Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Shop The Nibble Gourmet Market
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed



















    THE NIBBLE’s Gourmet News & Views

    Trends, Products & Items Of Note In The World Of Specialty Foods

    This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
    the online magazine about gourmet and specialty food.

Archive for Wine

PRODUCT: Wine Wipes For Red Wine Lovers

We have a friend who enjoys hearty red wines. After a few glasses, his teeth become so stained that monster movie makeup specialists should take note. It’s not a pretty sight.

If only he would carry Wine Wipes. Unfortunately, the product packaging, with its image of female lips, is not exactly unisex. But either sex can use Wine Wipes discretely. The container can hide in the palm of your hand, and there’s a mirror on the inside of the lid.

Years ago, when we went through an intensive Port-drinking phase and ended up with embarrassing “tannin teeth,” we asked our dentist, who was near retirement, what we could do to eliminate the stains. “If I were in an earlier phase of my career,” he said, “I’d love to do the research. But I’m winding down.”

He did recommend drinking less tannic red wines. But when you’re in a Port mode, nothing else suffices. We ended up carrying a toothbrush and baking soda, and making trips to the restroom to clean our Bride of Frankenstein teeth.

 

If red wine stains your teeth, here’s the solution. Photo courtesy Wine Wipes.

 

Ten years later, we discovered Wine Wipes, a boon for people whose teeth stain more than they’d like. It’s easy to wipe away the unattractive dark red film on your teeth: Just run the cloth over your teeth, tongue and mouth, and they’ll be restored to normal.

The all-natural ingredients won’t otherwise interfere with the taste of the wine:

  • Baking soda, which gives off free radicals that penetrate the surface of the tooth’s enamel and turn the stain clear. It also neutralizes acids that can corrode the enamel.
  • Salt, used before toothpaste was invented, is a natural cleanser and antiseptic. It helps to remove stains, and its alkaline properties also fight germs. The slight taste of salt will not interfere with your palate.
  • Hydrogen peroxide is a mild bleaching agent and germ killer. It does not harm tooth enamel.
  • Calcium strengthens teeth by adhering to tooth enamel.
  • Glycerine coats the teeth to keep them from further staining.
  •  
    A small compact with 20 wipes has an SRP of $6.95.* You can get three for $14.99 on Amazon.

    Wine Wipes make great gifts for pals whose teeth tend to develop “wine tatoos,” and are fun stocking stuffers.

    Buy Wine Wipes on Amazon.com.
     
     
    *SRP = Suggested Retail Price, also called MSRP, Manufacturer’s Suggested Retail Price.

      

    Comments

    TIP OF THE DAY: Switch Wines For Summer

    Enjoy affordable, sparkling Prosecco all
    summer long. Photo by Marcelo Terraza |
    SXC.

     

    In the hot weather months, we eat lighter foods and drink lighter styles of beer.

    How about wine?

    In addition to pairing well with lighter foods, consider three summer-appropriate wines—Albarino, Malbec and Prosecco—that are also lighter on the wallet ($10 to $15 a bottle). And, they’re vinified to be drunk as soon as you buy them—no aging required.

    VERO restaurant and wine bar in New York City is highlighting three wines on its summer menu: red Malbec, white Albariño and sparkling Prosecco.

    They work with lighter summer foods, as well as with bold-flavored favorites—such as beef and spicy dishes—that we enjoy year-round, and which require wines that are equally intense and full-flavored.

    So instead of sticking with the tried and true, embrace the joy of wine and discover new favorites.

    WHAT TO TRY

    Argentinean Malbec instead of Cabernet
    Sauvignon

    Both red wines are robust in body and flavor, with firm tannins that pair beautifully with grilled meats. But Malbec is vinified to be drink younger than Cabernet Sauvignon.

     

    Malbec has been called “the more rustic cousin of Merlot” by wine expert Jancis Robinson. The primary red grape of Argentina, Malbec is deep purple in color and lush with ripe, juicy berry and plums flavors. Some yield herbal, licorice/anise and violet notes. VERO is serving the 2010 Callia Alta Malbec (black cherry and plum flavors with hints of oak and spice, around $10 in stores) with a seared New York strip of beef and fries, finished with a smoked chili aïoli.

