Domaine Cheveau Macon Fuisse 2011
“Les Grandes Bruyeres”
Domaine Cheveau is located in the heart of Pouilly-Fuisse, a region that has been renowned for its white wines since Roman times. This chardonnay is hand-harvested from 40 year-old vines, fermented in stainless steel tanks, and aged on its lees for a year before bottling. This allows it to retain a clean minerality, medium-body and a rich texture with flavors of citrus, orchard fruit, bread and spice.
Moniz Family Winery 2009 Pinot Noir
A long time wine industry veteran, Rod Moniz started his own wine label in 2007 with his wife Cindy with the intent of producing quality affordable wines from the Napa and Sonoma wine districts. A local guy, you’ll see Rod all over the area pouring his wines at charity events. His Pinot is made from 60% Sonoma Coast and 40% Russian River Valley fruit. This wine shows plum, black cherry, and cola.
Ninkasi Oktoberfest Dortmund-style Lager
From Eugene, Oregon Ninkasi Brewery is at the forefront of the quality craft breweries. This Prismatic Lager Series release was created to highlight Ninkasi offerings that are Northwest embellishments of traditional lager styles. The hallmark of this Dortmund-style pale lager is the balance between perceptible Noble Hop bitterness and rounded malt flavor; making it deliciously easy to drink. Raise your bier steins and get out the lederhosen!
Boulevard Dark Truth Stout
Founded in 1989, Boulevard Brewing Company has grown to become the largest specialty brewer in the Midwest. This stout has
layers of complex flavors: espresso, roasted fig, and crème brulée. Belgian yeast provides a plum-like fruitiness, noble German hops reveal spicy, herbal notes, while the rich, velvety mouthfeel mellows to a dry, smoky finish.
Hoch Y Brig Cheese
Made from raw cow's milk in the town of Kuessnacht in Switzerland, Hoch Ybrig is a classic Swiss mountain cheese patterned after Switzerland's famous Gruyère. The texture is very smooth, dense and slightly supple. There are occasional holes, or "eyes,"' and some cheeses develop a few crunchy granules that are the result of crystallized amino acids. Flavors are concentrated and sweet, with a perfect, fine balance of salt and acidity. There are also definitive caramel and butterscotch notes.
Pecorino Foglie di Noci
My new favorite cheese-this pecorino stands out because its rind is rubbed with oil and it's aged in wine barrels, cushioned by walnut leaves. The special treatment imparts delicious yet unidentifiable flavors to the flaky, oily, semi-firm paste. There are woodsy notes from the barrels; aromatic, black walnut notes from the leaves; buttery, lanolin and sweet notes from the raw sheep's milk. De-licious! Made in Pienza and hand-selected for affinage by the experts at Luigi Guffanti.
Point Reyes Bay Blue
This new farmstead blue from the popular Point Reyes Creamery is made from pasteurized cow’s milk. Moist and buttery it shows notes of toasted walnut, praline, brown butter, and salted crackers.