Wine Blog

2002 North Coast cabernet sauvignons have talent at the top
with Robert Parker Jr. of “The Wine Advocate” rating California North Coast cabernets 95 overall and Jim Laube of the “Wine Spectator” giving a 93 for Napa County and 82 for Sonoma County. While Mother Nature was placid during the 2001

Napa county unemployment dips in April
The rate is down from a revised 9 percent in March the site reported. “Our customers in the wine industry are looking at light growth in 2012, which is very promising,” Jennifer Boyd, Adecco Staffing USA regional vice president, said.

Banyuls Wine Vinegar Imported from France
Banyuls is one of France’s famous vins doux and it is made principally from the grenache grapes that grow in and around Banyuls-sur-mer. The vinegar that is made from this wine is aged for six years in oak casks and retains all the wine’s qualities, with hints of nuts, licorice, coffee, orange peel, and vanilla. Net Weight: 16.9 oz.

French Banyuls Wine Vinegar – Aged 5 Years
Aged in oak casks and bottled in the estate itself, this superb culinary vinegar has a forceful flavor that comes from five years of absorbing the flavors of the cask. Walnuts, menthol, spices, all these aromas and flavors emanate and linger on the palate.

Verjus du Perigord (Green Grape Fruit Wine Vinegar)

Verjus du Perigord will add sophisticated taste while enhancing the natural flavors of all foods, savory to sweet, cooked and raw.

Verjus is the ideal vinegar choice when the menu is wine-oriented. Made from tart fresh juice of wine grapes, Verjus can be used as a substitute for lemon juice in salad dressings, in marinades or deglazing for pan sauces.

Once opened, Verjus du Perigord must be stored in the refrigerator or freezer.

Each bottle contains 26 fluid ounces (750 ml) of Le Grapillon Vert Verjus du Perigord from France.