New Paccheri Set

Paccheri are a tube shaped pasta, similar to rigatoni but a little shorter and wider, and without the ridges. They are an extruded pasta made from our house extruded dough (00, Semlina, Durum, and Water). The cooked pasta is tossed with seared romanesco (a type of cauliflower), onion agro dolce (red onions cooked in a simple syrup made from red wine vinegar and sugar), pickled golden raisins (raisins, rice wine vinegar, sugar, water), capers, garlic, chili flake, and parsley. The sauce is made from a saffron brodo (veg stock, saffron), butter, and parmesan cheese. Garnishing the pasta is a pine nut crumble. (Gluten*, Dairy, Seeds*--> Pine nuts are technically seeds, but always check with any guests who has a nut allergy.)

New Burrata

Burrata, 

Burrata is a stuffed mozzarella, ours is being made in house using mozzarella curd, that is stretched, and then stuffed with a house made ricotta cheese (milk, cream, citric acid, salt), and then soaked in a brine made from salt, heavy cream, and buttermilk. The burrata is being plated on top of a puree of honeynut squash, along with diced honey nut squash roasted with sage and brown butter, and a salad of local radicchio, heirloom apples, shaved celery, celery leaf, and shaved radish. The salad is dressed in a vinaigrette made from brunoise apple, shallot, and celery, mixed with pumpkin seed oil, olive oil, champagne vinegar, and apple cider syrup. Garnishing the dish are pumpkin seeds that are spiced with clove and Aleppo chili.

2015 Filipa Pato Tinto

2015 Filipa Pato Tinto $12/$48

Vintage: 2015

Producer: Filipa Pato

Region: Bairrada (Portugal)-----> the blue “6” on the map

Grape(s):Baga(98%); Bical(1%), Maria Gomes(1%)

Profile: Medium to light body with lots of dried fruit and light tannin. The acid backs it up really nicely, and it makes your mouth water for more pork.

Production Notes: All stainless steel ageing/ no barrel work at all.

Regional Foods/ Food pairings: This region is famous for roasted suckling pig. All things pork and game go great with this wine. Rabbit, boar, duck, etc. Plus “Pato” means duck in Portuguese.

Menu Changes 11/02/2016

Bone Marrow

The marrow bones (beef shin bones) are soaked in water for 48 hrs to purge them of any blood, then seasoned with salt and pepper and roasted in the pizza oven. When almost finished they're crusted with a parmesan crumb (breadcrumbs, parmesan, oregano, salt, and pepper) and returned to the oven to crisp the crumb. The bones are then roasted in the pizza oven and topped with a parmesan breadcrumb. Garnishing the marrow is a salad of smoked spaghetti squash, seared fresh and preserved mushrooms, and shaved red onion. Garnishing the dish is shaved parmesan, taragon, and parsley. (Gluten*, Dairy*, Allium*)

Paccheri

Paccheri are a tube shaped pasta, similar to rigatoni but a little shorter and wider, and without the ridges. They are an extruded pasta made from our house extruded dough (00, Semlina, Durum, and Water). The pasta is tossed with a sugo di ceci (chickpea sugo) made from mirepoix, tomato paste, garlic, saffron, pimenton, and whole and puree'd chickpeas.  Tossed in with the pasta are taggiasca olives, and octopus that has been confit'd in olive oil (coriander, pepper, paprika, bay leaf, grilled orange) and then grilled to order. The sauce is finished with lemon juice and olio verde, and the dish is topped with a squid ink and chickpea crumb (dehydrated cooked chickpeas tossed with squid ink). (Gluten*, Allium, Shellfish*--> Octopus is a cephalopod, which is a sub type of mollusc, and thus technically a shellfish. So are snails. Crazy right? Science!)

