LA FROMAGERIE

New fish dish. Pacific Halibut (flown in today) steamed “en papillote”, baby leeks, chanterelles, sauce vierge @foodsinseason @stoneaimee #chefsofinstagram #bistronomy #oldtownalexandria

Last call for King Salmon today. Alaskan halibut will be on the menu next week

MAGNUM THURSDAY!!

Lucien Crochet - Sancerre Rose
Loire Valley, France - 2019

Made exclusively of Pinot Noir harvested from several parcels … a mix of Oxfordian “caillottes” and Kimmeridgian “marne”. This Rosé is made using the direct press method with the whole berries entering the pressoir. The musts ferment in temperature-controlled cuves (85%) as well as a small percentage in older barrels (15%). The fermentation occurs over three weeks. The wines is bottled in the spring of the following year.

Estate:

Twenty-nine hectares are planted to Sauvignon Blanc and the remaining 9 hectares are planted to Pinot Noir. The soils are clay and limestone from the Oxfordian and Kimmeridgian eras. The vineyards are on slopes of varying severity and run from south-east to south to southwest in their exposure to the sun. Since 1989 only organic supplements have been used in the vineyards which are planted to a density of between 6600 (older plantings) to 8700 vines per hectare. The harvest is manual, the soil is worked immediately around the vine but the growth in the rows between the vines remains throughout the growing season.

#magnumwinethursday #luciencrochet #sancerrerose #sancerre #potomacselections

We couldn’t agree more that buying local and seasonal is the right thing to do

"Pears grown in Argentina, packed in Thailand and then sold in the United States."
We believe that the geographical map is very explanatory of how much this system that we have created is definitely impacting the planet.Transporting a product for tens of thousands of kilometers means enormously increasing its impact on the environment in terms of CO2 emissions, then doing it to pack it in plastic is even more absurd.
The best choice is always to buy local fruit and vegetables, in season and obviously loose.
Do you agree?
#wildaware #climatechange #savethisplanet

New appetizer: lamb kidney toast. Kidney simmered with shallots, white wine, Dijon & Worcestershire sauce, then served over a multigrain toast from @breadandwatercompany @intergourmetfood #meadowpridefarmslamb #bistronomie #chefsofinstagram

MAGNUM THURSDAY!!!

Chateau les Barraillots - Cru Artisan
Margaux - Bordeaux, France - 2015

Chateau Les Barraillots is the last small and independent wine producer in the village of Margaux and one of only a few “Crus Artisans” in the Margaux appellation. It is situated among the highest elevations in the commune and the soil type is permeable gravel. In Medoc dialect “barrail” or “barralhe” refers to a bank of land marking the boundary of personal property.

The Martin family used to raise dairy cows there, not only for the income derived from the milk, but also for the manure used in the vineyard. Although Yannick still uses exclusively cow manure as fertilizer, today the cattle are gone and he has more time to concentrate on his wine production.

The average vine age is 40 years and the varietal mix is 55% Cabernet Sauvignon, 30% Merlot and 15% Cabernet Franc/Petit Verdot. No chemicals are used in the vineyard and harvesting is done manually. Fermentations are done in stainless steel and the wine is aged in barrels (20% to 25% new) for twelve months.

Salmon mousse, fennel, cantaloupe melon, smoked sea salt

Timeline Photos

MAGNUM THURSDAY!!

Alex Foillard - Cote-de-Brouilly - 2018
Beaujolais, France

To say that Gamay runs in the blood would not be such a terrible exaggeration for Alex Foillard. The son of “Gang of Four” Morgon producer Jean Foillard, Alex had early exposure to the world of wine, and more specifically, to the principles of sustainable farming and low-intervention winemaking that brought his father to stardom in natural wine circles, along with like-minded neighbors such as Marcel Lapierre, Guy Breton, and Jean-Paul Thévenet.

• From north-facing lieu-dit Chavanne
• Fermentation in concrete tank lasts 21 days
• Pumpovers take place once a day for first three days
• Aged 100% in concrete tanks for five months
• Bottled unfined and unfiltered
• Aged 6 months in bottle

#magnumwinethursday #alexfoillard

TERROIR IS BACK!!
This month we are flying above the radar by exploring The Alps with pretty rare varietals and styles of Alpine Wine. Come keep cool with us this August and sip a glass of Prie or Fendant! Or just
#terroirmenu #terroirwednesdays #alpinewine #bugeycerdon #ermespavese #domainedebeudon #cantinaalpina #andre&michelquenard #grosjeanfreres

Blackberry bavarois (Bavarois à la mûre)

@oldtownsomm is busy putting together our next Terroir menu, Alpine wines (starting Wed Aug 5). This Vigneti Delle Dolomiti will be part of it @williamscornerwine @bymags

New appetizer alert: Portuguese Linguiça sausage (spicy and smoky), white bean and vegetables ragoût, fennel purée

MAGNUM THURSDAY!!

