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Kiko’s Food News, 11.29.13

For me, Black Friday usually equals too many Americans buying too many things we don’t need; this year though, today is an opportunity for those who suffer from capitalism’s extremes to speak up for their rights, as Walmart workers are staging the biggest day of protests in Walmart’s history, asking for higher wages, more full-time jobs and an end to employer retaliation: (The Hill)

This accompanies growing public acknowledgement for the inequalities faced by these workers, due in part to figures like Ashton Kutcher who attacked Walmart on Twitter this week over the heinous discrepancy between profits and wages: (Salon)

 A restaurant owner in an Arab village outside of Jerusalem is on a mission to save culinary culture by offering diners a 50% discount if they turn off their cellphones at the door; he’s clearly a trailblazer, as his restaurant also once won the Guinness World Record for the largest plate of hummus! (Huffington Post)

Scientists are working to build a “better” egg, one that’s stocked with fatty acids, vitamins, and calcium; they’re trying to increase the buttery taste of the yolk and to develop shells that are uniform and strong: (Wall Street Journal)

The Norwegian military is fighting climate change with a new Meatless Mondays rollout, estimating that it can cut its meat consumption by more than 330,000 pounds a year if the program extends to all units at home and abroad: (The Atlantic)


Chili

How to Cook Your Thanksgiving Turkey!

Here’s a quick guide to help make the centerpiece of your Thanksgiving meal unforgettable. Keep reading for tips, recipes, and a printable .pdf guide to keep on hand in the kitchen.

Printable .pdf tips

Printable Guide- page 1 (pdf)

Printable Guide- page 2 (pdf)

Turkey

Tips for Roasting Heritage Turkeys:

  • We do NOT recommend that Heritage turkeys be brined. This ensures better texture, and maintains the naturally intense  flavor of these special birds.
  • Let the turkey come to room temperature before roasting.
  • Heritage birds typically have a humped breast bone, and the bird will be somewhat leaner than a conventional turkey, with darker meat. Because of their unique breast-to-leg ratio, the breast will reach doneness long before the legs and thighs. There are two ways to address this: Either roast the bird whole until the breasts are done, and then finish cooking the legs separately, or remove and braise just the legs and roast the rest of the turkey whole.
  • Let the turkey rest for at least 20 minutes prior to slicing. This ensures evenly juicy meat.

Recipe for Whole Roast Heritage Turkey:
Courtesy of Chef Dan Barber of Stone Barns and Blue Hill, NY

Ingredients

BN Ranch Heritage Turkey
Butter
Salt and Pepper

  • Preheat oven to 475 degrees.
  • Let turkey come to room temperature. Carefully separate skin from the breast meat and rub softened butter on to breast. Season liberally with salt and pepper.
  • Set the turkey, breast side up, on the rack of a large roasting pan. Tie the legs together with kitchen string. Roast for 20 minutes.
  • Lower the oven temperature to 350 degrees and cover turkey loosely with tin foil. Roast until the thermometer inserted into the inner thigh registers 150 degrees (2 to 3 hours, depending on turkey size).
  • Transfer turkey to cutting board. Let stand for at least 45 minutes to cool down. Remove legs and thighs, careful to not take too much skin with you.
  • Place thighs, skin side, on a roasting pan and continue cooking 40-45 minutes or until juices run clear. Separately slice breast and thigh and plate while still warm.

Recipe for Traditional Broad-Breasted Turkey:

After removing neck and giblets from the body cavity, rinse the bird with cold water. Pat cavities and body dry with a paper towel. Rub body and neck cavities with salt if desired, and stuff loosely. Truss neck cavity with metal skewer and truss legs. To remove the truss just lift the ring and pull it up and over the end of the drumstick. To secure the truss, hold the drumsticks together, lift the ring and pull it over the drumsticks.

