3 Caprese Recipe Ideas for the Summer

The taste of summer doesn’t get simpler than ripe tomatoes, creamy fresh mozzarella, and fragrant basil. Insalata Caprese, also known as Caprese salad, is usually finished with a little extra-virgin olive oil and a showering of good sea salt. Besides reflecting the colors of the Italian flag, it is more than just the sum of its parts. When something is that simple, you can make it stunningly delicious when you get your hands on the ripest local tomatoes, DLM Handmade Fresh Mozzarella, and our local basil that is bountiful right now in our Produce departments. But don’t stop there! We’ve got you covered with more caprese recipe ideas!

So many inspirations for ideas with these classic ingredients come to mind, some of which you should think about experimenting with in your home kitchen. The combo not only makes a wicked good grilled cheese, but try adding a little garlic for an awesome open-faced bruschetta. For another caprese recipe ideas, you can toss up a pasta salad with these ingredients or be like Barefoot Contessa’s Ina Garten and add them to brown rice for a refreshingly different cold salad. Since it’s grilling season, try a Caprese burger using our local DLM Grass-Fed Ground Beef topped with DLM Handmade Fresh Mozzarella, a thick slice of ripe tomato, and slathered with pesto. Here are a few of my favorite variations on the traditional caprese!

This Summer, Layer on the Flavors with These 3 Caprese Creations

1. WATERMELON “CAPRESE” SKEWERS

caprese recipes ideas

 

2. AVOCADO & NECTARINE “CAPRESE” SALAD

caprese recipe ideas

 

3. CAPRESE PANZANELLA

caprese recipe ideas

The Art of Making Mozzarella

Stir. Stretch. Shape. There’s an art of making mozzarella that’s satisfyingly beautiful as our DLM Fresh Handmade Mozzarella takes its final form. It’s a symphony of technique, rhythmic stretching that results in the classic composition of simple ingredients yielding a final masterpiece. “There is mozzarella. And then there is fresh mozzarella,” says Erika Cuellar, The DLM Cheese Shop Manager at our Washington Square location. “We believe in providing the freshest product possible … so we make it in-house.” This is why in 2006, we studied, we experimented, and we decided to distinguish ourselves by regularly making mozzarella by hand. This is the DLM Difference.

 

THE ART OF MAKING MOZZARELLA

A SYMPHONY OF TECHNIQUE

If you’re lucky to stroll past our Cheese Shop at the right time, you’ll see this process with your own eyes as you round the corner to find one of our cheesemongers gently stretching about 10 pounds of curd into warm, buttery mozzarella.

Legend has it that this soft, moist cheese was first created by happenstance in Italy when curd fell into a pail of boiling water. If that’s the case, then we will certainly call it a happy accident. Fresh mozzarella has a milky taste and contains 52% moisture or higher. We start by warming water to just about boiling. Then, we begin soaking the curd.

After breaking down the curd into small pieces, it’s then given warm water baths. When you ask Maritza Cuellar-Crowdy, who manages The DLM Cheese Shop at our Springboro location, questions like “how long does it sit in the water?” or “how do you know when it’s ready to stretch,” the answer is not as clear-cut as one may think. It’s a marriage of intuition and technique, with our cheesemongers conducting the process. “Mozzarella is about timing and the actual stretching of it,” Maritza explains. “We focus on how it feels … not how it looks.”

After the curd feels ready, what ensues is perhaps the most important step. The stretching. To watch is soothing and inexplicably beautiful. It’s amazing to see how with each slow, deliberate movement, the actual consistency of the cheese changes. “If you overstretch it, it’ll be tough. If you don’t stretch it enough, you won’t get that smooth consistency,” Maritza says. “If you let it sit too long (before stretching), it’ll change your end result. Timing and stretching go hand in hand.”

Watching our cheesemongers stretch mozzarella is like watching a violinist shift their bow back and forth, truly the art of making mozzarella. Then, just like that, it’s ready.

SHAPING SOMETHING MARVELOUS

After the consistency is just right, the next step is to shape it into ovalini, ciliengine, and snackable sticks, and getting it closer to being ready for our wonderful customers. Each freshly shaped mozzarella then sits in a salty brine before it’s packaged and ready to hit the shelves in The DLM Cheese Shop.

