Grapefruit French anyone???

PamplemousseOn Saturday, June 21 from 6-8pm, Beth Ann will pour all three Twelfth Night wines at Pamplemousse in trendy downtown Reading, MA.  Come check out this fabulous shop that carries not only wonderful wines but gourmet food and kitchen supplies.  Cheers!

PS. Ask Beth Ann about the title of that Post when you see her…there is a great story behind it!

In Somerville and Roslindale this weekend!

More great tastings happening this weekend!

Dave's Fresh Pasta 1After NH on Friday evening, on Saturday June 14th Beth Ann and Max will be pouring Twelfth Night at Dave’s Fresh Pasta in Somerville from 1-4pm.  Great store!  Definitely stop by if you are in the area.



SoleraThe fun will continue on Saturday evening.  Beth Ann will be in Roslindale pouring Twelfth Night from 5-7pm at the fabulous Solera with Maria and Marjorie.

We can’t wait to see you all and share good wine and good food with great friends!

Recipe of the Week – Anchovies & Roasted Red Pepper Pasta

This past weekend one of our dearest friends turned 50 so we threw a surprise party for her.  She is Italian and I had the chutzpah to prepare my favorite pasta dish for her and a bunch of other Italian friends even though I can’t claim any Italian heritage.  Luckily it was a hit.  I have been making Anchovy and Roasted Red Pepper Pasta for almost 20 years and I think it is the reason that Arié married me!  The kids now love it too.  I discovered recently that it pairs fabulously with Twelfth Night Sauvignon Blanc so Cheers and Buon Appetito!

Beth Ann

Anchovies and Roasted Red Pepper Pasta


6 red bell peppers
½ cup olive oil
5-6 medium garlic cloves finely chopped
3 2-oz cans anchovy fillets
¾ cup chopped fresh parsley
Grated parmesan cheese
Cracked black pepper
12 oz spaghetti or linguine

Cut the peppers in half lengthwise, remove seeds and stems  and place on a baking sheet skin side up.  Roast under the broiler for about 12-15 minutes until the skins are blistering and starting to blacken.  Cool and then peel off the skins.  Cut the roasted peppers into ¼ inch strips.

In a large skillet, heat the oil over moderate to high heat.  Throw in the oil from the anchovy cans as well to add flavor.  Add the garlic and sauté for 1 minute.  Add the anchovies and mash them with a spoon into the oil.  Add the peppers and sauté another 2 minutes.

Toss in the parsley and stir briefly.  Serve over cooked pasta with plenty of parmesan cheese and cracked black pepper.

Serves 4



At the Franklin Zoo…

Franklin ZooWe are proud to be part of the Franklin Park Zoo first ever annual wine-tasting event next Saturday May 31st, from 5pm to 7:30pm.  Throughout the evening, you will be able to sample Twelfth Night wines while strolling among the animals in the zoo’s signature Tropical Forest Pavilion.  There, you will mingle with western lowland gorillas, pygmy hippos, ring-tailed-lemurs, a giant anteater and many other fascinating species.  Proceeds from this event will support the operation and continued growth of the Franklin Park Zoo, its education programs and conservation initiatives.  An evening you will not forget!  Details here