Spread exterior of turkey with a blend of your favorite herbs and spices or with a paste made of the following ingredients:

4 Tbsp oil (melted butter or olive oil)
4 tsp. salt, or to taste
2 tsp. paprika

  • Heat oven to 325º F. Place bird in open pan, breast side up. Pour two 8 ounce cups of water in bottom of pan. Place in oven. If roasting turkey unstuffed then decrease roasting time by approximately 30 minutes. There is no need to turn the bird while roasting as it will brown to a rich, golden color. However, a piece of foil should be placed loosely over the breast for the last hour of roasting.
  • Take the temperature by inserting a meat thermometer in the thigh joint, where the leg connects to the breast; the turkey is done when it reads 155-160°. When done, the thickest part of the drumstick will feel soft. Remove from oven. Let stand 15 minutes before carving.

Weight    Approximate        Time to Start
(lbs)      Roasting Time     Checking Temperature

6-10 lbs.      approx. 2 hrs.         1 ½ hrs.
10-12 lbs      3 – 3 ¼ hrs.            2 ½ hrs.
12-14 lbs.     3 ¼  – 3 ½  hrs.     2 ½ hrs.
14-16 lbs.     3 ½  – 3 ¾  hrs.     2 ¾ hrs.
16-18 lbs.     3 ¾  – 4 hrs.            3 hrs.
18-20 lbs.     4 – 4 ½  hrs.           3 ¼ hrs.
20-22 lbs.     4 ½  – 5 hrs.           3 ¾ hrs.
22-24 lbs.     5 – 5 ½  hrs.           4 hrs.
24-26 lbs.     5 ½  – 5 ¾  hrs.    4 ¾ hrs.

Happy Thanksgiving!

 


Jessie Rogers

Turkeys and Sides! We’ve got ‘em!

 Happy Thanksgiving!

We can help you put together an unforgettable feast!
Swing by Bi-Rite Market on 18th Street or Divisadero to find everything you need for feasting and entertaining! From the perfect wine and cheese to juicy, flavorful turkeys and house-made sides, we’ve got it all.

ThanksgivingScape

Bi-Rite’s Thanksgiving Menu

Fresh Turkey Selection: California-Raised Heritage, Organic, and Free Range 

House Brined and Oven Roasted Diestel Turkey Breast

Butternut Squash and Apple Soup with Fresh Sage

Bourbon Sweet Potato Mash with Candied Pecans

Roasted Brussels Sprouts and Carrots with Bacon Maple Syrup

Bi-Rite’s San Francisco Clam Chowder

Roasted Delicata Squash and Brussels Sprouts with Caramelized Shallots

Balsamic-Roasted Red Beets and Carrots with Citrus Segments

Cranberry-Tangerine and Honey Relish

Wild Mushroom and Zinfandel Gravy

Vegetarian Porcini Mushroom and Marsala Gravy

Green Bean & Wild Mushroom Casserole with Caramelized Onions, Chestnuts, and Breadcrumbs

Mashed Potatoes with Roasted Garlic and Scallions

Wild Mushroom, Celery & Herb Bread Stuffing

Jalapeno Cornbread & House Made Chorizo Sausage Stuffing

 


Shakirah

Going Hyperlocal: Supporting Mission High’s Urban Farm

 

photo (11)

Rachel, Wyatt, Mission High student-farmers and Matt!

Meet our new favorite farm-direct relationship: Mission High School! We’re proud to feature student-grown and harvested produce from Mission High’s new urban farm in our Deli case and in our Produce department.

photo (3)

Bi-Rite staff touring the Mission Youth (MY) Farm

The Mission Youth Farm (MY Farm) project is a 7,900-square-foot plot and outdoor education space situated on the northwest edge of the Mission High School campus, nestled next to the Mission Bears’ football field. The urban farm represents a tremendous collaboration between students, faculty, families, neighbors, business and community partners and city agencies to improve the food system within the Mission community and promote healthy eating within the school. Under the instruction of Mission High Food and Agriculture Coordinator Rachel Vigil, students in Mission’s new Urban Agriculture  CTE (Career Technical Education) Pathway Program receive horticulture, leadership, entrepreneurism and activism training in the areas of food justice, environmental stewardship and sustainability. “This is an exciting opportunity for Mission students to truly see how food gets from seed to many tables,” says Rachel. Through the farming, cooking, marketing and distribution of the produce grown on their land, students are primed to become young leaders in the good food movement.

photo (10)

Learning how to sell great produce!

