I attended a preview of The Edge, and it is set to open to the public on July 1. This new concept at Edgewood Tahoe Resort feels like a natural extension of its setting. Inspired by the rustic beauty of the Sierra Nevada, it offers a level of sophistication that will quickly make it one of the best places to dine in the area.
A Stunning Lakeside Setting
The design highlights natural textures, expansive lake and mountain views, and an atmosphere that feels inviting and timeless. Just steps from the shoreline, it offers a panoramic vantage point where guests can watch the lake shift throughout the day — from morning mist rising off the water to the glow of evening sun brushing the peaks. This seamless connection between the dining room, the lake, and the mountains gives The Edge its unmistakable sense of place.
A Memorable Dining Experience
The experience goes far beyond the plate. It includes tableside presentations, multi‑course tasting menus, and artisanal craft cocktails that reflect the character of this special destination. At the preview, we tried a selection of the signature drinks. The Blue Tahoe — crisp gin with a hint of blue raspberry — captures the vibrancy of the lake. The Golden Poppy, a fragrant blend of lemon and sagebrush, delivers summer in a glass. The Leaves from the Vine, a Japanese gin cocktail layered with ceremonial matcha, sudachi, and calico soda, is subtle, complex, and captivating.
We also sampled a range of standout dishes. The carpaccio topped with caviar and king crab was delicate and savory. The scallop carpaccio with passion fruit and leche de tigre felt fresh and bold. The deconstructed tiramisu was a unique take on a classic dessert, and the elk preparation was a nod to the heritage and wilderness of the Sierra Nevada — presented with precision and deep, savory richness.
An Exceptional Wine Program
What excites me just as much is the wine program. The Edge showcases over 1,000 labels, including rare estate vintages, hand‑selected wines from boutique California wineries, and timeless classics that anchor any great cellar. The team of expert sommeliers guides guests through the list with precision, making every pairing feel approachable and tailored to the experience.
A New Standard for Dining in Lake Tahoe
“The Edge blends elegant mountain cuisine with modern flair,” says Corinna Osborne, Chief Operating Officer at Edgewood Tahoe Resort. “We’ve created a dining experience that captures the character of the region while introducing a fresh, contemporary approach.”
Led by Executive Chef Jon Snyder, The Edge delivers an experience where every element feels intentional — from the tasting menu and wine program to the cocktail list and the lake and mountain backdrop. It is a space designed to capture the best of the region, inviting guests to slow down, settle in, and experience this remarkable place.
After attending the first-ever Beyond Green Summit, I made my way down California’s storied Highway 1 to Post Ranch Inn, one of the most iconic sustainable luxury hotels in the U.S. Set atop the Big Sur cliffs, the property reflects everything Beyond Green stands for. This global portfolio of hotels, resorts, and lodges includes only those that meet over 50 measurable sustainability indicators, from environmental responsibility to cultural and community impact.
We arrived at Post Ranch Inn in the late afternoon. There are no grand entrances here, just a quiet path leading to the reception, where the resort blends into the landscape and the ocean appears in the distance, uninterrupted.
At Post Ranch Inn, sustainability is central to its identity, thanks to Mike Reed’s vision. His leadership established the inn as an environmentally conscious sanctuary long before sustainability gained global attention, this commitment to conservation and responsible tourism has helped preserve Big Sur’s natural beauty while benefiting the local community.
Treehouse Treehouse
Meyrose Suite offered stunning views of the Santa Lucia Highlands. I loved the expansive back deck that connected me to the rugged beauty of Big Sur. One of many accommodations at Post Ranch Inn, designed with sustainability in mind. The Tree Houses are elevated on stilts to protect the root systems of redwood and oak trees. The Cliff and Ocean Houses use reclaimed wood and incorporate passive solar design. The Living Roof Rooms are planted with native grasses and wildflowers, providing natural insulation and aiding in habitat restoration. Throughout the property, water-saving fixtures, on-site composting, and solar panels further contribute to the inn’s commitment to environmental stewardship.
View From Treehouse View from Meyrose View from House
Golden hour at this property is truly magical. We enjoyed aperitivo hour while watching the sunset, followed by a private chef’s dinner in one of the exclusive private houses on the property.
