Food

The Perfect Gift for the Traveling Francophile

The Perfect Gift for the Traveling Francophile

Posted on Dec, 06. 2011 by

Categories: Food, Wine

If you’re looking for a Holiday gift idea, stocking stuffer, or just want to give yourself something special this time of year, the Wine Guild has a great offer from our friends at La Belle France. This is a niche travel newsletter for the francophiles out there. They’ve been reviewing the French dining, hotel, and country retreat scene for 25 years, and Robert Parker’s Wine Advocate says,

“Remarkably accurate… advice and tips are to be taken seriously. If you visit France at least once a year, a good investment is a subscription to La Belle France.”

Whether you are planning your first trip to Paris or perhaps this is your 30th trip to France and what you really want is to get off the beaten path, subscribers to the newsletter La Belle France have found it to be required reading. It is the longest running publication solely dedicated to traveling France. Due to its unique subscriber-supported business model, the publication has never had advertising or sponsorships of any kind, allowing its original reviews of hotels and restaurants to be entirely anonymous, unbiased, and honest.

Exclusive to the Wine Guild is a one-time only 50% off the subscription price for La Belle France. A one-year subscription to the newsletter and full-access to hundreds of restaurant and hotel reviews online typically costs $119. Wine Guild members get this for only $59.50. You will receive 12 issues of La Belle France and complete password-protected access to unlimited content online at www.labellefrance.com.

Pick up a subscription form at the Wine Guild or email my friend Jeremy Goldstein at jeremy@labellefrance.com and see why Travel + Leisure magazine calls La Belle France, “The pick of the travel newsletters – a bright insider publication providing travelers with indispensable information.”

Saturday 9/31/11 Barbera and the Goat

Posted on Sep, 30. 2011 by

Categories: Events, Food, Wine

A reminder that we’re open Saturday from 10am-1pm for tasting and pick-ups. We’ll have an open bottle of the Damilano Barbera D’Asti 2009, a simple yet full, everyday-priced Barbera currently on our floor. Will’s previous notes:

“Bouquet, petals and all, bright fruit, tremendous follow through. Mary Poppins! Mary Poppins is my inside joke to myself to mean, ‘Practically perfect in every way.’ This wine was awesome, medium to full bodied, balanced, easy to enjoy and tons to latch on to. This is no Pizza and Spaghetti wine, it is more a Steak or cocktail wine though it would do well with all sorts of foods. Really it is the sort of thing you just want to be drinking by the mouthful at any given time.”

Continue reading…

Fine Foodstuffs from Last Night’s Tasting

Fine Foodstuffs from Last Night’s Tasting

Posted on Dec, 16. 2010 by

Categories: Food

We had a very successful and enjoyable tasting last night at l’etoile restaurant, and I hope many of you had a chance to sample our lovely cheese and holiday meat selections as well. In case you couldn’t make it last night or didn’t get to take home a cheese with you, I invite you to read on for short descriptions of our cheese and meat items. If you are interested in getting any of these delicacies for your holiday celebration, please order no later than 4:00 pm on Friday 12/17/10. This will ensure delivery next Wednesday and a great holiday feast for you and your loved ones! Continue reading…

Saturday Hours: 10:00 A.M. – 1:00 P.M.

Saturday Hours: 10:00 A.M. – 1:00 P.M.

Posted on Jun, 11. 2010 by

Categories: Events, Food, Wine

There are a lot of reasons to come by tomorrow during our new Saturday hours (10:00 A.M. to 1:00 P.M.). Most of all to see the handsome Mr. Sidders, and the debonair Mr. Davis. Beyond that we have compiled some pretty compelling things: Continue reading…

Unio Siurana Extra Virgin Olive Oil – Organic

Unio Siurana Extra Virgin Olive Oil – Organic

Posted on Apr, 15. 2010 by

Categories: Food

This olive oil is produced entirely from Arbequina variety olives grown within the Siurana region in northeast Spain. The hand picked olives are rushed to local presses and cold pressed within 24 hours. Always low in acidity and smooth on the palate with rich fruity olive flavor and tremendous character. Net Weight: 500 ml.

