Wine and Cheese: 6 Tips for Building the Perfect Holiday Cheese Plate

I was sent products by Mary's Crackers and Mionetto free of charge. All opinions are my own and I am not affiliated with any of the companies mentioned in this post.

Forget the crudite, forget the charcuterie. If I show up to your holiday party and there is no cheese on your table, I'm leaving. And I brought a damn good White Elephant gift, which I am now keeping for myself. There is just nothing quite like a well curated cheese plate, and I'm not talking one of those pre-sliced, plastic wrapped deals that looks like they just dyed the same block of cheese product different colors. A good cheese plate needs variety, not just in flavor, but in texture. Hard cheese, soft cheese, fresh cheese, aged cheese. Like a wedding. "Something old, something new, something borrowed, something bleu."

I know, it can be intimidating to put together a really nice cheese plate yourself. But I have been doing it for years (I had a friend who once admitted mine was the only house he'd go to outside his own because he knew I'd always have good cheese on hand) and I am here to give you a few tips to help please all the cheese lovers at your next gathering.

1) Aged cheese, like Goudas, Parmesans, and Cheddars are the most common and approachable hard cheeses, but they do get pricey. Good news is, these cheeses are meant to be nibbled on in very small quantities, as they pack quite a punch, so you can get away with smaller wedges. Do not slice these cheeses! Break them into small hunks using a cheese spade. That way you don't destroy the crunchy calcium crystals that give aged cheeses their distinctive texture. Stay simple with something like a 5 year gouda or an authentic Parmesan (produced in Parma, Italy) and you can't go wrong.

2) Fresh cheeses are great for people who like cheese, but aren't fans of the funkier varieties. Fresh mozzarella and burrata are easy enough to find these days, but can be quite messy on a cheese board. I love putting out a bit of goat cheese, since it is sliceable and spreadable, but less of a mess.
Montchevre in particular makes a wide variety of sweet and savory flavors that are excellent. I highly recommend the Honey variety, as it's simple, yet effective. These are perfect for those who prefer to eat their cheese on crackers.

3) Speaking of crackers, CHOOSE CAREFULLY. A lot of flavored crackers will overpower your skillfully selected cheeses. You want something that will function both as a palate cleanser without drying out your mouth and as a vehicle for cheese without shattering into a million pieces after one bite. I recently tried a few varieties from Mary's Gone Crackers and I really appreciate how their extraordinary texture works with cheese. They are jam packed with seeds and whole grains, giving them a lovely crisp snap, but also the strength to not crumble to bits. They are also made with rice, making them gluten free! My money's on the Original flavor, the Black Pepper, the Classic Super Seed, or the Everything Super Seed. 

4) Back to the cheese; don't be afraid of the funk. No, I'm not talking about stinky cheeses. I'm talking about funky flavors. Cheese purists will turn their noses up at the thought of anything infiltrating their cheese's natural flavoring, but adding a bit of something something to a cheese can help make it more accessible to the cheese novices in the crowd. Instead of a simple brie, why not go with something like this Champignon Mushroom from Germany, which is a rinded soft cheese with mushroomy umami flavor. Or instead of a standard cheddar, how about on with truffles in it? Too many savory cheeses on your plate? Go for one of the many varieties of white stilton with fruit in it. I've seen everything from blueberry to mango to apricot, and I have adored them all.

5) Accompaniments are essential. If you really want to make it all about the cheese, I say skip any kind of cured meats all together. Same with nuts. If you want to also have meats or nuts, make those their own things and place them far away from the cheeses so people aren't as inclined to eat everything together. If you're lucky enough to have a decent cheese department at your local grocery store, you may find a variety of unique jams and spreads that will be great accessories to your cheese. Get at least one sweet, one savory, and acidic spread. I like to present things like slices of quince jelly, fig butter, and bacon jam. Just like the crackers, your accompaniments should not only work with the cheese, but function as palate cleansers between bites of cheese. 