The ovalini are perfect for slicing and layering onto your pizza, sandwich, or creating that quintessential caprese salad—Erika’s favorite. Caprese is composed of freshly sliced tomato (like the local ones that are here now), fresh basil, and handmade mozzarella all finished with a drizzle of Vera Jane’s Extra-Virgin Olive Oil and our DLM Aged Balsamic Vinegar of Modena. Nothing quite compares to this summertime classic. Find Chef Carrie’s recipes for variations of this classic dish here!

Ciliengine are the size of cherry tomatoes and you’ll find them pre-packed with about eight to a container. These are the perfect bite-sized shape to add to many popular salad or pasta recipes. Or, there are several fun summer kebab snacks. You’ll also find our handmade fresh mozzarella logs, or sticks, for the mozzarella lover on the go.

Regardless of which shape you choose, we can guarantee that what you take home from DLM is something that is truly a food experience, from the creation of it to the end product that we’ve lovingly made for your plate. “When we say ‘fresh,’ we want you to see that we mean fresh,” says Maritza. It’s that commitment to providing a deeper experience to the food that provides us with the greatest joy and sense of pride.

Our DLM Fresh Handmade Mozzarella is Available in stores and at Shop.DorothyLane.com.

Your Guide to the Prepared Pantry

Now more than ever we are all cooking at home. For a lot of us who eat out, you might be facing a serious wake up call in the kitchen. Getting your pantry prepared and well organized is one of the most important steps not only in a professional kitchen, but your home one, too, so we’ve create a guide to the prepared pantry. Having and keeping the staples in your pantry or cupboard as well as in your fridge and freezer can make cooking at home just plain simple and fast because you already have the ingredients. Don’t forget to make a list before you leave to shop. (Download our printable shopping list here.) It’ll help you become a more efficient shopper, think in terms of meal planning, and use what you already have on hand.

 

Since we are all spending more time doing home projects, like cleaning out our closets, why not spend some quality time taking a good look at what’s already in your pantry, fridge, and freezer? If you haven’t used an item in a year, it might be time to throw it out! Although expiration, best by, and sell by dates can be confusing, they tend to be a good guideline on making the decision to keep or pitch. Take a good look at what you have left. Fill in the missing holes with items you’re consistently using and find yourself always cooking with. Just by adding a couple fresh ingredients, those pantry staples can give you so many options for baking and cooking.


Your Guide to the Prepared Pantry Checklist

Here are some of my staples that I try to have on hand to help me cook every day. For the most part, they are items that have a shelf life. Don’t wait until these run out to restock them. Instead, think about creating a par level at home so you can always come up with something delicious to cook!

>>DOWNLOAD YOUR GUIDE TO THE PREPARED PANTRY CHECKLIST<<

Or, keep reading below!

OILS & VINEGARS

BASIC:

– Extra-virgin olive oil
– A neutral cooking oil like canola or grapeseed
– Red-wine vinegar
– White vinegar
– Apple cider vinegar

ADVANCED:

– Peanut oil
– Coconut oil
– Sesame oil
– Sherry or balsamic vinegar
– Walnut oil
– Rice vinegar
– Mirin

DAIRY & CHARCUTERIE

BASIC:

– Eggs
– Milk
– Butter
– Cheeses like Parmigiano-Reggiano, Cheddar, Gruyère, feta
– Plain full-fat yogurt or sour cream
– Bacon
– Hard salami or sausages

ADVANCED:

– More cheeses like Pecorino Romano & blue
– Pâté
– Prosciutto or other cured artisan ham or meats

GRAINS & STARCHES

BASIC:

– Long-grain white rice
– Whole grains like quinoa or farro
– Dried pastas
– Plain bread crumbs
– Crackers
– Canned beans

ADVANCED:

– Dry lentils
– Rice noodles
– Specialty rice like basmati or Arborio
– Brown rice
– Panko bread crumbs
– Dry beans
– Specialty pastas like bucatini or farfalle
– Whole grains like spelt, pearl barley, or teff

NUTS & NUT BUTTERS

BASIC:

– Peanut butter
– Almond butter
– Pecans
– Walnuts
– Almonds
– Peanuts

ADVANCED:

– Pumpkin seeds
– Pistachios
– Tahini
– Pine nuts
– Hazelnuts

SPICES & DRIED HERBS

BASIC:

– Kosher salt
– Red pepper flakes
– Ground Cayenne
– Chili powder
– Curry powder
– Bay leaves
– Black peppercorns
– Sweet paprika
– Ground cinnamon
– Ground cumin
– Garlic powder or granulated garlic
– Dried thyme and dried oregano

