This week it’s all about wine and cheese, with 20% off all local wines and great discounts on specially selected cheeses chosen by members of the Oliver’s cheese team! We’ve put a Sonoma County-twist on this chicken piccata by swapping the traditional chicken broth pan sauce for Hanna Sauvignon Blanc wine, making for a dish that feels utterly decadent without all the effort. We like it with simply dressed pasta and a bit of veg, but we’re sure it would be great with rice, potatoes, even just a loaf of good bread!

This week it’s all about wine and cheese, with 20% off all local wines and great discounts on specially selected cheeses chosen by members of the Oliver’s cheese team! “Laychee” is a fresh, unripened cheese that is only available during the 10 months of the year when Pennyroyal’s goats are producing milk. We’ve taken advantage of this rare opportunity by keeping it simple and clean, pairing this lightly flavored cheese with tart apricot preserves. While the preserves may take all the effort, the Laychee is completely the star of the show.

This week it’s all about wine and cheese, with 20% off all local wines and great discounts on specially selected cheeses chosen by members of the Oliver’s cheese team! This bacon grilled cheese features WM. Colfield’s “Big McKinley” Cheddar –rich and buttery, this clothbound cheddar pairs perfectly with crisp bacon and ripe tomatoes. It’s so good, you’ll be wanting grilled cheese for every meal guaranteed!

This week it’s all about wine and cheese, with 20% off all local wines and great discounts on specially selected cheeses chosen by members of the Oliver’s cheese team! Maybe it’s not quite fall, but we don’t think that should keep you from making this insanely flavorful ragu. Oxtail is one of those tricky ingredients that requires long cooking to be anywhere near edible, but once it’s cooked, HOO boy. We’ve used L’Oliveto’s Pinot Noir as the perfect compliment to the oxtail and piled it all on top of our favorite polenta, yum!

Back in the days of the ancient Greeks and Romans, wine wasn’t nearly as delicious as it is today; as a result, it was usually mixed with water, juices, spices, and even fruits to make it drinkable. In 15th century Spain, red wine or “sangria” (which comes from the Spanish word for “blood”) mixed with spices, fruits, and water began to gain popularity – after a couple thousand years and a whole lot of partying, sangria has evolved into the boozy, fruity beverage we all love today! This version is still red, but not because of the wine! Pink wine gets dressed up like a red with pomegranate juice and loads of fresh citrus and berries for a sweet-tart beverage that can’t be beat.

The Brandy Old Fashioned is the unofficial state drink of Wisconsin, and with good reason – it’s delicious! We’ve gone with a sweet version of this classic, Midwestern cocktail, and while it may not technically be a true Old Fashioned, we say ignore the haters and get your brandy on.

Back in the days of the ancient Greeks and Romans, wine wasn’t nearly as delicious as it is today; as a result, it was usually mixed with water, juices, spices, and even fruits to make it drinkable. In 15th century Spain, red wine or “sangria” (which comes from the Spanish word for “blood”) mixed with spices, fruits, and water began to gain popularity – after a couple thousand years and a whole lot of partying, sangria has evolved into the boozy, fruity beverage we all love today! Asian pears and apples come together in this nod to traditional sangria, albeit with a slightly modern twist. It’s perfect for fall, what with the spicy ginger and warm cinnamon flavors; serve it cold, or forego the ice and heat it up for a delicious mulled wine.

Back in the days of the ancient Greeks and Romans, wine wasn’t nearly as delicious as it is today; as a result, it was usually mixed with water, juices, spices, and even fruits to make it drinkable. In 15th century Spain, red wine or “sangria” (which comes from the Spanish word for “blood”) mixed with spices, fruits, and water began to gain popularity – after a couple thousand years and a whole lot of partying, sangria has evolved into the boozy, fruity beverage we all love today! Nowadays, you can combine almost any wine, booze, and fruit and call it sangria; this white wine version takes a dip down to the tropics with pineapple and passionfruit juice, as well as fresh mangos and oranges for the perfect end-of-summer cocktail.