First came single-serve wine and Champagne bottles. Then, mini wine cans.
Now, get ready for tube wine.
Just launched in the United State, Le Grand Verre packages offerings from boutique French wineries in single-serve, screw-top, slender, plastic tube-like containers.
The shatter-proof, recyclable container, which holds 6.3 ounces, was designed by research funded by the state of Burgundy. It’s so compact that you could easily slip one into your pocket, too.
The company was founded by CEO Nicolas Deffrennes, who got the idea for it after joining Harvard University’s wine club; Regis Fanget, who has worked in advertising for French luxury goods; and Valerian Dejours, a computer science engineer.
The wines come in 4-packs, either featuring one wine or a variety, for $19.99 to $29.99. Most are also crafted by female winemakers or female-owned estates who adhere to organic or sustainable farming practices.
I had a chance to try a sampler pack with two different reds and two different rosés. Each tube holds one generous glass.
Yes, this might be a stretch for takeout, but since I actually did get everything to-go to enjoy later at home, I say it qualifies.
Plus, if you are ever in the Paso Robles area, you owe it to yourself to drop by Etto, a three-year-old boutique pasta shop started by third-generation Italian American Brian Terrizzi.
After reading an SFGate article about this charming store that makes and sells both dried and fresh pastas, I knew I had to stop in when I was in the vicinity last month to attend an outdoor wedding.
The small shop carries olive oils, salumi, cheeses, cookies, wines (including from Terrizzi’s Giornata Winery, and a slim selection of locally-grown produce. Basically, it’s everything you need to put together a simple yet satisfying Italiano meal at home.
Terrizzi learned how to make pasta from his grandmother, and from regular trips to Naples and Tuscany. He is a purist, making pasta with only organic durum semolina flour and water, which gets extruded through traditional bronze dies.
While chili crisp is a mix of Sichuan peppercorns and chili flakes floating in a generous pool of oil that carries a kick of spiciness, Umami Crunch is not about heat at all but an explosion of savoriness. That’s what I found when I received a sample recently to try.
Umami Crunch is made with rice bran oil, but just barely enough to hold all the minced ingredients together. As a result, when you study a jar, you will immediately see the mix of diced pieces of garlic and fermented black beans visible that gets bloomed in the oil and seasoned with shiitake mushroom powder.