Chef prepared a delicious dinner where every ingredient was thoughtfully sourced locally, with many coming from the on-site garden. This ensured a meal that was both hyper-local and environmentally conscious. The property also has composting and recycling programs that underscore its commitment to minimizing its ecological footprint. This sustainable ethos extends to their on-site restaurant, Sierra Mar.
One of the most serene moments of my stay was taking a sunrise swim in the meditation pool. Enjoying the heated infinity pool while watching the sunrise reminded me how the design of Post Ranch Inn encourages guests to slow down and truly appreciate their surroundings.
My stay at Post Ranch Inn was more than relaxing, it was a chance to connect with nature in unexpected ways, like the unforgettable falconry experience, where I had the opportunity to get up close with these incredible birds of prey. Learning about their role in the ecosystem and the conservation efforts to protect them made the experience even more special. The experience is led by Master Falconer Antonio Balestreri and requires reservations.
Post Ranch Inn 47900 State Highway 1 Big Sur, CA 93920 United States
Nestled in the rolling hills of Carneros, Bouchaine Vineyards offers a unique blend of rich history, immersive hospitality, and an innovative approach to wine education, making it one of the most dynamic tasting destinations in the Napa region.
Whether you’re an experienced wine enthusiast or simply seeking a fresh experience during your next visit to wine country, be sure to set aside time for these three remarkable experiences at Bouchaine.
FALCONRY IN THE GARDEN
Bouchaine’s falconry experience offers something few wineries attempt: a chance to engage with majestic birds of prey, guided by Master Falconer Rebecca Rosen.
We learned how these birds of prey help protect the vineyards from pests and contribute to sustainable farming.
Upon arrival, we were greeted with a crisp glass of rosé as we learned about the birds before watching them take flight over the vines. We had the opportunity to get up close to the birds and even don the glove for a moment of connection with a hawk.
There’s something magical about standing in the vineyard with a glass of Pinot in hand while a falcon circles overhead. It’s peaceful, grounding, and completely unforgettable.
As featured in Decanter magazine, the Vine to Vessel experience at Bouchaine is a must for anyone who is passionate about wine. During this tasting experience, you’ll have the opportunity to visit the cellar and explore the concept of how the same base wine is aged or fermented in multiple vessels—such as concrete eggs, clay amphorae, acacia barrels, and large French oak casks. This allows you to taste how each vessel influences the wine’s aroma, structure, and flavor.
Set in the heart of the working cellar, surrounded by the very vessels you’re tasting from, the setting itself adds to the experience. I loved the the wealth of knowledge I learned during this unique experience.
At Bouchaine’s Terrace Tasting, we were treated to an exceptional experience that combined thoughtful hospitality with breathtaking views of Carneros. Seated on the terrace, we enjoyed a stunning 270-degree panorama of the vineyards The experience includes five estate-grown and small-production wines, each offering insight into the winery’s sustainable and detail-driven approach. Bouchaine is Napa Green Certified, and that philosophy is present in the glass.
Selections on my visit included the 2022 Pommard Clone Estate Pinot Noir, with precise red fruit, soft tannins, and savory undertones; the 2022 Estate Pinot Meunier, light-bodied and gently floral; and the 2020 Hyde Vineyard Merlot, structured and plush, with dark plum and graphite. All fantastic and unique even to the Carneros region.
Each experience at Bouchaine offers a different perspective, but all reflect the same thoughtful approach to winemaking and hospitality. Whether you’re in the cellar, on the terrace, or among the vines, you’ll leave with a clearer sense of how the wines are made—and why they matter.
Reservations are required, and each experience is intentionally limited so make sure to plan ahead
The Perfect Holiday Pairing: Rabble 1.5L Red Blend and Goat Cheese Puff Pastry Bites
When it comes to holiday entertaining, I always strive to create moments that feel extra special. The magic often lies in the little details—a beautifully set table, a thoughtfully chosen wine, and a delicious appetizer to bring it all together. This year, I found the ideal pairing for my celebrations: the Rabble 1.5L Red Blend and homemade goat cheese puff pastry bites.
