in vino veritas

Celebrating National Wine Day.
Saluting The Vine.  And all its benefits.
Heart healthy +the magic of reservatrol…also credited for fabulous anti-aging benefits.
The Menu Shoppe has it covered…
best tips for best wine lists.
Visit our handsome product portfolio
for impeccable  Wine Lists and Captain’s Books  to enhance your cellar’s collection.
Plus our new Chalkboard Collection  featuring a chalkboard especially for wine bars….bistros or gastropubs.
Or dazzle tastings on our LED Board.
Enjoy some “finds” +  summertime revelry and relaxation.
Cheers to National Wine Day and National Strawberry Month
Simple sophistication.
Red Wine with Strawberries
4 cups strawberries
2–3 tbsp. sugar
1 bottle red wine a young pinot or beaujolais
Wash, hull, and halve strawberries lengthwise. Sprinkle berries with sugar, mix gently, then set aside to macerate for about 1 hour. Divide berries among four wine glasses, then pour approximately 6 oz. of red wine to cover berries.
Casual chic.
Strawberry Prosecco Soup
Simply…strawberries with Prosecco, tarragon, salt, and 2 tablespoons sugar.
Purée mixture in a blender until smooth, then set aside 1 cup purée. Blend remaining mixture with yogurt and sugar to taste. Serve soup drizzled with reserved purée.
Unexpected elegance.
Strawberries with Port-Wine Dip
1 (750-ml) bottle Tawny Port
1 cup sugar
2 to 3 lb whole medium strawberries, stems left intact and berries rinsed and patted dry.
Bring Port and sugar to a boil in a 2- to 3-quart heavy saucepan over moderate heat, stirring until sugar is dissolved, and boil, uncovered, until slightly syrupy and reduced to 1 to 1 1/4 cups, about 20 minutes. Cool to room temperature, about 30 minutes (sauce will thicken as it cools). Transfer to a small bowl and serve with berries for dipping. Port-wine dip can be made 1 day ahead and cooled to room temperature, uncovered, then chilled, covered.
Bring to room temperature before serving.
If it’s on the menu…the Menu Shoppe has it covered.
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