Unio Siurana Extra Virgin Olive Oil – Organic
Member Price: [Login to see member prices.]
Retail Price: $19.99
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Parmigiano Reggiano Vacche Rosse

Parmigiano Reggiano Vacche Rosse

Posted on Apr, 02. 2010 by

Categories: Food

Not all Parmigiano Reggiano is created equal. This one is made by a farmhouse dairy in the remote mountains outside of Modena only using the raw, untreated milk of the red cow (Vacche Rosse) – the original breed for the production of Parmigiano Reggiano. It is a rare species nowadays, as only a few farmers have taken the care and attention needed to raise these special cows. This high altitude means less pollution in the soil, and therefore, more flowers, herbs and fresher grasses in the cow’s diet. This is reflected in the rich milk and ultimately, in the cheese. Besides all that, what is more important is that the finished cheese has a rich, wonderfully complex flavor with a finish that will linger in your palate a long time afterward. Please don’t compare this to the pre-packaged Parmigiano in your local grocery store that have a bitterness that mars its final flavor; this one is about a hundred times better.

Parmigiano Reggiano Vacche Rosse
Member Price: [Login to see member prices.]
Retail Price: $40.00
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Mobay

Mobay

Posted on Mar, 03. 2010 by

Categories: Food

From Carr Valley in Wisconsin. This is a very unique American Artisan cheese. It has a layer of goat cheese and a layer of sheep cheese, separated by grape vine ash in the style of Morbier. This cheese won 2nd place in its class at the 2005 American Cheese Society awards.

Member John Strazzullo says:

Mobay – more an homage to Morbier than an attempt at imitation.  French Morbier is a traditional semisoft, cow’s milk cheese in which the cheese curds from the evening milking are separated by a layer of ash from the cheese curds from the next mornings milking; it has a pronounced aroma and a hearty flavor.  Mobay has a layer of ash separating 2 different cheeses, but that’s where the similarity ends.  It has a very light, mild aroma.  Both the sheep’s and the goat’s cheese are mild tasting with the whiter goat side being slightly more tangy.  They are firm cheeses with a texture similar to the Lambchopper.  The ash adds a slight texture and flavor that’s hard to characterize;  maybe earthy is the way to describe it.  An excellent cheese which I prefer to Morbier due to its mildness.  It would pair nicely on a cheese board with the Grafton Duet as you would get 4 cheeses: a goat, a sheep, a cheddar and a blue for the price of 2.

Retail: $21.10 lb. – Grand Cru: $12.90 lb. – Premier Cru: $14.50 lb. • Buy this cheese!

Cashel Blue

Cashel Blue

Posted on Mar, 03. 2010 by

Categories: Food

From Ireland in honor of St Patrick’s Day. Jane and Louis Grubb started making Cashel Blue in the 1980’s and since then the cheese
has gained international reputation as Ireland’s most famous blue cheese. It takes its name from the Rock of Cashel, a bold outcrop overlooking the Tipperary plains in Ireland. When young the cheese is firm and relatively moist with a fresh and slightly sharp flavor. When
aged further it develops a melt-in-the-mouth creaminess and a round, mellow flavor.

Member John Strazzullo says:

The wheels we have seem to fall into the former category being firm, rather than crumbly, and just slightly on the moist side.  However, being a living product, the cheese is continuing to age in my fridge with the grey-blue mold continuing to spread over the cheese. This is a mild, piquant blue rather than overpowering, fragrant blue, nearly as hearty as a “stronger” blue while retaining a fresh milky/creamy mouthfeel and taste. It’s vegetarian as well. Seems to me it would be real tasty melted over some boiled potatoes for St. Paddy’s Day.

Retail: $20.70 lb. – Grand Cru: $12.75 lb. – Premier Cru: $14.15 lb. • Buy this cheese!

Raclette from Switzerland

Raclette from Switzerland

Posted on Mar, 03. 2010 by

Categories: Food

Member John Strazzullo says: When I first tried this cheese, I wasn’t very impressed as it was very mild with a firm but unnotable texture. I then did a little research and discovered that the cheese is meant to be served melted. Here’s the wiki: Raclette – Wikipedia, the free encyclopedia.
As you can see, it’s a cow’s milk cheese aged for 3-6 months and is given an AOC in 2003. No fancy grill is needed; last night I melted it on a sheet of aluminum foil in the toaster oven and scraped it off. It has excellent melting characteristics with no separation of the fat and a very smooth and pourable viscosity. The heating brought out a mild sharpness and some swiss cheese type overtones, really delicious. Try it melted plain or as a traditional peasant alpine meal. We have about 4 pounds of this left, but should be able to get more if needed.