Why the Rabble 1.5L Red Blend Stands Out
The Rabble 1.5L Red Blend has become my go-to for festive gatherings. Its vibrant aromas of dark cherry, violet, blackberry, and plum add a rich depth to every sip. Even more, it’s sourced from sustainably certified vineyards in Paso Robles, which makes it a choice I can feel good about serving. The larger format bottle feels just right for a holiday crowd, making it easy to share this incredible wine with family and friends.
A Match Made in Culinary Heaven
To complement the bold flavors of the Rabble Red Blend, I paired it with goat cheese puff pastry bites. The creamy, tangy goat cheese combined with buttery, flaky puff pastry perfectly matches the wine’s fruit-forward profile. It’s a pairing that feels elegant yet approachable—just what you need for holiday entertaining.
Goat Cheese Puff Pastry Bites Recipe
Ingredients:
1 sheet of puff pastry, thawed
4 oz goat cheese, softened
2 tbsp caramelized onions
2 tbsp fig jam
1 tsp fresh thyme leaves
1 egg (for egg wash)
Optional: crushed walnuts or dried cranberries for garnish Instructions:
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry on a lightly floured surface. Using a cookie cutter or knife, cut the pastry into 2-inch squares or circles.
In a small bowl, mix the goat cheese with caramelized onions, fig jam, and fresh thyme until smooth and creamy.
Place a small dollop of the goat cheese mixture in the center of each pastry square.
Fold the edges slightly to create a small border or leave them flat for a more rustic look.
Brush the edges of the pastry with beaten egg to give them a golden finish.
Bake in the preheated oven for 12-15 minutes, or until the pastry is puffed and golden brown.
Remove from the oven and let cool slightly. For added texture and flavor, garnish with crushed walnuts or dried cranberries before serving. A Festive Touch to Your Gatherings
This pairing of the Rabble 1.5L Red Blend and goat cheese puff pastry bites adds a sense of occasion to any holiday gathering. Whether you’re hosting a big dinner or a cozy evening with close friends, this combination is sure to impress.
You can find the Rabble 1.5L Red Blend here: https://rabblewine.com/pages/find-us. Cheers to a season filled with delicious food, great wine, and unforgettable memories!
A pavlova is the ultimate holiday dessert: light, elegant, and customizable with fresh seasonal fruits. Whether you’re hosting a festive dinner or bringing a dessert to share, this pavlova recipe is sure to impress your guests.
Ingredients:
For the meringue base:
4 large egg whites (room temperature)
1 cup granulated sugar
1 tsp cornstarch
1 tsp white vinegar
1 tsp vanilla extract
For the topping:
1 cup heavy cream
2 tbsp powdered sugar
1 tsp vanilla extract
Seasonal fruits (such as pomegranate seeds, strawberries, raspberries, golden berries, and mint)
Instructions:
Preheat and prepare: Preheat your oven to 250°F (120°C). Line a baking sheet with parchment paper and draw a 7-inch circle as a guide (optional).
Make the meringue: In a clean, dry mixing bowl, beat the egg whites on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, beating on high speed until stiff, glossy peaks form. This process should take about 7-10 minutes.
Once the sugar is fully dissolved, gently fold in the cornstarch, vinegar, and vanilla extract using a spatula.
Shape and bake: Spoon the meringue onto the prepared baking sheet, using the circle as a guide. Smooth the edges and create a slight dip in the center for the toppings.
Bake for 90 minutes, then turn off the oven and let the meringue cool completely inside with the door slightly ajar. This slow cooling helps prevent cracks.
Whip the cream: In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Assemble the pavlova: Gently transfer the cooled meringue to a serving plate. Spoon the whipped cream into the center, spreading it evenly. Top with a colorful selection of pomegranate seeds, strawberries, raspberries, golden berries, and fresh mint.
Serve: Slice and serve immediately for the best texture. The meringue should be crisp on the outside and marshmallow-like on the inside.
Tips for Success:
Use room-temperature egg whites for the fluffiest meringue.
Ensure your mixing bowl and whisk are completely clean and free of grease for the best meringue texture.
Assemble the pavlova just before serving to keep the meringue crisp.