Venison Shanks

The venison shanks are cut across the bone in the style of osso bucco. There are two pieces per order. The shanks are braised overnight with mirepoix, sour cherries, lambic beer, stock and a sachet of thyme, bay leaf, coriander, caraway, and mustard seeds. The braised shanks are then crusted with coriander, caraway, and grains of paradise on one side and heated through to order. The braising liquid is strained and reduced and then plated overtop as a sauce. Also on the plate roasted turnips, poached chestnuts, and salt baked celery root (a whole celery root is coated in salt and egg whites and then baked until very tender, The cooked celery root is then peeled, smashed, and seasoned with salt pepper and olio verde). Garnishing the plate are shaved matsutake mushrooms as well as some celery leaves. (Nuts*,Egg*)

Miranda

From Vulto Creamery in Walton NY Miranda is a raw cow's milk cheese named to honor the cheese makers late wife. The milk comes entirely from local dairies who raise only grass fed cows. After shaping the cheese is washed with absinthe from delaware phoenix distillery, also located in Walton. Aged for 2 months the cheese is rich and savory, with some herbaceous notes of anise and hay.

Pecorino Tosacano Fresco

This is a DOP protected cheese from Tuscany. Made only from the pasteurized milk of locally raised sheep, and only made between September and June this is a delicious fresh expression of pecorino. Traditionally most Italian pecorinos are aged for a number of months, however the toscano fresco is aged for only 30 days, this produces a semi-soft cheese that's a bit grassy, and sweeter than a typical pecorino but with a tangy finish.

2015 Mauro Molino Langhe Nebbiolo

2015 Mauro Molino Langhe Nebbiolo $12/48

Where: Langhe, Piedmont, Italy

Who: Mauro Molino

What: 100% Nebbiolo

Tastes like: Classic young nebbiolo--cherry fruit, pretty flowers, quite a bit of tannin and balanced acidity.

What to pair with: Grilled meat, any kind of poultry, cured meat. Lovely on its own, too.

Production Notes: From 10-30 year old vines in Monforte d’Alba and Guarene. Fermentation in stainless steel, then aging 6 months in large French oak casks coopered in Austria. 1000 cases produced.

Producer Profile:

Mauro Molino, Matteo and Martina’s father, founded the estate. In 1973 Mauro graduated from enology school in Alba, and then followed that with five years of winemaking experience in Emilia Romagna. In 1979 after his father’s passing, he returned home to the family farm in La Morra and began consulting for local wineries while building up his own estate. 1982 was the first vintage from the famed family parcel in Conca dell’Annunziata, the conch-shaped parcel pictured above, and the rest is history. In 2003 Matteo joined the company and became a familiar face to our staff, and then in 2009, Matteo’s sister also joined the gang. Today they manage approximately 12 hectares of vineyards, 50% dedicated to Nebbiolo for Barolo, and the rest mostly Barbera, and Dolcetto. This estate practices sustainable viticulture.

Vineyard Management: Integrated insect and disease control is followed. Control treatments are carried out only when strictly necessary (an expert consults for the estate). Sulfur- and copper-based products are mainly used. A minimum number of insect-control treatments are applied and only with low-environmental-impact products. Natural cover crops (grass cover) are left in the rows between the vines. In autumn the soil on every other row between the vines is tilled. Only organic fertilizers are used. Very low doses of SO2 are added to the wines (the minimum to prevent oxidation)

Dinner Menu Changes 10/5/2016

Fettucini Nero

The fettucini is made with a cocoa dough (00 flour, durum flour, cocoa powder, eggs, and egg yolks). It is tossed with a wild boar ragu made from boar shoulder, mirepoix, red wine, stock, juniper, cinnamon, fennel, black pepper, and bay leaf. The pasta is finished with butter, parmesan, pecorino, and lemon juice.

Allergies: Gluten, Dairy*

Campanelle

Campanelle (bells in Italian) is a cone shaped extruded pasta made from (00, Durum, and Semolina). The sauce is made from garlic, white wine, stock, broccoli rabe, and 'Nduja Povera (a homage to the classic calabrian dry cured salumi, ours is made from prosciutto, and speck, ground a paddled with calabrian chili, harissa, oregano, lemon zest, and black pepper).The dish is finished with butter parmesan and pecorino.

Allergies: Gluten*, Dairy*

Fresh Pork Coppa

The coppa is the neck muscle of the pig, it is similar to a pork loin but slightly less tender and significantly more flavorful. We're portioning this as an 8 oz chop. The coppa is seared on both sides, basted with butter and then cooked in the oven. It is served with a hazelnut puree (hazelnuts, and water), beluga lentils (mirepoix, lentils, olive oil, stock), grilled radicchio (lemon juice and olive oil), roasted grapes in a pork jus (super reduced pork stock), pickled husk cherries, and a hazelnut crumble.