ADVANCED:

– Flaky salt
– Ground coriander
– Dried dill
– Turmeric
– Smoked paprika
– Cardamom
– Za’atar
– Allspice
– Fennel seeds
– Dry mustard
– Garam masala
– Chinese 5-spice powder
– Whole nutmeg
– Sumac
– Cumin seeds
– Coriander seeds

CANNED & JARRED GOODS

BASIC:

– Soups
– Tuna
– Tomato paste
– Diced tomatoes
– Tomato sauce
– Chicken or vegetable stock
– Beans
– Pickles
– Fruit jams and preserves
– Anchovies
– Olives
– Maple syrup

ADVANCED:

– Clams
– Sardines
– Cornichons
– Preserved lemons
– Unsweetened coconut milk
– Capers
– Pickled hot peppers
– Kimchi

CONDIMENTS & SAUCES

BASIC:

– Dijon and yellow mustard
– Mayonnaise
– Ketchup
– Hot sauce
– Salsa
– Soy sauce
– Worcestershire sauce
– BBQ sauce

ADVANCED:

– Whole grain mustard
– Hoisin
– Thai red curry paste
– Fish sauce
– Anchovy paste
– Harissa
– Gochujang
– Mango chutney
– Miso
– Wasabi
– Chinese oyster sauce
– Asian chili bean pastes

BAKING

BASIC:

– All-purpose flour
– Cornmeal
– Rolled oats
– Cornstarch
– Baking soda
– Baking powder
– Pure vanilla extract
– Granulated sugar
– Light brown sugar
– Dark brown sugar
– Confectioners’ sugar
– Bittersweet baking chocolate
– Semisweet chocolate chips
– Raisins or other dried fruits
– Cocoa powder

ADVANCED:

– Cake flour
– Whole wheat flour
– Dark baking chocolate
– Vanilla beans
– Almond extract
– Powdered gelatin
– Molasses
– Light corn syrup
– Buttermilk powder
– Active dry yeast

PRODUCE

BASIC:

– Garlic
– Onions
– Potatoes (Yukon Gold or Russet)
– Lemons
– Carrots
– Celery
– Apples
– Oranges
– Bananas
– Greens like lettuce or kale
– Broccoli
– Parsley
– Any favorite herbs

ADVANCED:

– Ginger
– Avocados
– Cilantro
– Scallions
– Limes
– Jalapeños
– Shallots
– Specialty herbs like mint, rosemary, and lemongrass
– Peppers

FREEZER

BASIC:

– Chicken
– Ground beef
– Sausage
– Thick fish fillets
– Shrimp
– Sliced bread
– Frozen veggies like corn, peas, and spinach
– Frozen fruits like peaches, berries, and mangos (excellent for baking or smoothies)
– Ice cream
– Bread dough or rolls

ADVANCED:

– Puff pastry
– Pancetta
– Stock
– Fresh pasta
– Vegetables like green beans, cauliflower, broccoli, edamame, and artichoke hearts


Check Out These 5 Meals to Make from the Prepared Pantry List

1. Beans & Greens

2. Clam Pasta

3. Crunchy Roasted Chickpeas

4. Restaurant-Style Tomato Soup

5. Caramel Banana Cake

Download Our Printable Shopping List Here

Recipes to Savor From Our Family to Yours

Here we are, hunkered down at home, making the best of things. We all need to eat, so why not eat well?! Imagine a platter of steaming hot pasta. Or the aroma of a large pot of Beef Bourguignon wafting through the house. Here in this issue of TABLE, we wanted to give you a few ideas to share good food and good feelings in your home. Few pleasures in life compare to eating together, so let’s savor it—with the people we love. We wish your family happiness and good health.

Swordfish Involtini with Sicilian Tomato Salad

 

Classic Potato Gnocchi with Parmigiano Cream Sauce

 

Spaghetti with Lemon-Parmigiano Sauce

 

Prosciutto di Parma Salad with Parmigiano-Reggiano

 

Savor more of our favorite recipes and meal ideas here!

5 Epic Gourmet Grilled Cheese Ideas

A grilled cheese is a grilled cheese, right? As if! If you’re anything like me, then a grilled cheese sandwich was probably the first thing you learned to cook by yourself using the pre-wrapped cheese slices that shall remain unnamed. The time is now to elevate this classic, cheesy, comforting goodness to gourmet status.