6) This is the big one: Wine. What is a good cheese plate without a good bottle of wine to accompany it? Now, I am no wine expert by any means, but all I've ever heard from wine directors and sommeliers is that the most important rule is to drink what you like. The first thing I personally reach for when eating cheese is a sparkling wine. A bright, bubbly, slightly acidic wine really helps to cut through the fat of the cheese and prepare you for each new bite. I really like Mionetto Prosecco Extra Dry because it's affordable, but is still an excellent quality, not to mention completely organic, and it has a subtle floral flavor that I think works really well with most cheeses. If you would rather go all out, I would highly suggest visiting the nearest Wine Cellar location and having them help you pick out a variety of reds, whites, and blushes that will please a crowd. I recently stopped into the Schaumburg location and did a little in store tasting, where I fell in love with wonderful Chardonnay from La Voute and a red blend from Valcatrina that will both be served with my holiday cheese plate. Seriously, there are so many deals to be had at The Wine Cellar that I was actually able to buy 6 bottles of wine for under $75!

And that's it! Now go out there and celebrate Jesus with Cheesus!

Festival Recap: Rioja Wine and Tapas Festival

As the well traveled bon vivant that she is, Brandy loves a good excuse to learn about different and exciting regions of the world, and recently she had the privilege of attending the Rioja Wine and Tapas Festival, which was held for the first time in Chicago this past weekend in the Grand Hall of Union Station.  The festival showcased the extraordinary wines produced in the Rioja province of Spain as well as local and national chefs creating original tapas to compliment them.

The setting of the festival could not have been more beautiful.  Under the sunny skylight of the architectural wonder that is Union Station's Grand Hall, the festival did an excellent job of adding little touches to the atmosphere, such as the candle lit entrance down the stair way, greeting guests with a keepsake wine glass, and having Spanish guitar music played live by a group of lovely and talented young men.

2015 Rioja Wine & Tapas Festival, Photo courtesy of Wines from Rioja

Brandy began the day sampling wine from the over 50 wineries present, all of which showcased several bottles of Rioja's carefully classified varieties.  The wines from this region are so distinctive because of the moderate climate, mineral rich soil, and the signature tempranillo grapes, which mean an abundance of reds (though a few whites and rosés poked their heads out every now and then) with bold, smooth flavors that generally match well with rich foods like red meat and seafood.  The wines fell into four catagories: Crianza, the most versatile (these are the wines the locals drink on a daily basis), Reserva, acidic and dry with notes of red berries, Gran Reserva, an even deeper flavor with more woody notes, and Cosecha, which is sort of a catch all for vintages that don't fit into the other groups.  Brandy tended to favor the Reserva blends, as they were flavorful and complex without being overly dry.

Now thoroughly educated on the Rioja wines, Brandy headed over to the food stations.  Several quadrants of the hall boasted different experiences, with the corners near the entrance being dedicated to the Cheese Cave, Olive Bar, and Jambon carving station, the sides hosting the dessert stations, the edges holding the chef prepared tapas, and the center island making space for the whole animal carving.  Brandy noted that not only were there several notable Chicago chefs, but also quite a few national representatives from places like Las Vegas, New York, and Orlando.

2015 Rioja Wine & Tapas Festival, Photo courtesy of Wines from Rioja

The tapas seemed to be largely centered around different varieties of Spanish sausage, like chorizo, androlla, and morcon.  The heavily spiced meats of course paired excellently with the bold red wines of the region, as did the rich cheeses, the pickled veggies at the olive bar, and the freshly carved cured and roasted meats.  Some of Brandy's favorite dishes of the day were the seared sausage with white beans and red pepper sauce from Chef Nathan Sears at The Radler, a sausage with ramp pesto from Chef Rob Levitt at Butcher and Larder, another red sausage dish with greens, fresh cheese, and a bright citrus sauce from Chef Cory Morris at Rural Society, and  a curried mussel stew from Chef Carlos Gaytan at Mexique (who was easily the crowd favorite with the longest line).  There were also a few sweets to be had, like the delectable chocolate covered banana sorbet with caramel and roasted peanuts, as well as a smooth basil gelato with candied beets from Zarlengo's Italian Ice.

