Wine of the Week

We were raking leaves in the backyard, and I decided to take a break and make a little lunch. I sliced some salami and prosciutto, put out a bowl of oil-cured olives, a piece of Morbier and a couple of chunks of a Coastal Cheddar that's quite good. I made bruschetta using some artichoke-and-lemon and some dried tomato spread topped with mozzarella and …