LA FROMAGERIE

NEW TERROIR ALERT!!

This month’s terroir menu is meant to act as an effigy to this monumentally terrible year. It is dedicated to sparkling wine, the only beverage worthy of drinking at both a wedding and a funeral. Come by this month, raise a glass, and cheers or toast to the worst year in modern history!
2020: It’s Been a Brutal Year

MAGNUM FRIDAY!?!
I don’t know what you all were thankful for yesterday, we were thankful that we could still get our hands on this 22 year old Bordeaux. And even happier to pour it one day late for the rare Magnum Friday.

@oldtownsomm #winetraditionsltd #winetraditions #domainechantealouettecormeil #saintemiliongrandcru #magnumwinethursday #magnumwinefriday #thankswinegiving

Getting festive here with terrine of foie gras and braised rabbit, pickled apples and speculoos crumbs #bistronomie #chefsofinstagram #foiegras

Another classic. Roasted monkfish from the gulf of Maine in a tomato based sauce with cognac, white wine and aromatics aka Lotte a l’Armoricaine

Lapin à la moutarde: braised rabbit legs, porcini tagliatelle, bacon, winter vegetables #bistronomie #frenchfood #chefsofinstagram

MAGNUM THURSDAY!!

Radikon - “RS18” - Rosso - 2018
Friuli-Venezie Giulia, Italy

RS18 Rosso Radikon, a biodynamic red wine of Pignoli and Merlot, is a stunning new blend from Sasa Radikon. Rich yet fresh, like Claret but with more style and natural vibrancy! This new blend from Radikon was a revelation to us, so famous for his Skin Contact wines, the reds get a little overlooked and the top wines of Pignoli and Pinot Noir are super premium. Enter RS17, a stylish rich and seductive red wine with guts and verve but also elegance. The Merlot gives you dark soft fruits, the Pignoli structure and spice, a beautiful glass of red.

Radikon is a 12 hectare estate on the Slovenian border of Italy, and is a truly unique winery. The king of orange wines as far as we are concerned. Stanko Radikon captained this groundbreaking winery since 1995, paving the way for the natural wine movement. He realised that the local indigenous grape, Ribolla Gialla, needed to be treated differently to other varieties so he turned to his grandfather’s method of vinification, which involved seven days of skin maceration. Stanko experimented with this technique and today's wines have around three months of maceration, along with long periods of barrel and bottle ageing. Working this way has meant that he has been able to cut out the use of sulphites entirely. The specially designed bottles allow for better development in bottle, and he only uses the highest quality corks that avoid cork taint. His grape selection is so meticulous, it is usual for a whole vine to go into making just one single bottle. His wines are truly fascinating, with unbelievable complexity, high ageing potential and profound, wild, flavours.

We have the perfect lunch treat: parsnip and onion tart, @meadowcreekdairy Appalachian cheese, poached egg, wild chickweed from @pathvalleyfarms

MAGNUM THURSDAY!!

Chateau Peyfaures - 2010
Entre-deux-Mers, Bordeaux, France

#magnumwinethursday #chateaupeyfaures #entredeuxmerswine #salvetowinedistributors

Chestnut tagliatelle are back. 75% Tipo 00 & 25% chestnut flour from Italy. Served with squash, Brussels sprouts, hakurei turnips and sage brown butter

MAGNUM THURSDAY!!

Le Potazzine - Rosso di Montalcino
Tuscany, Italy - 2017

100% Sangiovese organically grown from two vineyards in Montalcino: ‘Le Prata’ close to the town of Montalcino with a southeastern exposure at 500 meters above sea level; and ‘La Torre’ in Sant’Angelo in Colle with a southwestern exposure at 420 meters above sea level. Spontaneous fermentation and maceration takes place over 30 days. The wine then matures for 10 months in large oak cask before finishing in the bottle for 6 months prior to release. 900 cases produced annually.

NEW TERROIR ALERT!
20% OFF
Today is Terroir Wednesday, and in honor of the 2020 Presidential Election, we are honoring our First President by dedicating this month’s Terroir Menu to the state bearing his namesake.
Stop by tonight for a glass in honor of our democratic process.

#washingtonstatewine #helioterrawines #hiyuwinefarm #smockshopband #dunhamwinery #divisionwineco #lecolewinery #efestewinery #terroirwednesdays

Dinner is served: scallops and saffron risotto, parmesan, parmesan, veal jus. #bistronomie #chefsofinstagram #risotto

MAGNUM THURSDAY!!!
One of the best producers and best bottlings in the Southern Rhone...