The day focused around different preparations at the center island, which included a huge collaborative starchy vegetable dish, which was laid out on a length of table, then scooped up and served with flat bread.  The main event, however, was the chefs carving up whole roasted animals, serving everything from the loin to the shoulder to the cheeks, which was definitely not a sight for the faint of heart (or squeamish vegetarians for that matter).

2015 Rioja Wine & Tapas Festival, Photo courtesy of Wines from Rioja

Ultimately, it wasn't even the wine that did Brandy in, but the incredibly rich food that had her sneaking off to have a sit down to catch her breath.  "The Rioja people sure know how to live!" she gasped, "Bold wines, flavorful food, great music... this is my kind of place."  Indeed, the "viva" atmosphere seemed to even be permeating the chefs, who were generally in very playful moods while chatting with festival goers, posing for pictures, and serving up their creations.  Seeing such revelry and excitement, Brandy sincerely hoped that Rioja would be making a return trip to Chicago next year.  "Mostly because I'm sure I missed one or two of the wines," she commented, "And my motto, as always, is leave no wine untasted."


You can see more of Brandy's adventurers at the Rioja Wine and Tapas Festival by checking out the full album on our Facebook page or by checking out this exclusive behind the blog video.

2015 Rioja Wine & Tapas Festival, Photo courtesy of Wines from Rioja

The writers of this blog wer einvited to attend the Rioja Wine and Tapas Festival free of charge as members of the media.

Postcards from Bunny: MiniBar Delivery

It was the day after Thanksgiving and Brandy, Bailey, and Hawk had gathered together to feast on their leftovers.  Bailey had a huge pan of home made stuffing, Brandy had cubed up some turkey breast, pulled out the boat of mushroom gravy, and set out the cranberry sauce, and Hawk had turned a bag of potatoes into French fries.  They all starred upon the spread, forks poised.  "You thinking what I'm thinking?" Brandy asked Bailey.  "Yep.  We need cheese curds," Bailey said stoically.  "Cheese curds?" Brandy questioned, "I was going to say a bottle of wine.  What do we need cheese curds for?" "To make Thanksgiving Poutine, of course!" Bailey responded, "I mean, fries, gravy, toppings...it could be delicious!  What were you thinking of doing with the wine?"  "Um... drinking it?" Brandy said uncertainly, silently judging her friend.  "Why don't I run out and grab some wine and cheese curds?" Hawk suggested, attempting to break the awkwardness.  "Nonsense!" Brandy rebuffed him, "Don't you know you can get anything delivered these days?"

Brandy pulled out her phone and showed Hawk and Bailey a free app called MiniBar, a service that connects consumers with local liquor stores and gives them selections of wine, beer, spirits, and mixers to be delivered in less than an hour straight to their doorsteps.  "This service makes beer runs obsolete!" Hawk proclaimed, thumbing through the selections of cider.  "Exactly," Brandy said, smiling, "You could send a hostess gift to a party, even if you're stuck on the side of the rode with a flat tire!" Bailey cheered.  "You could," Brandy agreed, "But best of all, you don't have to go out in the middle of winter for a bottle of Irish cream to fortify your coffee.  Just have it delivered.  Why, I even sent a bottle of champagne to Bunny while she was staying in New York!"  "How did you find out about this?" Hawk asked, suspiciously, "No offense, but you're not usually up on all the latest technology."  "As a matter of fact, I just happened to meet the founders," Brandy said, rather proudly.

MiniBar's creator's, Lindsey Andrews and Lara Crystal were in Chicago just before the holiday to help the app launch and expand, which is when Brandy ran into them in the lobby of their hotel as they relaxed between the last of their meetings and their flight back to New York.  First meeting at business school where they both studied e-commerce, the two ladies used to brainstorm ideas for start up businesses on "Takeout Tuesdays," which is where the idea for MiniBar first came about.  The app launched in New York in February 2014 and was an instant hit for its convenience, ease of use, and quickness.  As well as launching in Chicago at the beginning of last month, MiniBar has also recently expanded to San Francisco.