Allergies: Dairy* Nuts*

Pan Roasted Quail

The quail is brined, and then pan roasted, basted with butter, garlic, and thyme. It is served with a semolina porridge (semolina flour that has been flicked with water to form little balls, it is then dried overnight and cooked to order in chicken stock, with toasted sunflower seeds. essentially a semolina polenta). Also on the plate is seared cabbage, roasted cippolini onions, and a sauce made from vin santo, chicken stock, orange segments, preserved orange, and black pepper.

Allergies: Gluten*, Dairy*

Roasted Fingerling Sweet Potatoes

Fingerling sweet potatoes are cooked in water with lemon and olive oil, then to order they are charred in the pizza oven, finished with greek yogurt (yogurt, water, salt, lime zest), za'atar (a middle eastern spice blend), maldon salt, and pomegranate molasses.

Allergies: Dairy*

Tuscan Kale

The kale is blanched in salted water, then sauteed with garlic, chili flake, walnuts, white wine, and stock. Garnished with ricotta salata.

Allergies: Dairy* Nuts*

Funghi Pizza

The pizza has a prosciutto cream base (prosciutto cooked in milk and blended with sour cream), roasted hen of the woods and oyster mushrooms, fontina cheese, and roasted garlic, finished with a sunny side up egg, oregano, parmesan, salt and oil.

Mortadella

Produced by Fra'Mani in Berkeley California, this is a very classic Bolognian style mortadella. Meat from the leg and belly are ground with warming spices, then paddled with black peppercorns and fat from the jowl of the pig. The meat is then stuffed into a casing, and lightly smoked.

Finnochiona

Produced by Olympia Provisions in Portland Oregon, this is a classic tuscan style dry cured salumi made with pork leg meat and back fat, seasoned with salt, pepper, garlic, and fennel seed, stuffed into an all natural casing and hung to cure for about 8 weeks.

Compacted Menu Descriptions

Thanks, Emma!

New Menu Items 9/15/2016

Chorizo Iberico de Bellota

Iberico di Bellota pork, coming from the pata negra (black foot) pigs, of spain is considered to be some of the best pork in the world. The phrase de bellota indicates that these pigs have been fed a diet of acorns, giving the pork a unique flavor and a delicate texture. Not all iberico pork is acorn fed and the de Bellota is considered to be the best of the best. This is a very simple and classic sausage, pork, pork fat, pimenton, garlic, salt, and pepper. This sausage is nitrate free. 

Mazzafegati

This is a classic umbrian style offal sausage, the name indicates the use of liver (fegato) however other offal cuts can also be used. We will be using primarily pork liver but sometimes kidneys as well. The offal is mixed with pork, pork fat, red wine, and red wine vinegar, cocoa powder, roasted shallots, thyme, cloves, and nutmeg. The ground meat is then mixed with prunes poached in red wine, and toasted pine nuts, stuffed into a beef casing and cooked. To serve it is hand cut, garnished with salt, oil, and fennel pollen. 

Bonne Bouche

From vermont creamery bonne bouche is an ash rubbed goat cheese with a geotricium rind. Aged for about 1 month its very oozy around the rind with a Cakey interior. Creamy and citrusy this a delicious and classic goat cheese.  

2015 Château d'Or et de Gueules "Les Cimels" Rosé

2015 Château d'Or et de Gueules  "Les Cimels" Rosé $11/$44

Where: Costieres de Nimes, Southern Rhone

Who: Diane De Puymorin

What: mourvèdre (40 %), cinsault (40 %), syrah (10 %), grenache (10 %)

Tastes like: A delicate pink robe complemented by a nose of great finesse; notes of citrus, fruit and flowers give it a nice complexity. Long and round on the palate, its finish features notes of citrus. - See more at: http://domaineselect.com/product/rose-les-cimels/#sthash.LD0EzDBc.dpuf

What to pair with:  Late summer foods, tomatoes, corn, seafood

Notes on the winemaker

After finishing a degree in Agronomy, the talented and passionate Diane de Puymorin set out to slowly elevate the image of Costières de Nimes, the southernmost appellation in the Rhône Valley. Believing the soils to have the pedigree to make great wines, she bought the Domaine in 1998 and changed the name to Château d’Or et de Gueules, a reference to the Puymorin family crest. She has since become a passionate advocate for terroir distinction within the appellation, and has recently proposed changes to the INAO to gain recognition for the soils around St. Gilles on her labels. With the help of her husband, Mathieu Chatain and their five daughters, she creates charming, spicy reds, as well as vibrant rosés and whites.

