In The Sack

Alcohol Delivery Dallas

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All About Malbec

If you’re familiar with this particular red wine, you may know the basics. It’s a red wine known for its red fruit flavors and smoky finish. While originally from France, it found a new home in Argentina. And it’s usually a little cheaper than Cab Sauvignon.

But there’s so much more to know about this grape, and we’re taking advantage of World Malbec Day to throw some fun facts around.

  • When it first game around, it was mostly used as a blending grape in Bordeaux.

 

  • The four fruits you’ll taste most often are blackberry, black cherry, raspberry and plum. You may also notice some vanilla and tobacco.

 

  • Of all the Malbec wines in the world, three quarters come from Argentina. That’s because the thin-skinned grape does particularly well in that climate.

 

  • Pair with lean red meat, dark poultry, funky cheeses and earthy veggies and spices.

And don’t forget to check our two favorites: The Seeker and Alamos. Celebrate World Malbec Day with pickup or delivery.

 

 

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Where do our recipes come from?

 

At first glance, our food may look simple. And it is! When we set out to deliver chef-crafted, ready-to-eat meals four years ago, we had three main goals:

  • Quality, fresh ingredients
  • Fantastic, layered taste
  • Approachable and simple

You know when you read from a menu and there are eight different things listed (and you only know what half of them mean)? We wanted to stay far away from that.

That’s why when you look at the label for our Caribbean wings, all you see if “jumbo drummettes and wings in a fiery island marinade.” Sounds delicious, right? You don’t need to know the sixteen different seasonings that go into said marinade.

But that doesn’t mean there’s no thought involved. When we first started out, we spent weeks in the kitchen, brainstorming ideas, testing recipes, tasting sample after sample. Our Head Sackologist even brought some of his tried and true recipes to the table, like the wings.

They’re his wife’s favorite, and their entire family loves the Caribbean. So we took the average wing and subbed an island pepper – the habanero. There’s also some fennel in there to balance the heat with a light, bright taste. You can taste it now, can’t ya?

The same amount of thought and planning goes into each meal. Our Southwest Wrap is by far the most popular item on the menu and we attribute that to two things: the smoked cheddar cheese and the small amount of Caribbean wing sauce added the ranch dressing.

We won’t provide anything we wouldn’t eat ourselves, and we take a lot of pride from our food. It’s restaurant quality in the comfort of your own home.

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Our Head Sackologist goes to France

 

This month, our Head Sackologist, Devin Cox, had the opportunity to head across the pond to the south of France. Naturally, wine tastings were incorporated into the itinerary. So today, we have a few fan favorites and new discoveries to share with you all!

Chateau de la Gardine

Our first stop was in the world famous wine region of Chateauneuf de Pape. Right off the bat we noticed how different the vines look from those of Napa. France’s vines are shorter and gnarlier, your first hint that they’re a bit older than those of California. The soil also varies, from red and rocky to soft and sandy.

The Brunel family has been making wine since the 17th century, and they acquired this estate in 1945. Chateau de la Gardine also has a very unique bottle.

We were able to taste several wines including their two white varietals and the traditional red. But our favorite by far the Gaston Philippe – named after two of the Brunel family and delicious!

Chateau de Berne

If the name sounds familiar, it’s because of the massively popular Impatience rosé with the noticeable square bottle. But the wine doesn’t stop there.

Not only was the property beautiful – if you’re looking for a resort-style hotel in Provence, there is where to stay – but they’ve done an incredible job of incorporation of the history of the area into their brand. We won’t give away the symbolism behind their logo, but it’s a true testament to Provencial wine.

Here we taste four different rosé wines, all four of which are available in the US. They range in complexity, starting with your easy drinking, pool-side rosé and progressing to a more intricate wine that you’d want to pair with a nice meal.

By the way, Impatience has now been renamed as Inspiration. So keep an eye out when shopping!

Fabre en Provence

A true family business, Henri Fabre started the brand in 1920 and his children and grandchildren are still running it today. Their rosé is also known as one of the best, with 112 out of 550 hectares receiving the illustrious title of “Cru Classé.” They also produce olive oil and mineral water!

We visited Chateau de l’Aumerade – where the family still lives – and received a tour of their production facilities. Two really interesting things about this winery: they use concrete tanks to ferment their wine AND they bottle their own wine onsite. Cool, right?

In addition to the two rosé wines that are available in the US, we were able to taste their Bandol red and the delicious Marie Christine rosé, named after Henri’s daughter (pictured below).

Overall, it was an incredible adventure through one of the most famous wine countries in the world. A huge thanks our hosts!

For all of you: keep an eye out for new arrivals in the store. Au revoir and santé!

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How to host your own brunch

Brunch has quickly become the phenomenon of a generation and the perfect way to spend a weekend morning… And maybe stretch into the afternoon.

Your pocketbook can quickly get tired of all the eating out, but there’s no rule that says you can’t host your own. Here’s what you need for a restaurant quality brunch at home:

 

  • The obvious: Champagne. Because duh. We recommend Riondo Prosecco for mimosas and Piper Heidsieck for drinking on its own. Cut down on costs by asking your friends to each bring a bottle.

 

  • Easy snacks. A fruit platter, cheese and crackers, crudite. Something your guests can snack on while waiting for the main event.

 

  • If your guests have their own tastes, you can order each person an individual meal and we’ll bring it to you the night before. Then you just have to eat it up and voila! Chef-crafted, ready-to-eat meals.

 

  • Or make it easy, and order a few platters. Our brunch favorites are tamales, breakfast tacos, or even gourmet sandwiches.

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Must-have accessories for your home bar

 

A few months ago, we gave you tips on how to stock your bar and what liquors, wines and mixers you’d need to do so. But there a missing component that takes a normal home bar to another level. And that’s accessories.

Every wondered what tools you need to become a mixologist in your own home? These six accessories will have you prepped for your next party.

 

 

 

 

  • A wine opener. You can go plain corkscrew or fancy nitrogen gas, but as long as it opens a bottle, you’re good to go.
  • An aerator. We’re partial to the lovely glass decanters from a looks perspective, but they’re just not always practical. With an aerator, you can do one glass at a time and flood it with that good ol’ oxygen.
  • A cocktail shaker. Martinis anyone? Grab a few olive picks while you’re at it.
  • A muddler. Good for anything from mojitos to old-fashioneds.
  • An ice bucket. To keep that white wine and champagne the perfect temperature.
  • A jigger. For the perfect pour and those of us who are a little nearsighted.