Hi-Rise Bread Co.

half black iced tea + half house-made lemonade = the perfect combination

potato carrot leek soup, garnished with parsley, and fresh cracked black pepper. Served with a piece of Hi-Rise bread (vegetarian, contains butter)

lentil sausage soup, garnished with cilantro and served with Hi Rise bread

Our house coffee, topped with your choice of steamed milk.

we make our house-made lemonade every day from freshly squeezed lemon juice, and we're sure that you can taste the difference

half black iced tea + half house-made lemonade = the perfect combination

*contains sesame*

This multi-grain sourdough boule is made with organic whole rye, organic whole wheat, and unbleached King Arthur bread flour. It keeps well for days and also makes great toast. Many of Hi-Rise's most popular sandwiches are made with the Luce loaf.

*pickup after 1:00pm* a classic Baguette Parisienne, formed completely by hand and triple fermented

*pickup after 1:00pm* We've been making this loaf, made primarily of durum wheat, for one of our restaurant partners for decades, and we're happy to make it available for retail sale for a limited time. It has a thin, crisp crust and a chewy, slightly nutty-tasting crumb.

*pickup after 1:00pm* previously known as our "country loaf," this non-sour loaf is made primarily of durum wheat; it has a thin crisp crust and a chewy, slightly nutty-tasting crumb

A rich, but not-too-sweet, bread with a swirl of cinnamon-sugar and lots of Zante currants. It's baked on Thursdays, and it's great for days if kept bagged and refrigerated. We love it toasted with butter, or peanut butter!

whole wheat sourdough packed with pepitas, sunflower, millet and poppy seeds

a traditional Nordic rye bread, densely packed with sprouted wheatberries, rye berries, and lots of seeds; great for open-faced sandwiches of all kinds!

our traditional Boston brown bread is made with whole wheat, rye, yellow corn and white flours, unsulphured molasses, milk and dried blueberries

*plain* our traditional six-stranded challah braid, made with cage-free eggs and local wildflower honey

traditional challah, with cage-free eggs, native wildflower honey, and olive oil; makes exquisite French toast

there’s as much potato as flour in this soft-crusted bread; it stays fresh for days, and makes great toast and the best grilled cheese sandwiches -- kids love it!

The Hi Rise staple, a vanilla pound cake dipped in our house made Vanilla Bean syrup, but cuter!

The ultimate Hi-Rise staple--a dense vanilla pound cake dipped in our house made Vanilla Bean syrup.

The classic counterpart to the Vanilla Bean Loaf!

(flourless) *contains eggs, almonds*

Our classic butter shortbread cookies, rolled in sugar.

with aniseseed and almond

This everyday Hi-Rise classic features New Hampshire maple syrup and is loaded with toasted Texas pecans.

Freshly cut this morning!

*pickup before 11:00am* oatmeal with steamed milk and New Hampshire maple syrup; add dried cranberries + toasted pecans or bananas + walnuts

classic ratatouille with eggplant and zucchini

a cup (approximately a half pound) of our house-made hummus

a cup (approximately a half pound) of our signature curried chicken salad*^ *contains cashews, peanut oil ^consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness

*contains pork*

*contains pork*

*contains anchovies*

*contains chicken stock, ham*

*vegetarian, contains butter*

*contains chicken stock + butter*

*contains chicken stock + butter*

*contains chicken stock + butter*

*contains chicken stock + butter*

*contains chicken stock, peanuts*

*vegetarian*

*contains chicken stock + butter*

*contains pork*

*contains pork*

made with a proprietary blend of cheeses and topped with semolina bread crumbs *serves 1 as an entrée or 2 as a side*

made with a proprietary blend of cheeses and topped with semolina bread crumbs; serves one as an entrée and two as a side

Bell + Evans chicken, peas, carrots, and button mushrooms in a rich velouté sauce, with a flaky pastry crust *serves 1 as an entrée or 2 as a side*

Bell + Evans chicken, peas, carrots, and button mushrooms in a rich velouté sauce with a flaky pastry crust

house-made egg pasta, traditional bolognese, besciamella, marinara, and parmesan; serves 1 as an entrée and 2 as an appetizer

a dozen ready-to-bake (frozen) gougères -- no preparation required, ready in 20 minutes!

