I feel like Cabernet Franc is either completely unknown to some or has a bad reputation. 🧐 For those of you who have tried Cabernet Franc in the past and do not care for it, I invite you to try @maxvillewines Cab Franc. It’s the product of hard work and wine maker George Bursick’s years of experience. 🍷Make sure you pick up some for your Thanksgiving table this year. 🍗🦃 What I love about this: there are herbaceous notes and fruit simultaneously with velvety smooth tannins. Sometimes Cab Francs can be overwhelmingly herbaceous 🌶, depending on the region of origin. If you don’t like that in a wine then atleast give Maxvilles Cab Franc a try, it’s more similar to a Cali Cabernet Sauvignon In My opinion. Cheers!! ✨
❓Question of the Week❓ "Which grapes used in your wines the most expensive?" - Scott H.
Well Scott, someone sounds like they know flair and marketing alone doesn't make a winery profitable in the long term. 😝
Our wines are made from Italian 🇮🇹, Chilean 🇨🇱, South African 🇿🇦, and American (Cali) 🇺🇸 grapes and the prices fluctuate every year. Essentially based on supply and demand.
So there's no hard and fast answer as to which grapes cost us the most. 🤷🏻♂️
It probably goes without saying, but the more unique the grape 🍇- say a Malvasia Black - the more expensive it is. At least more so than a Cabernet or a Zinfandel.
Do you have any questions 🤔about our wines, the winemaking process, or wine in general? Ask it below or shoot us a message and we'll pick one to answer every Monday!
1 30an hour ago
What a cool experience. Amazing cheeses and wines! Thanks to the hospitality of Jill at Stepladder Creamery @stepladdercreamery we had a behind the scenes tour. We will show you over the next few days on our page & the 👉🏻@licensed_to_decant page! •
Austin is describing the Paso Vino paired with the Treana Cabernet Sauvignon. This is a great combo.
Check out their Cheese Club. •
Our Paso Vino cheese is the true marriage of wine and cheese and is soaked in a bath of a local, aromatic Syrah after pressing and before aging. We've partnered with a local winery to create a full-bodied, inky wine specifically crafted for cheese making. This delicious Spanish-style cow's milk cheese is our smallest format hard cheese. Available Year Round
Stepladder Creamery is a goat dairy and creamery located just outside the town of Cambria, California. They specialize in traditional, small-batch cheeses made with milk from their herd of Lamancha goats. During the off-season, they also make cow's milk cheeses using milk from a local, family-owned herd of Holsteins and Jerseys.
Big Parties Call for Big Bottles •
Our Magnum Wine Bottles are now 25% off. Use Code: 25magnum
👆🏻Tap The Link In Our Bio For ALL Of Our Magnum Wine Bottles 👆🏻
Follow 👉🏻 @hopefamilywines 🍇From Our Vines To Your Glass. 🍷
Sushi Bar + Asian Grill
WINE PAIRING DINNER
59 Lake Ave, Rehoboth Beach,
DE 19971-2107, United States
Seating starts at 7:00 pm 11/30
Always a blast with Stingray!
Limited Seating. Please call
to reserve your seat today!
Rehoboth Beach, DE
. 302.227.6476 .
Good evening on day 40🍷
This wine smells fine. It has a good nose, it smells a little of pear and also of cherry apple pear lemon lime pineapple cranberry pomegranate.
I would rate this wine a solid 94/100 😍
Wine Fact: 🍷
Contrary to traditional belief, smelling the cork reveals little about the wine. Instead, if a server or sommelier hands you a cork, you should look for the date and other identifying information (inexpensive wine won’t have these features). Additionally, look for mold, drying, cracking, or breaks in the cork.
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Pasta is one of my favorite, sometimes I'd like to be creative on making it, but sometimes I prefer sticking to the classic way.
🍽 Ditalini with chicken, shiitake mushroom and lemon oil. A fairly simple recipe, but you can swap in anything you'd like, cherry tomatoes, peas, asparugus. I usually cook the chicken a bit crispy and brown in lemon oil, and add the shiitake mushroom to create a layer of delicious earthiness, finish it by sprinkling your favorite spice, herbs, and Parmesan or frensh goat chesse.
🍷 This is a light yet creamy dish, which I would typically go with a Chinon Cab Franc, or a rich Chardonnay. But then I saw this 1961 Barolo that I've had for a while and figured why not give it a try! Luckily this is still in good shape, relatively alive with velvety tannins (I've had so many bad expeirnece with old vintage Barolo!). Fruit came out in a short while and dropped off quickly, but the structure held with lots of dirt, mushroom, forest floor, and dried rose petals. It is past peak but went surprisingly well with the dish - probably better than any young Barolo would do! What’s your best experience with old vintage wine?