Epicurean Gift Selection

A rare red field blend from Portugal’s cradle of wine, the Duoro, the Redoma Tinta has all the power of a prizefighter, but an unbelievable cat-like grace, as well. Opening with herbaceous elements, alongside sweet vanilla and tobacco, the palate is powerful, direct, and peppery, with assertive, though not dominant tannins. It’s a wine that will continue to age with grace for another five years.

An entrancing red like the Redoma Tinta will shine beside special-occasion dishes like Duck à l’Orange, a standing Rib roast with a peppercorn crust, or a whole roasted Capon with winter vegetables and béarnaise sauce.

A vinegar of astounding quality and complexity, the “Landpartie,” or, “Country Outing” Vinegar is the baseline cooking vinegar from the historic, Weinessigut Doktorenhof. Although, after taking a spoon sip of this product, you may just want to drink it on it’s own. With some notes of aged white wine like mushroom, petrol, and golden caramel, it’s a provision that will unlock Michelin-level flavor in your kitchen.

A fabulous base for any salad, combine with a great dijon, a spoonful of the Casa di Baal Honey, and the Suriol Olive Oil for one of the best vinaigrettes you’ve ever tasted. Also, a fine addition on its own to a sauce béarnaise, or a drizzle over grilled bitter greens, the possibilities are truly endless with the Landpartie.

A characterful Millefiori, or wildflower, honey from one of our favorite farming families in sunny Campania, the sheer complexity of the Dolce Far Niente is evident immediately. Bringing darker, toasty aromatics, and a remarkably deep, rich flavor, it’s clear at first blush that this is unlike any other honey.

Perfect for adding to a subtle cup of tea, enjoy the richness of this honey as a balance in vinaigrettes, and acid-driven sauces, or use as the base sweetener in a dessert for truly unfathomable levels of flavor.

While it may seem odd to call an olive oil, “fruity,” this is one fruity olive oil. Bursting on the nose with notes of vine-ripe tomato, orange peel, and dried grass, in the mouth, it’s smooth and supple with virtually none of Olive oil’s trademark bitterness. Be careful, this is an olive oil that’s dangerously delicious, we could practically drink the stuff.

Smooth and supple on the palate, this is our vote for Focaccia making if that suits your fancy. With its abundant fruit, it’ll be fabulous drizzled over vanilla gelato too, or as a complement to delicate fish and seafood plates.