: August through November.

Hall. A relative of the Choquette and similar in shape and size, the Hall avocado has nuttier, drier and thicker flesh, though still juicy and fruity. Season: October through November.

Mexicola Grande: Small but beautiful, the Mexicola Grande has glistening black skin, almost as thin as paper. The light-flavored flesh is slightly fibrous, sweet and juicy. Season: August through October.

Anaheim. This large and softball-shaped avocado may grow to two pounds and has buttery, creamy, soft flesh and a mild, nutty flavor. Season: June through September.

Hass. High-fat flesh, a nutty taste, and almond butter texture make the Hass both the classic West Coast avocado and a favorite worldwide. Its oil content can be 20 percent or higher, and its skin is tough and durable — ideal for shipping, and for use as a scooping cup when preparing Super Bowl guacamole. Season: Year-round.

Other U.S. grown avocado varieties available: Bacon, Fuerte, Zutano, Pinkerton, Gwen, Lamb Hass, Reed.

*Seasons described for Northern Hemisphere.

The four most popular avocado recipes on Food Republic:


The Cana's Feast Family

Discover what everyone is talking about. From rich and bold, to elegant and complex, our unique selection of award-winning wines is inspired by classic greats from around the world.

The table represents the place where our wines and patrons come together for a shared experience - a fertile ground for celebration, where people, wine, and stories converge.

Want to connect with the Cana's Feast Family? Check with our calendar to join us at our upcoming events, or browse the latest news on what's happening in our slice of the wine world!

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Watch the video: Όλοι διαφορετικοί, όλοι ίσοι.. (December 2021).