    Spanish Albariño instead of Sauvignon Blanc

    The grapefruit notes of both of these white wines compliment appetizers, grilled fish, shellfish, poultry and vegetarian dishes, as well as spicy seafood-based foods such as jambalaya (recipe).

    Albariño is the primary white grape grown in the Rias Baixes wine region, in the northeast corner of Spain (the part that sits on top of Portugal). The wines are highly aromatic with excellent acidity, an attribute that makes them very food-friendly. The palate yields apple, citrus and/or pear notes.

    VERO is serving the 2010 Morgadio Albariño (kiwi and mineral flavors, around $15 in stores) with pan seared mahi mahi over creamy polenta, with roasted tomatoes, baby fennel and sundried tomato vinaigrette.

    Prosecco instead of Champagne

    The effervescence of both sparklers is charming. But whereas Champagne’s sophisticated profile is heavy on yeast and breadiness/toastiness, Prosecco is light and fruity on the palate, with a nose of almonds, apples, and pears. Because it is meant to be drunk young, it is typically non-vintage. Serve it with charcuterie, salads, fish and seafood and spicy Asian foods. It is a very food-friendly wine.

    VERO is serving the Ricardo Pasqua Prosecco (an extra-dry spumante with a nose of sweet almonds, about $11 in stores) with a rock shrimp tempura and yuzu chili aïoli.

    So hit the wine store and start trying different bottles to find your favorite producers. Remember that you can search for reviews online to match up the specific wine producer’s profile with your tastes.

    *Champagne is unique among wine regions. The bottlings are usually a mixture of wines from different vintages (called non-vintage or NV). Vintage Champagne is a blend of wines from that one particular year indicated on the label, when the quality of the harvest, measured by the sweetness of the grapes, meets the requirements to declare a “vintage.” True vintage years may happen three or four times a decade, or fewer; vintage Champagnes need to be laid down for a longer period of time to mature. Because vintage Champagne commands a significantly higher price, some Champagne houses “declare” a vintage in a year when others do not feel the quality of the harvest merits it. This doesn’t imply that nonvintage Champagnes are inferior; in fact, in non-vintage years, wines are blended together to create the house’s “perfect” recipe.

      

    Comments

    TIP OF THE DAY: Try A Bottle Of Moscato Wine

    Nearly two thousand years ago, the Roman author Pliny the Elder (23 C.E. – 79 C.E.) wrote in his Natural History: “The Muscat grape has been grown for a long time in Beaumes [in France] and its wine is remarkable.”

    Call it Muscat in French or Moscato in Italian: Today is the first National Moscato Day, celebrating the “remarkable” wine. The holiday was declared by Gallo Family Vineyards, producers of excellent and very affordable Moscato.

    By establishing National Moscato Day, the Gallo family hopes that you will raise a glass and get to know this delicious wine.

    The wine is already on a roll: Moscato sales in the U.S. continue to grow faster than any other wine varietal, increasing by 74% in 2011 alone. You can pick up a bottle of Gallo Moscato for about $5.00. How can you resist?

    *The Gallo moscato is so inexpensive because the grapes are grown in Australia, where land is plentiful and cheap.

    WHAT IS MOSCATO WINE?

    Moscato (mow-SKAH-toe) or Muscat (MOO-skaht) is a white wine grape. The wines, slightly sweet and low in alcohol, are often served with dessert. However, their ability to pair with other foods—and Americans’ penchant for sweet beverages like soft drinks and White Zinfandel—is bringing Moscato to the forefront in the U.S.

     

    The next time you want a glass of white wine, reach for the Moscato. Photo courtesy Gallo Family Vineyards.

     

    According to Uncork.biz, the Muscat grape is the world’s oldest cultivated grape variety. It may have originated in the sultanate of Muscat and Oman† on the southeast Arabian Peninsula.

