During our time in Montreal, we took a trip over to Little Italy. We wanted to enjoy a fancy lunch so we researched which restaurants would be available since a lot of Italian restaurants only open for dinner and need reservations. We knew Impasto would be serving lunch until 2pm so we’d have time to go to the Jean Talon Market first and then enjoy our lunch.
When we arrived in Sion, we were surrounded by vineyards! What a pleasant surprise. Although we wouldn’t be renting a car there, we were determined to find a way to make our way over to the grapes. They are ripening now and it’s the perfect time to go see them.
I searched on Trip Advisor and found an excursion that included a walk through the vineyard and lunch. Just what we were looking for! Les Celliers de Sion (The Cellars of Sion) were only about a 20 minute walk from our AirBnB and although it was warm, we agreed it was close enough to make it happen.
Neil called this “One of the best wine and cheese pairings in 2021” and it’s taking until now for us to write it up but hey life happens right? We mentioned in social media, that we found an amazing wine and cheese shop in Red Lodge Montana (Babcock and Miles). They recommended this pairing to us so we finally present the Anne Pichon Viognier and Fromager d’Affinois Cheese with Garlic and Herb.
Renee began her wine life in a small Michigan winery. Once she was able to return to St Croix she was ready to open her own wine endeavor. She’d source the juice from California vineyards and then make the wine here on the island. They purchased a place in downtown and the wheels were in motion until the pandemic hit. That didn’t stop them though, there was enough room to make wine, prepare small plates and do tastings, right?
National WineAndCheese Day is every year on July 25.
Below is the video that aired on the WineAndCheeseFriday Facebook Fan Page https://www.facebook.com/wineandcheesefriday/ on July 24
Well I promised you a cheese adventure so here goes!
We left Longmont, CO with our cheese in hand on the morning of September 30. We’d be riding the Amtrak train all day (11 hours) heading to Grand Junction, CO so we put our camembert into a lunch bag with some ice. We had already declared it ready to eat but our last few days were a bit hectic so we didn’t get around to eating it.