*vegan* three sesame-crusted, falafel-spiced chickpea cakes *contains sesame*

As a good friend once wrote, "the formula for ragù alla Bolognese is simple and straightforward, if unnervingly open to interpretation." True enough! Let's see . . . beef, veal, or pork? Add sausage or prosciutto? Tomatoes? Maybe broth? Red or white wine or neither? Milk or cream or neither? Some years ago I went through every variation I could think of. This is the version I liked best then and I love it even more today. This amount is perfect for two people. Chose an egg pasta. -Rene

Our chicken stock is really more of a broth than a stock. It's delicious just sipped from a mug or you could add some rice or noodles and vegetables to make a very satisfying soup. Our recipe couldn't be more simple. We simmer a pound of very meaty Bell & Evan bones for each pound of water for several hours--until the meat has infused the water with all its good flavor. Then we quickly chill it down. The result is a super delicious brew that is a terrific base for soups and stew. It's also great in risotto, but you may want to cut it with a bit of water. It's intense!

a pint of house-made marinara

a half pint of house-made pesto *does not have nuts*

*contains sesame, coconut*

*contains pecans*

Counter Culture's Winter Blend coffee beans.

whole bean; caramel, nutty, round

*organic* whole bean; nutty, sweet, light

12 oz bag, whole bean, from Columbia; dark chocolate, roasted nuts, berry

whole bean; fruity, milk chocolate, syrupy

*organic* decaf, whole bean; molasses, cocoa, smooth

Persian limes, medium

half or whole of a large cantaloupe

whole or half of a honeydew melon

Pineapples were a symbol of wealth for European nobles as far back as the 18th century. and were often fixtures of grand table centerpieces. In colonial New England, inn keepers would put pineapples on their signs and carved pineapples on bedposts as a sign of hospitality. To this day, throughout New England ornamental pineapples, even on doorbells, are meant to symbolize welcome and hospitality.

*organic* a 5oz clamshell of Olivia's Organics baby spinach

a bunch of tuscan kale (aka lacinato or dino kale)

fully ripe Hass avocado, extra large!

20oz package of celery hearts

a large head of cauliflower

large red potatoes, 2 - 2 1/4 pounds total (4-6ea)

Idaho russet burbank potatoes

jumbo Spanish onions

jumbo red onions

Italian parsley (flat leaf), bunch

Four red and two white wines for everyday drinking, chosen for their quality and value and available exclusively in these cases. (Discount included in the $78 list price.) lot #382: - Le Montalus, Côtes de Thau 2023 - Le Petit Balthazar, Viognier-Sauvignon 2023 - Bellevue Marchand, Bordeaux 2019 - Borsao, Garnacha-Tempranillo 2022 - Cantina di Bertiolo, Pinot Noir 2023 - Bousquet, Malbec 2023

*organic + biodynamic* Cédric and Catherine Lacareaux immediately fell in love with this 250 year old estate in Régnie-Durette in 2014 when they first layed eyes on the vineyard. They are making a family life for themselves there, and we are all the beneficiaries of their efforts. They are producing a range of absolutely delicious wines all from Gamay, including this rosé, aptly named by their toddler, Margot, who was enamorred of the cocinelles, or as she said, “cossinelles” (ladybugs), in the vineyards—a symbol of organic agriculture. This is a vivacious and thoroughly delicious rosé.

*organic+biodynamic* It’s back and it’s great! The color is beautiful, the nose is fantastic, and the wine is packed with flavor—thanks to the amazing blend of red grapes, including Grenache, Syrah, Cinsault, Carignan, as well as Clairette. This is definitely not your run-of-the-mill Provençal rosé! This is a brilliant wine that’s refreshing, but shockingly sturdy. Drink this with seafood, of course, but it would be great with all sorts of pasta dishes, grilled sausages, and barbecued chicken. Bouillabaisse anyone?

"org" Sabine Wöhrwag (née Müller) and her husband Phillip took the reigns of this old estate (established 1702) and sidestepped tradition to make extraordinary and atraditional wines. The focus is on Riesling, but they have succumbed to the allure of Pinot Noir, which prospers in the limestone rich soil of Pfalz. How fortunate for us. This rosé, which is 100% Pinot Noir, is just a joy to drink. It’s wonderfully aromatic, loaded with fresh fruit flavors, and it has the zippiness that keeps you coming back for another sip. The pale pink color belies the richness of this rosé. If you like having a glass of rosé before dinner, this is the ticket. But it’s also great with everything from salade Niçoise to grilled chicken.

