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January 2019 Cellar Club

Posted by Rose Friedlander on

Our focus this month, as we begin 2019, is wines of character produced under the protocols of Biodynamic farming. Rudolf Steiner's concept from the 1920's sees the farm as one living organism in harmony with the sun, moon and stars. Chemicals are eschewed in favor of natural materials and composts. Cultivation and harvest follow a calendar in accord with nature.
Thank you for being a member of
The Cellar Club!

Wine Pick #1:
Les Deux Moulins Sauvignon Blanc
Loire Valley, France
Biodynamic, no sulfites added, sustainable.
This wonderful Sauvignon Blanc is sourced from vineyards located between Anjou and Tours in the Loire Valley rich in gravel and schist. It's vinified at cold temperatures in stainless steel to allow the full expression of the grape's fruit, acidity and stoniness to shine through.

Wine Pick #2:
Ermitage du Pic Saint Loup
Tours de Pierres 2016
Pic Saint Loup, Languedoc, France
The legend of the Pic Saint Loup and its three crusading brothers is mirrored by the three Ravaille siblings, Xavier, Pierre and Jean-Marc, who crusade for wines of place created in harmony with nature. Since 1999, their farming and winemaking practices have been Biodynamic in pursuit of wines true to the terroir of this singular corner of the Languedoc.

The soils, a medley of limestone, dolomite, red clay, sand and schist, coupled with a unique microclimate that allows a longer, more languid ripening combine with use of natural yeasts and spontaneous fermentation to achieve wines with a purity of fruit, delineation and character.

Port du Salut
Port Salut cheese, also called as Port du Salut, comes from Brittany in the Loire Valley, France. It is named after the abbey of Notre Dame du Port du Salut in Entrammes.
Made from pasteurized cow's milk, the cheese was produced by Trappist monks way back in during the 19th century. This semi-soft cheese is produced in form of disks weighing approximately 5lb. Though the cheese is produced in big factories now, the handmade version is still produced by various monasteries throughout the French countryside and enjoys a great demand!
Great snacking companions of this cheese are fruits, steamed asparagus or broccoli, baby greens salad drizzled with Balsamic vinegar and olive oil. It also a great addition to any cheese board!

Also, check out our delicious and easy
Recipe of the Month:
Cranberry Crostini with Prosciutto
& Creamy Port Salut

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