Brandy instantly saw the benefits of using an app like this, from placing large party orders to sending holiday gifts, to situations like she would soon be in currently, where a dinner party was in desperate need of something to drink.  In the future, Lara and Lindsey hope to institute features like personalized recommendations, help with food pairings, and even more gifting options complete with special MiniBar cards and wrapping.  "I'm not usually very good with all these i-thingies," Brandy told the ladies, fumbling with her phone, which was tangled in a ball of yarn in her handbag, "But I can learn anything pretty easily if there's a bottle of  dram on the other end of it."

Jumping back to the leftovers spread in front of Brandy, Bailey, and Hawk, the trio quickly selected two bottles of white wine, and before they could even finish heating up the food (about 20 minutes later), there was a knock at the door.  Brandy happily presented her identification to the delivery man, who snapped a picture of it with his phone, and then handed over the sturdy MiniBar bag with the wine inside.  "Well that solves that problem," Brandy said, turning back to her friends.  "Yes, but do you have an app for cheese curd delivery so we can complete these poutines?" Bailey said, half laughing.  "No," Brandy admitted, adding slyly, "But my neighbor upstairs just got back from Wisconsin, and I'll be a monkey's uncle if his fridge isn't jam packed with any kind of cheese you could ever want."

The writers of this blog were given a chance to try this app at no cost in order to facilitate the writing of this post.

Postcards from Bunny: Cocktails, Wine, and Beer

Brandy has just been so darn busy these last few months that she simply can't seem to keep her schedule straight, which is why she completely forgot that Bunny was due into Chicago for a brief stay in between her husband's archeological digs.  "I just don't know if I'll have the time to do more than have a quick drink," Brandy apologized to her oldest friend over he phone, "I've become very much in demand since you left Chicago, you know."  "Of course you have," Bunny replied, her eyes rolling so hard they were nearly audible, "Well, if time for a drink is all you can spare, I guess I'll have to find a way to entertain myself.  I know!  I'll find us the absolute best places to grab a drink in the meantime!  After all, you're sooooo important, it would be unseemly for you to be seen at just any old pub."  "Brilliant idea!" Brandy gasped, "Give me a choice of where to get the best cocktails, wine, or beer, and then we'll see what kind of a mood I'm in." "Challenge accepted," affirmed Bunny.

Cocktails at The Barrelhouse Flat

Bunny started her quest off at The Barrelhouse Flat, a speakeasy style bar and lounge in Lincoln Park that prides itself on hand crafted cocktails using an incredible array of artisan ingredients, right down to their hand carved ice cubes.  The cocktails there are intricately designed twists on classics, as well as original concoctions, all of which are invented by the team of highly skilled and highly knowledgeable bartenders (they don't like the new-fangled term "mixologists" there).  Bunny loved seeing that the Featured Cocktails section of the menu was an especially exciting playground for the bartenders to invent some seasonal drinks.  First she tasted Mrs. Hudson's Smash, a delightfully bright cocktail, inspired by the Victorian punches of old, and made with gin, strawberry, lemon, allspice dram for a little kick, and a sprig of fragrant mint.  Another favorite was the Apple-Tiki, a tribute to tiki-style drinks from the height of their popularity on the 1930's and 1940's.  This cocktail had apple brandy, lime juice, cinnamon syrup, a few obscure herbal liquors, and some absinthe, which all combined for a surprisingly sophisticated beverage that wasn't too sweet and had just the right amount of fruitiness and spice.  The food at The Barrelhouse Flat wasn't bad either, consisting of smaller bites like sliders, root vegetable chips, and rustic almond macaroons that wouldn't overwhelm or over shadow the artistry of the cocktails.  "I think the thing I love most about this place is that they play period appropriate music," Bunny said, smiling as she closed her eyes and listened to a vintage recording of Louis Armstrong playing softly throughout the bar, "Makes you feel like you've stepped back in time.  I'd take a speakeasy over a night club any day!  Alright, cocktails, check.  On to wine!"