Diane farms 50 hectares to the southwest of the old Roman city of Nimes. In between St. Gilles and Générac, not far from the salt marshes of the Camargue and the Mediterranean, the climate here is optimal for creating balanced wines. The vineyards are planted to Syrah, Grenache, Carignan, Mourvèdre, Cinsault, Chardonnay, Grenache Blanc, Roussanne and Rolle destined for several different cuvées of reds, rosés, and whites. Southern and southeastern sun exposure ensures full ripeness of the grapes, diurnal temperature shifts keep the grapes cool, and the presence of the Mistral protects the natural acidity of the grapes and wards off pestilence and rot. The soils are composed of galets roulés, a similar rounded limestone alluvial gravel that is also found in Châteauneuf-du-Pape, insulating the roots from extreme temperature fluctuations. After years of implementing sustainable farming in the vineyards, Diane has recently become certified in organic farming. She prunes rigorously to limit yields, pulls leaves to create circulation between clusters, and plows to aerate the soils—a necessary part of organic farming.

The Costières de Nîmes consists of some 12,000 hectares under vine, of which only 4,500 are designated as AOC Costières de Nîmes. It is one of the few appellations of this size to have no distinction of terroirs through premiers crus let alone lieux-dits. Diane is currently spearheading an initiative with the INAO to designate an appellation extension of St. Gilles to her vineyards as well as other areas in the southeastern part of the appellation that share her soils. Once known for its excellent Mourvèdre, the designation would require a minimum percentage of the varietal to blends from this area as well as restricted yields. While the change requires two years of study before an INAO ruling, Diane’s passion and stewardship has already brought awareness to the quality terroirs of the appellation and helped elevate its standing in the marketplace.

At Château d’Or et de Gueules, sustainability is a comprehensive ethic that is infused into the vineyards, cellars and even shipping. She is one of the rare producers to be carbon neutral; she powers her winery entirely with solar energy and uses recyclable packaging and water-based inks on bottles and boxes.

New Menu Items 9/7/2016

Lazy Lady Goat Cheese
Lazy Lady Farms of Westfield vermont is a totally off the grid (producing all their own power) farmstead creamery, located near the Canadian border. Cheesemaker Laini Fondilier raises her herd of goats and makes a selection of goat cheeses that can change on a weekly basis. We'll be bringing in a variety of these cheeses (all pasteurized goats milk in the 1-2 month age range) but with subtle differences in rind, shape ect. It should be really fun to see the variety of products from this skilled cheese maker. 

Ashbrook 
Made by Spring Brook Farms in Reading VT. Spring brook farms is a non profit organization that runs summer programs for urban kids to teach them about farming and food pathways. They started their dairy as a way to help pay for the program and have begun producing some great cheeses. Ashbrook is a morbier style cheese (washed rind alpine, with an ash layer in the middle, traditionally this ash was used to protect the morning cheese from flies, allowing cheese makers to milk their cows twice in a day and make larger wheels of cheese). Made with raw cows milk Ashbrook is washed with a saltwater brine and aged for three months. 

Fritzenhaus Gruyere
This is a small production gruyere, and one of the only ones still produced 100% start to finish within the Gruyere AOP (local grass fed cows (within 4 km of the dairy), provide milk that cooked, set and aged within the region). Many larger producers either buy milk from other regions of switzerland or age the cheese within the region for the minimum number of months before shipping it off to a larger aging facility to finish. Gruyere is a cooked curd cheese, meaning the curdled milk is reheated, expelling additional whey and air. The cheese is then set, brined, and then aged fro 18-24 months. This is a big but subtle cheese with lots of complexities, nutty, earthy, and rich.