    The Muscat grape found its way to Rome and was brought by the Roman Legions to Gaul (encompassing present-day France). Over the centuries, it was planted in regions as disperse as the Crimea (Russia) and South Africa. Early Spanish and Italian immigrants brought it to America. In 1844, it arrived in Australia—the source of the grapes for the Gallo Family Muscato.

    The Moscato grape is widely grown in Italy, where it is vinified into still and sparkling wines. Asti Spumante and its semi-sparkling cousin, Moscato d’Asti, are made in the Piedmont region, the northwest corner of Italy.

    Moscato is light bodied and low in alcohol—meaning that most people can have a second glass without overdoing it. The wine’s perfumed nose and lush palate burst with the seductive flavors of peach, honey and citrus. The fresh aciditity and delicately sweetness enable it to pair well with a broad variety of foods.

    †Muscat and Oman was a country that encompassed the present day Sultanate of Oman and parts of the United Arab Emirates.

     

    Moscato with a dessert of fresh fruit and a mascarpone dip. Photo courtesy Wisconsin Milk Marketing Board.

     

    13 OPPORTUNITIES TO SERVE MOSCATO

  • BRUNCH. If you’re looking for a brunch wine, look no further. Moscato pairs well with breakfast pastries, eggs, pancakes and other brunch foods.
  • COCKTAIL MUNCHIES. Charcuterie, prosciutto-wrapped breadsticks and olives provide a salty counterpoint to the slightly sweet wine. Simple bruschetta is also a perfect pairing.
  • CRUDITÉS. The crispness of raw vegetables pairs well with Moscato.
  • CHICKEN & FISH. Moscato is delicious with lighter chicken and fish dishes.
  • CREAM SAUCES. Mild cream sauces pair well with Moscato.
  • DESSERT. While moscato is far less sweet than dessert wines such as Muscat Beaumes de Venise or Sauternes, it has enough residual sugar to work with many desserts. We had it last night with cheesecake and the night before with sorbet. Be sure to try it with biscotti, creamy desserts and nut-based desserts.
  •  

  • FRUIT. A snack or dessert of fresh fruit—or a fruit pie—is an occasion for Moscato. Peaches are a perfect match with this peachy wine.
  • HAM. Here’s another fine sweet-and-salty pairing, whether it’s a baked ham dinner, a ham sandwich or ham-based canapés.
  • PICNICS & POOLSIDE. Moscato is an ideal wine to sip poolside or relaxing at a picnic.
  • SALADS. Want a glass of wine with your lunch or dinner salad? Grab the Moscato.
  • SHELLFISH. Sweeter wines like Moscato are a favorite pairing with crab, lobster, shrimp, scallops and a raw bar.
  • SPICY FOODS. Gewürtztraminer and Riesling have long been recommended wines for spicy foods. The slight sweetness complements the heat and spice. Now, add Moscato to the list, to pair with Asian, Indian and other hot cuisines, along with spicy Western dishes such as Spaghetti Arrabbiata.
  • WINE & CHEESE. Uncork a bottle to serve with cheese. The peach and citrus flavors are a great match for soft or hard cheeses, from Brie (including baked Brie) to Pecorino Romano. Serve it with the dessert cheese plate: Brie and figs with a glass of Moscato is simple yet sophisticated.
  •  
    Do you have a favorite way to serve Moscato? Let us know.

      

    Comments

    TIP OF THE DAY: Try A Different Red Wine: Rioja

    We look forward to trying different types of wine, especially those that are less familiar. As a result of our explorations, we now drink far less Chardonnay and much more Gewürtztraminer, Grüner Veltliner, Pinot Blanc and Riesling.

    In the red wine arena, we’ve begun drinking more Rioja (ree-OH-ha), a wine produced in the La Rioja region in north-central Spain. The region also makes white and rosé wines, but the red wines are the most noteworthy.

    Rioja is a fruity red wine with hints of spice and sometimes, coffee. Classic Riojas have the aging potential of Bordeaux; yet they’re more drinkable when young. They can be as satisfying as Bordeaux, at a half the price.