Wine at Max's Wine Dive

Bunny was very impressed by Brandy's description of her visit to Max's Wine Dive a few months ago, but she did have one criticism.  "How did you go to a place labeling itself as a "wine dive" and not drink oodles of wine?!" Bunny had asked her.  Well, now that it was Bunny's turn to visit, she decided to go whole hog, so to speak, and try a bunch of different wines, paired expertly by wine director Kristin Irwin with some of Max's new fall dishes, created by chef Jessica Brumleve.  Among Bunny's favorites of the evening were the Avancia Godello, an oaky white wine with touches of fall fruits that paired extremely well with the rich bone marrow jam on Texas toast, the  Flora Springs Triology, a red blend with bold notes of anise, sandlewood, and red fruits, paired with an apple cider braised pork belly, and the Jorge Ordonez & Co. ‘Victoria No. 2’ Moscatel, an absolutely addictive dessert wine, served with a caramelized apple crisp that came topped with a scoop of salted caramel ice cream from Jeni's Splendid Ice Creams.  Bunny could have stayed and sipped every single one of the 100+ wines Max's had on offer (indeed, there were quite a few varieties that caught her eye, and luckily, as it turned out, Max's offers a to-go service with any of their drinkables), but she knew she had to keep to her mission.










Beer at SideDoor

Last on Bunny's list was to find a swanky beer bar, which was probably the hardest item to cross off, as so many places in Chicago have such outstanding beer programs.  "I need somewhere with attention to detail, history, and knowledge of product," Bunny mused before finally settling on the relatively new SideDoor, a so called American style gastro-pub with a beer menu so extensive that parts of it are kept secret from the population at large.  Beverage Director Jeff Van Der Tuuk keeps some of his most prized acquisitions off the main menu, hoping to find customers who are looking for more adventurous and exciting beers to enjoy along side Chef Brian Kwak's dishes.  Bunny had the chance to taste some of the rarer prizes from Van Der Tuuk's cellar, including the Rodenbach Caractere Rouge, a red Belgian brew with a little touch of acid from raspberry and cranberry, which went perfectly with Chef Kwak's pear salad with arugula and candied pecans, the Boulevard Saison-Brett, which had a slight lemongrass flavor and a smooth, dry finish, which matched the succulent smoked chicken wings with bleu cheese dressing to a tee, and the Revolution Very Mad Cow Milk Stout, possibly the sweetest beer in the house, paired with a divine sticky toffee pudding.  These perfect pairings were probably due to the tight cooperation between Chef Kwak and Van Der Tuuk, who plan the ever changing menus together, matching the beers in Van Der Tuuk's stash to each new dish.  "I can't imagine a better way to truly enjoy a beer!" Bunny squealed with delight, "I just know Brandy will be pleased.  And if my eyes don't deceive me, it seems they serve brunch here too!  Perhaps I'll have to plan a return trip..."

And so after her extensive research into exactly where she and Brandy should get a drink, Bunny had a contender for every category on her list she felt sure Brandy would approve of.  "You've certainly done your work well!" Brandy said admiringly, "But it's so bloody cold outside...what do you say we sit in by my fireplace and mix a couple of hot toddies?"  "Oh no, you don't!" Bunny exclaimed, "You get your coat on right now!  We're going to all three spots tonight!"

The writers of this blog were invited to attend the events mentioned in this post at no charge in exchange for an honest recap.

Tea Time with Brandy: Bonfire Wine

It's no secret that Brandy likes a little drink now and then, but while she may sip a cocktail more often than not, there are times she likes to class things up and pour herself a good old glass of wine.  "I'm not so much a wine snob, per say, but I do require my wines to be smooth, bold, and largely made of alcohol," as Brandy likes to say.  

