In one of the most impulsive yet rewarding purchases we’ve ever made, we joined The Piggery CSA back in late spring.  For a pretty decent chunk of change we purchased a half hog share, which has entitled us to a bevy of luxurious and delicious pork products every Thursday for the past 20-odd weeks.  Throughout the past few months, there have been moments where we simply could not eat all the great products being delivered so we had to squirrel away some items in the freezer.  So as our subscription …

Chateauneuf-du-Pape, an appellation located in the southern part of the Rhone Valley in France, is like the Rolling Stones of the wine world: They’ve both been around forever, they seem to go through alternating phases of being popular/hip and being ignored/forgotten and both mellow with maturity.
But in the same way many people know the Rolling Stones through listening to Forty Licks or other greatest hits albums, most wine drinkers know Chateauneuf-du-Pape only by the complex and delicious reds.
[end Rolling Stones analogy]
And it’s no surprise that most people have only experienced …

Is it just us, or is there a steadily building - albeit slowly – movement in support of “natural” wines?  More often than not, when we go into our local wine shop and ask about new bottles, phrases like “non-intrusive wine making approach”, “wine made in the vineyard, not in a lab” or “mother nature is the best winemaker” are used to describe a wine.  While we agree this has always been important to some, we think it’s a pretty fundamental shift in what wine sellers perceive as important to the general customer and could have an …

If you’re like us, you probably wish you ate more fish. Or rather, that you cooked more fish. Fresh fish is just not something we’ve mastered enough to feel comfortable with the idea of picking up the catch of the day at 8pm on a weekday and cooking it at home.

We keep fish for special occasions, mostly Sundays, when we have time to shop, cook and relax in the kitchen. We usually stumble upon a fish recipe in one of our many food magazines and decide to make the trek to …

While Greek wines were the wines of the summer, we are also finding that they transition very well into fall. We recently tried this Greek white with an heirloom tomatoes and seared striped bass recipe and were blown away by the pairing. It’s bigger than your usual light white but it’s not overwhelming. It’s simply – more sophisticated – and pairs magnificently with fish, olives or even mild cheeses.
This wine is 75% assyrtiko and 25% athiri.  While we don’t profess to be experts in Greek grapes, we definitely have a soft …