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2010 Epic Vintage in Piedmont – Tasting with the Importer at Pasta Nostra

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On Thursday, September 25th, we had the privilege of tasting through an extensive lineup of premier Nebbiolo based wines from Barolo, Barbaresco, and the lesser known commune of Boca from the iconic 2010 vintage. In one word – WOW! These wines were wonderful to drink even in their extreme youth. The tannins were there but so elegantly polished and all the telltale aromas and flavors of Nebbiolo were represented in varying degrees. Being a lover of Barbaresco and Barolo I usually temper my enthusiasm when they are just being released based on the premise these wines need time to age. The early allure of this vintage is amazing. Granted these wines will evolve and develop into hauntingly complex and layered wines I was awed with the elegance already displayed.

Below are just a few of the wines tasted with a brief descriptor:
* 2010 Cantina del Pino “Ovello” Barbaresco – “sweet tannins and great depth”
* 2010 Roccheviberti “Rocche di Castiglione Falletto” Barolo – “intense floral aromatics”
* 2010 Silvano Bolmida “Bussia” Barolo – “concentrated ripe red fruit with mocha”
* 2010 Fratelli Alessandria “Gramolere” Barolo – “finesse!”
* 2010 Luigi Baudana “Cerretta” Barolo – “decadent”
* 2010 Le Piane Boca – “Barolo meets Burgundy”

 

Please stop by and let us know if you are particularly interested in any of these bottlings, they won’t last! The ETA for these wines is mid-November, just in time for the holidays. Great gift ideas – hint hint. Some of these are also offered in large format bottlings – yes please!

Cheers!
-Greg

 

Italy’s “Fringe” Wine Territories

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Italy’s “Fringe” Wine Territories Saturday, August 23rd – 7pm $55 Do the regions Alto Adige, Campania, or Calabria ring a bell? Maybe not. When you mention Italian wine most people automatically think of the great wines of Tuscany or Piedmont. But many great lesser known wine making areas do exist. So come take a journey to some of these areas with us! Regional Cheeses paired, small bites and a little sweet too. Guest speaker: Jim Morrison of Artisan Wines

The Wines:
Giuseppe Sedilesu Mamuthone Cannonau di Sardegna Sardinia, Italy
Giovanni d´Alfonso del Sordo Catapanus Bombino Bianco Puglia
Mamete Prevostini “Albareda” Sforzato di Valtellina
Muzic ‘Bric’ Collio Bianco Friuli-Venezia Giulia
Guido Marsella Fiano di Avellino DOCG Campania
Grifalco “Gricos” Aglianico del Vulture

The Cheese
Our Cheesemonger leader is still deciding! Lot’s of tasting and drinking going on at the Brown household

Roccheviberti 2006

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The list of time-honored, truly great vineyards in Barolo is limited to about 15 places. Ranking these sites precisely is very difficult and equally as subjective, so I won’t even attempt. But I doubt that any knowledgeable expert on the subject would not put “Le Rocche di Castiglione Falletto” in the top 5. It really has to be there. In time, if the gradual warming trend continues, some sites that are now in that top 5 that are south facing, which means almost all the others, may have to leave that rarified list as they will cross over to the “slightly too warm” side of the micro climate.

“Le Rocche” however will stay, as it is one of the few truly great sites that is east-southeast facing and considerably cooler than most of the others at that level of recognition. As a result of this exposition, the hallmark style of wines from Le Rocche has always been one of finesse, perfume and balance. The vineyard is highly coveted by all producers in Barolo, but is one of the smaller of the great sites. It is really tiny when compared to Cannubbi or Bussia. One of the largest pieces, a mere 2.5 hectares, is in the hands of Claudio Viberti, whose family has farmed this site for 3 generations as owners and several more prior as sharecroppers. His story like many others’ is familiar, the grandfather and father sold grapes and bulk wine to the big houses and the son wanted to bottle his own wine. So Claudio attended enology school in Alba and Presto! His third vintage (2005) takes a Decanter “Highly recommended”. Although the story in general is familiar, few sons have the chance to do it with a hefty chunk of “Le Rocche”!
Wine making here is traditional –i.e. old school, spontaneous ferments, long-ish macerations (18-25 days) and 26 month aging in 20-25 HL Botte for the Barolo. The style of the resulting wines are also quite traditional in that there are plenty of “autumnal” flavors and aromas including tea, tobacco, leather etc. However they are not very tannic like many old school wines. Total Barolo Production averages 600 cases per year.

