cheese – 109 Cheese & Wine

part 1

Terroir is one of the most common words winemakers and critics alike throw about – indeed, terroir could be considered one of the most fundamental of all wine concepts. Generally, terroir can be understood as a ‘sense of place’; the soil, the climate, the land, the history of a place, the emotions it evokes. Burgundy is probably most famed for this notion, but all wines of pedigree will evoke this concept. Terroir is to wine as personality is to people – it is what makes us memorable, unique, and interesting.

This weekend, 109 Wine will be highlighting this idea as we explore three wines, all made from the same grape yet utterly unique in style, presentation, and of course, in their terroirs.

Join Brett from 12 to 3 this weekend and let’s get to know these wonderful wines!

Wow, we can’t believe that the 2014 holiday season is upon us. We have been crazy busy stocking the shelves with great foodie gifts, amazing new cheeses, charcuterie and all of our usual seasonal favorites. Gift certificates are plentiful, chocolates are begging to be consumed, our new ordering platform is live on our website (order in your PJ’s if you want) and we are good to go. We are getting in new items every day! Berkboards, our own line of cheese and charcuterie wood boards are also arriving daily. Greg is in our wine store and has it filled with a collection of some of the finest small producers wines. If the bottle makes it to our wine store, then you can bet that it also graces our table at home.

Platter orders will be accepted as long as we can keep up. Bring us your favorite platter and let us design a perfect foodie paradise of cheese and charcuterie. Don’t have a favorite platter? We can use one of our compostable platters or buy a Berkboard and let us set it up.

At 109 are here to help and make cheese and wine as easy as possible, so give us a call and order your platter or stop in and get some.

Check out photos of some of our favorite holiday goodies

Have a safe and family filled holiday.

Todd, Monica and staff @109