Local Arugula Salad
Little Leaf Farms arugual greens are mixed with frisee and then dressed with a smashed citrus vinaigrette (lemon segments, and orange segments, broken into pieces and mixed with brunoise shallots, lemon juice, pistachio oil, olive oil, lemon zest, orange zest, salt, and pepper). The dressed greens are plated on top of a parmesan crema, and garnished with bresaola (cured beef), shaved parmesan, pistachios, a pistachio and roasted garlic crisp (pistachio and garlic foccacia, shaved thin and toasted with olive oil and salt), and saba (also known as vin cotto, a cooked syrup made from grape must). 

New Polenta Spin Rosso

Polenta Spin Rosso

Slow Poached Egg, Cranberry Beans, Chanterelle Mushrooms
This is a really cool polenta brought to us by Anson Mills in Columbia SC. Spin Rosso means red point or red thorn in Italian and refers to the pointy shape of the kernels of this red corn. This polenta is traditional to Val Sugana, a valley in the Trentino region of northern Italy. The exterior bran of the corn is red, but the interior is yellow, resulting in a classic deep yellow polenta with red flecks throughout. the Polenta is cooked in water, then finished with olio verde and parmesan cheese. Also on the plate is a slow poached egg (cooked at 64 degrees celsius for 1 hour), braised Cranberry Beans (onions, garlic, olive oil, stock, and sage), and a mix of local beans (haricot vert, dragon's tongue, and wax beans, although the selection will change. The beans will be prepared braised, blanched, and raw). Tossed with the cranberry beans are chanterelle mushrooms (poached in white wine, white wine vinegar, marsala wine, orange zest, garlic, bay leaf, shallots). Finishing the plate are shaved raw beans tossed with local arugula, heriloom cherry tomatoes, and a sunflower and arugula pesto (sunflower seeds, benne seeds, arugula, basil, olive oil, honey and pecorino). The plate is garnished with parmesan cheese, sea salt, and olio verde.

New Lunch Items 8/10/2016

Sandwiches

Pork Belly BLT

Heirloom Tomatoes, Gem Lettuce, Fines Herbs Aioli

Pork bellly is seasoned with salt, brown sugar, paprika, fennel pollen, coriander. Cooked in combi for 9 hours, then seared. Heirloom tomatoes, gem lettuce. Fine Herbes aioli (eggs, garlic, oil, salt, parsley, tarragon, chives.)

Allergies: Gluten*

SP Meatball

San Marzano Tomato, Ricotta, Basil, Olio Verde

Meatballs from dinner menu, san marzano tomato sauce (tomatoes, garlic, olive oil, basil.) Ricotta mixed with salt, pepper, and cloumage (fresh farm style cheese). Parmesan cheese, basil and olio verde finish.

Allergies: Gluten, dairy (can’t be done without either)

Salads

Panzanella Salad

Heirloom Tomatoes, Parmesan Crema, Market Cucumbers, Tomato Vinaigrette

Panzanella is a classic italian salad including fresh heirloom tomatoes, local cucumbers, shaved celery, shaved fennel all tossed in a tomato vinaigrette (tomatoes, preserved tomato juice, olive oil). Also includes torn and grilled Iggy’s baguette that is coated in tomato vinaigrette. It is garnished with basil, celery hearts and parmesan crema  (buttermilk, parmesan, and olio verde).

Allergies: Gluten, dairy (can be done without either but loses a lot of it’s character.)

Boards

Farmstead Board

Bûcheron, Pecorino, Roquefort, Honey, Almonds

New Menu Items 8/10/2016

Burrata

Prosciutto, Local Melon, Watermelon Radish, Basil, Espelette

Burrata is a stuffed mozzarella, ours is being made in house using mozzarella curd, that is stretched, and then stuffed with a house made ricotta cheese (milk, cream, citric acid, salt), and then soaked in a brine made from salt, heavy cream, and buttermilk. The burrata is being plated with a variety of local melons, shaved cucumber, shaved watermelon radish, all dressed in a melon vinaigrette (pureed melon, pedro ximinez vinegar, olio verde, grapefruit zest). Garnished with mint, basil, and espelette (a spanish dried chili), finished with olio verde and salt.

Pizza Bianca

Local Clams, Potato, House Bacon, Green Onions, Bechamel

The pizza has an olive oil base and is topped with shaved raw potato, steamed clams, house made bacon, roasted garlic, sliced green onions, and a bechamel made from bacon fat, butter, flour, milk, and clam juice. The cooked pizza is finished with lemon juice, olive oil, and a paprika salt (maldon salt, paprika, and cayenne).