    Like vintage Champagne, the best Rioja wines—reserve wines called reservas and gran reservas—are only made in great vintages. So, unlike with other reds, you don’t have to know whether the bottle you’re considering is a “good year.”

     


    Get Mom a bottle and a book: The Wine Region Of Rioja.

     

    Riojas are aged in oak barrels, and then further aged in the bottle before they are shipped from the wineries. When you find them in stores, you can drink them immediately—or lay them down to continue aging.

    You can find the excellent 2001 vintage at retailers now. If you’re looking for a change of pace—or a Mother’s Day gift—pick up a bottle. Riservas can be bought in the $30 range (non-reserve Riojas for everyday drinking can be found for $10).

    For a Mother’s Day gift—or for your own edification—combine the bottle of wine with the newly published book, The Wine Region Of Rioja. You may be tempted to take your next vacation there.

    Gran Reserva Rioja

    If you like Rioja reservas, you can graduate to the gran reservas: wines that are aged for six years at the winery (called a bodega in Spain). They then need to be put down to age for for 20 years after the vintage. They’re a treat for those who have the time to wait.

    At age 20 or older, the black cherry and raspberry flavors of Rioja wines evolve to reveal secondary notes of leather and truffles. Mmm!

    If you decide to buy a gran reserva gift, put a small label on the back of the bottle, such as “For Mother‘s Day 2012: Enjoy in 2025. From Beth and Tim.”

    Two decades from now, they’ll thank you again!

      

    Comments

    TOP PICK OF THE WEEK: Mother’s Day Gifts

    Looking for something special for Mother’s Day?

    Of the products we’ve tried recently, here’s what we’re selected for our mother, aunt and other special moms:

  • Georgie’s English Scones. The scones arrive frozen, along with delicious lemon curd. You can also send ready-to-bake shortbread in the hard-to-find, festive petticoat tails (triangle) shape.
  • Kimberley Artisan Vinegars. Handcrafted in California, these organic vinegars have a depth of flavor and richness that’s different and delightful.
  • Clase Azul Reposado Tequila. The most exciting Tequila we’ve ever had, in a stunning reusable majolica earthenware carafe.
  • The Corksicle. Forget the ice bucket: This is the best way to keep your wine chilled on the table.
  •  
    See the full review for details.
     
    FOOD FACTS

  • The history of scones
  • The history of shortbread
  • The history of Tequila
  • The history of vinegar
  •  

    Scones, fresh from the oven, are a treat for Mom. Photo by Elvira Kalviste | THE NIBBLE.

     

      

    Comments

    TIP OF THE DAY: Make Green Beer, Champagne Or Ginger Ale For St. Patrick’s Day

    Even if you have nothing planned and no time, you can still do something special for St. Patrick’s Day:

    Drink Green

    Make green beer, sparkling wine, ginger ale, lemon-lime soda (7-Up, Sprite) or club soda.

  • Beer: Add 5-6 green drops of green food color to a 12-ounce stein; pour in the beer.
  • Sparkling Wine: Add 2 drops of food color to each flute before pouring in the Champagne.
  • Soft Drinks: Use 6 drops of food color per eight-ounce glass prior to adding the soda.
  •  

    ANOTHER TIP: Pour any effervescent beverage down the side of the glass, rather than into the center. It preserves more bubbles.

     

    It’s easy being green on St. Patrick’s Day. Photo by MBPhoto | IST.

     

    Eat Green

    Color dips, condiments and other creamy foods green. Use 10-12 drops green food color per 1/2 cup of:

  • Blue Cheese Dressing: for chicken wings or salad
  • Mayonnaise: for a sandwich spread or dip for fries
  • Onion Dip Or Ranch Dressing: for chips, veggies, potato wedges
  • Sour Cream: For your baked potato or any favorite use
  • Plain Or Vanilla Yogurt: for any reason
  •  
    On St. Patrick’s Day, it’s easy being green.

