breaking the norm!

People have been pairing cheese with wine for ages, and for good reason, who doesn’t love Bucheron with a great French Sauvignon Blanc? Or a Bleu de Basque with a Kopke Ruby Port? I DO!  There are some amazing pairings when it comes to wine and cheese. BUT I’m also a beer drinker and I’m […]

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the featured four: blue-haired beers

Over the last few months, I have been asked by many customers about aging beer.  The most frequently asked question is not how, but if it is possible and whether or not it really does improve the beer.  The simple answer is yes and it is delicious.  Now before you go cellaring some Coors Light […]

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who’s pouring what?

Indy’s 3rd Annual Whisky & Fine Spirits Expo is just around the corner on Friday, October 28th at Montage at Allison Pointe Blvd. Indianapolis, IN 46250.

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the featured four: don’t tell the germans…

The Reinheitsgebot, also known as the German Beer Purity Law, states that water, barley, and hops are the only ingredients allowed in the production of beer.  Written in 1516, the law was updated in the 1800’s upon the discovery of the microorganisms involved in the brewing process, yeast.  It was not until 1988 that the […]

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abc…anything but chardonnay

Over the last couple of months, we’ve been chatting about Chardonnay and you’ve told me what you like and don’t like about the ones you’ve tasted.  The common thread in many of these conversations:  The big butterball style chardonnay is so last season.

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have your cake, eat it and drink it too!

There is a reason why Tortuga Rums from the Cayman Islands has become our top seller here at Vine & Table. The reason is you and your good taste. Most people who visit Grand Cayman in the Cayman Islands will ultimately get to sample the product that is synonymous with the white beach paradise, Tortuga […]

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romanée-conti…simply amazing

What I love about wine is that it’s always changing and there’s always something new to learn.  I have to admit that coming from fine dining I’ve learned there are wines that never reach the restaurant door and are rarely spoken of, at least here in Indiana. 

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