Herve Souhaut - Syrah - 2018
Saint Joseph, Northern Rhone

Hervé Souhaut created Domaine Romaneaux-Destezet in 1993. Hervé works 5-hectares of old and ancient vines—between 50 to 100 years old. He is very fortunate to own two vineyards in the Rhône Valley just opposite the storied hills of Hermitage in Saint Joseph. This region is widely recognized as being one of the finest areas for wine production on the planet; thanks in part to its elevation, ancient vineyard sites and the southeastern and southern exposures. The domaine is located further into the hills of the Northern Ardeche in the tiny town of Arlebosc, about a 30-minute drive, winding through the hills from St Joseph. The winery is underneath the 16th century “les romaneaux” fortified farm and sits in the middle of the vines that make up the Souteronne, Syrah, and white cuvées.

Hervé works entirely on whole grape bunches and semi-carbonic maceration. His philosophy is to extract a delicate balance of tannins from the grapes, to make a wine with subtlety and finesse. This stands in contrast to many of the storied wines of the Northern Rhone that are made with much more extraction of tannin, where they are designed to be practically undrinkable in their youth, as time is needed for them soften and open up. Hervé prefers to make a wine that is drinkable right away, but we must say his wines have such a fantastic level of purity and acidity, that the older bottles we have tasted have incredible potential to evolve into what we find to be one of the most spectacular natural wines in existence.

@oldtownsomm #magnumwinethursday #hervesouhart #williamscornerwine @bymags

Salmojero is a variation of gazpacho from the Andalusia region of Spain. Served here with cherry tomatoes black olives and chorizo oil

Another salmon preparation. Pan seared King salmon, basil & lemon tagliatelle, beurre monté @foodsinseason #bistronomie

Citrus marinated King salmon, fennel, cantaloupe melon, smoked sea salt, kelp. Now on the menu #chefsofinstagram #bistronomie #oldtownalexandria #kingsalmon #summer

MAGNUM THURSDAY!!!

Hirsch Vineyards - Pinot Noir
“San Andreas Fault”
Sonoma Coast, California

#magnumwinethursday #hirschvineyards #sonomacoastwine #potomacselections @oldtownsomm

Ham hock paté with parsley & wholegrain mustard. Or, as they call it back in the motherland: Jambon Persillé 😋

Cheese and charcuterie boards is what we do.

MAGNUM THURSDAY!!!
Who wants Champagne on a hot day?
The answer is everyone. Everyone wants Champagne.

Pierre Paillard - “Les Parcelles” - NV
Bouzy Grand Cru, Champagne, FR

2013 - Base Wine
Disgorged - 05/2018
70% Pinot Noir, 30% Chardonnay
Dosage - 2.7g/L

#pierrepaillardchampagne #champagnepierrepaillard #potomacselections #magnumwinethursday @oldtownsomm

Timeline Photos

Birthday boy enjoying his birthday lunch 😁 #RobTheDishwasher

We have some delicious salmon mousse available tonight. The perfect way to start a meal 😋

New menu and new salmon dish. Columbia River King salmon, roasted vegetables ratatouille #bistronomie #kingsalmon @foodsinseason #columbiariver @ LA FROMAGERIE

@oldtownsomm 1 - stubborn bottle of Cremant 0

Duck fat potatoes anyone?

Red, White and Rosé 😎

Duck confit & pommes Sarladaise, a classic of French gastronomy. #duckconfit #chefsofinstagram #bistronomie #bistronomy #bistrotable #oldtownalexandria

How Exactly Do You Catch Covid-19? There Is a Growing Consensus

Very instructive piece by the WSJ

https://www.wsj.com/articles/how-exactly-do-you-catch-covid-19-there-is-a-growing-consensus-11592317650?reflink=share_mobilewebshare

wsj.com Surface contamination and fleeting encounters are less of a worry than close-up, person-to-person interactions for extended periods. The emerging scientific findings are helping businesses and governments devise reopening strategies that limit the coronavirus’s spread.

How Exactly Do You Catch Covid-19? There Is a Growing Consensus

Very instructive piece by the WSJ

https://www.wsj.com/articles/how-exactly-do-you-catch-covid-19-there-is-a-growing-consensus-11592317650?reflink=share_mobilewebshare

wsj.com Surface contamination and fleeting encounters are less of a worry than close-up, person-to-person interactions for extended periods. The emerging scientific findings are helping businesses and governments devise reopening strategies that limit the coronavirus’s spread.

MAGNUM THURSDAY IS BACK!!!
This stuff is flying, so come grab a glass when you can.

Jean Foillard - Morgon - Cote du Py
Beaujolais, France - 2018

Improved pimentón tagliatelle with all the summer vegetables. Zucchini, eggplant, zucchini blossoms, tomatoes etc

Well, we’re finally getting back to some semblance of normalcy. Our list has recovered to its regular status of 35 wines by-the-glass!! So happy to be pouring awesome sauce for you guys once again!
#awesomesauce #we’reback
#bigasswinelist @ LA FROMAGERIE

@pathvalleyfarms heirloom tomatoes and burrata with herbs and flowers from @jennakuna ‘s garden. It must be summer!