OK, calling all craft brew afficianado’s! Southern Season will be hosting our very first Homebrew Competition. After some very welcome help from Erik Lars Myers of Mystery Brewing and Sean Wilson of Fullsteam (both will also be judges) we decided to go with a theme ingredient – Chocolate! So fire up those creative juices and put your best brew forward.
The deadline for entry is February 4th, with judging… read more
The Châteauneuf-du-Papes are coming!! The Châteauneuf-du-Papes are coming!!
No, probably not cried through the streets of Boston; but these 2010s are definitely worth shouting about.
”Due to an average yield of 27 hl/ha (35 hl/ha being the maximum yield authorized by the appellation regulations) the vintage 2010 will be remembered as one of the lowest, in terms of quantity, and one of the highest… read more
Unfortunately cheese doesn’t easily lend itself to Christmas gifting. The thought of leaving a hunk of cheese under the Christmas tree or even better, in the stocking over the fireplace, is a concerning deterrent.
With that being said, the holidays are a time of family get-togethers, staff parties and lots of food. Cheese fits in perfectly and is a great way to wow your guests with flavors they’ve… read more
No, I’m not referencing the movie. It’s a situation that occurs more often than I think most realize; and I have not seriously contemplated it until recently. I was tasting wine with a distributor prior to the holidays and he mentioned having a wine that he was very excited to try, only to open it and find it almost undrinkable – not flawed, just a lot of nothing.
After discussing the missing fruit, structure and aromatics… read more
As we descend into retail holiday insanity, I wanted to a brief moment to reflect on this time of celebration. I think the Thanksgiving meal, while culturally historic, really transcends the pilgrims and Native Americans. Thanksgiving is a time to come together with family and friends,
share a meal and create memories for which we can continue to be thankful.
This has been a year of many changes for me –career… read more
With Thanksgiving Day fast approaching, I’m sure most of you have planned your holiday meal; but what about the wine? Well, rest assured, we are here to help. There are an infinite number of family menu traditions when it comes to Thanksgiving; but I think there are a few mainstays on which we can rely: Turkey (or fowl of some kind), potatoes in some form, stuffing and gravy. I know there are a multitude of variations on… read more
I am a happy man and I have lots to be thankful for. I am lucky for having a great family, for my good health and to have one of the coolest jobs one can think of. Not many people have the joy of selling a product you feel so adamantly about, much less love. Few get to develop such long lasting relationships as this ‘career’ path has provided.
Cheese has brought me to London to work at the amazing Neal’s Yard Dairy… read more
This past weekend I taught a class at the wonderful TerraVITA Event in Chapel Hill, an amazing culinary education seminar highlighting sustainable and local food & beverage. The event is organized for Colleen Mitten, whom I have to give a big high five for orchestrating such a fabulous get together (big ups to Breana Lai Beck and Amanda Miller as well)! Every year it gets better and better.
I had the great opportunity… read more
On Monday evening Southern Season hosted an evening with Champagne Krug. We were honored to have in attendance Ian Cauble, US Ambassador for Champagne Krug, to walk attendees through four of these exceptional wines. Krug is one of the world’s most iconic Champagnes; and you will easily find that most people readily remember and share their first time tasting the wine.
The House of Krug was established in 1848… read more
In my opinion, fall is the best time of the year. The food selection is still plump from the summer and it’s perfectly acceptable to prepare big, savory, heavier dishes. With Thanksgiving less than a month away, we all could use some new ideas on what to bring to the table and impress our friends & family!
Starting Nov 1st, the cheese counter will have a stellar Gruyere available for just $14.99 LB (while supplies… read more