CELLAR CLUB FEBRUARY 2020
Join us as we celebrate our favorite month of the year, Fondue February!
The warm, melted goodness that is fondue brings comfort to the cold and snowy month ahead of us. Beyond being downright delicious, the joys of fondue are only increased when sharing with friends. This month we have selected two wines that will pair wonderfully with fondue. So gather with friends and loved ones, and enjoy Fondue February!
Thank you for being a member of
The Cellar Club, cheers!
Wine Pick #1:
2018 Rosset Terroir CornalinSaint-Christophe, Valle D'Aosta, Italy
It's too easy to take the wine in your glass for granted. So many things have to occur amid so many obstacles, from Mother Nature to geopolitical disputes, the miracle of pleasure known as wine is truly a heroic accomplishment! Nestled against Italy's border with France and Switzerland, at elevations higher than anywhere else in Europe, the Valle D'Aosta is Italy's smallest wine region which produces wines of exceptional quality. Here, passionate producers like the Rosset family tend steeply terraced vineyards where everything is done by hand. Their tiny production amounts to slightly more than 3 truckloads annually and yet, their 2015, for instance, won the coveted Tre Bicchieri from the prestigious Gambero Rosso. A testament to the confluence of soil, toil, and magic.
Delicious with fondue!
Delicious with fondue!
Luigi Ferrando Erbaluce di Caluso
Back in 1980, a young(er) Neal Rosenthal happened upon a man who would become his first wine partner. Luigi Ferrando, whose family had been engaged in viniculture since 1900, was the leading force in this all-but-invisible corner of Italy’s Piemonte region. Discovering and preserving forgotten grapes and maintaining winemaking traditions that might otherwise have vanished. The two men shared a vision to create and distribute wines of the utmost quality and integrity. This singular wine, crafted from the native erbaluce grape, was handmade in accord with a respect for the land and its people.
CHEESE PAIRING OF THE MONTH:
Springbrook Farm, Tarentaise
Spring Brook Farm specializes in award-winning French Alpine-style cheeses. In 2008 they produced their first make of Tarentaise, a farmstead cheese made using fresh raw milk from our milking herd of 40 Jersey cows. It has a natural washed rind, is semi-firm in texture, and aged for a minimum of nine months. By the time Tarentaise is ready for sale, it will have been washed and turned at least 60 times by their knowledgeable aging room staff.
Made in a traditional copper vat, Tarentaise is rich, complex, and full-flavored. Aged for 7 months or more, the texture is smooth and dense, with deep, nutty, and spicy flavors abounding. Hints of freshly cut grass and sweet toasted hazelnuts accent the flavor profile and bring heady richness when melted for use in recipes.
Also, check out our delicious and easy
Recipe of the Month:
Balsamic Mushroom & Onion Galette