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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.

Come celebrate the wonderfulness that is Champagne Saturday November 8th!

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If you love bubbly, then this is the class for you!

Come celebrate the wonderfulness that is Champagne!

Small Bites to begin

Great 109 Cheese Selection

All Grower Champagnes

If you love the bubbles then this is a must attend!

$75 per person + tax

Mother’s Day at 109

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Mother’s Day is Sunday!

This is the one you don’t want to forget!

Did you forget? Don’t worry, we have answers.

Cheese, Wine, Platters, antique gifts, cheese boards, vintage picnic baskets and if you can’t choose we have gift certificates available too.

We are open Saturday 9-6 and Sunday 10-4.

 

Take Mom to Spain for Mother’s Day

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Class is in Session

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Take Mom to Spain for Mother’s Day with our
Wines and Cheeses of Spain Class May 9th

Join us this Friday as we take a journey through the sights, sounds and tastes of Spain.
Our guest speaker is Emily from 55 degrees distribution of Connecticut to talk about the wines and our own Monica Brown to give us all of the cheesy details.

Wines featured:

Mestres 1312 Cava Brut Reserva
Priorat Natur Vermut
Bodegas Lopez Heredia Tondonia White Reserva 1998
Bodegas Lopez Heredia Viña Cubillo Crianza 2003
Bodegas Perez Pascuas Viña Pedrosa Reserva La Navilla 2009
Buil & Genè “Buil” 2009

As always, our wine selection will be paired with a beautiful array of Spanish cheeses to compliment the unique flavors & nuances of each wine’s terroir, taste, & style.

109 Cheese & Wine Classroom 7pm
$55 per person plus tax
email us at monica@109cheeseandwine.com or call us at

203-438-5757 to sign up
space is limited and Mom is waiting

Sip’s & Savor with The Hickories April 24th at The 109 Classroom

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Ridgefield is a lucky town to be blessed with three working farms; The Hickories, Garden of Ideas and Apple Ridge. 

We love their commitment to the land and the community of Ridgefield.   

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Dina Brewster of the Hickories became a farmer after her teaching career. For Dina, teaching started first in the Philippines as a Peace Corps volunteer and then in the Bronx as a high school English teacher.  After teaching, she chose to return to her family’s farm here in Ridgefield and start a CSA (Community Supported Agriculture) program.  It began as a one-acre vegetable garden and Dina has overseen the development of new products and new acreage as the farm business continues to grow.  Dina is committed to connecting people with the working land and it is very apparent in everything she touches and her loyal volunteer force.

In our on going efforts at 109 Cheese and Wine to celebrate and support our local farms and food charities we will host our second Sip’s & Savor, Thursday, April 24th from 7pm to 8:30pm.

The 109 Sip’s & Savor program is designed to elevate awareness of some of our great local farms and local non-profit food/land conservation organizations. A generous portion of the events proceeds go directly to its benefactor.  This event will help raise money to allow the purchase of at least one Hickories CSA share for the Ridgefield Food Bank.  The more we raise, the more shares we will be able to buy.  So come on down and savor some cheese and sip some wine with us in our classroom above the cheese shop. 

http://www.thehickories.org

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April is National Grilled Cheese Month

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April is National Grilled Cheese Month

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Ever since I can remember, a grilled cheese sandwich and a bowl of tomato soup was my mom’s perfect answer to a bad day.  It most likely was made with something other than real cheese back then, but it was the though that counted.  Today, Neal’s Yard Cheddar, local Alpine style cheeses and maybe a little Raclette make up the base cheese mix of some awesome grilled cheese sandwiches.  Add some prosciutto, tomato and maybe a bunch of wild mushrooms, some soup for dipping, and you have an amazing meal.IMG_9491

Almost as American as apple pie, the grilled cheese sandwich may finally be getting its day or month.  Come celebrate this joyous holiday with us.  We make grilled cheese everyday, always adding something new and always making sure they are awesome.IMG_7397

 

Wonder what wine we should pair with this……..

Jim Morrison takes us on a journey through the vineyards of Washington and Oregon “Taste of Oregon / Deep Dive Into Washington”

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In our recent class on Washington and Oregon wines, Jim Morrison and Monica Brown combined knowledge to bring the cheeses and wines of the Pacific Northwest together in our classroom.  This region is producing some of the most beautiful wines and cheeses that we have seen. Small vineyards and small farms bring us true artesian production big on taste.

Being passionate about your job is an understatement when describing Jim’s dedication the grapevine.  I would have to guess that when Jim gets his annual physical, his blood workup reveals a blend of pinot and nebbiolo.  It is this kind of passion and excitement that creates our perfect class.   Jim has visited just about every vineyard and knows almost every winemaker personally in his portfolio.

As we like to say, live it, breathe it, eat it, and drink it.

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Wines & Cheeses of the class

Belle Pente Pinot Gris, Willamette Valley 2009 paired with appetizers

Belle Pente Pinot Noir, Yamhill Carlton 2010 paired with Tumalo Classico

Kelley Fox Mirabai, Willamette Valley 2012 paired with Mt Townsend Seastack

Claar Cellars Cabernet-Merlot, Washington 2011 paired with River’s Edge Chevre Up In Smoke

Soos Creek Champoux Washington 2010 paired with Beecher’s Flagsheep

Cadence Bel Canto Washington 2009 paired with Rogue Creamery Caveman Blue

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Two events this week to choose from!

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A Taste of Oregon. A Deep Dive in Washington
March 14th @109Classroom
The Pacific Northwest is rich with history, great food, & amazing wine! Join us as we tease you with some unique Oregon juice & trek with you through Seattle, Kent, & Pasco.
As always, we’ll begin the evening with light appetizers, an opening wine, & we’ll venture upstairs to the classroom for (5) additional wines perfectly paired with delectable cheese!
Special Guest, Jim Morrison from Artisan Wines
Wines Featured:
Belle Pente Pinot Gris 2009
Belle Pente Yamhill Carlton Pinot Noir 2010
Kelley Fox Mirabai 2012
Claar Cellars Cab-Merlot 2010
Soos Creek Champoux Vineyard 2010
Cadence Winery Bel Canto 2008
7pm $55 per person + tax

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109 Cheese & Wine & Sarah’s Wine Bar
Small Bites & Wine Tasting Dinner, “Spring Fever”
March 16th @Sarah’s Winebar
Special Guest Will Sibley – New Beginnings Landscaping
We are all ready for Spring to arrive – Enjoy a fabulous meal, great wines & conversation!
Grilled Octopus, Pickled Chick Peas, Sweet Drop Peppers, Fava Beans & Fennel Confit, Lemon Preserve Aioli
Green Pea Ravioli, Leek Fondue, Crispy Lamb Bacon, Pea Greens, Pinole Sage Brown Butter
Pheasant Breast Stuffed with Foie Gras & Swiss Chard, Spring Vegetable Fricassee, Spring Garlic & Potato Gnocchi, Morel Sauce
109 Cheese Selections
Tropical Fruit & Tapioca Parfait
5:30pm $70 plus tax and gratuity
Please call 203 438 8282 for Reservations