The Legacy of Soldera
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The Legacy of Soldera

The 2008 vintage of Soldera is a rare gem, and we’re lucky to have a bottle in our collection. This library release is one of the last wines produced under Gianfranco Soldera’s meticulous eye—a true collector’s piece. Once these bottles are gone, finding anything crafted by his hand will be nearly impossible, making this a once-in-a-lifetime pour for wine lovers.

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Munjebel Rosso 2021: Where Sicily’s Earth Meets the Glass
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Munjebel Rosso 2021: Where Sicily’s Earth Meets the Glass

Frank Cornelissen is one of the OGs of winemaking on Mt. Etna’s slopes in Sicily. Since 2001, he’s been leading the charge in natural wine, crafting his process around the idea that the earth itself should dictate the outcome. Using minimal intervention, Cornelissen lets Mt. Etna’s volcanic landscape do the talking, resulting in wines with a pure, earthy intensity. This hands-off approach gives Munjebel its unique personality and bold flavors—a favorite for wine aficionados and casual sippers alike.

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AR.PE.PE’s Grumello Rocca de Piro: A Nebbiolo with Deep Family Roots
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AR.PE.PE’s Grumello Rocca de Piro: A Nebbiolo with Deep Family Roots

At Stoneburner, we're all about epic wines with killer stories and next-level craftsmanship. Enter Grumello Rocca de Piro from AR.PE.PE—a family-run, independent winery that’s been crushing the Nebbiolo game for generations. If you’re Googling “where to get the best wine in Ballard” (or “best wine bars in Seattle,” we’re looking at you), Stoneburner has you covered with some of the finest wine selections in the area.

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Learn to Make Lorighittas with Jason Stoneburner
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Learn to Make Lorighittas with Jason Stoneburner

RECIPE

You don’t have to travel to Sardinia to get a taste of lorighittas. These delicate twists on homemade Italian cuisine are well worth the hard work—you can roll them at home with just a handful of ingredients and a little bit of patience. Jason Stoneburner, Seattle pasta expert extraordinaire, shows us the way.

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Learn to Make Capunti with Jason Stoneburner
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Learn to Make Capunti with Jason Stoneburner

RECIPE

Capunti are a favorite pasta of our friend Jason Stoneburner, owner of Stoneburner, one of Seattle’s best spots for handmade doughy treats. Incredibly versatile, these little canoes can be rustic or fancy, take less than hour to make, and suit any sauce, with all the right crevices for holding on to flavor. Let Jason walk you through the steps of making this history-rich pasta in no time at all.

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Learn to Make Culurgiones with Jason Stoneburner
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Learn to Make Culurgiones with Jason Stoneburner

RECIPE

Some of the world’s best treats come in small packages, and culurgiones, the traditional Sardinian stuffed pasta, are no exception. They’re easy enough to make at home any night of the week yet fancy enough to delight your loved ones. Traditionally filled with mashed potatoes and mint, they can also be stuffed to the brim with squash, sweet potato, or anything else that might delight you.

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