In just a few short months, the student farmers grew and harvested tender Red Russian Kale, spicy mizuna, fragrant dill and basil, vibrant rainbow chard and fresh herbs. Over the past several weeks, Bi-Rite staff toured the urban farm and youth kitchen, paying the same attention as we would with any new producer. Bi-Rite’s owner, Sam Mogannam, tasted through the fresh vegetables and declared that all of the produce “is in exceptional shape, [has] great flavor and would go head to head with any of our great farmers”.

photo (8)

John shows students how to generate an invoice

This week, MY Farm students returned the favor and visited Bi-Rite as first-time vendors, bringing fresh greens and herbs for our produce buyer, Matt and market chef, Wyatt. After learning the proper ways to merchandise produce for a retail setting, they discussed upcoming Bi-Rite dinner items to make their offerings shine (mizuna salad with roasted Warren pears and walnuts, anyone?). Before heading out, students also met with our bookkeeper, John, and learned how to properly create and submit an invoice to get paid in a timely manner. The students will receive market rates for their incredible produce and are happy to join an illustrious group of producers. “The students were beaming about their first delivery; one student told me she felt legit, like a real professional,” says Rachel.

mission high school my farm salads

Find Mission High produce on our dinner menu and in our produce case!

You can help us go hyper-local in the ‘hood and support these amazing student farmers! Check out our daily dinner menu and produce case, exclusively at Bi-Rite 18th Street.  Look for the “Mission High School Farm” tag for produce harvested within hours, and fresh, seasonal dishes inspired by the students and created by our chefs. Your support helps MY Farm raise necessary funds to purchase garden equipment and seeds, and install a rain catchment and irrigation system.


Jessie Rogers

Bi-Rite’s 2013 Holiday Guide: Delicious Menus, Unforgettable Gifts, and More for a Perfect Season!

Welcome to the Bi-Rite 2013 Holiday Guide!

Our Chefs and Buyers have perfected our house-made menus and stocked our market shelves with the most exceptional locally-grown, sustainably raised, and artisan-produced products available. We look forward to helping you plan unforgettable meals and find the perfect gifts for everyone on your list.

Happy Holidays!


Kiko’s Food News, 11.22.13

Let’s Move, Moscow! To promote the Olympics in Sochi, city officials there are letting people ride the subway free if they do 30 squats: (Fast Company)

Have we been remiss in throwing out our apple cores all these years? Some are arguing that the core is merely a “product of society,” and that eating it could save Americans $13.2 billion worth of fruit: (The Atlantic)

A movement is emerging amongst Native Americans to bring back the food of their ancestors–from a salad of raw cattails to meatloaf made of venison & bison–to confront a loss of traditional culture and rise in diet-related ailments: (Al-jazeera)

A Bronx woman has made it her mission to bring upscale grocery stores to the Bronx by using Google Glasses to prove that outdated perceptions are to blame for her neighborhood’s nutritional misfortune: (New York Daily News)

After 85 years, antibiotics are growing impotent; so what would agriculture (80% of antibiotics are used on farm animals), medicine and everyday life look like if we lose these drugs entirely? (Medium)


Raph

The Best Chocolates I’ve Ever Tasted

GCDF2We stock a  wide assortment of excellent local artisanal chocolates at Bi-Rite, and as grocery buyer it’s my privilege to taste dozens of varieties in order to select the finest options for our stores. This year I was blown away by the chocolates crafted by gâté comme des filles. They’re something special, and I’m truly thrilled to bring them to our guests. The exquisite offerings from this small Oakland-based company will grace the shelves of both of our Market locations just in time for the holidays and are, quite simply, the best chocolates I’ve ever tasted.

