Posts by tjcs

Rush Creek Reserve

Rush Creek Reserve

November 14th, 2016 Posted by Cheese Counter, Market 0 thoughts on “Rush Creek Reserve”

Rush Creek Reserve is our most anticipated cheese of the year! Available only from mid-November until early January, this bark-wrapped, raw cow’s milk beauty is barely legal having been aged just 60 days, the minimum for raw milk cheeses in the US.

Fried Chicken and Bubbly? Discover the World’s Other Sparkling Wines

September 8th, 2016 Posted by TRiO News 0 thoughts on “Fried Chicken and Bubbly? Discover the World’s Other Sparkling Wines”

Sparkling wines are extremely food friendly and can brighten up an appetizer, entrée or dessert course. For a surprising and fun pairing, try bubbles with popcorn, potato chips or even fried chicken… yum! Of course, you may prefer to drink Champagne and nothing else, but Italy’s Prosecco and Spain’s Cava are two great, affordable options, perfect with more casual fare.

Prosecco is from Northern Italy and is predominantly made from Glera, a native Italian grape. This sparkling wine is produced differently than Champagne. Instead of creating the bubbles in the individual bottle as with Champagne, the sparkles are developed during a secondary fermentation in large pressurized tanks which minimizes the toasty notes. This is called the Charmat Method and results in an easy drinking wine with delightful fruit flavors and refreshing effervescence.

Cava, Spain’s famous sparkling wine, has its roots in the late 1800’s. Native Spanish grapes are used: Macabeo, Xarel-lo and Parellada for white Cava, and Trepat, Garnacha & Monastrell (Mouvedre) for the rosé version. Cava is made in the “traditional” way, exactly the same as Champagne, where the second fermentation creating the bubbles is done in the bottle you are pouring from. Like Champagne you can get different levels of sweetness but the most common is the Brut style. Think “Brutally” dry vs. Extra Dry which actually has a hint more sweetness.

Both of these types of sparkling wine are a great value so you can enjoy them frequently, no need to wait for a special occasion!
Trio’s Somm recommends LaMarca Prosecco with a bouquet of apples and white peaches for $13.99 and Segura Viudas Brut Rose with notes of strawberry, pomegranate & cherry for $10.99.

“Good company, good wine, good welcome, can make good people” …William Shakespeare

Roaring Forties Blue Cheese

Roaring Forties Blue

August 30th, 2016 Posted by Cheese Counter, Market 0 thoughts on “Roaring Forties Blue”

Roaring Forties traverses the globe to reach TRiO’s cheese counter and we couldn’t be happier that it’s made the trip. Hailing from King Island, off the coast of Melbourne, Australia it has been unavailable to us for several years but has returned just this week.

King Island lies on 40 degrees latitude and the cheese is named for the strong winds that often sweep over the island. With mineral rich soils, cool annual temperatures, abundant rainfall and a consistent salt spray thanks to the constant westerly winds, the environment contributes to quality milk production. The herds that graze the windswept pastures produce purest, sweet milk perfect for cheese making.

The cheese is aged in its signature black wax rind which helps it retain moisture during aging resulting in a rich, creamy texture. The sweetness of the milk comes through in the cheese which is full bodied, sweet and nutty. Stop by the cheese counter and ask for a taste!

Conde Villar Alvarinho

Wine Serving Temps

August 23rd, 2016 Posted by TRiO News 0 thoughts on “Wine Serving Temps”

Myth: Red wine is best served at room temperature and white wine is best right out of the fridge.

Busted: Both red and white are best enjoyed when served somewhere between room and fridge temperature. We Americans tend to over-chill our whites & under-chill our reds.

The “room temperature” rationale for reds was originally based on the temperature of a drafty old castle in France where it is usually 60 to 65 degrees, considerably cooler than the average 72 degrees of most modern homes. Serving a red too warm at today’s room temperature–or worse yet at an outdoor party at 80 degrees or more–will accentuate the impression of alcohol, making it taste flat and lifeless. One served too cold will lose its fruit & floral notes enhancing the presence of tannins.

Whites and rosés often suffer from being served too cold. These style wines are usually delicate in flavors and aromas, so serving them right out of the fridge will mute these subtle features. To maximize your enjoyment of whites and rosés, try serving them a bit warmer than fridge temperature, at around 50 to 55 degrees.

Sparkling wines do just fine right out of the fridge, unless you are having a very expensive bottle that you might get more out of at a temperature closer to white/rose wines,

The goal is to get the best experience out of the wine you are drinking. As with anything wine related, your own personal tastes will determine what works best for you. A rule of thumb for getting to the “ideal” temperature is to put your reds IN the fridge for 20 minutes before serving & take your whites OUT of the fridge 20 minutes before serving. Give this a try & see if you enjoy your wine even more!

This week’s Somm recommendations:

Conde Villar Alvarinho
Portugal, $14.99. This is a lovely aromatic white wine that is ideal with seafood or just relaxing with friends. Crisp, light and full of peaches!

Castano Solanera Yecla, Spain $15.99…bursting with juicy berry flavors and soft tannins…94pts from Robert Parker.
“Wine is proof that God loves us & wants us to be happy.”
– Benjamin Franklin

Old Kentucky Tomme Cheese at TRiO

Old Kentucky Tomme

August 16th, 2016 Posted by Cheese Counter, Market 0 thoughts on “Old Kentucky Tomme”

Old Kentucky Tomme is a wonderful example of the care and craftsmanship that goes into all of Capriole’s cheeses. It is buttery and rich, with mild “cellar” and mushroom overtones. It has a semi-firm, smooth paste when young, but becomes creamier with age. If you’re a fan of goat milk Goudas, you should try Old Kentucky Tomme for something with a bit more complexity and earthiness.