Roasted Corn

Walnuts, Preserved Ramps, Feta

Corn is being sauteed with toasted walnuts, then finished with ramp butter, pickled ramps, and lemon juice, then garnished with sheeps milk feta.

New Cheeses 8/3/2016

Leicestershire Red $8

Pasteurized Cow’s milk cheese from Thomas Hoe Dairy in Leicestershire England. A cheddar style cheese named after the county in which it was produced, the cheese is traditionally colored with annato seeds in the hopes of distinguishing itself from other local cheeses. Leicestershire Red like cheddar is clothbound and rubbed with butter to seal in moisture. Leicestershire Red is formed into smaller and flatter disks than cheddar allowing for aging to progress more rapidly. Similar to a cheddar the cheese is sweet and sharp with some caramel notes.

Beato de Tabara $7

Raw Goat’s milk cheese from Zamora in Spain. Beato de Tabara is a manuscript written by monks of the Tabara Monestary in 975. Within this manuscript are instructions for cheese making. One Spanish Family has decided to revive that tradition and begain making this tomme style cheese based on the instructions found in that manuscript. Aged for three months the cheese has a natural rind and is grassy and bright with earthy undertones. 

2015 Cuvée Bellenos Rosé $10/40

Where: Coteaux Bourguignons, Burgundy, France

Who: Maison Roche de Bellene (same as the red)

What: 100% Gamay

Tastes like: Light, mineral driven rosé with subtle fruit (strawberries)  on the nose and a surprisingly elegant and subdued profile.

What to pair with: Fresh cheeses, the pea green salad, burrata. Great “thinking wine” for when you first seat down

From their adorably plain website:

Domaine de Bellene has been created in 2005 by Nicolas Potel after the purchase of various old vines in some of the best plots of Burgundy.

Nowadays, our vineyards are situated in Santenay, Saint Romain, Volnay, Beaune, Nuits Saint Georges and Vosne Romanée. They are all vines from 50 to 110 years old.

All our vines are grown with the biodynamic methods. We add no outside products to our wines, no acid, no cultured yeast, nutrients, enzymes, sugar...

The domaine de Bellene is situated in the city center of Beaune in Burgundy. We are established in some very old buildings dating back to 1600. All the buildings have been renovated with a green spirit following the "HQE" method.

Fruit comes from Coteaux Bourguignons (“Hills of Burgundy”), a new appellation created to showcase the classic taste of the entire Burgundy region, from south (Beaujolais) to north (Côte d’Or).

Fruit undergoes whole-cluster fermentation and maturation in stainless steel tanks. (833 cs)

2015 Vintage

The 2015 growing season was harvested in early September due to a very hot summer. A lack of rain concentrated the fruit flavors but did not produce large yields. The resulting fruit produced very balanced wine with low acid potential.

2015 Domaine Lafage “Centenaire”

2015 Domaine Lafage “Centenaire” $11/44

Where: Côtes du Roussillon, France

Who: Jean-Marc and Eliane Lafage

What: 80% Grenache Blanc, 20% Roussanne

Tastes like: Medium plus bodied white with a little bit of oak (30% of the wine spends 4 months in new French Oak, to be exact). Round profile with bright acidity. Should please those folks looking for an oakier white, while still remaining very balanced and food-friendly.

What to pair with: Fish and lighter meat dishes. Anything with butter. Cheese plates!

Jean-Marc Lafage works at his estate in the Roussillon, and across the border in Spain where he consults on several projects.

Jean-Marc and Eliane Lafage farm 160 hectares of vines located just south of the capital of French Catalonia, Perpignan. Some of their vineyards are situated a few kilometers from the Mediterranean while others can be found in the foothills of the Pyrenees. This range of sites allow them to make both refreshing whites as well as concentrated reds and, this being the Roussillon, some fortified wines as well. Benefiting from a warm, dry climate, the estate is farmed organically. They grow primarily Grenache (Blanc, Gris & Noir), Syrah, Mourvedre, Carignan, Marsanne, Roussanne and Chardonnay with a significant proportion of the vines well over 50 years old. The soil, as you near the coast is weathered, alluvial gravel while in the higher elevation sites it is predominantly schist. They harvest by hand and the winemaking is surprisingly uncomplicated with stainlesss steel for the fresher whites but mostly concrete tanks for the rest with a small amount of French oak demi-muids.