GCDF1They are designed and crafted by chocolatier Alexandra Whisnant, who trained for her patisserie degree in France before working for Berkeley’s world-renowned restaurant Chez Panisse. She founded gâté comme des filles just this year and the company is in full swing, lovingly crafting the freshest chocolates you’ll ever taste.

Alexandra’s chocolates are a feast for the eyes as much as for the palate. Before you luxuriate in their rich  filling and to-die-for texture, take some time to appreciate their aesthetic beauty. Each design is bright and expressive, each piece glittery and unique. They’re so easy to covet, you might forget that their ultimate purpose is to be enjoyed for their sublime taste! But don’t wait too GCDF5long, for these marvelous chocolates, created by this master of the field, need to be eaten fresh in order to be optimally enjoyed; Alexandra’s recommendation is that they be eaten within five days of production. Without the constraint of prolonged shelf life, Alexandra is able to freely express the full potential of her ingredients, leading to the creation of vibrant flavors and pleasing textures not normally available in store-bought confections. As a result, they will not always be available to purchase and pre-orders are highly recommended. They make for a holiday gift like no other, but are meant to be promptly and thoroughly enjoyed, and we recommend that you encourage anyone fortunate to receive them as a gift to do just that.

To indulge in gâté comme des filles this holiday season, keep the following delivery dates in mind:

Friday, November 22ndGCDF3

Friday, November 29th

Friday, December 6th

Friday, December 13th

Sunday, December 22nd

Saturday, December 28th

This weekend, Alexandra will be spending time at both of our market locations, where you can taste and discuss her chocolates with her. She’ll be at our Divisadero store from 2-5pm on Saturday, November 23rd and at our 18th Street store from 2-5pm on Sunday, November 24th. If you miss out on these tastings, don’t despair – the chocolates will be available on our shelves throughout the holiday season, and we’ll be offering several more chances to try them during Christmastime. I promise you this is one you don’t want to miss out on. We’ll see you at the Market.


Catering for Community: Celebrate The Holidays & Your Local School!

CateringLogo

This December, make your holiday entertaining even more meaningful with Bi-Rite Catering!

CateringPlatterNourish your guests and your local community through our Catering for Community Program. From December 1st to 31st 2013, we’ll donate 10% of your catering order directly to your favorite San Francisco elementary or secondary school. Just mention your school’s name when you order – any event or order is eligible. At the end of the promotion, we will tally up the credits for each school, and cut them a check. It’s that simple!

Kick off your season for giving and good cheer with our new 2013 Peak of the Season Holiday Menu. Starting Monday, December 2nd we’ll offer these seasonal, savory party platters for a limited time only. Early ordering is encouraged!      

2013 Peak of the Season Holiday Menu       

Savory Tartlets with Truffle, Cauliflower, Ricotta, Parmesan and Chives

House-Smoked Salmon with Tobiko Caviar on Anna’s Daughter’s Rye with Caper Cream Cheese and Fresh Dill

Focaccia Flatbread with Pears, Bacon and Goat Cheese

Mini Crab Cakes with Lemon Aioli

Beef Tenderloin Skewers with Horseradish-Chive Sour Cream Sauce

Mini Empanadas with Butternut Squash, Wild Mushrooms, Mascarpone, Rosemary and Chile Flakes

Spanish Tortilla with Spinach, House-Made Chorizo and Manchego Cheese, served with Romesco sauce 

CateringDessertAt Bi-Rite Catering, we combine the delicious locally-sourced fresh ingredients we sell at Bi-Rite Market with sweets from Bi-Rite Creamery, and produce from Bi-Rite Farms to create our menus. For any of your holiday parties, from large to small, corporate or private, at a rented venue or in your home, we pride ourselves on serving really delicious food, simply-presented, that will nourish your guests while supporting our local community.