Mumm Cordon Rouge Bubbly


August 9th, 2016 Posted by TRiO News 0 thoughts on “Bubbles”

“I’m drinking the stars!”

(Dom Perignon’s fictional but entertaining quote when he first tasted sparkling wine….he was blind)
Some of us at TRiO are total “Bubble Freaks”! Fortunately we have more than 100 different choices on the shelves. Most people think of Champagne as THE sparkling wine. This, however, accounts for a small percentage of all the sparkling wine made in the world. Champagne is technically made only in the Champagne region of France, about 90 miles east of Paris. All other wine areas of France make bubbly wine but use different terms. For example, the term Cremant is used in 7 different regions to designate sparkling wine.

Bubbles have found a happy home in almost every wine making area in the world: Cava from Spain, Prosecco and Moscato from Italy, Sekt from Germany and Champagne-style sparkling wines from the US and other New World wine regions are examples of the diversity of choices available starting at just $8.99, for Simonet, a delicious French sparkling wine good enough to drink by itself, but great with OJ in mimosas!

In Champagne the 3 predominant grapes used are Chardonnay, Pinot Noir and Pinot Meunier. These classic grapes are used in many sparkling wines worldwide. However, bubbles can be made with any grapes a wine maker chooses. Cava is made with native Spanish grapes, Germany’s Sekt is often made with Riesling, Prosecco is from the Glera grape of Italy and Moscato is Moscato.

Bubbles are fun and not just for celebrations. They come in different colors, flavors and degrees of sweetness…..something for everyone! We’ll continue to explore the wonders of bubbles in future articles.
Trio Somm’s Recommendations:

Mumm Cordon Rouge NV, France….this true champagne is a steal at $38.99
Montelliana Prosecco at $11.99. It is an easy drinking crowd pleaser, fresh, crisp & so perfect for this sultry summer time.
Bailly Lapiere Cremant Rose at $14.99 from France’s Burgundy region. This blend of Pinot Noir and Gamay tastes as fancy as the label looks.

“Remember gentlemen, it’s not just France we are fighting for, it’s Champagne!”

-Winston Churchill

Tonight from 6-8 p.m. join us for WineStation Friday! Explore our WineStation se…

August 5th, 2016 Posted by Restaurant 0 thoughts on “Tonight from 6-8 p.m. join us for WineStation Friday! Explore our WineStation se…”

Every Friday from 6-8 p.m. join us for WineStation Friday! Explore our WineStation selections with our resident sommelier, Sharon Hutteman. And then hang around for some great live music.

White Wine in TRiO Winestations

Tonight from 6-8 p.m. join us for WineStation Friday! Explore our WineStation se… Copy

August 3rd, 2016 Posted by Restaurant 0 thoughts on “Tonight from 6-8 p.m. join us for WineStation Friday! Explore our WineStation se… Copy”

Every Wednesday from 6-8 p.m. join us for WineStation Wednesday! Explore our WineStation selections with our resident sommelier, Sharon Hutteman. And then hang around for some great live music.

Burrata Cheese

The Beauty of Burrata

July 19th, 2016 Posted by Cheese Counter, Market 0 thoughts on “The Beauty of Burrata”

During the steamy days of summer, we tend towards foods and drinks that are lighter, fresher, and simpler. Our choice of cheeses is no different. In my mind, Burrata could be the poster child for summer cheese. While made all year round, the simplicity of the style and the flavors that compliment it make it perfect for the hot summer days.

So what is Burrata anyway? Burrata is a fresh cow’s milk cheese traditionally made with the curds left from mozzarella production. Once the curds could no longer be formed into mozzarella balls, an ingenious cheesemaker created Burrata. A smooth pouch of mozzarella is filled with the bits of curd — ritagli or “rags” — left from cheesemaking, cream is added, the pouch is closed and the cream and curd work their magic. The result is a cheese with a fresh, creamy flavor, and silky paste that showcases the flavor and quality of the fresh milk and cream.

One of the best things about Burrata is how simple it is to enjoy. A drizzle of olive oil, and a grind of salt and pepper is simple perfection. Burrata can also be substituted for mozzarella to take the traditional caprese salad to the next level. It also is fantastic paired with the fruits of the season. Just pair with some grilled peaches or figs and a drizzle of balsamic for a summery, elegant dessert. Stop by the cheese counter and get yours!

TRiO Retail Shop

and MORE…

May 24th, 2016 Posted by TRiO images 0 thoughts on “and MORE…”

From glassware to cheese boards, locally made products to TRiO gear, we carry a large assortment of items designed to enhance the TRiO experience.

TRiO Artisan Cheese Case

Who doesn’t love CHEESE?…

May 24th, 2016 Posted by TRiO images 0 thoughts on “Who doesn’t love CHEESE?…”

At TRiO we are sharing our love of cheese by bringing a diverse selection of fine cheeses to the Outer Banks.

BEER more your thing?…

May 24th, 2016 Posted by TRiO images 0 thoughts on “BEER more your thing?…”

Our retail beer section features more than 500 labels from around the world!

TRiO Wine Shop

Into WINE?…

May 24th, 2016 Posted by TRiO images 0 thoughts on “Into WINE?…”

With thousands of bottles to choose from, we’ve got something for every palette and budget.


May 23rd, 2016 Posted by TRiO images 0 thoughts on “Tasting”

Grilled Cheese

May 21st, 2016 Posted by Food Menu, Restaurant, TRiO News 0 thoughts on “Grilled Cheese”

Grilled cheese and zuppa pomodoro … Perfect together. Serving our full menu all day long.