While she may not be picky about her wines, Brandy does appreciate innovation, so when she recently heard about a new brand, marketing itself as the perfect portable wine for things like tailgating, picnics, and outdoor concerts, she was pretty intrigued.  Bonfire Wines, founded by Chicago-based entrepreneur and packaging industry veteran Eric Steigelman, are wines that are not only unique in taste but available in eco-friendly and convenient pouch packaging.  The wines come in two varieties, Ember (a red blend) and Ignite (a white blend), and retail between $15.99 - $16.99 at local Whole Foods and Mariano’s.  The wine in the Bonfire Wine pouches chills in 65 percent less time than a traditional bottle and its built-in spout lets you enjoy wine by the glass while keeping the rest fresh for four weeks.  Each pouch holds 1.5 liters (the equivalent of two bottles of wine). 

"Say what you like about boxed or bagged wines," Brandy said as she triggered the spout to pour out the Ember variety into her extra large glass, "But box, bag, or bottle is certainly no indication of the quality these days."  Brandy found the wine to be pretty smooth, a little acidic, but generally pleasantly drinkable, and she really enjoyed the spout technology, as it was much less unwieldy than a traditional cork.


To pair with the wine ("You're supposed to pair food with wine so you don't look like a total drunk," Brandy says) Brandy pan fried a New York strip steak with simple salt and pepper seasoning, then sauteed some butternut squash, brussels sprouts, and portobello mushroom to make a sort of fall vegetable hash.  The fat in the steak as well as the crisp, earthy fall vegetables were a great match for the full bodied red.  "It may seem like a nice dinner, but I wouldn't be opposed to having this for brunch either," Brandy mused, "Fry up a couple of eggs and call this a steak skillet!"

Brandy has now become a pretty big fan of Bonfire wines, as she especially appreciated their portable nature, which quite possibly means her quilting circle and knitting guild meetings might never be the same.

The writers of this blog were provided with product free of charge in exchange for an honest review.

Valentino Vineyards or A Day in Wine Country

Greetings friends of Bunny and Brandy!  Before we begin with our regularly scheduled blog post, we have exciting news for all of you!  At 2:00pm CST today, Bunny and Brandy will be giving away a Brand New Nescafe Dolce Gusto Coffee Machine as a special holiday treat for our loyal readers!  To win this lovely miracle of caffeinated engineering (which Bunny and Brandy previously profiled in this post), simply log into this space at 2:00pm CST today to find out the specifics.  And now for this week's post:

Today we have a bit of an unusual review for you, dear readers, in that you will not see a single piece of food in it!  That's right, today's post is about a lovely "liquid brunch" Brandy attended.

Outlandish, we know, but this all started when Brandy's dear friend Bailey Blue phoned her up and asked her for some company at a wine tasting at a vineyard in Long Grove.  "A vineyard in Illinois?" Brandy exclaimed, one eyebrow firmly raised in suspicion (it took 20 years just to convince Brandy that good wines were to be found in California, let alone anywhere else in the USA).  "You must trust me on this.  It's going to be a lot of fun!  Plus...you get to drink wine on a Sunday morning without looking like a lush," Bailey insisted, and other such assurances eventually persuaded Brandy into joining her.

The two arrived at the long driveway in front of Valentino Vineyards in Long Grove, IL just after noon, or as Brandy calls it, "The Glass Lifting Hour."  The beautiful winery sat in the middle of the 20 acre estate, surrounded by winding rows of grape vines and other lovely foliage that gave one the feeling of being in the middle of a Christmas card before the snow had been painted in.  Once at the main house, Brandy reported feeling as though she was entering someones house (as indeed she was, as the winery also played home to its founder and owner, Rudolph Valentino DiTommaso, and his family.  The tasting room and wine shop was in what seemed like a converted kitchen that overlooked the back of the estate, which housed even more grapevines and a marvelous little pond where we're told weddings are regularly held.  Brandy, who was still sceptical, but wasn't going to turn down a drink, took her seat with Bailey at a table in the back of the room and awaited the presentation by Rudolph himself.

