BUFFALO, N.Y. — The wine will be done in six months, maybe — bottled, labeled and ready to sell. But today, on a sun-drenched morning in May, Carl Schmitter is picking dandelions at Delaware Park. In a clearing between weeping willows and evergreens, he is a lone, stooped figure in a straw hat, an odd apparition…. Continue reading
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With a Twist: How Do You Get That Pear in There?
BUFFALO, N.Y. — If it were possible to distill the magic of René Magritte into a liquor, the resulting beverage might resemble Chateau Buffalo’s artisan pear brandy and cider blend. A full-grown pear sealed inside each bottle imbues the champagne-colored concoction with a distinctly surrealist flavor. “[Customers] say, ‘I’ve never seen that before. How do… Continue reading