To start, you can take that old tried-and-true grilled cheese sandwich up a notch (or ten) by exploring a world of cheeses. The possibilities are endless! From the spicy, tangy flavors of goat cheeses, like Humboldt Fog, to the smooth, velvety flavors of the Comté Saint-Antoine Gruyère, we’ve got five sure-fire ways to elevate you to grilled cheese gourmand status:

FOGGY BOTTOM

Raisin Walnut Bread meets Humboldt Fog goat cheese and a few slices of Prosciutto di Parma for a delightfully salty-creamy bite.

CAPRESE

This layered favorite is a take on the caprese salad: DLM Handmade Mozzarella, thinly sliced Roma tomato, fresh basil leaves, and Ciabatta Bread.

THE RETRO

The retro flavor of DLM Pimento Cheese Dip pairs perfectly with DLM Uncured Bacon. Pile between buttered slices of Farmhouse Bread.

DELISH

Sweet yet savory, this sandwich calls for slices of Deer Creek’s The Doe stacked between slices of Sesame Seed Bread that is slathered with apricot preserves.

THE ULTIMATE

Comté St. Antoine Gruyère and Barber’s 1833 Vintage Cheddar piled onto our classic Unbleached White Sandwich Bread. So simple and so delicious!

The DLM Difference

Frequently, visitors from out of town tell me they miss us. Others say it’s a major reason why they love living here. I ask why. People tell me “we trust you. Others gush “the food is so good!” The best one is “the people are wonderful.”

What is the DLM Difference? We strive to make a difference, but different from what? The word “difference” begs a comparison. Are we talking adversarilly about DLM vs other markets? No, actually. It’s a noble task to feed others, and the biz is mostly populated by good people.

The DLM Difference isn’t about us or them. It is about you! It’s the difference we want to make in your life. We want to give you a special experience where you meet nice people and find good food … really good food. Shopping DLM is a source of joy, not drudgery. Simply put, we aspire to make your life better. Our company’s mission begins, “To make our customers happy.”

Even in the simplest ways, we want to make a difference, whether you’re coming in for a quick cup of coffee, getting a healthy salad, buying a loaf of bread, or filling a cart to feed your family. Maybe it’s just to pick up a treat, say a brownie.

A DEEPER DIVE

Take, for example, that cup of coffee. Maybe it was from Hacienda La Minita in Costa Rica. You savor its aroma and flavor. Why is it so good? Ask one of our Coffee Bar Managers, Amy, Holli, or Chris, as they just went to Costa Rica in January, not just visiting the plantation, but even picking the beans!

Everybody admires our salad bar thanks to Bertha at Oakwood, Loretta at Washington Square, and Connie at Springboro. They come in early and begin selecting, cleaning, chopping, and producing multi-colored edible works of art, composed of organic lettuces, nutrient-packed vegetables, exotic microgreens, and eye-popping garnishments.

We are willing to do the hard work to make a difference. Consider our DLM Artisan Bread, like our Sourdough … oh my, it’s so good! But it takes a lot of work and expertise to make it so. We have a talented team of artisans who mix from the best flours, hand-shape, and bake on the hot hearth of our juggernaut European bread oven. Great bread is also the foundation (crust) of great pizza. We studied pizza for years before creating our Naples-Style Pizza. This involved installing the specialized hearth ovens, creating the right dough, and stretching our own fresh mozzarella.

And that brownie? Yes, it has to be a Killer Brownie®, of course! Our famous triple-layer brownie is so popular that this very month we are opening a brand new facility. We feature our Killer Brownie® not just in our stores, but now distribute it throughout the country.

FOOD LOVERS UNITE

Not surprisingly, we also do business with people who think as we do and who have passion: people whose mission in life is to cultivate the sweetest pineapple, grow the healthiest chicken, or churn-out the most indulgent butter. There are many more ways you experience the DLM Difference. One other quick example is our entire Seafood department. Some people come for our seafood alone. Want to chat about fishing families in Alaska? Species of salmon? Fat content? Recipes? Cooking methods? Let’s do it!

We are a place for people who love food. And that’s the engine that drives the DLM Difference. Join us this year as we explore some of our favorite points of difference each month and highlight these great products. We love what we do. We love serving you. Thank you for giving us the opportunity to make a difference.