Who can resist the charms of Prosecco, that light, bubbly, and easy-drinking wine from northern Italy. Let's face it; it's fun to drink and a lot less expensive than Champagne! This "brut" version from Adami is a long-time favorite at Hi-Rise. Adami's vineyards are in the heart of the most prized Prosecco zone--Valdobbiadene, a gorgeous region with fantastic food. This is a wine worth having in your refrigerator at all times.

*organic + sustainable* This Cava would put some rosés from Champagne to shame! It’s surprisingly complex and delicious. It’s unusually expressive and quite unique. A thrill to drink. It’s almost a shame to associate it with “Cava”, the Spanish DO for fizzy wines made with the traditional Champagne method. Cava generally is in a rather sad state. But Juvé y Camps is a sparkling example of what Cava can, and should, be. This rosé is 100% Pinot Noir. It’s bottle-aged for almost two years. It’s then disgorged in the traditional manner and sent along its way. A joy to drink and a super price for the quality.

*organic* Stefan Rumpf and his young son Georg are now making grand cru level wines that are second to none in the Nahe region. You get a very good feel for that high-end quality even in their basic trocken Riesling, which is packed with refreshing fruit and mineral flavors. It's bone dry. A wine for all cuisines and all seasons.

*sustainable* The wines made by Hervé Dubourdieu are pristine, pure, and way too easy to drink. They are also more than a little different from the rest of the whites in the area. This delicious Bordeaux Blanc is mostly Semillon (60%), with a modest amount of Sauvignon Blanc (35%), and an important splash of Muscadelle (5%). The result of this blend is a classy wine with just enough aromatics to make it interesting, lots of juicy mouth-feel, and lots of zip and minerality to keep you coming back for another sip.

*sustainable* Frédéric and Céline Gueguen seem too young to be turning out such pure and delicious wines. But they obviously know what they’re doing—the proof is in the bottle! Even their Petit Chablis, literally "Little Chablis", is an irresistible expression of the terroir—crisp, seductively ripe, and refreshing. It’s the sort of wine that keeps you looking for just one more sip. It’s everything white Burgundy, and particularly Chablis, should be. Their premier crus are amazing. This is a domaine to watch! We certainly will be bringing in as many as we can get our hands on. A joy to drink.

*new vintage* *organic* When a winemaker starts talking about 100-year-old vines and organic farming, you can’t help but think the wine will be expensive. And when you taste that wine, and it tastes absolutely delicious, you KNOW it’s going to be expensive. But contrary to the evidence, this beautiful Mâcon-Villages from Philippe and Estelle Baptiste is remarkably good and remarkably inexpensive. Seriously, this is very classy juice with excellent depth and perfect balance. It’s suave and sophisticated without being pretentious. It’s a perfect aperitif wine before dinner, perhaps with gougères. It would also pair beautifully with all sorts of shellfish as well as various cheeses. Really delicious stuff.

*org* All around the deep south of France, as well as Liguria, Corsica, and Sardenia, as well as Italy’s Piedmont province, the white wine commonly enjoyed, and generally underrated in the wine world, is Vermentino. Nomenclature may have something to do with its stature. In France it’s called Rolle. In the Piedmont it’s labeled Favorita. In any case, Vermentino can be the source of delightfully different, refreshing wine that doesn’t take itself too seriously. It’s just a great quaff. And here’s the proof! This version, from the organic estate of the talented and hardworking Vanucci family, balances perfectly luscious fruit with intense mineral flavor. Truly delicious and satisfying stuff!

If you’re looking for a simple, and simply wonderful, affordable dependable everyday white that’s perfect with seafood or pretty much everything, even all by its lonesome, then look no further. Big, juicy, and flavor-packed, this is one of the all time favorite wines at the Hi-Rise.

*sustainable* Adjectives such as friendly, dry, and seductive aren’t usually used to describe a young Chenin Blanc. But that’s what you get from this scrumptious wine from Champalou. It’s crisp, clean, and loaded with mineral flavor, but also balanced perfectly with lush, ripe fruit. It really shines with food. You could easily drink this wine with any seafood, even lobster drenched in butter. But try it with roast pork, or roast chicken. Fantastic for sipping before dinner with cheesy snacks, including gougères,

*organic* This absolutely delicious wine has everything you could want from a Muscadet—it’s crisp and loaded with mineral flavor, but it’s also has a creamy softness that can only come from aging “sur lie”, or on the yeast—in this case 7 months! This is “old vines” stuff and capable of aging for years, though it’s irresistable now. It pairs brilliantly with a platter of Wellfleet oysters and clams, or Chatham scallops, or grilled lobster. In other words, great with all New England seafood. This is one of Pepiere’s best wines. You’ll love it!