Why This Pavlova is Perfect for the Holidays
The combination of the crisp meringue, fluffy whipped cream, and vibrant fruit makes this dessert both light and indulgent. It’s a beautiful centerpiece that’s easy to make yet guaranteed to impress.
The holiday season invites us to gather, share, and savor the most important moments. Choosing the right wine can set the tone for an unforgettable evening, whether it’s an intimate dinner or a larger celebration. This year, I’m toasting 50 years of family tradition and exceptional winemaking with J. Lohr Hilltop Cabernet Sauvignon paired with an elegant yet approachable appetizer: Beef Wellington Bites.
The Legacy of J. Lohr Vineyards & Wines Founded 50 years ago by Jerry Lohr, J. Lohr Vineyards & Wines remains family-owned and operated. It crafts wines that reflect the care and sustainability of its California estate vineyards. With over 4,000 acres in Monterey County’s Arroyo Seco and Santa Lucia Highlands, Paso Robles, and St. Helena in Napa Valley, J. Lohr is synonymous with quality and legacy.
The Hilltop Cabernet Sauvignon is a standout in their collection, showcasing the richness of Paso Robles fruit. Its bold character and refined balance make it the perfect pairing for hearty holiday dishes, including the classic flavors of Beef Wellington Bites.
Creating the Perfect Holiday Pairing
For this year’s holiday gathering, I’ve crafted a menu that complements the Hilltop Cabernet Sauvignon’s layered complexity. The Beef Wellington Bites are an ideal choice—a blend of tender beef, earthy mushrooms, and buttery puff pastry. These bites are impressive yet simple enough to prepare, ensuring you can enjoy the process of hosting without feeling overwhelmed.
Recipe: Beef Wellington Bites
Ingredients:
1 lb New York strip steak, trimmed
Salt and freshly ground black pepper, to taste
2 tbsp olive oil
1 tbsp unsalted butter
1 shallot, finely diced
2 cloves garlic, minced
2 cups cremini mushrooms, finely chopped
2 tsp fresh thyme leaves
2 tbsp dry white wine or beef broth
1 sheet of puff pastry, thawed
1 egg, beaten (for egg wash)
1/4 cup sour cream
1 tbsp Dijon mustard (for topping)
Fresh chives, finely chopped (for garnish)
Instructions:
Make the Mushroom Duxelles:
In a skillet, melt the butter and sauté the shallot and garlic until softened and fragrant.
Add the mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
Stir in the thyme and deglaze the pan with white wine or beef broth, cooking until the liquid evaporates. Remove from heat and let cool.
Prepare the Beef:
Season the New York strip steak with salt and pepper.
Heat olive oil in a skillet over medium-high heat and sear the steak on all sides until browned. Reduce the heat and cook to medium-rare, about 3-4 minutes per side depending on thickness. Use a meat thermometer to ensure the internal temperature reaches 130°F (54°C). Set aside to rest for at least 10 minutes.
Bake the Puff Pastry:
Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
Roll out the puff pastry and use a round cutter to cut circles approximately 2.5 inches in diameter.
Place a small amount of the mushroom duxelles in the center of each puff pastry circle. Arrange the circles on the baking sheet and brush the edges with the beaten egg.
Bake for 12-15 minutes or until the pastry is puffed and golden brown. Remove from the oven and let cool slightly.
Assemble the Bites:
Slice the rested New York strip steak into thin, bite-sized pieces.
Place a piece of steak on top of each baked puff pastry circle with duxelles.
In a small bowl, mix the sour cream and Dijon mustard. Add a small dollop on top of each steak piece.
Garnish with fresh chives for a finishing touch.
Serve:
Arrange the bites on a platter and pair with a glass of J. Lohr Hilltop Cabernet Sauvignon for the ultimate holiday appetizer.
Cheers to the Season
Hosting during the holidays is all about thoughtful pairings and meaningful connections. With J. Lohr Hilltop Cabernet Sauvignon and these Beef Wellington Bites, your table will exude warmth, sophistication, and the joy of the season. Here’s to celebrating the holidays with flavors that bring people together and memories that linger long after the last toast.
