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Flavors of Summer

Elizabeth Bolton

 

 

 

 

 

 

 Ceviche

  • Seafood dish
  • All ingredients raw besides the fish added; typically shrimp
  • Popular in coastal regions of Central and South America
  • Marinade: lemon/lime 
  • Spices: aji or chili peppers
  • Add ins: Onions, salt, and cilantro
  • Pair this dish with: sweet potato, lettuce, corn, avocado 
  • Originated among the Moche; a coastal civilization that began to flourish in the area of current-day northern Peru nearly 2000 years ago
  • Preparation: must be done fresh/day of meal

 Blanc Limé 

Color: White

Body/Type: Light Bodied

Style: Off-Dry

Size: Bottle, 750 ml

Winery: Autrefois

Grapes: Sauvignon Blanc

Serve At: 46°-54° F

Region: France > Bordeaux > Graves

Flavor: Sweet, light and fruity

Occasion: warm summer day

 

Flavors of Sauvignon Blanc

AIX Rosé-de Provence

  •  Crisp, soft , ripe summer fruit flavor
  • Pairs well with oysters, lobster, prawns, salmon topped on a salad
  • “Brilliantly sparkling with pink tinge. Delicate perfume of ripe mandarin oranges, raspberries and wild strawberries. Slightly spicy in the taste. Again a tribute to red forest fruit, cherries, strawberries and fresh fig. Though very refined and subdued. With a hint of thyme. Ideal as an aperitif, but also as a lunch rosé when combine with seafood, salads grilled tune or roasted chicken“-Cees Van Casteren

 

 Picpoul De Pinet

  •  A white wine appellation produced with the regional zesty white wine variety, Picpoul
  • Pair with seafood, selfish, chocolate, cheese
  • One of the oldest Languedoc grapes, the Piquepoul has been growing near the Thau Lagoon for centuries
  • White grapes are common but there are blush and black grapes
  • As early as 1618, the botanist J.B. Maniol cited Piquepoul as one of the best known Languedoc grapes in his work "Sylve plantarium"
  • It grows in a dry climate  

 

Ca’Rugate San Michele