Contact Bi-Rite Catering:  

Tina Guenther or Michael Aldridge
Phone: (415) 241 9760 x 1
Email: catering@biritemarket.com or tina@biritemarket.com

CateringWine


Chili

Bi-Rite Tips for Cooking the Perfect Thanksgiving Turkey

TurkeyThe big day is almost here! I’ve been working with the best producers in California to bring my favorite heritage, organic, and free-range turkeys to our markets. But just as important as selecting a great sustainably-raised turkey is cooking it to perfection. So here’s a quick guide to help make the centerpiece of your Thanksgiving meal unforgettable. Keep reading for tips, recipes, and a printable .pdf guide to keep on hand in the kitchen.

If you haven’t reserved your turkey yet, we still have a wonderful selection available from BN Ranch, Diestel, and Mary’s available for pre-order here.

Bill Niman‘s BN Ranch heritage turkeys are the closest you can come to what the Pilgrims ate at Thanksgiving. Their vegetarian diet is free of growth promotants, antibiotics, and corn, which produces rich, flavorful dark meat. The turkeys are truly free-range, and are able to graze and forage on their own. Their body composition is different than conventional turkeys, so they require a different approach to cooking to ensure that their larger legs and smaller breasts cook evenly.

Tips for Roasting Heritage Turkeys:

  • We do NOT recommend that Heritage turkeys be brined. This ensures better texture, and maintains the naturally intense  flavor of these special birds.
  • Let the turkey come to room temperature before roasting.
  • Heritage birds typically have a humped breast bone, and the bird will be somewhat leaner than a conventional turkey, with darker meat. Because of their unique breast-to-leg ratio, the breast will reach doneness long before the legs and thighs. There are two ways to address this: Either roast the bird whole until the breasts are done, and then finish cooking the legs separately, or remove and braise just the legs and roast the rest of the turkey whole.
  • Let the turkey rest for at least 20 minutes prior to slicing. This ensures evenly juicy meat.

Recipe for Whole Roast Heritage Turkey:
Courtesy of Chef Dan Barber of Stone Barns and Blue Hill, NY

Ingredients

BN Ranch Heritage Turkey
Butter
Salt and Pepper

  • Preheat oven to 475 degrees.
  • Let turkey come to room temperature. Carefully separate skin from the breast meat and rub softened butter on to breast. Season liberally with salt and pepper.
  • Set the turkey, breast side up, on the rack of a large roasting pan. Tie the legs together with kitchen string. Roast for 20 minutes.
  • Lower the oven temperature to 350 degrees and cover turkey loosely with tin foil. Roast until the thermometer inserted into the inner thigh registers 150 degrees (2 to 3 hours, depending on turkey size).
  • Transfer turkey to cutting board. Let stand for at least 45 minutes to cool down. Remove legs and thighs, careful to not take too much skin with you.
  • Place thighs, skin side, on a roasting pan and continue cooking 40-45 minutes or until juices run clear. Separately slice breast and thigh and plate while still warm.

Recipe for Traditional Broad-Breasted Turkey:

After removing neck and giblets from the body cavity, rinse the bird with cold water. Pat cavities and body dry with a paper towel. Rub body and neck cavities with salt if desired, and stuff loosely. Truss neck cavity with metal skewer and truss legs. To remove the truss just lift the ring and pull it up and over the end of the drumstick. To secure the truss, hold the drumsticks together, lift the ring and pull it over the drumsticks.