Visit the J. Lohr website below to discover more wines
Transform your next dinner into a cozy feast with these succulent lamb shanks braised in red wine, cranberries, and fragrant herbs. This one-pot wonder promises tender meat that falls off the bone, paired with a deeply flavorful sauce that’s perfect for spooning over mashed potatoes or polenta.
Details
Cook Time: 3.5 hours
Servings: 4
Ingredients
2 lamb shanks (approx. 4 lbs)
Salt and freshly ground black pepper
2 tbsp olive oil
2 shallots, halved
1 medium red onion, thinly sliced
1 head of garlic, halved crosswise
1 cup fresh cranberries
Small bunch of fresh thyme
2 sprigs rosemary
4 fresh sage leaves
2 bay leaves
2 tbsp maple syrup
2 tbsp balsamic vinegar
1/2 bottle red wine
2 cups chicken broth
Instructions
Generously season the lamb shanks with salt and pepper. Heat olive oil in a heavy-bottomed pot over medium-high heat. Sear the lamb shanks on all sides until browned, 4–5 minutes per side. Set aside.
Reduce heat to medium. In the same pot, add the shallots, red onion, and garlic (cut side down). Sauté until golden, about 5–7 minutes. Stir in the cranberries and cook for 2 minutes.
Return the lamb to the pot, nestling it among the aromatics. Add the thyme, rosemary, sage, and bay leaves. Drizzle in maple syrup and balsamic vinegar. Pour in the wine and chicken broth, ensuring the shanks are nearly submerged.
Bring the liquid to a simmer. Cover the pot and cook on low heat for 2.5–3 hours, turning the lamb occasionally, until the meat is tender and nearly falling off the bone.
Transfer the lamb to a plate and cover to keep warm. Strain the braising liquid through a fine-mesh sieve into a saucepan. Simmer over medium-high heat until reduced and glossy. Adjust seasoning to taste.
Plate the lamb shanks, spoon the sauce over, and garnish with fresh herbs if desired. Pair with mashed potatoes, polenta, or roasted vegetables for a complete meal.
Chef’s Tips
For an extra pop of color and freshness, sprinkle finely minced chives over the lamb before serving.
Leftover sauce makes a decadent addition to pasta or risotto.
This hearty dish is the perfect centerpiece for a memorable meal. Serve it alongside a full-bodied red wine to complement the deep, rich flavors of the braised lamb.
Pedro’s in Los Gatos is back and better than ever, reopening its doors last night with a grand celebration. Guests were welcomed in style with champagne and margarita towers, a festive ribbon-cutting ceremony led by the Mayor, and the talented team from Saison Hospitality setting the tone for an exciting new chapter.
Since its opening in 1972, Pedro’s has been a cherished local spot. Now, under Chef Julio Aguilera’s creative direction, the menu brings together the best of tradition and innovation. Like the octopus, smoky, and elote is cozy and familiar, and bright, flavorful tuna tostadas showcase a fresh, thoughtful approach to Mexican cuisine. Each dish celebrates the vibrant flavors and ingredients that Pedro’s is known for, with a modern twist inspired by Mexico City.
The restaurant’s redesign, helmed by celebrated designer John Sofio, transforms the space into a stylish, welcoming destination. With warm lighting, natural textures, and touches of greenery, Pedro’s strikes the perfect balance between its rich history and a contemporary vibe.
The cocktails, crafted by mixologist Leo Gonzales, are both creative and delicious. The Oaxacan Old Fashioned stands out with its tableside presentation, which includes a dramatic smoke show to enhance its rich, mezcal-forward flavor. Additionally, the tamarind cocktail provides a refreshing and tangy option, balancing sweet and sour notes for a uniquely delightful experience.
Whether you’re revisiting a beloved favorite or discovering it for the first time, Pedro’s is ready to welcome you back.
My recent visit to Flowers Vineyard & Winery in Healdsburg was a perfect reminder of why this destination offers more than just great wine. Upon arrival, a scenic path through towering redwoods leads to an inviting entrance adorned with elegant floral arrangements and a panoramic view of the Sonoma Coast, setting the stage for a memorable experience.
Flowers crafts Pinot Noir and Chardonnay that express the essence of their coastal vineyards, with each wine showcasing the influence of the Pacific breeze and the unique character of the terroir.