*sustainable* This is quintessential Sancerre—crisp, juicy, easy to drink, wonderfully aromatic, and perfect with seafood. Claude Labaille’s vineyards are in Chavignol, where all the best Sancerre is produced. AND Les Monts Damnés is the best of all vineyards in Chavignol!

The Savoie produces some unique and absolutely delicious white wines and this is, most definitely, one of them! A combination of factors, including the high altitudes, and a variety of little known and unusually flavorful grapes make for some really excellent wines. The selection from Eugène Carrel, who works his 14th century farm with his son and son-in-law, are exceptionally quaffable and offer great value. Jongieux, made solely from the Jacquere varietal, is really packed with flavor, but is also dry and refreshing. Moreover, it’s only 11.5 percent alcohol! This is a great wine with seafood, but it’s perfect with cheese, especially a big pot of fondue. Lip-smacking good.

"sustainable" Manni Nössing works roughly 12 acres of vineyards on the steep slopes of glacial deposit that make up the gorgeous Valle Iscaro, the narrow valley which lies northeast of Bolzano and about 20 miles south of Austria. This part of the Alto Adige, or Süditirol, is famous for its brilliant white wines. Though Nössing grows all the usual Austrian suspects, including Grüner Veltliner, Sylvaner and Riesling, his passion as well as half of his production is given to Kerner, a little known but fantastic cross between Riesling and Schiava (a local red grape). Nössing’s Kerner has both complexity and finesse, but most of all, it possesses incredible drinkability, which to him is of the utmost importance. This is a great drink before dinner with gougeres or cheese, or with any variety of seafood dishes. Super wine!

Matteo Ascheri makes delicious wines that are easy to drink. That’s true of all his wines, from his high-end Barolo to this refreshing Arneis. The Arneis grape was almost extinct in the early ‘60s, when only a couple of acres of vines existed. But the grape was “rediscovered” and there are now more than 1,500 acres under Arneis vines. This light, crisp, dry white has great flavor and is made to be enjoyed before dinner, with snacks, including a piece cheese, a handful of potato chips, or a few slices of hard salami. At Matteo’s house, he always serves a glass of Arneis with a big bowl of bite-size chunks of Parmigiano. You can also enjoy this Arneis with light dinners, including shrimp cakes, grilled chicken, or roasted cod.

For most of his winemaking-days in Soave, Ugo Mainente flew under the radar, though his wines were highly praised in the region. His two sons, Marco and Davide, are changing that scenario and Ugo is finally getting the praise he has long served from the likes of Jancis Robinson, Gambero Rosso, and Decanter. Mainente’s 60-80 year-old Gargarenga and Trebbiano di Soave vines are planted on steep terraces. This particular effort from the Mainentes is made from grapes from around the Veronese region. It’s dry, crisp, and refreshing with subtle apple and mineral flavors. Most important, it’s thoroughly delicious. Seafood? Yes! But this wine pairs incredibly well with all sorts of foods—even a simple green salad.

*biodynamic* This Ruby is full of delicious fresh-fruit flavors. Quinta do Infantado is a very small Port house which blends single Quinta (vineyard) estate wines to fashion extremely drinkable Porto. They cost much less than most comparable wines from the more well-known Port houses. The ruby, as well as its partner, the tawny, are perennial faves at the Hi-Rise.

*new vintage* organic* At this point, our regulars know we offer some extraordinary reds from “new” old-school Beaujolais producers. These grower/winemakers, in the prime villages of Morgon, Moulin-a-Vent, and Fleurie, produce wines with great depth and character. Anne Sophie Dubois is a true a believer in the tradition of Beaujolais. She farms small parcels in Fleurie—perhaps our favorite cru. She produces delicious wine that is exactly what Beaujolais is supposed to be—refreshing, satisfying, and a perfect match for a wide variety of foods. This Fleurie is luscious. Some might say it’s sexy. In any case, it’s ready to rock and roll right now. Bring on the roast chicken and French fries!

