ENJOYEDPHOTOS BY DAVID YOUNG-WOLFF PHOTOS BY DAVID YOUNG-WOLFF
LXV CRIMSON JEWEL
You know the feeling: The
flush of heat when you
notice the seductive glance
of a beautiful stranger—the
perfect chemistry that fires
your internal flame.
LXV's Crimson Jewel
initiates a similar euphoric
effect, with the alchemical
combination of 75%
Sangiovese and 25% Petite
Sirah. The cherry aroma
mixed with bold tannins,
mild oak, and plum notes
compliments a range of
strong flavors, including blue
cheeses and fine chocolates.
Produced in Paso Robles,
California, by innovator
Neeta Mittal and winemaker
Amy Butler, the premium
wines of LXV are inspired by
the 64 arts of KamaSutra.
The Art of Precious Stones is
the muse for Crimson Jewel
and the label features jewelry
designer Rhiannon Griego
wearing one of her creations.
By Vanessa Harris.
DIVINE CHOCOLATE DIVINECHOCOLATE.COM
You can do more than wear your heart on your sleeve, by offering
the sweetest sentiments of your heart wrapped in foil to your
sweetheart. Divine Chocolate offers sweets that please more than
the palate with their practices that go beyond fair trade – farmers
actually own 45% of the company; this is the only fair trade
chocolate company with this model. Delicious and perfect for
Valentine’s Day or a heartwarming treat, the milk chocolate (made
will real vanilla) white chocolate and strawberry, and 70% dark
chocolate hearts provide a divine assortment. By Felicia Tomasko.
POINT REYES ORIGINAL BLUE POINTREYESCHEESE.COM
Point Reyes Farmstead is an organic dairy owned and operated by the Giacomini
family along Highway 1 on the misty banks of California's Tomales Bay. Their cheeses
are a direct expression of the love and dedication of the family and were developed
to save the struggling family business. The Giacominis are a true artisan cheese
success story, but along with Polish cheesemaker Kuba, they continue to innovate.
All of their cheeses come from the milk of their 300 Holstein cows. In particular,
I highlight their Blue: a raw, creamy Roquefort style. Briny and veined in sea-blue,
I always think of the ocean when I experience this cheese.
By Chris Vamos, milkmanla.com.