Skip to main content

CELLAR CLUB SEPTEMBER 2019

CELLAR CLUB SEPTEMBER 2019

This September we are showing some love to our wonderful state of Vermont!
 Our Cellar Club selections this month highlight some of the best Vermont has to offer with two different wines from our unique terroirs. We feel very lucky to be living in our small state and to have the ability to share these special wines from the Green Mountains with you.  
 
Thank you for being a member of The Cellar Club!
Wine Pick #1:
Fresh Tracks Farm Marquette Reserve
Berlin, Vermont
Founded in 2002 with the goal of crafting authentic Vermont wine in a beautiful yet challenging climate, owner/winemaker Christina Castegren has built upon her knowledge of agriculture and the environment around her to make some of the state's finest wines.
Fresh Tracks Farms' three vineyard sites all have different soil types, geological profiles, elevations and orientations which give their grapes a diverse range of characteristics to work within the winery. The tiny 261 case production of the Marquette Reserve is a rare treat that we know you'll enjoy!
Wine Pick #2: 
Boyden Valley Winery Seyval Blanc
Cambridge, Vermont
Pioneers in the Northeast wine industry and first in Vermont, David and Linda Boyden planted their first winter-hardy hybrid grapes in 1966 on family farmland.  To celebrate their 30th year of winemaking, they commissioned specially designed stainless steel tanks that help impart a distinctively elegant and lively character to all their wines.  A true blending of the best aspects of the European and North American wine worlds.
 A crisp, dry white, it resembles a Swiss or French Sauvignon Blanc with green apple, grapefruit and a nice touch of herbaceousness. The zingy edge of acidity is nicely softened, but not erased, on the finish, inviting your return. 
 
CHEESE PAIRING OF THE MONTH:
Jasper Hill Cave Aged Cheddar
Jasper Hill works with Cabot graders to hand-select vats of young cheese that are suited to graceful cave-ripening. Upon arrival to temperature and humidity controlled cave within The Cellars, blocks are coated with lard, brushed and turned in order to cultivate a living natural rind. These traditional methods impart unique complexity to the developing cheese.
Batches are released for shipping when the perfect balance of texture and flavor are achieved; bright and deeply brothy with a salt-caramel finish and supple, crystalline texture. The sweet-savory balance of the cheese makes it an excellent match with charcuterie, apple preserves, or rich chestnut honey. Pair with an off-dry sparkling cider, malty brown ale, or an oaked Cabernet Sauvignon.
 
Also, check out our delicious and easy
Recipe of the Month:
Cheddar, Walnut, and Apple Bruschetta Toasts

Continue reading

CELLAR CLUB AUGUST 2019

CELLAR CLUB AUGUST 2019

SEPTEMBER 2021 CELLAR CLUB!

SEPTEMBER 2021 CELLAR CLUB!

CELLAR CLUB OCTOBER 2019

CELLAR CLUB OCTOBER 2019

Comments

Be the first to comment.
All comments are moderated before being published.