Don’t know what a Grand Tasting event looks like at The Vin Bin, check out our latest video.

There will be a sale on wine, you can be sure. Admission is free and you may buy Riedel stemware for tasting at $5 a glass. If you purchase 6 bottles or more, your $5 will be credited back to you and you get to keep the glass.

Join us in celebrating our Hopkinton store at 22 South Street, Hopkinton Square. I look forward to getting to know our new patrons as well as seeing our Marlborough Vin Bin family.

~ Rick

On Monday last week, I had no doubt we were going to miss our opening date by at least a month – no way everything that needed to be done could be done in 7 days.

And suddenly, in the span of literally hours – everything got done! The walls were painted, the ceiling hung, the lights installed, the floor installed, the wine racks delivered, the plumbing piped in – miraculously, like elves came out of the woodwork during the night and cobbled it all together.

Any contractors who read this understand the process, weeks of labor all pay off when the cosmetics are done.

Kudos to our General Contractor Russ Rapoza, who said his job is to solve problems and meet deadlines. He has.

Look for us to open Wednesday, Jan. 30 at noon, 22 South St., Hopkinton Plaza.

Rick

The Small Business Banking Partnership provides funds to local banks, which in turn provide loans to small businesses to help us grow and add jobs.

The Vin Bin has benefited from this program by partnering with Marlborough Savings Bank. Their investment in the Vin Bin has allowed us to move into the Fire Station, create a cafe and nearly double our workforce. In fact, we are still looking for employees today.

Additionally, the Vin Bin has created a second location in Hopkinton — with the help of MSB — and that will lead to 10 more new jobs.

Such a simple, common sense program can result in employment dividends. And if a small business like the Vin Bin can add jobs to the economy, think about what major business can do with the same program?

We welcome the Treasurer to the Vin Bin next Thursday, and we are thankful to MSB for their investment and belief in us.

Now, to you job seekers — we still have positions to fill. And if you are passionate about our industry, love working with people, please give us a call. We are making every effort to help the economy.

-Rick

About midway on the Sunday ride home through a cold, rainy night, we pulled off the Connecticut highway to get some hot coffee, eats and fuel.

Off the exit, we searched around a bit through unknown territory, settling in the parking lot of a diner.

But it was a diner in name only; it was actually a fairly large restaurant that was absolutely jammed with people waiting to be seated. Now, out in the middle of nowhere, on a cold, rainy Sunday night, this was a big surprise.

So we were seated and quickly figured out the draw – we took in the warmest, friendliest atmosphere I’ve  seen in a roadside diner. We sat next to a large party of what appeared to be young mothers and daughters, celebrating something, maybe a holiday party. But the loud laughter and cheeriness was unmistakable – that of innocent glee and unbridled merriment.

In fact, the entire restaurant was that way. It seemed every patron knew the staff, knew the owner, knew others seated at the counter and tables. Smiles and pleasantries all around.

It sort of reminded me of the Vin Bin, in that way in which everyone who comes is immediately a part of the family.

Oh, the food was good, big portions, inexpensive. We asked our waiter about the joint, and she knew the entire history although she didn’t look much older than 18. Apparently, her mother – who still worked there, was among the first staffers in 1973.

Julie and I lingered around a bit because the vibe was so warm and friendly, and we picked up a couple of the largest apple turnovers I have ever seen. While we were heading back to the car, we talked about how this place was to become our new half way point on our trips to NYC – going and coming, we wanted to start and end our trip at this place. When we got home, we told everyone of this fantastic restaurant we found.

The place? Blue Colony Diner in Newtown, CT.

A few days later, when news hit of the unspeakable slaughter we knew exactly where it was. And I began to think back to the smiling, laughing parties in the diner – especially the group of young Newtownian women and children.  It made me profoundly sad as the horror unfolded; watching the end of innocence for  a town and good people who, like us, only wish for happiness and camaraderie in what should be a time of joy.