This is the most popular Beaujolais the Hi-Rise has ever sold. This amazingly deep purple wine is packed with dark, plumy flavor. It’s the perfect food wine—summer, fall, winter, and spring.

*biodynamic* You will almost always find one wine or another from Burgaud at the Hi-Rise. He may be the best winemaker in Beaujolais! His wines, from basic Beaujolais Villages to his vaunted single-vineyard crus, are exceptional year in and year out. He is a proponent of biodynamic viticulture, and virtually everything in his vineyards is done by hand, though he brings in horses for the heavy work. No machines! Burgaud's Morgon vineyard, Les Grands Cras, boasts vines more than 65 years old. The vineyard produces exceptional wine. Of course, it's loaded with fruit and it's frightfully easy to drink, but it's also loaded with mineral character. It's really something!

*lutte raisonnée* At one time, Château Thivin and the Domain du Pavillon de Chavannes merged through marriage. For more than 40 years, with all the best vineyards on the hill, the joint domain was the benchmark for great Côtes de Brouilly. When the last member of the marriage died, the domains reverted to the respective heirs. Both continue to make amazing, classic Côtes de Brouilly, due in part to their outstanding vineyards. This version, from Pavillon de Chavannes, is the “Cuvé des Ambassades” and is stocked in every French embassy around the world. The wine is always the lushest, most concentrated of the Côte de Brouilly. As always, this is one of the best food wines anywhere.

"organic" As of 1988, most of this great Burgundy estate was leased out to sharecroppers, including Henri Jayer, perhaps the most famous Burgundy winemaker of the last century. So revered are his wine that they sell today for as much as $45,000 a bottle. When Jayer retired in ’88, the young Jean-Nicolas Meo, whose father was an absentee owner, took over the estate and fortunately for all concerned, Jayer consulted. The wines are still made in the Jayer style, which is to say they are easy to drink but still full-flavored and complex. Jayer loved to eat well and he thought wine should complement food and not compete with it. This simple Bourgogne rouge is an eminently delightful wine that lives up to Jayer’s standards.

*sustainable* Corbières is that gorgeous, sun-drenched, wind-swept, territory in the south of France bordered by the majestic Pyrenees and the blue Mediterranean Sea. The wines by law must be at least 50 percent Carignan, a grape that offers luscious, dark-fruit flavors. Bruno Laboucarié at Fontsainte fashions a delicious wine composed of two parts old-vine Carignan, one part Grenache Noir, and 10% Syrah. The result is an easy drinking quaff that goes with the wonderful cuisine of southern France—think lots of grilled vegetables and meats, hearty stews, and seafood. This is a real “country” wine. There aren’t many examples of this sort of wine around these days. Enjoy them before they slip away.

*organic* Bernard and his son, Mathieu, make luscious Chinon from Cabernet Franc—and only Cabernet Franc. They make five cuvées, but this one is the sort of red you’d find at an excellent Parisian wine bar, where you’d be tempted to drink glass after glass with plate after plate of delicious charcuterie. The wine is rich, round, packed with flavor, and perfect to drink right now—maybe even slightly chilled! Of course, this Chinon would be fantastic with duck confit, or an earthy beef stew, or even a chicken pot pie. And bring on the grilled steak, chops, or mushroom lasagna.

*organic* This is such a luscious, easy-drinking wine—just the sort of quaff you’d find at a great wine bar in Paris. It’s 100% Cabernet Franc, organic, produced by a small grower/winemaker, from a fantastic vintage, and made to be enjoyed right now! Food-wine does not come any better than this. You have steak? You have roasted chicken? You have braised rabbit or duck legs? You have grilled pork chops? You have short ribs? Then you want this crowd-pleasing Chinon for sure!

*organic* Generally, a good Bandol requires at least five years of aging. That’s certainly true of the superb Bandol from Château Pibarnon. And really, a ten-year-old Pibarnon, which is 100% Mourvedre, is just starting to reach its apogy! But amazingly this “second label” Bandol from Pibarnon is great to drink right NOW! It’s a blend of 70% young vine Mourvedre and 30% Grenache. This intense lip-smacker is packed with luscious, ripe flavors. It’s incredibly satisfying. Perfect with all traditional Provençal dishes. By the way, Les Restanques are “The Terraces” of the Pibarnon vineyard, which are cut into the steep slope of a natural amphitheater. Pibarnon is the highest vineyard in the Bandol region.

