No Thyme to Cook Teams Up With Perigeaux Winery



No Thyme to Cook is thrilled to be teaming up with Perigeaux Vineyards & Winery. We will be at the winery this Thursday, January 16 from 6-8 p.m. for an exclusive evening of food and wine pairing. We will prepare three different creations to showcase some of the winery's most popular wines. The menu will feature: a hearty corn and crab chowder with Perigeaux's sauvignon blanc, sesame-teriyaki grilled chicken with a sweet chili dipping sauce to accompany their award-winning merlot, and finally a thin apple galette served with a semi-sweet moscato to end the evening. Tickets are just $10 per person. To reserve your spot for this special evening, visit Calvert Resouces on Facebook.

And then later in the week Perigeaux owner and vintner John Behun will join us for our first Couples in the Kitchen class of the year where he will pair his wines with our 4-course meal, explaining the nuances of each course as we go. Just two spots are left in that class on comfort food so call or email now to take part.

Perigeaux has four vineyards of eight acres on a former tobacco farm located at the southern end of beautiful Calvert County. Situated on the east bank of the Patuxent River, near the mouth of historic St. Leonard Creek, their vineyards of sandy Westphalia soils have produced premium Cabernet Franc, Cabernet Sauvignon, Merlot, Zinfandel, Montepulciano, Sangiovese, Chardonnay, and Pinot Gris since 2005. With over 4800 vinifera vines, the four estate vineyards produce all of the grapes crushed and fermented on site for both the Perigeaux and Mackall Road wines.  Each successive harvest further develops vines with the unique character of the southern Maryland micro-climate between the Chesapeake Bay and Patuxent River.

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