CELLAR CLUB JULY 2019

July 1, 2019

Written by Rose Friedlander

July 1, 2019

Written by Rose Friedlander

July 2019 Cellar Club

July is the month for the world-famous Tour de France! This 21 stage bicycle race brings competitors throughout the diverse terroirs of France and captivates the world with both a display of athleticism and beautiful scenery. For this reason, we have chosen to highlight two regions of France where the race will be passing through. This month the members of our Cellar Club can enjoy and celebrate the world famous race and the delicious wines of France-

no bicycle necessary!

Thank you for being a member of The Cellar Club!

Wine Pick #1:

2017 Jean Manciat Macon-Charnay

Macon, Burgundy, France

Upon taking over the family estate, Jean Manciat left the local Co-op to make wines he felt more compelling and honest than the simple offerings so common in the Macon region. All of his fruit on the quite small vineyard is sustainably-farmed, low yield, hand-harvested, and natural yeast fermented. The results are true expressions of a Chardonnay made even more transparent by the use of steel rather than oak in this remarkable offering.

Wine Pick #2:

2016 Domaine Cabirau
"Serge & Nicolas" Maury Sec

Maury Sec, Roussillon, France.

After 27 years of importing wine, Dan Kravitz purchased 13.5 acres of impossibly steep, schistose-laden vineyard land in the Roussillon and set about producing wines of the utmost quality he'd so often sought over the years. Featuring 60 -year old vines of Grenache, the site also boasts excellent Carignan and Syrah. Namesake vigneron Serge Soulatge and winemaker Nicolas Burger have crafted this consistently well-rated, dry red in the Maury AOC that was mainly known for sweet offerings. At once rich yet never heavy, this is a tremendously complex and remarkable wine.

CHEESE PAIRING OF THE MONTH:

La Queseria Artesana Manchego Artesano Raw Milk - 8 Months

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 the flavors-a delicate balance of buttery, tart, sweet, and nutty-makes it stand out among more ho-hum crowd-pleasers on the cheese board.

Aged for 8 months, this is a raw milk Manchego. This Artesano 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.