We began with a glass of Rosé of Pinot Noir—a light, vibrant wine that paired beautifully with a stroll through the gardens. The rosé’s fresh, lively profile was a wonderful way to introduce the tasting experience that awaited us.
We were then seated outdoors, overlooking the beautiful gardens and vineyards, where we explored the “Sonoma Coast Journey” tasting flight, featuring three distinct wines that highlighted the unique qualities of Flowers’ vineyards.
2022 Sonoma Coast Chardonnay: This wine opened with delicate aromas of white flowers and fresh herbs, complemented by a touch of coastal minerality. The bright palate of citrus and orchard fruit led to a soft, almond-like finish. Paired with a seasonal crudité and snack board, the wine’s lively acidity elevated the fresh, crisp textures, creating an engaging tasting moment.
2022 Russian River Valley Pinot Noir: The second wine featured an elegant bouquet of red fruit and subtle earthiness. Medium-bodied with a smooth texture and balanced acidity, it was paired with Candy Cap Mushroom Shortbread—a sweet-savory treat that highlighted the wine’s red fruit and spice notes. This pairing was a delightful surprise, and the winery has even shared the recipe for those who wish to recreate it at home. If you’d like to try making the Candy Cap Mushroom Shortbread that accompanied the Russian River Valley Pinot Noir, you can find the recipe here.
2022 Fort Ross-Seaview Pinot Noir: The tasting concluded with this bolder Pinot Noir, showcasing aromas of brambly blackberry and forest botanicals. Layers of dark berries and woodsy herbs unfold with each sip, making it a standout wine that captures the character of its coastal ridgetop origins.
The thoughtful design of the tasting spaces, combined with the surrounding natural beauty, creates an inviting atmosphere that encourages you to savor each moment. The architecture and landscape are in perfect harmony, offering a welcoming environment that enhances the tasting experience.
With its serene ambiance, exceptional wines, and welcoming environment, Flowers Vineyard & Winery is a must-visit destination for anyone looking to experience the best of the Sonoma Coast. Whether you’re a wine enthusiast or simply seeking a tranquil retreat, this is a place where you can enjoy the connection between land and wine at its finest.
Flowers Vineyards & Winery
House of Flowers 4035 Westside Road Healdsburg, CA 95448
I recently had the incredible opportunity to visit six Calvados distilleries in Normandy, where I explored the production process behind this iconic French apple brandy and learned about the sustainable practices that define it. Normandy, a region in northern France, renowned for its rich history, stunning landscapes, and exceptional culinary traditions. Recently, I embarked on a once-in-a-lifetime journey to this beautiful region to dive deep into the world of Calvados, the famous apple and pear spirit. Over several days, I had the opportunity to visit six distinguished Calvados distilleries, each offering a unique insight into the craftsmanship and passion that go into making this iconic spirit. This trip was not only a discovery of flavors but also an exploration of the deep-rooted traditions that define Calvados.
Discovering Calvados: Visiting Six Unique Distilleries in Normandy
During my Calvados study tour in Normandy, I visited six exceptional distilleries, each representing the unique characteristics of different Calvados appellations. These distilleries offered a rich blend of history, tradition, and innovation, providing an unforgettable glimpse into the world of Calvados production.
La Spiriterie Française – Château du Breuil Located in the majestic 16th-century Château du Breuil in Le Breuil-en-Auge, La Spiriterie Française is one of Normandy’s most prestigious distilleries. Founded in 1954, this distillery produces a wide range of spirits, including Calvados, Pommeau, and liqueurs. Showing a commitment to innovation while maintaining traditional Calvados production methods.
Christian Drouin Christian Drouin’s distillery is a family-owned operation nestled in the heart of the Pays d’Auge, a region famous for producing some of the best Calvados. The Drouin family has been perfecting their craft for three generations, focusing on the traditional methods of Calvados production. Their range includes vintage Calvados, as well as unique blends and limited editions that have won numerous awards. The estate, located near Pont-l’Évêque, offers visitors an immersive experience in the history and production of Calvados, with tours that include tastings and insights into the distillation process.