DLM Difference No. 1: FRESH SEAFOOD

DLM Difference No. 2: AUTHENTIC COFFEE

DLM Difference No. 3: VERA JANE’S SHORTCAKES

DLM Difference No. 4: USDA Prime DLM Ribeye Steak

DLM Difference No. 5: Prima® Peaches

DLM Difference No. 6: Brentlinger’s Farm Market Sweet Corn

Check back in the months to come for more in-depth highlights select DLM Differences. 

Reliving the Party: The Food & Wine Show

After DLM throws the annual Food & Wine Show, we spend more than a couple of days reviewing all of the pieces that make this event so special. Now that we’ve had time to look back, I thought I’d share some fun Food & Wine Show facts!

• We were thrilled that the “Big Chill” waited until this week so we could get over 600 folks through our doors for the start of the party in less than 15 minutes!

• Happy to report that all fingers are accounted for after shucking 1,000 oysters and cutting 1,000+ pieces of sushi.

• Our servers happily trayed and presented over 4,400 individual hors d’oeuvres.

• We made batch after batch of cheese risotto finishing it in a 90 lb wheel of Grana Padano, which is similar to Parmigiano-Reggiano.

• We had a wonderful representation this year of wine regions and varietals. From rare connoisseur picks to everyday delights, there was truly something for everybody.

• We hope everyone enjoyed the live jazz music from band leader Mike and his mates. This year he celebrated 20 years of entertaining our guests during the show.

• We’re thankful for our 140 associates who help us put this together and make it successful every single year.

Thank you to all who attended this year’s show and to those who helped make this event unforgettable. Mark your calendars for the 2020 Food & Wine Show, happening Thursday, November 5. We are now ready for the holidays to begin!

Best in Class Cheese Available at DLM

Rogue River Blue, out of Oregon, was previously the most celebrated cheese of the United States. Now, it’s the most celebrated cheese in the WORLD, announced by the World Cheese Awards, and we are proud to carry this best in class cheese while supplies last in The DLM Cheese Shop.

Rogue River Blue is a seasonal treasure of the winter holidays. Made in very limited quantities by Rogue Creamery out of Oregon and released each year during the fall, this decadent blue brings happiness to its fans for a few glorious months. Handcrafted using organic cow’s milk, Rogue River Blue is cave-aged for 9 to 11 months before it is delicately wrapped in pear-brandy-soaked Syrah grape leaves from the Rogue Valley. Don’t think this beautiful presentation is just for appearances, either! This striking gift-wrap also provides a stunning and transformative flavor profile.

You can expect the Rogue River blue to provide an intoxicating array of flavors that include pear, clove, blackberry, vanilla, hazelnut, cocoa, and even a touch of bacon. (I mean, who doesn’t love bacon nowadays?)

So how does one enjoy the best cheese in the world?
You can savor it after dinner with a touch of port or make it the center of an epic cheese plate. Generally blue cheeses pair best with bold reds, later harvest whites, or your favorite port. If beers are more your style, look for something malty and bold such as a stout, porter, or a barley wine. Whatever you choose, make sure it has some muscle because this beauty comes with a punch!

Look for this award-winning cheese in The DLM Cheese Shop while supplies last.

Fall for These 10 Recipes

Fall is here! It’s time for hayrides, apple picking, pumpkins, and all of the foods that embrace this season of change. We want to welcome fall by diving into the quintessential flavors that make this time of year so delicious. Here are 10 fall recipes sure to have you fall-ing for the season.

8 Recipes to Fall For

10 Fall Recipes You’ll Love!

1. Honeycrisp Fall Sangria

This yummy recipe features the stars of fall: Honeycrisp Apples, Beaujolais Nouveau (available mid-November, but a strong red makes a great substitute), and DLM 100% Apple Cider.

2. Blondies

With cinnamon, nutmeg, and Honeycrisp apples, this dessert is the ultimate fall treat. Just one bite will have you craving all that this season has to offer.

3. Butternut Squash

Feast like a gourmand with this enticing butternut squash recipe. Chock-full of mouth-watering flavors, this is a recipe everyone will love!

4. Pumpkin Pancakes

The perfect weekend breakfast.

5. Braised Bacon Kale with Roasted Veggies

It’s time to get roasting! It’s an easy, simple, and delicious way to bring out some of the unpopular root vegetables. Roast at high heat so a lot of color and caramelization happens, and simply season with salt or pepper.

