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  1. Pass the Butter, and the 2545 Cellars Chardonnay!

    Pass the Butter, and the 2545 Cellars Chardonnay!

    2545 Cellars Chardonnay 2009 Although I don’t usually keep Chardonnay on hand in my home, I decided to try a bottle of 2545 Cellars Chardonnay 2009 this weekend.  Though not a frequent Chardonnay drinker, I was pleasantly surprised by this delightful wine.  In fact, this is one of the better Chards I’ve had in the past few years.  The nose is...
  2. Cooking with Chardonnays

    Cooking with Chardonnays

    After my pleasant Chardonnay experience in early March, I decided to try my luck at incorporating a few Chards into my recipes.  To my delight, many of my dishes turned out quite well.  First of all, I used some splashes of Chardonnay on pan-fried salmon, covering both sides.  This proved delightful, especially when a creamy parmesan cheese sauce was drizzled...
  3. Wine and Food: What Not To Mix

    Wine and Food: What Not To Mix

    We’re often told what wines go well with certain food items, but we rarely discuss which wines and foods don’t mix well.  Here's a few "don'ts" Though a Chardonnay pairs well with chicken, salmon, and creamy sauces, it fails to delight when sipped with hot, spicy foods!   Even a good bottle of Pinot Noir can become offensive when served...
  4. Oysters and Chablis

    Oysters and Chablis

    Oysters have, since ancient times, been regarded as potent aphrodisiacs.  While this belief may be partially attributed to myth and sympathetic magic, a group of Italian and American researchers found that oysters, along with certain other shellfish, are “rich in rare amino acids that trigger increased levels of hormones.”  History’s most famous lover, Giacomo Casanova (1725-1798), were he alive today...

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