December 2018 Cellar Club
Cellar Club December 2018
WINES FOR THE TOAST
Two of our favorite wine picks of the year are included in this month's selections as a way to celebrate you this holiday season.
So, a toast to you, to your family and special ones. Cheers.
We will see you in 2019.
Thank you for being a member of
The Cellar Club!
Wine Pick #1:
Lucien Albrecht Crémant d'Alsace Brut NV
Orschwihr, Alsace, France
Maison Albrecht's origins can be traced back to 1698, when Balthazar Albrecht arrived in Orschwihr, Alsace. This region has been renowned for centuries for its unique flora and fauna and has been a focal point for ancient peoples seeking herbal/medicinal cures.
Handed down from father to son for eight generations, the goal has remained to get the best of this unique terroir and its argilo-calcareous soils. Lucien Albrecht was one of three founding fathers of the Cremant d'Alsace and it was his hard work and persistence that saw AOC designation finally realized in 1976. The region, and Maison Albrecht, have earned their reputation for world-class sparkling wine.
Wine Pick #2:
Cleto Chiarli Vecchia Modena
Premium Lambrusco 2016
Lambrusco di Sorbara,
Born in 1860, the winery first gained international recognition at the 1900 Exposition Universelle of Paris. Indeed, production reached 1 million bottles by the 1920s. The insistence upon quality, however, has never been sacrificed and Cleto has remained a exemplar of Lambrusco since the beginning, surviving periods in which oceans of sickly sweet pretenders all but ruined the reputation of the grape and region.
A quick note on the bottle's closure:
This unusual bottle requires the removal of the bracket that holds the cork in place. We use the blade of our trusty waiter's corkscrew to pry the bracket free of the bottle on one side, then pop the cork. Needle-nosed pliers work even better.
CHEESE PAIRING OF THE MONTH:
Parmigiano Reggiano has been made for centuries in one area of Northern Italy, the rolling hills and green pastures comprising Reggio Emilia, Parma, Modena and portions of Bologna and Mantua. Only there are the conditions ideal-a combination of rich countryside and cool climate-to produce the only cheese in the world that can be called Parmigiano Reggiano. It has been called the "King of Cheeses".
Also, check out our delicious
Recipe of the Month:
Marcella Hazan's Bolognese Sauce