Tapas, Paella & Spanish Wine Tasting in the Garden at Bernard’s Sunday, August 24th, 2014 at 6pm

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Tapas, Paella & Spanish Wine Tasting
in the Garden at Bernard’s
Sunday, August 24th, 2014 at 6pm $85
Reservations Required 203 438 8282 (Bernard’s)

Enjoy a Fabulous array of Tapas while you watch Chef Bernard cook the Paella out in the garden! Strolling Guitarist, beautiful Gardens – it’s an evening not to be missed!

Wine & Cheese Proved by 109 Cheese & Wine
Menu
Assorted Tapas
Black Olive, Anchovy & Caper Spread/ Catalan Guacamole, / Zucchini, Onion, Orange and
Rosemary, Hot Pepper Jam, / Garbanzo Salad with Sherry Shallot Vinaigrette,
White Bean Salad with Cured Pork Belly Dressing / Grilled Bacala Salad / Bacalao Hash / Mackerel Escabeche / Octopus & Potato Salad / Marinated Anchovies & Olive / Seville Marinated
Carrots / Goat Cheese Stuffed Pequillo peppers / Grilled Marinated Eggplant / Calamari Seviche
Mussel & Chorizo Salad
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Paella
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Cheese of Spain
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Dessert and Coffee
$85 per person (Tax & Gratuity not included)
Reserve EARLY!!
203-438-8282 (Bernard’s)

Happy 4th of July! 109 Cheese and Wine is open 9-4

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Happy July 4th!
We will be open!
July 4th 9-4
July 5th 9-6
July 6th 10-4
Every year Monica and I travel to the Fancy Food show to over indulge in everything food you could possible imagine in the hopes of finding a new item or two. The challenge is to find items that do not yet exist in large chain type stores and in all honesty, items that we would want to buy for our own use. Every time we tried to guess what our clients want us to buy, it would sit on our shelves waiting to expire. So 2 years ago, Monica and I made a deal with each other. We decided not bring anything into 109 that we would not want in our house. The 2014 show have proved to be one of the better shows that we have attended. Emerging victorious with about 8 new products for the store (a new personal best). Salt, Rubs, BBQ sauce, organic candy, many new cheeses, crackers, chocolate, cheese tools and more! Some of the items are already on our shelves in time for the weekend.
Come on down and say hello!
109 Cheese and Wine is open 9-4

 

A new cheese & wine find from Alsace

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A new cheese find from Alsace made in La Lorraine, produced by the monks of the Abbaye de Vergaville, the milk is sourced no more than 10 miles away. Known for having one of the last artisan and locally produced munsters in France. This beautiful cheese named for father Antoine “Tome du Pere Antoine aux fleurs de Sureau”, a mouthful to say. This cow’s milk is washed in an Alsatian Pear Liqueur and then Elderflower is added to the milk. An amazing semi soft, slightly floral, buttery, cheese perfect for summer. Perfect paired with the 2012 Schoech “Sonnenberg” Riesling from Alsace is a delicious wine on it’s own but really comes to life when paired with cheeses or typical Alsatian fare like trout. On the palate, this wine displays great balance of minerality, orchard fruit, citrus and baking spice. At $29 a bottle I consider this a great value and could hold its own against other Rieslings at twice the price!

Bastille Day Wine Tasting & French Style Barbeque in the Garden at Bernard’s July 13th

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Wine Tasting & French Style Barbeque in the Garden

Sunday, July 13, 2014 at 6pm

Featuring the Wines of France & Country French Buffet in the Garden
Bernard’s & 109 Cheese & Wine
 

Bring your friends & Family – this is our favorite event of the year!

