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February 2019 Cellar Club

Posted by Rose Friedlander on

February 2019 Cellar Club
Fondue February Wines
This month's Cellar Club picks are very Fondue-friendly and we hope you put them to use with our cheese pairing, but be careful when dipping, tradition has it that to lose one's bread in the pot obliges the purchase of the next round!
Thank you for being a member of 
The Cellar Club!
Wine Pick #1:
2016 Onward Malvasia Bianca
Made for our friends at Hen of the Wood
Suisun Valley, CA
Winemaker Faith Armstrong-Foster's interest in wine began at her family home on an island off British Columbia where it was an integral part of a life filled with family and friends. Later, she decided that making wine was her calling and successfully progressed through a UC Davis Viticulture and Enology degree, then serving as assistant winemaker at Frank Family Vineyards, and finally to her own Onward Wines. Her ethos has always been the pure expression of her fruit and its source.
This special cuvee, in which both skin-fermented and traditionally fermented Malvasia Bianca were blended at the behest of the folks at Hen of the Wood Restaurant, is available to only a select group of Vermont retailers.
We hope you, too, fall in love with it!
Wine Pick #2:
2015 Holloran Stafford Hill
Pinot Noir
Willamette Valley, OR
Unique soils, terroir and farming practices combine to produce wines that speak to their origins. This has been Bill Holloran's philosophy from the beginning. "I GROW great wine," is how he puts it. Small lot processing and fermentations with gentle pressings yield purity of flavors and complex aromas. All of Holloran's sites are farmed with sustainable, organic or biodynamic practices. This is quintessential Willamette Valley Pinot Noir. Never rushed to market, this 2015 was bottled less than two years ago in April of 2017!
Mifroma Fondue Mix
Fondue, meaning "melted" in French, is a delicious winter dish comprising a hot pot of runny cheese into which guests dip their pieces of crusty bread or vegetables. 
Deeply flavored cheeses with strong melting qualities make up the fondue mix, which combines the tasty Raclette AOP, Gruyère AOP and Emmentaler AOP cheeses. The variety of cheese in a fondue makes it particularly adaptable to all guests' tastes.   
Just heat and serve!
Also, check out our delicious and easy
Recipe of the Month:
Savory Fondue Babka

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