Close to the town of Tours in the heart of the Loire Valley, Domaine Pibaleau sits nestled between two of the region’s historic Châteaux: Azay-le-Rideau and Langeais. The 12 hectare Domaine Pibaleau has been family owned and operated since 1886. Here Chenin Blanc, Gamay, Cabernet Franc and Grolleau are grown on organically farmed sandy-clay soil near the banks of the river L’Indre. Domaine Pibaleau has organic certification, and they work according to biodynamic principles.
Posts Tagged ‘organic wine’
Posted in France, Wine, tagged biodynamic wine, Couronne de Touraine, Galet du Cher, Grolleau, Loire Valley, organic wine, Pascal Pibaleau, rosé, Selles sur Cher, Valençay on September 18, 2014 | Leave a Comment »
Posted in Italy, Producer Profile, Travelogues, Wine, tagged Giuseppe, Grechetto, Italy, Lazio, Mottura, organic wine, Orvieto, pecorino, porcupine, red wine, Sergio, Umbria, vineyards, white wine, Wine on August 12, 2014 | Leave a Comment »
This past April the Formaggio Wine Team took a pleasant trip to visit Sergio Mottura’s estate on our way to VinItaly 2014. We flew into Rome’s Fiumicino airport early in the morning and drove north-east towards Umbria. We eventually split off from the crazy A1 autostrada onto small, one-lane roads. Just along the northern border of Lazio we reached the medieval hamlet of Civitella d’Agliano, and the home, hotel and cantina of the Mottura family.
Posted in Cheese, Producer Profile, Wine, tagged Cheese, cheese pairing, Chignin, food, France, Gilles Berlioz, Jacquère, kumquat, kumquats, La Piquette, organic wine, pairings, Pantaleo, Savoie, Wine, wine pairing, winemaking on February 27, 2014 | Leave a Comment »
Each winter, I chuckle when I hear myself describing 30 degree weather as “balmy,” while simultaneously shaking my head at the arctic outcrops of snow outside. With all the white snow setting everything in frigid, monochromatic contrast, I find myself craving shades of yellow and orange, and the warm spectrum of flavors that go along with them. A delicate, understated Savoie white from Gilles Berlioz, made of 100% Jacquère, is the perfect complement to one of my favorite aged Sardinian goat milk cheeses, Pantaleo. Coupled with some thin slices of exuberantly tart kumquats, I get all of the sunshine and fresh aromas I need to make it through the deep-freeze of winter. (more…)
Posted in Wine, tagged biodynamic, biodynamic wine, Burgundy, Côte de Besset, Chardonnay, Château des Rontets, Claire Gazeau, Clos Varambon, Fabio Montrasi, Fuissé, Gamay, hand harvested, organic, organic wine, Pouilly-Fuissé, Saint-Amour, Wine on December 8, 2013 | Leave a Comment »
It was truly a pleasure to visit Claire and Fabio at Château des Rontets last October. The couple met as architects in Milan, Italy, and eventually relocated to France to take charge of Claire’s family estate in the town of Fuissé, Burgundy. Fabio and Claire don’t subscribe fully to all of the intricacies of the biodynamic philosophy, but they have adopted some biodynamic techniques such as following a lunar calendar for harvesting and other cellar jobs. All of the estate’s grapes are grown organically and carefully hand harvested. (more…)
Posted in About Us, Beverages, Breads, Crackers & Snacks, Candy & Confections, Cheese, Chocolate, Dairy (non-cheese), Jams & Preserves, Meats & Charcuterie, Pasta, Produce, Staff Events, Wine, tagged Ardèche jams, Belgian waffles, biodynamic, bitters, boudin blanc, Cabot Clothbound Cheddar, Catharine Sweeney, Cheese, Chocolate, cocktails, Comté Grand Cru, Confitures de l'Ardèche, couscous, Dram Apothecary, EH Chocolatier, Elaine Hsieh, favorite foods, favorites, Ferdinando Zanusso, Finocchiona, food, Formaggio Food Community, Francisco Javier Rodriguez Perez, Fromageries Marcel Petite, fruit, housemade sausages, I Clivi, jams, M'hamsa, M'hamsa couscous, Mario Zanusso, organic, organic fruit, organic produce, organic wine, organic yogurt, Pascal Raunicher, preserves, Produce, robiola, Robiola Enrico, salami, salt water taffy, Salty Road, Salty Road taffy, Salumeria Biellese, shishito peppers, Sparrow Arc Farm, staff picks, staff survey, Straus Family Creamery, Sylvie Raunicher, taffy, top 10 of 2013, tortilla chips, Tortilleria La Niña, vegetables, Veritable Vegetable, waffles, Wine, Xavi Perez, Xocolata Oli d'Oliva, Xocolates Aynouse, yoghurt, yogurt on December 4, 2013 | 2 Comments »
At the end of each year, staff members at all three of our shops – in Cambridge, the South End of Boston and in New York – fill out a staff survey. We reflect on what we have tasted over the course of the past year – moments where we were surprised (both pleasantly and unpleasantly), new and exciting food experiences, as well as the flavors we found ourselves returning to time and again. We pick our favorites and share memorable moments. Some tried-and-true items appear in our survey results year after year – other items are new and exciting finds from the current year – goodies in this instance that distinguished 2013 from all others. Here are our top ten picks culled from this year’s survey results! (more…)
Posted in Pairings, Thanksgiving, Wine, tagged Beaujolais, Beaujolais Nouveau, Chiroubles, Cru Beaujolais, Damien Coquelet, Fleurie, Gamay, Guy Breton, Jean Foillard, Jean-Paul Thévenet, Julien Sunier, Marcel Lapierre, Morgon, organic, organic wine, Wine on November 13, 2013 | 2 Comments »
If we had our way, every other wine article would feature Beaujolais. That’s why this post features three Beaujolais from three different cru villages, just in time for holiday sipping! All are made from organically grown Gamay grapes and pair well with a wide variety of cheeses and appetizers. We especially like to pair Beaujolais with Comté and our exclusive import Pyrénées brebis. Here are our top three picks: (more…)
One of our favorite fizzy reds, Lambrusco, hails from the Emilia-Romagna region of Italy. Emilia-Romagna is also the home of culinary heavy-hitters Prosciutto di Parma, Parmigiano-Reggiano, and balsamic vinegar. Lambrusco suffered for decades from a bad reputation after mass production of less than quality vino in the 1970s and 80s. But, during the past few years, we’ve seen Lambrusco sales jump as folks begin to import better quality, delicious wines made by careful and conscientious winemakers. Here are two examples we’ve been enjoying this season:
Venturini Baldini Lambrusco dell’Emilia
The organic grapes for this very popular Lambrusco are grown on hills overlooking fields of grazing cows whose milk will become Parmigiano-Reggiano cheeses. We like it for its dry earthiness and its affinity for cured meats like culatello as well as Prosciutto di Parma. This is ultimate pizza wine. (more…)