–Rick

Good for him. But, as you might have suspected, we like to think the Vin Bin planted the seed for this whole thing.

A giant wheel of Crucolo was spotted by yours truly and the Misses when we traveled to the Fancy Food Show in New York several years ago. While there, the people who make Crucolo — an Alpine style Italian cheese made in Trentino — had the wheel on display. This made a great photo to share with Vin Bin Nation when we got back from our trip. Now, I had never imagined a wheel as large as that actually being useful in a small cheese shop such as ours. But Peter and his mind began tinkering with an idea — an idea that would result in a 400 pound wheel rolling through the streets of Concord just in time for Christmas.

While Crucolo is popular here — it is my favorite cheese to melt in an omelet —  in Concord, Crucolo is worshipped.

We love to see Crucolo get its just due, and we are happy for Peter, one of the finest cheesemongers in this country, bar none.

And we will let you in on another  little secret: One quarter of that giant cheese — about 100 pounds — ends up on the cutting board of the Vin Bin each year that it is brought in.

Thanks Peter, Happy Crucolo Day! We’ll be by on Thursday to get our piece of the “pie.”

– Rick

And here we go again. Not moving, but ADDING another Vin Bin.

In the coming weeks, you will learn of the Vin Bin’s additional store at the new Hopkinton Square Plaza on South Street.  The plaza is at the critical junction of South Street and Main Street — adjacent to the EMC campus and access to the leafy suburbs of Upton, Mendon, Grafton and beyond.

The Vin Bin will be an anchor store in the plaza with Price Chopper.

You will find our comfortable, pleasing shopping atmosphere, same exuberant and helpful staff — and of course, the most unique beer and wine selection in town and YES — our cheese counter.

So for our friends in the greater Hopkinton area, we are coming to you.

We expect to finish our construction over the next 60 days, but look for us — and look for news of us opening — before the Super Bowl.

In the meantime, enjoy the Vin Bin Marlborough, and think of the future with a Vin Bin in Hopkinton.

-Rick

I bring that up today because to those in the Nation who don’t actually live in Marlboro, you aren’t expected to know of the efforts we are making in downtown Marlboro, more formally referred to as Downtown Village.

You probably don’t know that Marlboro’s Main Street, starting with the Vin Bin and heading west towards French Hill was recently declared one of Massachusetts Cultural Council’s (MCC) first cultural districts. Just one of 14 within 351 cities and towns.

MCC considers a cultural district to be a compact, walkable area with a concentration of cultural facilities, activities, and assets. The designation will help the city, MEDC, and community organizations enhance and expand arts and culture programs held in the district and establish the district as a tourist destination.

The MCC was “impressed” with the way we turned the Old Fire Station into a “modern use.” That is ironic to us, because our “modern use” is actually an effort to create an old-timey village market place. Nevertheless, we are glad the Nation could help.

As we head into the darkest hours of winter which will force us all inside, you can still enjoy visiting downtown Marlboro and especially the Vin Bin, as we have opened our long awaited Cafe, manned by Chef Mike. And once we break out of the grips of winter, we plan on expanding the café outdoors. In fact, we already have the design for the streetscape in place, using a design created by the city in 2002.

So to the Nation – we will continue to expand the artistic venue of the Vin Bin, from our efforts to rotate the works of local artists, to bringing in live music at our evening events, to improving the cityscape by creating a pleasing store front.

Just because things are always brighter downtown.

-          Rick

Today, we talk of Comte (pronounced CONE-tey). This is a basic cheese, and when I mean basic, I mean like salt of the earth basic, as it should be part of your everyday life, like air, water.

Comte is an original great and noble cheese from the Jura Massif of France, the Vosge Mountain range bordering Switzerland and France. Way, way up, farmers let their cows graze on sometimes obscure plants and herbs which grow richly during the summer months. The combination of pasture grasses is unmatched, and thus, the milk flavor is uniquely influenced.

