Our feature this weekend is a grilled Montana bison tenderloin with champagne and mushroom pearl sauce, matzo dumplings, pickled red and gold beets and a horseradish-dill cream. The deep black cherry and floral notes of the Chapillon Siendra from Aragon, Spain, a blend of Garnacha, Syrah, Cabernet Sauvignon and Merlot are particularly delicious with the grilled game and complexity of the mushrooms.
Taste Only the Best: Why Eating Seasonally Matters
Imagine biting into a sun-ripened tomato at the height of summer, maybe one you grew in your backyard garden. Remember the firm but chewable texture of tomato skin, the juicy interior, and the sharp burst of sweetness as the fruit hits your tongue. Now compare that to...