(919)968-8993 227 South Elliott Road
Chapel Hill, NC 27514-5831
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3CUPS on Snooth

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  • It’s getting to be that time of year when everything seems to be dedicated to stuffing -- from our tummies to stockings…to our skinny jeans! What if the holidays were different? What if you began the tradition of blissfully delicious health and wellness at your feast? Most of us cook for bigger crowds than normal and experience a minor (or major... Read More

    From the article New Holiday Food & Wine Traditions

  • October is National Pasta Month. And of all the Italian culinary products, pasta best exemplifies Italy’s dynamic personality. Sauces vary as do the hundreds of shapes and sizes. All are rich in history and tradition. Pasta dishes are local and seasonal, usually easy to prepare, lively and fun. The height of pasta’s elegant artistry is manifeste... Read More

    From the article Pasta and Wine, Part One

  • Easter is a huge event worldwide, eagerly looked forward to as warmer and longer days approach. In Italy, Pasqua, Easter, is a holiday that is more important than Christmas. The preparations for the big feast are well under way in the week leading up to it. The central characters are eggs and lamb, both symbolic foods with religious significance... Read More

    From the article Your Italian Easter Recipe Box

  • WINE PAIRING: Wente Vineyards Sandstone MerlotSERVES 6 TO 8Use a dry red wine, such as Burgundy or Côtes du Rhône. Don’t thaw the pearl onions before cooking.POT ROAST1 (5- to 6-pound) boneless beef chuck-eye roast, pulled apart at seam into 2 separate roasts, fat trimmed, and roasts tied individually at 1-inch intervalsSalt and pepper4 slices b... Read More

    From the article Recipe - Burgundy Pot Roast from Wente Vineyards

  • Ingredients 2 tablespoons butter 2 lbs bottom round beef or stew meat, cut into 1 inch cubes and patted dry 2 large onions, medium dice 2 cloves garlic, diced fine 2 tablespoons tomato paste 3 tablespoons Hungarian paprika/mix of hot and sweet, I like it spicy so I add a bit more hot 3/4 teaspoon caraway seeds, coarsely crushed with back of fry ... Read More

    From the article Wendy Crispell Austrian Goulash

  • recipe-1 medium sized frying chicken cut into 8 pieces, rinsed and patted dry secret spice mix- 2 tablespoons each, onion powder, white pepper 1 tablespoon each, old bay seasoning, paprika, salt, 1 teaspoon each, dried parsley, marjoram 2 cups buttermilk 2 large eggs 3 cups flour for dredging large skillet for frying, at least 2 inches deep soy ... Read More

    From the article Wendy Crispell's Perfect Fried Chicken

  • 2 SOUP - Corn Chowder paired  The Cuvee Josephine, made from 100% GC Chardonnay, has been aged extensively and has a great body and great minerality. The dosage is at 10 g so the wine is round enough to match the richer corn chowder, and the mineral notes will work well with the umami characteristics of the salmon. for 4 people3 cups of sweetcor... Read More

    From the article Caroline Henry's Corn Chowder with Salmon

  • As I mentioned when I introduced myself as part of Snooth's Mentor Program, I'm a wine educator. I teach wine at a culinary school, and I instruct classes at local shops around my area in the Triangle in North Carolina. It keeps me on my toes, for sure - no matter how many times I've taught a concept or tasted a wine, something new comes up. Mos... Read More

    Forum post in the topic Teaching Wine

  • So with the end of summer approaching my thoughts return to drinking more red wine. That may, or may not be a good thing but it started me thinking - What do WE want to drink?If we have a few coordinated tastings, maybe even in a chatroom somewhere - live, we could try similar wines and share experiences, maybe even try the same exact wine.At ba... Read More

    Forum post in the topic Virtual Tasting in September

  • In 1976, Amerine and Roessler ( U.C. Davis professors) counseled tasters to avoid emotive and anthropomorphic terms such big, finesse, hard, intense, lingering, long, rich, silky and velvety.  They stated in their book "Wines, Their Sensory Evaluation" that these words should be avoided at all costs.  How does the forum feel of this? Read More

    Forum post in the topic wine descriptors

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