A perfect pairing for our Tour de France Cheese plate this Saturday is Andre-Michel Bregeon's Muscadet from France. This lively thirst quencher is a white wine made from Melon de Bourgogne grapes in the western region of the Loire valley. This particular Muscadet Sevre-et-Maine is less like the many ambiguous mass produced Muscadet wines in the region because of the devotion to the grape and the soil from its creator. Michel Bregeon's vineyards are planted on gabbro soil, an old, blue-green, volcanic rock that is a rarity for vineyard soil. This particular soil was formed by magma eruptions under the ocean floor, which lends Michel's Muscadet a rich complexity. The cool climate of the region with cooling winds from the Atlantic Ocean bring a tingley acidity to the wine. The wine also benefits from the special care taken during the wine making process. Michel likes to age his Muscadet on the lees (aging it with the unactive yeast cells) after fermentation. This process creates a fuller and creamer mouthfeel with a sense of effervescence. Muscadet is a perfect hot weather sipper with noticeable minerality and prominent acidity, making it a welcome partner with food or sipping near the pool. We have limited bottles available so come on in and grab one. Enjoy!
We will pretty much use any excuse to eat a French cheese plate but Le Tour de France is a pretty good one. The tour started last Saturday and will continue until July 27th. 3664 kilometers is a long way and worth some celebration! That kind of athleticism warrants a plate of 5 French cheeses, Noble Bread, jam, and honey. This year we are including Brillat Savarin, Ossau Iraty, Gaperon, Comte, and Blue d'Auvergne. Providing you a variety of flavors, textures, and milk types from a country that has hundreds of cheeses is easy but deciding on which ones to choose can be a challenge. Here is what we decided; First up, Brillat-Savarin from Normandy. It is a cow's milk cheese made with milk that has been enriched with creme fraiche resulting in a triple cream that has a buttery flavor and texture and slight sour tang in the finish. It is named after the famous gastronomic writer Jean Anthelme Brillat-Savarin in the 1930's. Ossau Iraty is from the French Pyrenees. It is a firm raw sheep's milk cheese with a lot of character. It is nutty, buttery, fruity, and a little olivey & herbaly. Gaperon is a new shop favorite from Auvergne. It is a buttery cow's milk cheese with garlic and black peppercorns. Comte is from the Eastern Alpine Region of France. I most recently heard it described as a female version to Swiss gruyere because it has a less pungent bite and more of a nutty brown butter flavor. Bleu d'Auvergne in South Central France hits the mid-range for blue intensity. The cow's milk cheese has a creamy texture and subtle herbal flavor because the cow's graze upon wild grasses, herbs, and flowers. Sounds good right? Enjoy it here at the shop on Saturday or we can box it up to go. These French cheeses will also make a convenient Bastille Day celebration on Monday!
This Just In
Crow's Dairy Chevre
Chabichou Du Poitou
Manchego 12 Months
St. Urban Riesling
St. Urban Spatlese
Alberti 154 Malbec
Duriguti Cabernet Franc
Crow's Dairy Raw Milk (Now getting deliveries on Tuesdays)
Noble Bread delivered every Saturday