JUNE 2022 CELLAR CLUB

June 2, 2022

Written by Rose Friedlander

June 2, 2022

Written by Rose Friedlander

JUNE 2022

CELLAR CLUB

This June we are traveling to terroirs of Europe that have not often been featured in our cellar club selections of the past!

From Mosel, Germany all the way to Szekszárd, Hungary these wines are both wonderful reflections of the landscape and history of their homelands.

Thank you for being a member of

The Cellar Club, cheers!

Wine Pick #1:

Selbach Oster Pinot Blanc 2019

Mosel, Germany

Since 1661 the Selbach family has owned vineyards in the Mosel region. Their main treasures are simply excellent vineyard sites, and old, ungrafted vines on steep and south-facing slopes. These vines are planted on heat-retaining, mineral-rich, rocky slate soil as well. Their philosophy of winemaking is "hands-on" in the vineyards and "hands-off" in the cellar. Most Selbach Oster wines are still fermented and matured in the traditional oak "Fuder"-barrels and supplemented by a small number of stainless-steel vats.

LEARN MORE HERE!

Wine Pick #2

Sebestyén Kadarka 2017

Szekszárd, Hungary

The Sebestyén winery was established in 1998 in the Szekszárd region, one of Hungary’s best winemaking areas thanks to its ideal climate and boasting a history dating back to Roman times. The family-run winery produces high-quality wines following the highest production standards, strict yield limitations, and selection of only the best grapes. They combine ancient traditions with modern technology and knowledge of which grapes thrive in the local terroir to offer an intriguing and delicious selection of wines.

LEARN MORE HERE!

CHEESE PAIRING OF THE MONTH:

Grafton Village & Crown Finish Caves

Barnburner

The Barnburner is a collaboration with Grafton Village Cheese in Vermont and Crown Finishing Caves in Brooklyn, NY. It is a 2-hour cold smoked and annato dyed cheddar made from unpasteurized cow’s milk from Grafton. When the cheese arrives at Crown Finishing Cave, they bandage and lard the blocks before taking them into the cave and aging them for 4+ months. The result is an aged cheddar with the initial punch and crunch of a traditional cheddar but lingers with the flavor of smoke and time. One of our new favorites!

LEARN MORE HERE!