The Wine Company

Larry Colbeck’s recipe for ribs revealed

Posted by Jason Kallsen on July 31, 2013 in Holidays, Saint Thibault | no comments
The Feast of Saint Thibault 2013 is behind us, and another glorious evening of wine, friends, and ribs has past. If you have not yet seen the photos of the event or the staff picks for best wines of the night, be sure to check them out. One of the most
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Top staff picks from Saint Thibault 2013

Posted by Jason Kallsen on July 22, 2013 in France, Saint Thibault | 2 comments
On Wednesday July 17th 2013, we celebrated the Feast of Saint Thibualt at The Wine Company, our annual thank you to our restaurant and wine retail customers in Minnesota. We drink, we eat, we raise glasses and toast with friends. Laughter and happiness emanate from our warehouse and patio all evening long
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Images from the 2013 Feast of Saint Thibault

Posted by Jason Kallsen on July 17, 2013 in Tastings | no comments
The 2013 Fete de Saint Thibaut was the best yet, with a huge turnout, amazing food, and jaw-droppingly good wine. We will be posting staff picks in the upcoming days, as well as revealing Larry's secret rib recipe (!!!) and offering you the chance to get our new "Wines of
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Welcome McNab Ridge, Zellerbach, Fred’s Red, and Zinzilla to The Wine Company

Posted by Jason Kallsen on July 11, 2013 in Mendocino County, New Wines | 2 comments
We are delighted to announce the arrival of McNab Ranch, Zellerbach, Fred's Red, and Zinzilla to our company! As a wholesaler and importer that focuses on family owned wineries with a sense of place, this is an ideal fit. (More on that fit below with a little video featuring Wil
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Zweigelt: the ultimate wine for grilled food

Posted by Jason Kallsen on July 2, 2013 in Austria, Food and wine pairing, | no comments
It's the start of July, and summertime has finally arrived to Minnesota. It's time for fishing, camping, relaxing, and grilling. Especially grilling. Burgers. Brats. Chicken thighs. Rib eye steaks. You name it, we grill it. But what to drink with this fine grilled fare? It's a question we get asked often, for when we grill
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