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Holiday food and wine pairings

Monday, December 9, 2013

When selecting wine to serve with the medley of flavors at a holiday dinner, the key is to balance tastes and intensity of flavors, and match the wine not necessarily just to the meat or main dish, but also to the way it’s prepared, as the seasonings used or cooking method can affect a pairing selection.

The Artist is in the Blend

Jason Newell, Byerly’s Chanhassen wines and spirits manager
Monday, October 21, 2013

Throughout my career in the wine and spirits industry, I’ve met many winemakers, but the common thread between them is they seem to be both scientist and artist combined in the same mind.

The science of making wine is complex. Growing a grapevine in the perfect type of soil that will produce a particular varietal of grape with a specific flavor profile is the work of an analytical genius. With the grapes fermented and aged to perfection, the artist in the winemaker takes over. They blend wines from different types of grapes that have been aged in a variety of ways. Each grape produces a wine with different qualities of sweet, dry, light and heavy bodies, with a wide spectrum of colors. The winemaker then utilizes all their experiences from previous vintages and blends different wines to create their masterpiece.

Oregon Pinot Camp: Adventures from a wine enthusiast (part 1)

Nikki Erpelding, wines and spirits manager at Byerly’s St. Louis Park
Tuesday, August 13, 2013

I’d love to tell you about the experience I had in Oregon at the annual Oregon Pinot Camp (OPC)!

Oregon Pinot Camp is a three-day experience for those involved in the wine trade. Fifty wineries get together every year to host this adventure. Participants encounter the elegance and the art of pinot noir, then travel deeper into the soils, vines, vistas, valley and vintages. We met with owners and creators of these deliciously varied wines. It’s all about growing our expertise for our customers!

Wine pairing tips for summer guests

Jason Newell, Byerly’s Chanhassen wines and spirits manager
Friday, July 19, 2013

Summer is full of hot weather, vacations, crazy schedules and, of course, hosting out-of-town visitors. Hosting guests in your home can seem daunting, but it can also be a chance to show off your creative side and really show them a good time!


This year, my family is privileged to have a goddess staying with us. OK, not an actual goddess, but she’s the Sauce Goddess! Jen Reynolds is flying in from San Diego for the annual Lunds and Byerly’s BBQ Sauce Samplin’ competition.

Her challenge: grill meats slathered with her fabulous sauce flavors for 1,500 people. My challenge: pick five days of drinks that will please a goddess and match her fantastic array of BBQ sauces.

Wines and Spirits we recommend: FEW Spirits

Braden Fraser, wines & spirits clerk at Byerly’s St. Louis Park
Thursday, May 30, 2013

FEW Spirits hails from Evanston, Ill. An American city that once suffered prohibition for more than 100 years now is home to an excellent craft distillery, which pays homage to its city's past.

The brand name FEW is both word play as a descriptor to the few batches they use) and as the initials of Frances Elizabeth Willard (1839 -1898), a key figure to the prohibition movement.

FEW's founder and master distiller, Paul Hletko, claims the first legal drops of pot distilled alcohol produced in Evanston came from his stills.

Welcome to Our Blog

It was created with a simple goal in mind: to provide you with a heaping scoop of mealtime inspiration and food education from our passionate and knowledgeable staff. Our contributors come from every corner of our company and are truly experts in their field.

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