Maison Busnel Maison Busnel is one of the oldest and most respected names in Calvados production. Established in 1820, this distillery has maintained a commitment to traditional methods, particularly the double distillation process in copper stills, which is key to producing the smooth, rich Calvados for which they are known. Located in the heart of the Pays d’Auge, Maison Busnel offers a deep dive into the heritage and craftsmanship of Calvados, making it a must-visit for any enthusiast.
Calvados Boulard Calvados Boulard is famed for its expertise in aging Calvados. The distillery specializes in maturing their spirits in oak barrels, a process that adds depth and complexity to the flavor. Located in the Pays d’Auge, Boulard has been a family-run operation since 1825, and their commitment to quality has earned them a reputation as one of the top producers in the region. Visitors to the distillery can explore the aging cellars and enjoy tastings that showcase the rich, amber hues and layered flavors of Boulard Calvados.
Ferme des Grimaux – Pacory Ferme des Grimaux is a family-run distillery in the Domfrontais region, known for its pear-infused Calvados. This area’s unique terroir and the high percentage of pear trees in the orchards give Domfrontais Calvados its distinctive fruity and floral notes. At Ferme des Grimaux, the Pacory family continues to uphold traditional methods while focusing on sustainable farming practices. The result is a Calvados that is both traditional and innovative, offering a unique taste of the region.
Coquerel Calvados Finally, my journey brought me to Coquerel Calvados, where the blend of tradition and innovation is on full display. Located near Mont-Saint-Michel, Coquerel has been producing Calvados, Pommeau, cider, and gin since 1937. The distillery prides itself on its innovative approach to production while remaining deeply rooted in the Calvados tradition. Their range includes both classic and contemporary expressions of Calvados, making it a perfect stop for anyone interested in exploring the full spectrum of what this spirit has to offer.
The Orchards: The Heart of Calvados Production
One of the most enlightening aspects of my trip to Normandy was visiting the apple and pear orchards that supply these distilleries. These orchards are not just fields of fruit trees; they are carefully managed ecosystems where sustainable practices are key to producing high-quality Calvados. The choice of apple and pear varieties, the timing of the harvest, and the methods used to cultivate the trees all play a crucial role in the final product.
Sustainability is at the core of Calvados production. Each producer I visited emphasized their commitment to environmental stewardship, ensuring that their practices not only produce excellent Calvados but also preserve the land for future generations. This dedication to sustainability resonated deeply with me and added another layer of appreciation for the craft of Calvados.
The Calvados Production Process: A Blend of Art and Science
The production of Calvados is a fascinating blend of art and science. The process begins with the careful selection of apples and pears, which are then fermented and distilled to create the base spirit. Each Calvados appellation has its own unique methods, resulting in a diverse range of flavor profiles.
In the Pays d’Auge region, the traditional method of double distillation in copper stills is used to create a smooth, rich spirit. This technique intensifies the flavors and gives Pays d’Auge Calvados its distinctive character. In contrast, the Domfrontais region is known for its use of pears, which adds a fruity, floral note to the Calvados. The aging process in oak barrels further enhances the complexity of the spirit, resulting in a product that is both versatile and refined.
The People Behind Calvados: Passionate Producers
The highlight of my Calvados journey was undoubtedly the people I met along the way. The producers were not only experts in their craft but also passionate advocates for Calvados. Their hospitality and willingness to share their knowledge made the experience truly special
The Versatility of Calvados: A Spirit for Every Occasion
One of the most exciting discoveries of my trip was the versatility of Calvados. This spirit can be enjoyed in a variety of ways—sipped neat, mixed in cocktails, or paired with food. I was particularly intrigued by how well Calvados pairs with Normandy cheeses and desserts, offering endless possibilities for culinary exploration.
Each distillery visit added a new dimension to my understanding of Calvados. I learned how different aging processes, blends, and production techniques contribute to the spirit’s complexity and versatility. Whether you’re a seasoned Calvados enthusiast or new to this spirit, there’s always something new to discover.
For more inspiration and information about Calvados, including its history, production process, and where to enjoy it, visit https://drinkcalvados.com/en/ This resource offers a deep dive into the world of Calvados, with insights into its appellations, distilleries, and how to appreciate this unique spirit #authenticspiritsfromeurope