*organic* J. L. Chave arguably makes the best wines of the entire Rhône Valley. The family-owned domaine, handed from father to son since it was established in 1481, is most famous for its red Hermitage, a wine made from 100 percent Syrah. Mon Coeur, his introductory level wine is a blend of Grenache and Syrah. It ain’t Hermitage, but it’s still a delicious drink, with tons of rich, Provençal flavors and loads of character. But like Chave’s Hermitage, Mon Coeur is exceedingly elegant and easy to drink. This smooth wine would be perfect with any roasted bird. Also great with grilled steaks or lamb, or a chunk of Roquefort. Delicious wine!

*organic* Carlo la Rocca was a successful engineer, but bored to tears and feeling unfulfilled when, in 2018, he quit and bought a vineyard and gave himself totally to his passion—winemaking. We should all be glad he did. He makes only a couple wines, both of which are based on the usual Rhône varietals. This wine, M’arricriu, is comprised of Grenache, Cinsault, Syrah, and Counoise. The name comes from the Sicilian dialect of Carlo’s home and roughly translates to “I love life”. It’s a beautiful, light-hearted, easy drinking wine that easily pairs with all kinds of food and situations. It’s an homage to carefree living and to taking the time to appreciate life with friends and family. It’s downright lovely stuff.

*lutte raisonnée*

*biodynamic* Christine and Eric Saurel come from a long line of exceptional viticulturists and winemakers. In addition to their ever-popular Côtes du Rhône (also available at Hi-Rise), they make brilliant Vacqueyras in a completely natural and officially biodynamic manner. The Gaurrigues cuvée is a blend of Grenache (70%) and Syrah (30%) from vines that average 65 years of age. Old vines yield deep flavors. They call this wine Gaurrigues because it is redolent of the plains, or Gaurrigues, with its aromas of thyme, rosemary, savory, and wild lavender. The deep flavor is rich red fruits, including raspberry, and a touch of licorice. A very satisfying wine, indeed.

*organic* These days, the place to find all the rising stars of the southern Rhône valley is in Sablet. Though less known than other communes, such as Gigondas and Vacqueyras, Sablet is quickly moving up in the ranks, and Piaugier is one of the reasons. Jean-Marc Autran and his spouse Sophie, make some knock-out wines, including Gigondas, but this Sablet, made from Grenache and Syrah, is a scene-stealer. The color is deep and rich. The aroma is fantastic. And it’s loaded with dark, lusty Provençal flavors. This is the sort of wine you want with a big, thick, grass-fed sirloin steak, or spit-roasted leg of lamb. And it’s pretty amazing with a chunk of Roquefort as well. Delicious wine!

*organic* Before anything else, you should know this wine is fabulously fresh, lively, juicy, and extremely quaffable. You also should know Malbec is one of the most underrated grapes in the wine world, though it is fairly popular Argentina. In any case, it’s grown in a variety of wine regions and is known by various names, including Cot, Auxerrois, and Pressac. Whatever! It’s delicious. In Cahors, Jean-Pierre and Julien Ilbert at Combel-la-Serre use only Malbec to make this wonderfully dark, sexy wine for quaffing. It’s soooo easy to drink, and yet it has plenty of mineral character and enough grip to satisfy if a grilled steak is on your dinner plate.

*organic* Here’s a sexy red for everyday drinking. It’s pure Montepulciano and possesses all the deep, dark, lush flavors you would expect from this grape. Since 1980, when Piero Cornacchia took control of the winery in Abruzzo, he has consistently produced the best wines of the region, always mindful of tradition, but also with the tools of contemporary winemaking. The vineyards and the winery are completely organic. This luscious wine is perfect with grilled steaks, or a big bowl of rigatoni with a spicy tomato sauce.

For many years, we’ve sold a few different examples of Lambrusco, but we always return to the Grasparossa di Castelvetro from Tenuta Pederzana. That says a lot! It’s absolutely delicious and its fans are legion. This is a full-bodied, dry Lambrusco with a ton of character and fresh-fruit flavor. Last but not least, you will notice a difference in the bubbles. They are vibrant and refreshing. Drink this one with garganelli Bolognese, or Nonna’s lasagna with meatballs, or fettucine with tomato and sausages.

