APRIL 2022 CELLAR CLUB

April 2, 2022

Written by Rose Friedlander

April 2, 2022

Written by Rose Friedlander

APRIL 2022

CELLAR CLUB

Our Sweetest Spring month celebrates everything fresh and new!

They say April showers will bring May flowers but we are ready to welcome in any weather spring will bring with open arms. From farm-fresh cheeses to wines that are perfect for warmer temperatures and enjoying the longer days and fresh air, spring is a sweet time!

Thank you for being a member of

The Cellar Club, cheers!

Wine Pick #1:

Vignerons de Buxy, Montagny Blanc 2019

Buxy, Burgundy, France

Vignerons de Buxy is a co-operative created thanks to the determination of the Cote Chalonnaise winegrowers, who pooled their talents in a common project to make wine, tend to their vines, and sell and market their products together. Based in Buxy, Burgundy, the growing and harvesting of the grapes is rigorously monitored and controlled. This team of specialists uses modern grape-growing and wine-making techniques to develop authentic wines which capture the taste of the land.

Wine Pick #2

Heinrich Hartl III,

Thermenregion St. Laurent Classic 2018

Thermenregion, Austria

Like many wineries in Austria, the Hartl farm began five generations ago as a mixed crop farm. In the last few decades, it has turned towards a clear focus on grapes with roughly 40 acres currently planted. Currently, Hartl’s farm is run and managed by Heinrich Hartl III and his wife Marie-Sophie. Heinrich became responsible for the estate at only 20 years old but before this, he and Marie-Sophie traveled the world of wine and gained a very open-minded perspective. This more modern perspective combined with his passion for winemaking, his insatiable interest in the great wines of the world, and his extensive know-how quickly grew the winery’s reputation beyond the borders of Austria.

CHEESE PAIRING OF THE MONTH:

La Queseria Artesana Manchego Artesano 8 Months D.O.P

Manchego the sheep’s-milk poster cheese of Spanish cuisine really is the ideal culinary ambassador, as representative of Spanish culture as Parmigiano-Reggiano is of Italian or Roquefort is of French. As artisan cheeses go, it is accessible at all stages of maturity, and its combination of flavors—a delicate balance of buttery, tart, sweet, and nutty—makes it stand out among the more ho-hum crowd-pleasers on the cheeseboard. Aged for 8 months, this is a raw milk Manchego. This is the most robust Manchego from La Queseria Artesana. This cheese is a staff favorite with its upfront boldness and deep, lasting sheep milk flavor with a hint of creaminess.