Spread exterior of turkey with a blend of your favorite herbs and spices or with a paste made of the following ingredients:

4 Tbsp oil (melted butter or olive oil)
4 tsp. salt, or to taste
2 tsp. paprika

  • Heat oven to 325º F. Place bird in open pan, breast side up. Pour two 8 ounce cups of water in bottom of pan. Place in oven. If roasting turkey unstuffed then decrease roasting time by approximately 30 minutes. There is no need to turn the bird while roasting as it will brown to a rich, golden color. However, a piece of foil should be placed loosely over the breast for the last hour of roasting.
  • Take the temperature by inserting a meat thermometer in the thigh joint, where the leg connects to the breast; the turkey is done when it reads 155-160°. When done, the thickest part of the drumstick will feel soft. Remove from oven. Let stand 15 minutes before carving.

Weight    Approximate        Time to Start
(lbs)      Roasting Time     Checking Temperature

6-10 lbs.      approx. 2 hrs.         1 ½ hrs.
10-12 lbs      3 – 3 ¼ hrs.            2 ½ hrs.
12-14 lbs.     3 ¼  – 3 ½  hrs.     2 ½ hrs.
14-16 lbs.     3 ½  – 3 ¾  hrs.     2 ¾ hrs.
16-18 lbs.     3 ¾  – 4 hrs.            3 hrs.
18-20 lbs.     4 – 4 ½  hrs.           3 ¼ hrs.
20-22 lbs.     4 ½  – 5 hrs.           3 ¾ hrs.
22-24 lbs.     5 – 5 ½  hrs.           4 hrs.
24-26 lbs.     5 ½  – 5 ¾  hrs.    4 ¾ hrs.

If you have any questions or need additional tips, you can always call us or stop in and talk to a butcher, and we’ll be happy to help. Happy Thanksgiving!

ThanksgivingScapePrintable Guide- page 1 (pdf)

Printable Guide- page 2 (pdf)

 

 


Kiko’s Food News, 11.15.13

The Environmental Working Group revealed that the federal government paid $11.3 million in taxpayer-funded farm subsidies from 1995 to 2012 to 50 billionaires (or businesses in which they have some form of ownership)–ouch: (New York Times)

The first ever Sriracha Festival offered sriracha ice cream and sriracha cocktails, but the hot sauce’s growing popularity has led to a lawsuit from neighbors angered with the inflammatory fumes emitted by its humungous new factory: (CBS News)

British Airways is introducing umami as the new ingredient it hopes can pep up perennially bland airline food; they consulted with chef Chef Heston Blumenthal to overcome the 30% loss in tasting ability that results from dry cabin pressure and altitude: (Wall Street Journal)

A UN panel said that rising global temperatures will make it harder for crops to thrive, potentially reducing overall production by as much as 2% each decade and driving up prices at a time when the demand for food is expected to soar: (New York Times)

Consumers are increasingly willing to pay over $10 for cold-pressed-juices, bringing the craze from small-batch to mass-produced; I’m with Marion Nestle, who says “it’s a lot of money, why not have a salad?”: (Wall Street Journal)

 


Ready for the Holidays!

ThanksgivingScapeHappy Holidays! As you gather to celebrate in coming weeks, we look forward to helping make the season memorable for you, your family, and friends.

We have had a wonderful time creating our menus for Thanksgiving, Hanukkah, and Christmas. Chili has gathered together the finest California-raised heritage, organic, and free-range turkeys from family-run BN Ranch, Mary’s, and Diestel. Our Chefs have perfected our house-made seasonal side dishes with local, farm-direct ingredients. Anthea selected incredible cheeses and Trac hand-picked wines to please every palate. Raph discovered decadent sweets and classic gifts. And Anne and Kris created Bi-Rite Creamery baked goods and desserts for the perfect finale. We welcome you to peruse the pages of our 2013 Holiday Guide and can’t wait to hear your feedback.

This year we’re also making your holiday feasting more convenient by making our complete Thanksgiving, Hanukkah, and Christmas menus available for order online. Let us know what you think, and how we can make it even better. And as always, you can also call us or stop in to place your order.

Thank you for sharing another holiday season with us. We look forward to feeding you!

 

 

 


Matt R.