Chateau de Saint Cosme - Gigondas
Southern Rhône Valley, France - 2018

Château de Saint Cosme is the leading estate of Gigondas and produces the appellation’s benchmark wines. Wine has been produced on the site of Saint Cosme since Roman times, evident by the ancient Gallo-Roman vats carved into the limestone below the château. The property has been in the hands of Louis Barruol’s family since 1570. Henri and Claude Barruol took over in 1957 and gradually moved Saint Cosme away from the bulk wine business. Henri was one of the first in the region to work organically beginning in the 1970s. Louis Barruol took over from his father in 1992, making a dramatic shift to quality, adding a négociant arm to the business in 1997, and converting to biodynamics in 2010.

The estate is in the heart of Gigondas where 15 hectares of vineyard grow in the shade of the Dentelles de Montmirail. The limestone that distinguishes Gigondas from other southern Rhône appellations is visible on the jagged cliffs of the Dentelles.

Château de Saint Cosme Gigondas is a blend of Grenache, Syrah, Mourvèdre, and Cinsault. The shade and elevation at Saint Cosme provide a cooler micro-climate than the rest of Gigondas. Whole clusters are fermented with indigenous yeasts and vinified in a combination of new and used barrels, and concrete tanks. The wine is bottled without fining or filtration.

Here’s our @rosedafarmllc hanger steak with a fricassée of autumn vegetables

MAGNUM THURSDAY!!!
Decanted 12 hours

Chappellet - Mountain Cuvée - 2017
Napa Valley, California, USA

Blended from the traditional Bordeaux varietals, including our own coveted grapes, the Chappellet Mountain Cuvee Proprietor’s Blend builds on our five decades of experience crafting great Napa County mountain-grown wines. Each component varietal in the cuvée contributes nuances that complement each other.

55% Cabernet Sauvignon 28% Merlot
8% Malbec
6% Petit Verdot
3% Cabernet Franc

Saucisson de Lyon, red wine braised lentils, autumn vegetables. A classic from the motherland 😋#bistronomie #bistrotfood #chefsofinstagram #lyonfrance

Columbia River king salmon rillettes, pickled Mexican gherkins, multigrain toast

MAGNUM THURSDAY!!

Hollyhock Lodge - Gamay - Cuvée CC
Santa Barbara - California, USA

100% gamay Noir.
100% Portico Hills Vineyard in Los Alamos (Certied Sustainable).
Cooperage/elevage: 9 months in neutral French oak, 3 months in bottle before release.
Total production 270 cases.

“I practice minimal intervention winemaking with all of the wines I make. I never use sulfur at crush or press and only sulfur minimally once malolactic fermentation has finished and if necessary, a small amount pre bottling. I do 50% whole cluster fermentation like many people do in pinot noir. I do not use the carbonic style because this wine is a "cru" style of gamay opposed to the nouveau style. This is a wine that is meant to taste good now but also has very high acidity and good structure and can be laid down."

#magnumwinethursday @oldtownsomm #northernvirginiamagazine #oldtownalexandriava #oldtownfoodies #oldtownwinos #northernvirginiafoodies

Here’s our Columbia River king salmon Wellington with carrot ginger purée and Brussels sprouts leaves apple salad @foodsinseason @ochoaproduce @pathvalleyfarms #bistronomie #bistronomy #chefsofinstagram #instafood

MAGNUM THURSDAY!!

Viña Cobos - "Bramare" - Malbec
Lujan de Cuyo, Mendoza, Argentina

Paul Hobbs, founding partner and winemaker at Viña Cobos, has worked since 1988 in the exploration of the different terroirs of Mendoza, looking for the most distinguished regions in Luján de Cuyo and the Valle de Uco, to produce wines that uniquely express their origins.

With the inaugural vintage of Cobos Malbec in 1999, Viña Cobos marked a milestone in viticulture, defying existing standards and firmly positioned Malbec and Argentina on the international wine scene.

Luján de Cuyo, Mendoza. Traditional grape growing region in Mendoza, situated at high elevation of 3,250 to 3,470 feet (990 to 1,060 meters). Semi-desert climate. Low-nutrient gravelly soils provide ideal conditions for producing high quality grapes. Aging for 18 months in new French oak (20%) and new American oak (10%) in combination with second use oak (70%).

#magnumwinethursday #viñacobos #paulhobbswinery #lujándecuyo #oldtownwinos #oldtownoenophiles @oldtownsomm #northernvirginiamagazine

Recipe tasting: salmon wellington

TERROIR WEDNESDAY!!
20% OFF the Terroir Menu every Wednesday

I guarantee that you’ll never see another one of these:
Klevener de Heiligenstein
Domaine Gerard Metz - Alsace, FR

Domaine Gerard Metz is located in the charming village of Itterswiller on the eastern slope of the Vosges Mountains in the heart of Alsace halfway between Strasbourg and Colmar. The estate includes 12 hectares of vines with diverse soils including the exceptional Grand Cru Muenchberg and a small parcel in Heiligenstein where the rare Klevener is grown. The vines range in age from 5-80 years, and the estate is run as organically as possible.