Comte comes in very large wheels and depending on how it is aged, results in different textures and sweet/buttery consistency. The Vin Bin likes the Comte aged by the affineurs of Marcel Petite, where wheels are enclosed in an old military installation, Fort Saint Antoine. While the soft, pliable texture is desirable at 6 to 12 months, we have found nirvana in much older tomes.

The cheese is large, buttery/crunchy sometimes, sweet and savory. It works well on all cheese plates and ought to be a daily part of your caloric intake.

This month, The Vin Bin features a very special Comte – Gamme Cyclamen Fort Saint Antoine  – aged 24 months. Sadly, we could only source one 40 pound wheel, it won’t be enough because it is addicting.

-          Rick 

Generally, our philosophy is fairly simple: drink what you like, but we agree that there are certain levels of “likeness” out there. For instance, if you like a simple Chianti on most nights you prepare dinner, then maybe you step up to Brunello di Montalcino for Christmas. Consider it Chianti on steroids. And if you fancy red blends, why not a vintage Bordeaux – the touchstone for red blends in the wine world. For 10 months a year, you can happily exist with some very good beverages and have a blissful experience. But once in a while, you’ve got to eat off the good china, got to use the living room furniture, and got to crack open that ’95 Bordeaux or the ’97 Shafer Hillside Select Cab.

What if the wine you want to open is not recommended to go with the food? This is a typical question – and one that happens quite often around Thanksgiving. Did you know more wine is drunk at Thanksgiving than any other time of the year? Food-wise, Thanksgiving is a medley of cuisine that befuddles easy selections.

What goes with turkey? Straight up – bird with wine, I tend to choose Alsatian whites, Rieslings, Pinot Gris, Pinot Blanc. That cool, fruity touch of sweetness lends itself to the drier poultry. But, now combine that with all the sides – potatoes, green beans, cranberry sauce, veggies of every style, boiled, grilled, sautéed, there’s so much going on that finding the perfect wine is impossible.

Here’s advice I give for some holidays: Let the wine be its own course. Secure that special bottle(s), open and enjoy on its own – before dinner preferably, and don’t get bogged down on the perfect pairing. Enjoy the wine, open with family, friends, appreciate it for itself – then head for dinner and open anything you want that makes you happy.

There’s enough stress during holidays, you don’t need another issue to think about.

– Rick

But there are many places in the world, including my home, where cheese is paired with craft ales and lagers.  It sort of echoes the very symbiotic relationship between beer and cheese.  Both are traditional farmhouse products and in many instances the same grains used to make the beers were fed to the animals to make the cheese!

I thought I would take this opportunity to share some of my favorite beer pairings with some of the Vin Bin’s most beloved fromage.

Cheese: Delice De Bourgogne.  A buttery, creamy, salty and rich triple cream brie.  A near impossible match for red wine due to its high fat content. 

Beer: The Mystic Brewery Saison.  The quintessential farmhouse beer.  Bright and dry with a crisp and dry finish.  The effervescence and spicy bite play very well with the tangy and earthy tones of the cheese.

Cheese:  Robinson Family Swiss.  A classic raw milk cheese from Hardwick, MA.  Nutty, with fruity and sweet aroma and flavor.

Beer:  Smuttynose IPA.  Tons of citrus from a heavy dose of Simcoe hops, balanced with the smooth bite of the Amarillo hops.  I love the way the piney and floral brew complements the sweetness of the cheese.

Cheese:  5yr aged Vintage Gouda.  Perhaps the most intimidating cheese in the case.  Its dark amber color and crumbly texture draws oohs and ahhs daily.  It has a sweet, caramel and butterscotch flavor.

Beer:  Berkshire Coffeehouse Porter.  Fresh roasted coffee beans and roasted malt give this rich and robust brew the right body and toasty flavor to give the Gouda a worthy partner.

These are just a few of the many options we can give you.  Next time you are searching for the right drink for your cheese, take look in the beer cooler and try something new!

-Aaron Aykanian
Beverage Manager