Wine Blitz Is On!

wine blitzIt’s here! It’s happening right now! Our November Wine Blitz is in full swing at our 18th St. location! From now through Sunday, November 17th, you’ll get 20% off 12 or more bottles of wine, mix-and-match! Worried about carrying that wine home? We’re also offering free delivery within San Francisco for Wine Blitz purchases. Now’s the time to stock up on everything you’ll need for the approaching holiday season – especially Thanksgiving and Hanukkah!

Can’t make it to the store this week? Worried about crowds? Shoot us an email or give us a ring to let us know what you’re looking for. We’re happy to pick out wines for you, apply the 20% discount this week, and set your wines aside for pick-up or delivery. Easy!

Last week’s newsletter was all about red wines for Turkey Day. This week we’re focusing on fantastic fall whites. We’ve all noticed that chill in the air and the seasonal shift to winter produce, and Thanksgiving is only two weeks away! We think these white wines are perfect for any fall fare – all medium-bodied with great texture and acidity to stand up to the gamut of holiday food in the near future. And all of these wines are limited and won’t be available much past our November Blitz; be sure to grab them while you can!

2012 La Fenetre À Côté Pinot Gris  -  $17.99acote

Winemaker Joshua Klapper started his journey into the wine world at the age of just 19. Straight out of high school, he started working in restaurants and found himself as one of the youngest servers at the iconic Cafe Boulud in Manhattan. Working there, he had the opportunity to try some of the best wines from around the world, which inspired him to pursue wine-making on his own. He moved to California in 2005, and today sources fruit from high-quality and sought-after vineyards throughout the Central Coast. His Pinot Gris is inspired by the Pinot Gris of Alsace. Its texture is unctuous and reminiscent of beeswax with lovely tropical, apple, and honeysuckle notes. Perfect with our Bourbon Sweet Potato Mash!

confrerie2010 Domaine de la Confrérie Haut-Cotes de Beaune Blanc  -  $17.99

One of the newer producers in Burgundy, Domaine de la Confrérie was founded in 1991 by winemaker Christophe Pauchard. Christophe has just 10 hectares of vineyards in the small hamlet of Cirey. He’s dedicated to extreme care in the vineyards and is meticulous about the quality of his grapes. His Haut-Cotes de Beaune Blanc tastes pricier than it is! Fresh aromas of white flowers and honey lead to a long and elegant finish with notes of apple and pear. Try this with our Butternut Squash and Apple Soup!

2011 Thibaud Boudignon Anjou Blanc  -  $29.99thibaud

You know a winemaker is passionate about his craft when he has a side job as a winemaker from his day job as a winemaker. Thibaud Boudignon’s day job is with Domaine Soucherie, whose stellar reputation he has helped craft from the vineyard to the bottle. But on the side, Thibaud’s passion lies in his small, 2-hectare, organically-farmed vineyard of Chenin Blanc vines in Savennières. He is meticulous in the vineyard, minimalist in the winemaking process, and uses a combination of French oak and Austrian oak barrels. His Chenin Blanc has intoxicating quince, saline, and floral aromas with a lush texture and great minerally depth. It’s the perfect Thanksgiving Day white!

Upcoming Events:

November Wine Blitz!! – Monday, November 11 – Sunday, November 17

*18th St. Location Only*

December Wine Blitz!! – Monday, December 9 – Sunday, December 15

*18th St. Location Only*

Upcoming Tastings:

18th Hour Cafe - Every Thursday, 6-9PM, Drop-In

Sancerre Tasting with Pamela Busch – Wednesday, November 13, 7:00-9:00PM, Ticketed

December Wine Blitz Preview Tasting – Friday, December 6, 6-8PM, Drop-In

Tasting Seminar: Champagne and Sparkling Wine – Monday, December 9, 7-9PM, Ticketed

Don’t hesitate to call us with any questions or special requests (415.241.9760 for 18th St. or 415.551.7900 for Divis) or email wine@biritemarket.com.