 

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Le Menu

Hors d’œuvres
Sardines / Duck Prosciutto & Melon /Wild Mushroom & Goat Cheese Quiche / Smoked Salmon Rosette
Assorted Homemade Charcuterie and Pates
Rosemary Pancetta / Saucisson & Prosciutto /Duck Rillettes / Duck, Pistachio & Truffle Terrine / Pheasant & Chanterelle Terrine /Chicken Liver & Truffle Pate / Wild Boar & Morel Mushroom
Crudités
Bernard’s Famous Cassoulet
Bernard’s Mom’s Rice Salad
Beet Salad, Walnuts & Roquefort Sherry Shallot Vinaigrette
French Green Lentil Salad / Tomato & Goat Cheese Salad
Frisée au Lardon / Grilled Vegetables with Basil Aïoli
Haricot Verts Amandine / Potatoes Toulousaine
Tomatoes Provençale / Mesclun Salad
From the Grill
Pork, Beef, Tuna, Salmon, Shrimp & Scallops
Assorted Homemade Sausage:
Merguez – Spicy Lamb /Pork, Pistachio & Truffle / Chicken with Garlic & Parsley / Duck and Orange / Pheasant, Chanterelle & Sage
Les Fromages & Les Desserts & Fresh Fruit
Pastis / Flan au Caramel / Pot de Crème / Mousse au Chocolat /Cherry Clafouti / Choux a la Crème

$85 per person (Tax & Gratuity not included)
Reserve EARLY!!
203-438-8282

Rosé always perfect for cheese and well, everything

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Rosé

 by Greg

Contrary to what many people think about rosé, it’s not necessarily sweet or girly. This was first apparent to me during a visit to Provence in the south of France 10 years ago. I noticed people dining along the Mediterranean Sea sipping this pink juice and I became curious. When served the classic Provence dish of bouillabaisse at one of these seaside bistros I decided to indulge myself in a glass of this neither white nor red wine. Right away I thought to myself – I GET IT! The wine was crisp, dry, and paired beautifully with the bouillabaisse.

What most people don’t know is that a great many of the rosés out there are produced with red grapes and not a convenient blend of white and red wines. As with red wines, the red grapes are pressed and the juice is left in contact with their skins just long enough to impart varying degrees of pink or pale red tint. In addition to color, texture and flavor complexities are achieved by allowing this skin contact as well.

There are so many different styles of rosé, I dare say there is a rosé out there for everyone. Styles range from ‘bold & savory’, ‘fruit-forward’, and ‘crisp minerality’. There is a certain vibe that a chilled bottle of rosé conveys. For me, whatever mood I’m in on given day – that first chilled sip of rosé instantly brings me back to Provence.

One of our favorites this year is the 2013 Gobelsburger’s Rosé. Showing beautifully, it has a bright hint of effervescence to taunt your taste buds and keep you coming back for another sip. Gobelsburger rosé is very similar to a dry white wine because of its fresh acidity and great minerality. It is excellent on its own, as it has flavors of wild strawberry and tart cherry. All of these qualities lend this rosé to also being an extremely food friendly wine. Gobelsburger rosé pairs beautifully with fresh goat cheese and all sorts of seafood. Be sure to have an extra bottle in the fridge because it is one of those wines that makes keeps you coming back for another sip!

At “109” Wine we have assembled a rosé selection we are quite proud of. So please stop in and ask us for a recommendation and we will be happy to help assist you selecting the perfect rosé!

Greg Wood

Fairfield County Chef's Table by Amy Kundrat

Fairfield County Chef’s Table Book Signing with Amy Kundrat

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Join us with author, CTbites partner, and food lover Amy Kundrat for a book signing of her latest book, Fairfield County Chef’s Table.

Barbara Nevins from Southwest Café and Sarah and Bernard from Bernard’s will also be in attendance.

We will be pouring wine and offering up tastes of our wild mushroom grilled cheese, stay tuned on what Southwest and Bernard’s will be bringing!

And we hear the Matt from Stanziato’s Wood Fired Pizza in Danbury will also be in attendance!

This Saturday May 31st at 11:00 AM in our classroom above the cheese shop.

Memorial Day 2014

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Monica & I hope you have a wonderful and safe Memorial Day.

We will be open Memorial Day from 10-2 just in case you have forgotten anything.

Thank you to all of our service men and women.