“Run by the talented (and fast driving) Jean-Marc and Eliane Lafage, from their cellar located just outside of Perpignan (which is being completely renovated), this estate includes vineyards spread throughout the Roussillon, allowing them to make the most of the diverse terroirs and micro-climates. I struggle to think of another portfolio that encompasses anywhere close to this level of value, and the average quality to price (QPR) for these wines is just hard to believe.”

– JEB DUNNUCK

2013 Rainoldi Rosso di Valtellina

2013 Rainoldi Rosso di Valtellina $12/48

Where: Valtellina, Lombardy

Who: Aldo and Peppino Rainoldi

What: 100% Nebbiolo (called Chiavennasca in this part of Italy but same exact grape)

Tastes like: very perfumed nose, classic red fruit (red cherries, ripe cranberries) and dried flowers, with a powerful backbone of minerality and dried herbs. Rich mouth feel, bigger than the Nino Negri Nebbiolo, with some ripe fruit. Still a relatively light wine (I would say medium body.)

Alcohol: Med (12.5%), Tannin: Med+, Acidity: Med +, Sugar: low

What to pair with: Charcuterie for sure, also lighter red meat dishes, pork, chicken, mushrooms.

“Peppino Rainoldi and his nephew Aldo make wines with strong personalities…bringing out the best of the various terroirs where Nebbiolo rules supreme.” – Gambero Rosso Italian Wines 2010

“This producer based in Lombardy’s Valtellina makes a number of delicious, value-priced reds.” – Antonio Galloni

Founded in 1925 by the current proprietor’s grandfather and great-grandfather, respectively, Casa Vinicola Aldo Rainoldi is THE flagship estate in the Valtellina, the heart of Lombardy’s heralded Nebbiolo-growing region. The northernmost wine region in Lombardy, vineyards in the Valtellina are located at extremely high altitudes (600+ meters) and are protected from cold, harsh winds by the nearby mountain peaks, which also trap the heat in the valley. The stony schist-based vineyard soils also retain heat and release it during the night to warm the vines. These conditions provide a long, slow growing season for Nebbiolo, known locally as Chiavennasca, allowing it to fully develop its flavors over a long, slow growing season. Vines here are cultivated exclusively by hand on the impervious (but optimally exposed!) steep slopes along the north bank of the valley.

New Cheeses 7/26/2016

Roquefort $7
Sheep, Raw, 3 months, Sharp & Citrusy, Calabria, IT
Raw sheep’s milk cheese from the midi-pyrenees in france. The original AOC cheese in France, received its designation in 1921, it is also one of the older continuously produced cheeses in europe with suggestion that it was produced as far back as 79 AD. Made from raw sheep’s milk cheese by only 7 producers. Injected with penicillin and aged for 3 months, Roquefort is rich and creamy, but aslo sharp tangy a peppery.

Ouleout $7 
Cow, Raw, 3 months, Washed, Full Bodied, Walton, NY 
Raw, Cow’s Milk Cheese from Vulto Creamery in Walton NY, aged 3 months. The creamery was started by Jos Vulto, a dutch artist who began cheese making as a hobby and aged his cheeses under a brooklyn sidewalk. Now located near the catskills vulto uses only raw milk from 2 local farms and much of the production is done by hand uses classic methods. Ouleout is a classic washed rind style cheese similar to reblochon, or epoise. Rich and funky with strong savory/meaty/mushroom notes, the cheese has an orange rind and a fudgy paste.

Mrs. Quickes Cheddar $8
Cow, Raw, 18 months, Big & Sharp, Devon, England
Raw Cow’s milk cheese from The Quicke Creamery in Devon England. A farmstead creamery the quick creamery has been operating for over 450 years. To make Mrs. Quickes cheddar, the curds are pressed into a giant molds, then wrapped in cheesecloth, and then coated in lard to seal in the moisture. The cheese is then cave aged for 18 months developing sharp lactic notes classically found in cheddar, some earthy funk, and a hint of horseradish.