      

    Comments

    TIP OF THE DAY: Substitutes For Wine In Cooking

    Uh oh, no wine? Pick a substitute. Le Creuset French oven available at SurLaTable.com.

     

    Sometimes when you’re preparing a recipe, you discover that you you don’t have wine, or find out that a guest does not consume any kind of alcohol.

    There are a number of substitutes for both red and white wine; although, advises chef Louis Eguaras, you need to be sure that the sweetness level of the substitute is appropriate to the dish (i.e., grape juice may not work in every dish).

    Red Wine Substitutes

  • Beef stock with apple cider vinegar or red wine vinegar
  • Red grape juice diluted with water
  • Red vermouth
  • Red wine vinegar
  • A dab of tomato paste with the juice from canned mushrooms
  •  

    White Wine Substitutes

  • Chicken stock with apple cider vinegar or white wine vinegar
  • White grape juice or lemon juice diluted with water
  • White vermouth
  • White wine vinegar with juice from canned mushrooms
  •  

    Keep A Supply Of “Cooking Wine”

    To be sure we always have wine, we take the last few ounces from a bottle of wine and fill up small repurposed bottles with tight caps—eight or sixteen ounces, one for red wine, one white. The limited amount of air keeps the wine usable for months and the small bottles tuck into the back of the fridge. You can keep topping off the “cooking wine” bottle: It’s O.K. to mix different wines.

    Never buy anything called “cooking wine”: It’s the dregs!

      

    Comments

    ST. PATRICK’S DAY: Oysters & Champagne

    Oysters and bubbly are not just for New Year’s Eve. Oysters on the half shell are a favorite in Ireland. While they’re popular bar food with a beer, you can create a real celebration with sparkling wine.

    Whether with Champagne or the lighter and more affordable Cava and Prosecco sparklers, invite friends over to toast to St. Patrick’s Day.

    Alexandra Shapiro, owner of the Flex Mussels restaurants in New York City, offers these tips:

  • Pair body with body. Meatier oysters complement full-bodied sparkling wines.
  • Briny oysters like drier wines. Crisp, dry sparkling wines, such as Cava and Prosecco, pair well with more briny oysters.
  • Avoid sweeter sparkling wines. Save the Asti Spumante and sparkling rosé for desserts.
  • Skip the cocktail sauce! Sipping bubbly with oysters will cleanse your palate so you can truly taste the oysters’ subtle flavors.
  •  

    Champagne and oysters. Photo courtesy
    Champagne Bureau.

     

    The best oysters we know are from Willapa Oysters, which are harvested to order and overnighted to you.

    With an abundance of protein and minimal calories, the bubbly-bivalve combination is much healthier cocktail party option than, say, sugar-laden Margaritas and fat-laden nachos.

    Forget the old wives’ tale that oysters are best when there’s an “r” in the month. This advice came from the days before refrigeration—much less overnight shipping—when oysters spoiled more quickly in the warmer months.

    Everything you need to know about oysters.

    Top off your knowledge of sparkling wines.

      

    Comments

    VALENTINE’S DAY: Sparkling Rosé Makes It Special

    Sparkling rosé wine—be it Champagne or from another part of the world*—isn’t a great idea for Valentine’s Day just because it’s pink. The color is an added bonus for Valentine festivities.

    What makes sparkling rosé special is the deeper fruit flavor, fuller body and roundness that comes from pinot noir grapes.† Never confuse rosé Champagne or other fine sparkler with “pink Champagne,” a lesser-quality product that is colored pink, rather than allowing a natural color extraction from the pinot noir grape skins.

    *Only sparkling wines made in the Champagne region of France can be called “Champagne.” Wines made anywhere else—including other regions of France—are called sparkling wine.
    †Some sparkling rosé wines are 100% pinot noir, others are blended with chardonnay grapes. Sparklers that have no pink color can still contain pinot noir, but have not had skin contact with the pinot noir grapes, which impart the color.