Leaning casually against a wall as though he was telling an amusing story to a house full of distant relatives, Rudolph explained how his viticulturalism began as a hobby he'd learned from his Italian grandparents, then grew to a reality after purchasing the 20 acre plot of land, originally for development of custom built houses.  He explained with great joy the differences between the variety of grapes he grew and how through a long, laborious, and expensive process his winery had just been certified organic.  Then came the part Brandy had been waiting for, the tasting.

First up was a Seyval Blanc 2006 (retail $37 a bottle, special price $15), a white wine made from a rare grape hybrid.  It's appealing deep golden color hinted at its nutty and appley notes, which Rudolph mentioned goes very well with dishes like sushi and lemon chicken.  The mouth feel was incredibly smooth and the finish pristine.

Next came the Bianca 2005 (retail $33, special price $19), which was more full bodied than the first wine.  Brandy got a sort of caramelly/burnt sugar taste when she tried this wine, which she especially liked.  Rudolph suggested pairing it with spicier dishes like Thai curry.  Bailey mentioned that this lovely wine was her favorite of the day and later bought a bottle of it to take home with her.

Then came the Signature Red 2006 (retail $66, special price $47), a smooth and subtle wine that Rudolph said would go with a simple salt and pepper steak.  The flavor of this wine was just too lacking for Brandy, who likes something a wee bit stronger, especially in a red.

Following that was the Dechaunac 2006 (retail $63, special price $ 46), which was a touch sweeter than the previous wine, with hints of bright red fruits.  Food parings for this wine were said to be salmon, turkey, or anything peppery or grilled.  Apparently, this wine had won an International Medal, to which Brandy responded, "Well I have an Olympic Bronze in Curling, but you don't see me wearing it to wine tastings."  Bailey politely tried to explain that no one in the room was in competition with the wine, not even Brandy.

The Marechal Foch Reserve 2005 followed (retail $54, special price $39), a burgundy style wine with a deep garnet color.  This was Brandy's favorite of the reds, as it had a deep earthiness with hints of black cherry and just the tiniest bit of chocolate.  Brandy found this wine very easy to drink like the others, which was explained when Rudolph mentioned that his wines were low on sufites, thus giving them a more natural smoothness and preventing headaches for those who were sensitive to such additives.

As a bonus, Rudolph threw in his White Port, which Brandy had been eyeing on the wine list (retail $69, special price $49).  Fortified with Cognac, the port had a lovely floral bouquet, and was brilliantly sweet and light with no thick syrupy mouth feel one sometimes gets with red ports.  As with most ports, Rudolph suggested it pared well with fruits, cheeses, and chocolate.  This was Brandy's winner of the day, and she was so impressed with it that she purchased a bottle of their Limone Dessert Wine to sample at home.

Brandy's worry about an Illinois based vineyard has since been dispelled and she has been raving about this friendly, inviting, and educational visit.  Unfortunately, Bailey was still unable to convince her that wearing a medal to a wine tasting is not the "in" thing to do, unless you are yourself a bottle of wine.

P.S.  You know you're getting close to the winery when the little fellow in this picture appears outside your window.

Postcards from Bunny!

It has finally happened friends!  We've heard from our beloved Bunny!  The poor dear has been stuck in the catacombs underneath the Paris Opera House excavating with her darling Benedict for the last month and has only now been able to send off messages to the outside world, and she has asked us to forward on a little surprise for all of her dear fans!

In honor of dear Brandy's favorite wine, Bunny is offering all of our readers a prize pack from Robert Mondavi Winery!  The prize pack includes a charming key chain, a lovely wine thermus, a fashinable apron, and a cook book by Food Network Favorite, Ted Allen.  Here's all you have to do to win these fabulous prizes: Email us at bunnyandbrandy@gmail.com and tell us exactly what is Brandy's favorite wine?  If you are a true fan of Bunny and Brandy, you won't have to look far for the answer!  But do make sure and EMAIL us, as posting a comment will give away the answer for others.  The fifth person to email us the correct answer will be contacted for their information and have these most divine objects sent straight to them.

In the meantime, make sure to check out http://www.robertmondavi.com/ and tell us what your favorite wine is!  Brandy's always taking suggestions!