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November 28, 2013

Happy Thanksgiving!  Dandy LOVES you so much.  We’re open today until 3:30pm!  We’ve got wine and pie for sale.  Come say hi…. XO

Happy Thanksgiving!  Dandy LOVES you so much.  We’re open today until 3:30pm!  We’ve got wine and pie for sale.  Come say hi…. XO

November 19, 2013

Pie superstar Millicent Souris is going to make your Thanksgiving SWEETER!  Leave the dessert course to the expert and order one of her amazing pies to pick up at Dandelion Wednesday, November 27th or Thursday, November 28th.  Choose from Lancaster Apple with Cheddar Cheese Crust, Maple Bourbon Walnut, or Sweet Potato with Sesame Praline.  $35 cash!  

E-mail mallicent@gmail.com OR fill out an order-form in the shop! Orders must be placed by Monday, Nov. 25. 

Or, if you’re feeling especially ambitious this season, we have Millicent’s phenomenal cookbook “How to Build a Better Pie” for $24. 

November 9, 2013

BRUNCH WINE. CHEESE WINE. PIE WINE.

David Bautin Methode Dioise Ancestrale Clairette de Die $19

Hailing from France’s Diois appellation (just East of Cotes du Rhone), Clairette de Die is a naturally sparkling white wine that has been produced the same way for about 2,000 years. This unique production method, officially designated the “ancestral Dioise process”, slowly ferments white muscat and white clairette grapes. The result is a naturally sparkling, naturally sweet wine that is a vital part of the Rhone Valley region’s cultural tradition.

Composed entirely of muscat grapes, David Bautin’s Clairette de Die Tradition boasts vibrant aromas of fresh fruit, honeysuckle, and rose. The sweet, fruit-forward palate offers elegant flavors of peach, apricot, and fig that lead to a balanced, delicate finish.

David is the 3rd generation of farmers/wine makers at the foot of the mountains in the Drome. He practices traditional techniques in the vineyards and in the winery. He recommends drinking this wine after dinner with dessert. PIE!? We also think it would be a terrific match for the cheese course, and a killer beverage for brunch. No need to add juice to this sparkler, and at only 8% alcohol, you can drink this with your pancakes and venture out without the post brunch nap.

February 10, 2013

This is how we Sunday.
Our friend Millicent wrote a pie cookbook. Our friend Caroline made Millicent’s raspberry pie. We just showed up and popped some bottles! Freshly fruity, lightly bubbly, natural pink wine is the perfect pie pairing. Life is sweet.

Renardat-Fâche Cerdon du Bugey, Gamay/Poulsard, $24
How to Build a Better Pie, Millicent Souris, $24

This is how we Sunday.

Our friend Millicent wrote a pie cookbook. Our friend Caroline made Millicent’s raspberry pie. We just showed up and popped some bottles! Freshly fruity, lightly bubbly, natural pink wine is the perfect pie pairing. Life is sweet.

Renardat-Fâche Cerdon du Bugey, Gamay/Poulsard, $24

How to Build a Better Pie, Millicent Souris, $24

December 3, 2012

I can’t hold back my excitement about this week's wine tasting on Thursday night, 6-9pm!  We have two of our favorite foodies coming to Dandelion to share their expertise with us.

Our friend and neighbor, Millicent Souris, will be here signing her cookbook, How to Build a Better Pie.  We were fortunate enough to be her recipe taste-testers from time to time during her year or so writing, and we can tell you that these pies are delicious Buy yourself a copy and gift one to your foodie friends — they’ll love it!  $24

And I’m also excited to have Andre H. Mack come and pour 3 of his wines the same night!  A Rose and Pinot Noir from Oregon, and a Merlot from Washington State.  More info to come later this week… but if I were you I’d mark your calendars and not miss this tasting!  It’s gonna be a lot of FUN.

Pie Photo Credit: Gregory A. Vore