According to the affable and energetic winemaker, Eric Casimir, who married into the Metz family, harvesting is done by hand, and it usually takes four weeks to harvest all the parcels (more if late harvest wines are produced) as the different grape varieties and vineyard sites ripen at different times. Particular attention is paid to the balance between sugar and acidity to ensure that the wines can be produced in a dry style with correct levels of acidity. The clear intention is that these wines are meant to be drunk with food. The grapes are pressed lightly to preserve their fresh aromas and fermented in temperature-controlled tanks for 20-25 days. The wines are then aged on the lies for 2-6 months which enhances their aromatics and gives them a fine, rich texture on the palate. The wines are bottled as gently as possible, minimizing the possibility of oxidation.

#domainegérardmetz #dionysosimports #terroirwednesdays

Delicata squash, Hakurei turnips, Chioggia beets from @pathvalleyfarms, cashews, thyme roasted feta from @twentypaces

These cute little goat “crotin” are made in Pennsylvania by our friend at Pipe Dreams Fromage. Find them on our cheese list

OCTOBER TERROIR MENU:
Second Fiddles and Supporting Actors
An Ode to the Underdog
#champagnejosemichel #josemichel #domainechanzy #domainegérardmetz #scholiumproject #ilvinco #viñaijalba

DOUBLE FEATURE!!
New Terroir Menu &
Magnum Thursday

MAGNUM:
Ariana Occhipinti - SP68
Frappato & Nero d’Avola
Sicily, Italy

October Terroir Menu:
Second Fiddles & Supporting Actors - An Exploration of Underdog Varietals
#champagnejosemichel #josemicheletfils #gerardmetz #scholiumproject #ilvinco #viñaijalba #domainechanzy

Herb crusted Alaskan Halibut, carrot, ginger purée, baby leeks, chanterelles @foodsinseason @pathvalleyfarms #chefsofinstagram #bistronomie #sustainablefishing

MAGNUM THURSDAY!!

Ridge - Geyserville - 2018
Sonoma County, California

“Geyserville is home to the oldest vines we farm. The “Old Patch” section of the vineyard contains vines that are more than 130 years of age. Old vines contribute an intensity and complexity of flavor to the wine that cannot be replicated by any other method. We take a natural approach to winemaking to ensure the true expression of these extraordinary old vine characteristics. We do not use chemical treatments, membrane filtration, or sterilization, as these techniques can strip color, flavor, and texture from the wine. Rather, we adopt a non-industrial approach to winemaking, including using only natural yeast fermentation, to make certain that intensity, complexity, and character are retained.”

Geyserville is a traditional field blend of zinfandel and its complementary varieties: carignane, petite sirah, and mataro (mourvedre).

TERROIR WEDNESDAY
20% Off Terroir Menu
It’s the last week to explore our Island Wine menu before moving on to our October Terroir!!

Tonight’s dinner: 16oz pork chop, sweet corn fritter, okra & chanterelles

Pasta is back! Squid ink, seafood pappardelle loaded with bay scallops, shrimp, mussels and garnished with tomatoes, corn and chanterelles

MAGNUM THURSDAY!!!

Foxen - Pinot Noir - Block 8 - 2014
Bien Nacido Vineyard, Santa Barbara

VINEYARD: Exclusively planted for Foxen in 1996 by Bien Nacido Vineyard, the eleven-acre Block 8 sits on the highest point and one of the steepest sections of this Santa Maria Bench vineyard. The original planting includes five acres of Pommard Clone (used in the Santa Maria Valley bottling) and the remaining acreage is planted with Clones 2A, Mt. Eden, 113 and 115 that are blended for the Block 8 bottling. In 2006, Clones 667 and 777 were planted and now add new depth and complexity to this wine.

VINIFICATION: Block 8 is bottled after seven months in François Frères barrels (70% new).
#magnumwinethursday #salvetoimports #salvetowinedistributors

They are back!!! Foraged chanterelles, shallots, roasted garlic, parsley, deglazed with 5 year old Madeira #chefsofinstagram #bistronomie #summer #chanterelles @foodsinseason

MAGNUM THURSDAY!!!

Matthiasson - Rose - 2018
Napa Valley, California

Our 2018 Rosé was made from a combination of Grenache, Syrah, Mouvèdre, and Counoise from the Windmill vineyard in the Dunnigan Hills, and Syrah grapes from the Hurley Vineyard in Napa Valley.

We whole-cluster pressed the grapes, settled in tank for 24 hours, then fermented and aged the wine sur lees in stainless steel barrels. To preserve the acidity we prevented malo-lactic fermentation. We kept the barrels shut tight, no topping or stirring, and the wine was never racked, fined, or cold-stabilized, but since it is ML negative it was filtered before bottling.

The blend this year is 44% Syrah, 26% Grenache, 25% Mouvèdre, and 5% Counoise.

#magnumwinethursday #matthiassonrosé #matthiassonwine #napavalley #potomacselections @geoffreywbailey