These days we've found that most wine drinkers are familiar
with wines from the Rhône Valley, specifically, Côtes du Rhône.
The Rhône Valley consists of some of the top wine producing regions in France. The region is divided up into two areas - Northern Rhône and Southern Rhône. In the north where it is much cooler,
you'll find mostly Syrah. The wines will be full-bodied, savory, and floral.
Northern Rhône is also the birthplace of rich, honeyed, stone fruity Viognier. In the South, you will also find quite a bit of Syrah, but mostly in blends. Because of the warmer Mediterranean influence, Grenache
becomes the prominent grape varietal.
This week, we will taste an assortment of wines from
Rhône Valley while giving you a bit more understanding
of the region and the amazing wines being produced there.
There's no place like Rhône!
If you have never tried the amazing jams from Preserving Place, not only have you been missing out, but you're in LUCK!
Martha McMillin, founder of Preserving Place, will be in the store sampling an assortment of her jams, spiced grapes, and preserves. We will pair them with cheese, and most importantly...Sparkling Wine!
About Preserving Place:
Preserving Place is a unique “farm to store” retail concept focusing on food preservation and preserving our Southern sense of place. Their state of the art commercial kitchen is used to make small batch, hand made jams, pickles and condiments, as well as a culinary school, teaching students how to cook and put up their own food at home. In classes, students cook hands-on in an environment of personal attention from the instructor. Their versatile space is a great place for private events, particularly those involving cooking. They support other local and regional artisans, by carrying their food or craft items in our store. Preserving Place aims to be Atlanta’s one-stop shop for all home food preservation supplies, such as the complete line of Ball Mason jars and products for hot-water bath and pressure canning; fermentation supplies, such as crocks, kraut mallets, and bowls for kraut making; cheese making supplies; and a curated selection of books with good advice on food preservation and also Southern cookbooks.
Preserving Place’s mission is to support our local foodshed by educating their customers and sourcing the ingredients for their products and classes from local farmers, offering them fair prices for crops raised with traditional methods, preferably organic but certainly with good sustainable agricultural practices, and providing their customers the supplies for the best tasting foods, whether they make it themselves or purchase our artisanal products.
Photo taken by the ever so talented Photographer, Andrew Thomas Lee
Laurence Vuelta is back in Atlanta