Retail: $13.00 lb. – Grand Cru: $7.74 lb. – Premier Cru: $8.39 lb. • Buy this cheese!

Iberico Cheese

Iberico Cheese

Posted on Mar, 03. 2010 by

Categories: Food

Member John Strazzullo says: My new favorite cheese. A blend of cow, sheep and goat milk from northern Spain captures the best qualities of each. The texture and initial flavor have the goat cheese qualities of a firm, slightly crumbly texture and a fresh slightly piquant flavor, but there is a deep creaminess and flavor contributed by the cow and sheep milk. Here’s a snippet from the web:

Generally speaking, cows’ milk provides most of the mass, flavor and desired acidity level in this type of cheese. Goats’ milk contributes whiteness (cow’s milk gives a yellow hue) and mildly zesty and tart flavor. Sheep’s milk incresases flavor, richness and butteriness; since it is rich in dry extract and fat content. The more sheep’s milk in the cheese, the better the cheese. Ibérico is made with a blend of three types of milk: cow’s (a minimum of 50%), goat’s (a minimum of 30%) and sheep’s (a minimum of 10%). Dry extract and fat content/ dry extract stipulations are similar to those of Hispánico.

An outstanding cheese. Unfortunately, there’s only a pound or two at The Guild right now. But if you’re interested, let us know and we’ll order more.

Retail: $20.60 lb. – Grand Cru: $12.36 lb. – Premier Cru: $13.39 lb. • Buy this cheese!

Acetum Balsamic Vinegar (red label)

Posted on Dec, 09. 2009 by

Categories: Food

Another Guild staple. Classical design for this bottle that together with Graspa Verde 500 ml have always represented the Acetum best sellers. The look of the labels has been recently modified, but not the products inside that remains flavorful and delicious.
Retail-$6.40, GC-$3.52, PC-$3.68 • Inquire about this Vinegar!

Unio Moscatel Vinegar

Posted on Dec, 09. 2009 by

Categories: Food

Now in new smaller 250mL size, this gourmet vinegar is made very carefully from a premium Muscatel wine. It has a golden yellow color and a clear and mild bittersweet flavor and aroma. Its qualities can be best appreciated dressing specials salads and sauces, converting them into special and unique meals.
Retail-$10.20, GC-$5.61, PC-$5.87 • Inquire about this Vinegar!

Sabatino Truffle Sea Salt

Sabatino Truffle Sea Salt

Posted on Dec, 09. 2009 by

Categories: Food

A Guild favorite back by popular demand!!! Sicilian Sea Salt with dried summer truffles. I assure you that is a small price to pay for such a marked improvement in your culinary life. A small jar goes a VERY long way. To that end, I would propose systematically adding it to everything you eat. In these uncertain times, in fact, I keep a jar on my person at all times, in case I should be confronted with some delectable morsel in need of proper seasoning. I suggest you do the same.” A great gift for your foodie friends….they won’t stop talking about it!
Retail-$15.50, GC-$8.50, PC-$8.89 • Inquire about this Sea Salt!

Baratte Des Gourmet- Salted Butter

Baratte Des Gourmet- Salted Butter

Posted on Dec, 09. 2009 by

Categories: Food

Authentic AOC butter with crunchy sea-salt crystals collected by hand from Ile de Ré, wrapped in a traditional parchment paper designated to cheese-shops. From Charentes-Poitou made from milk collected daily, cream matured for 18 hours, with a slow churning process in little batches. Gold medal at Concours Général Agricole de Paris.
Retail-$8.00, GC-$4.43, PC-$4.63 • Inquire about this butter!

P’Tit Basque

P’Tit Basque

Posted on Dec, 09. 2009 by

Categories: Food

Traditionally, shepherds made this small cheese from a little curd set-aside after milking their ewes. Still handmade from pure ewe’s milk, using the same traditional methods established by local shepherds centuries ago, P’tit Basque Istara has a smooth, sweet and delicate flavor, a distinctive nose and nutty finish.

P’Tit Basque
Member Price: [Login to see member prices.]
Retail Price: $43.22 ea.
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