*organic* If you think “old school” wine-making is a good thing, especially in Italy’s Piedmont region, and of course you should, you will love this Barbera from Aldo Vajra. This fantastic wine is gutsy, but elegant, full-flavored, but delicate, luscious but reserved. And it’s completely redolent of fall in the rolling hills of Piemonte, and in particular the Barolo zone. This Barbera would be just the thing with a big pile of sausages on a mound of creamy polenta, or tagliatelle pasta with lamb ragu, or beef short ribs and mashed potatoes. Excellent stuff, and it’s organic!

*organic* First, you should know this is one of the two best Dolcetti we’ve tasted from the exceptional 2021 vintage. Now, a little perspective would be helpful here. Barolo and Barbaresco are the great wines of Italy’s Piedmont region in northern Italy. But when the Barolo and Barbaresco producers sit down to dinner, and arguably the best food in all of Italy, they drink DOLCETTO, because it’s delicious, juicy, and goes perfectly with everything. This particular Dolcetto is fantastic—lush, juicy, and downright slurpable. Aldo Vajra and his son Giuseppe are amazing winemakers.

*organic* Castello di Ama is one of the top three producers in Chianti. Their elite “cru” editions were ground breaking 20 years ago and remain among the very best wines in Chianti and run neck and neck with the so-called super Tuscans. You can smell and taste the quality of those top wines even in this basic Chianti. It’s lush and intensely aromatic. This particular vintage may be the best intro-level Chianti the Castello di Ama has produced. It’s packed with a panoply of flavors. Enjoy now and over the next few years. Superb stuff.

If you don’t fall in love with this “rosso” from Perticaia after just one glass, you may not really like red wine. Few wines get us fired up as much as this basic red from an up-and-coming, but older and much-experienced, winemaker, Guido Guardigli. This wine, his simplest, is a fantastic blend of Sangiovese, Sagrantino, and Colorino. It’s a wonderfully rich, rustic, aromatic wine redolent of the fabulous Umbrian countryside where truffles grow in abundance. This is the sort of wine to drink with grilled steak, roasted pork chops drizzled with new olive oil, or braised lamb shanks and beans. Truly wonderful!

It’s hard to imagine a more crowd-pleasing wine than this Valpolicella from Ca’ la Bionda. It’s the style of wine that made everyone crazy for Valpolicella in the ‘60s. Sadly, many producers turned greedy and ruined the wine, and its reputation, by over-cropping thereby turning out insipid Valpolicella. A few producers, most notably the Castellani family at Ca’ La Bionda, turn out rich, juicy, and remarkably elegant wine. Here’s an amazing food wine, perfect with pasta, pizza, and grilled or roasted vegetables.

*biodynamic* Not so long ago, Teroldego was an obscure and much under-appreciated grape native to an equally obscure and under-appreciated section of Trentino in northeast Italy. Elisabetta Foradori realized the great potential of Teroldego and single-handedly brought the grape, and the wine, to international renown. At the same time, she also became a leader in the biodynamic and “natural” wine movement in Italy and beyond. Teroldego makes a deep, dark, luscious wine that’s loveable at first sip. It’s an easy drinking wine with lots of body, and it’s perfect with all sorts of foods, from simple pastas to roasted and braised meats.

Kings County Bourbon is cited frequently in lists of best non-Kentucky bourbons. The distillery is the oldest in New York. It's rich and pleasantly spicy. The mash bill is 80 percent corn, all from local New York farms, and 20 percent barley, imported from the UK. Younger than some mainstream bourbons, this is a precocious whiskey, surprisingly robust for its age. 45% alcohol.

Michel Couvreur was a rare bird indeed. A Belgian wine-merchant specializing in Burgundy, he fell in love with Scotch whisky in the 1950s, and made it his life’s work. Today his right-hand man Jean-Arnaud Frantzen and his son-in-law Cyril Deschamps continue his craft. They age the spirit in their cellars in Burgundy, using the hand-picked sherry butts that they consider the secret to truly great Scotch. Recently they lost the right to use the name Scotch. Though distilled in Scotland it is aged and bottled in France, and can only be called malt whisky. But the whiskies remains unparalleled: a nose full of dried flowers, and a powerful palate of sherry, tobacco and dried fruits.

*back in stock* A limited edition run of the brand new Hi-Rise market tote. 18"w x 13"h x 6"g; 15oz cotton. Designed by art director @emmykateh, manufactured by EnviroTote in New Hampshire.