    Rosé sparklers tend to be more expensive than their conventional counterparts. But for about $22.00 a bottle, a bottle of Domaine Chandon Brut Rosé is delicious; for $50.00, the Domaine Chandon Etoile Rosé has wonderful complexity and is well worth the money if your budget allows.

     

    Pretty in pink: as a cocktail or a dessert. Photo courtesy Domaine Chandon

    The two sparkling wines are made by Domaine Chandon, the Napa Valley winery founded in 1973 by Moët-Hennessy, producers of Moët et Chandon and Dom Pérignon champagnes.
     
    Serve these delicious bubblies:

  • As an apéritif, before dinner
  • As a sherbet champagne cocktail (shown in photo): 1 ounce of sorbet in a champagne flute, topped with Domaine Chandon Brut Rosé (the strawberry sorbet complements the strawberry notes in the champagne)
  • With dinner
  • As dessert: Adapt the champagne cocktail by adding a scoop of strawberry sorbet to a sherbet champagne glass, globe wine glass, parfait glass or compote dish; top with champagne and sliced strawberries.
  •  
    Should you serve sparkling wine with chocolates or chocolate cake?

    Only if it’s a demi sec or sec (sweet) style.‡ There’s too much acidity in a brut Champagne or sparkling wine, which fights the sugar in the dessert. Here are our suggestions for:

  • Pairing wines with different desserts
  • Pairing wines with different chocolates
  •  
    ‡While sec is French for “dry,” it’s idiosyncratic that, as regards Champagne and other sparkling wines, sec refers to a sweet style.

      

    Comments

    ENTERTAINING: Wine And Cookies From Cookies & Corks

    As much as we’re fans of casual entertaining—stop by after work for some wine, or at 4:30 p.m. for tea time—we love to plan special entertainments.

    If the planning is effortless, so much the better.

    That’s why we were so pleased to discover Cookies & Corks—a young business founded by two young moms who met via their kids’ activities.

    Cookies & Corks is a new twist on wine pairing: dry wines with sweet foods. The company sells cookies and recommends which types of wines to pair with them.

    Then, instead of popping the cork and serving a plate of cheese, you serve a plate of cookies.

    These are not just any cookies, but sweet-and-savory cookies crafted specifically to pair with the wines. Your own recipe for chocolate peanut butter cookies, for example, would need to be tweaked a bit to work as well as the Cookies & Corks version does.

     

    Open the box, pop the cork and enjoy.
    Photo courtesy Cookies & Corks.

     

    Here’s what’s in store for your get-together:

  • Red Wine Cookie Pairing: White Cheddar Rosemary, Shortbread and Espresso Chocolate Peanut Butter cookies.
  • Sparkling Wine Pairing: Parmesan Thyme, Sea Salt Chocolate Oatmeal and Zesty Lemon cookies.
  • White Wine Cookie Pairing: Apricot Sage, Ginger Molasses and Peanut Butter Chocolate cookies.
  • No need to decide: Get one box of each flavor.
     
    Each box offers two tasting opportunities. The simple approach is to get one bottle of wine per box of cookies. The more interesting approach is to get a bottle of each of the three wine options recommended:
  • The red wine group: Cabernet Sauvignon, Merlot, Pinot Noir and Shiraz/Syrah.
  • The sparkling wine group: Brut Champagne, Rosé Champagne, Demi-Sec Champagne and Prosecco.
  • The white wine group: Chardonnay, Gewürtztraminer, Pinot Grigio/Pinot Gris and Sauvignon Blanc.
  •  
    Each box contains 15 all-natural cookies—five each of three flavors. Wine pairing suggestions are included, and the wines are easy to find.
     
    If the concept of cookies and wine sounds quirky to you, there’s only one thing to do: Get a box of Cookies & Corks and see for yourself. Sophisticated and novice wine drinkers alike will have a fun time, enjoying the tasty cookies and marveling about how well the pairings work.

    You don’t need to throw a party: Cookies & Corks for a quiet movie evening is also a special event.

    And the next time you give a bottle of wine, including the matching box of Cookies & Corks will make it memorable.

    Learn more at CookiesAndCorks.com.

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact