Wine & Words

Every year at 4th of July I grow patriotic.  I re-read the heroic battles of our American Revolution (my favorite account is Rebels and Redcoats by George F. Scheer and Hugh F. Rankin) and peruse my much-worn copy of the Federalist papers.  Here at Wine & Words/The Back Bay Cafe we fly both the Stars & Stripes and the Union Jack in tribute to Chef Yvonne's Englishness and in celebration of what we call "English-American Friendship Week."  Customers ask Yvonne if they (the Brits) are still mad at us.
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I had only been in the wine business for about a year, but I had tired of my very unsatisfactory dealings with the person who was repping Grape Expectations to our under served neighborhood.  I called the owner of Grape Expectations and asked her if I could deal with GE direct and come to Wilson to pick up the wine myself.  She said that would be fine and because she didn't have anyone else who was selling her list in my area, I could deal directly with her Sales Manager, Tim Turner.  Tim and I hit it off from our first meeting, and I soon scheduled my trips to Wilson to happ
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The international wine market is complex and competitive. No longer is it sufficient to have your wines come from some classically well-known, snooty wine region. US wine drinkers, who have access to thousands of wines from all over the world, are looking for well-made wines, with an interesting back story, at a fair price. Two of my favorites that I've been able to bring to our Wine & Words family's attention are the Goats Do Roam line of South African wines from Fairview's Charles Back and the delightful range of wines from the Bordelais brothers Lurton.
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A sweet, syrupy mouthfeel complements this coffee’s rich notes of vanilla, fig, chocolate, and spice. Direct from our farmer partners in San Ignacio, this is one of the finest coffees ever cultivated in Peru.
 
Counter Culture Founder and Director of Coffee Peter Giuliano writes:
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Historically, in the world of cheese, the use of black wax was reserved for premium products. For example, in the 1970s, black waxed Gouda was the top of the line. Nowadays, a rainbow of wax colors is used across the quality spectrum. Some of the more traditional producers have maintained the tradition of coding quality by wax color, one of which is England's Tuxford & Tebbutt.
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