6. Butternut Squash Soup with Garam Masala

This warming soup has subtle sweetness and spice, and is full of unique flavor.

7. Pumpkin Gingerbread

The perfect edible gift for friends and neighbors.

8. Apple Cider Glazed Pork Chops

A hearty dish that is full of fall flavors. It’s one you’ll repeat all season long.

9. Butterbeer

This magically delicious beverage, perfect for fall parties and get-togethers, is sure to put a spell on you.

10. Pumpkin Gooey Butter Bars

Ooey, gooey deliciousness, these butter bars are ones to share.

 

The Hills Are Alive with Alpine Cheese & Wine

We are taking a trek through The Alps with this month’s Food Explorer theme, and I couldn’t be more excited about the amount of food and drink hailing from this area. What exactly makes up The Alps? It’s more than the mountainous and picturesque Austrian countryside depicted in The Sound of Music. You’ll find the following countries as specified by The Alpine Convention, which exists to oversee the sustainable development of The Alps: Austria, France, Germany, Italy, Liechtenstein, Monaco, Slovenia, and Switzerland. With that in mind, grab your picnic basket and enjoy some of my favorite wines and cheeses from this area and keep reading for more food inspiration!

Alpine Cheeses

EMMI CHEESE FONDUE BLEND

With 70% of the Switzerland’s agriculture made of pastures and the majority of the farmers having fewer than 30 cows, Emmi contracts for the milk and this easy-toprepare, velvety Alpine herdsman originated fondue is one of the prizes! Dip in crusty bread, fruit, meat, or vegetables.

ALP BLOSSOM

Inspired by its home in western Austria’s “hay belt,” it’s both a feast for the palate and eyes. Its coating of flowers include marigold, rose petals, lavender, and chervil. It’s rich, full-bodied flavor has hints of umami and a slight sweetness to the finish.

CRUCOLO

Made by a single producer at the mouth of the Val Campelle in Trentino, Italy. It’s smooth, creamy, and slightly tangy, pairing well with cured meats and a hearty wine.

PRÉSIDENT EMMENTAL SWISS

The old tradition using pure cow’s milk and a maturation period of at least four months allows Emmental to develop into a mild, slightly nutty tasting cheese.

COMTÉ ST. ANTOINE GRUYÈRE 

This cheese is made in the cooperative dairies of the Jura Mountains and aged for 18 to 22 months in the renowned caves of Marcel Petite Fort St. Antoine. It’s smooth with assertive flavor and particularly good with a white wine from the Savoie, such as Abymes.

Alpine Wines

ABYMES VIN DE SAVOIE 

Savoie is located in eastern France, very close to the Swiss border near Lake Geneva. Made from the grape Jacquère, this wine is extremely vibrant and crisp, with a dry finish. It’s a very pleasing wine perfect for lunch or light dinner dishes.

DÖNNHOFF RIESLING TROCKEN

The Dönnhoff family first came to the Nahe region of southwestern Germany 250 years ago and Helmut, who took over from his father in 1966, makes simply breathtaking wine! This dry wine is extremely balanced with flavor nuances and speaks to Helmut’s personal philosophy for wine making. “I express myself clearly and so do my wines,” he says.

MÜLLER-CATOIR RIESLING

From one of the grand old estates in Germany, this wine is easily one of the best white wines in the world! Amazing complexity, with ample fruit, minerality, and very well-balanced acidity.

BOTTEGA VINAIA TEROLDEGO ROTALIANO

From Trentino, Italy, this wine is dry, full-bodied, with soft tannins and a long, well-rounded finish that seems to be wrapped in raspberries! Wonderful paired with roast chicken, grilled meats, or a charcuterie board.

ELENA WALCH VIGNA CASTEL RINGBERG PINOT GRIGIO

Castel Ringberg is the hotel and restaurant that the Walch family owns near their vineyards in Italy. This single vineyard Pinot Grigio is easily the most intense, wellstructured, vibrant Pinot Grigio we have ever had. No watered-down version here!

NIGL FREHEIT GRÜNER VELTLINER

Tucked deep in the Krems Valley in Austria is Nigl, easily one of our favorite producers. They’ve been farming this land for over 200 years! Stunning vibrancy, minerality, and length in this dry wine that is lovely on its own, but best with food.