|
|
| March. 7th (Tues.) 4-close
Wine Club Meet-Up! ($5 flight & food!)
Enjoy a special $5 menu including the "Wine Club Wine Flight", salads, bruschetta, & the Cheese & charcuterie of the month!
Mix, mingle & cheers w/ other Barsha Wine Club Members!
|
| | March Wine Club! Hi Barsha wine lovers! Our theme this month is “Spring in the Mediterranean.” For the Classico, we picked a beautiful juicy white from Spain and a chewy rustic Aglianico from Italy. Riserva has a zesty white from Greece with a ripe fruit and an herb tinged grenache-syrah blend from France. These wines are as beautiful tasting as the places they come from! Here’s a little link we think you’ll enjoy as you sip:
|
| | | Classico Club Classico club Anima Quibia 2015 Mallorca, Spain
60% Callet, 30% Premsal, 10% Muscat Enticing straw-lemon in color with greenish reflections, Quibia offers pleasantly unusual notes of white peach, pear, sea brine and jasmine. On the palate the wine is weighty with creamy texture and concentrated flavors but at the same time fresh, delicate and well balanced.
Alois Compole 2013 Campania, Italy
This indigenous red variety comes from the volcanic soils of the Alois family's estate vineyards in the foothills of the Caiatini Mountains. A rustic Aglianico with grip. Roughened chewy flavors of dark plums and wild herbs combine with food-welcoming acidity. A dust-laden finish commands the palate, making this ideal for fans of Italian country wine. Perfect for hearty pastas with fresh ricotta and pizza topped with gamey meats, Alois's Aglianico is grown on the volcanic soils in the foothills of Campania's Caiatini mountains. This wine was vinified in stainless steel tanks and has had no oak contact.
|
| | Riserva Club HATZIDAKIS SANTORINI 2015 Greece
Haridimos Hatzidakis, originally from Crete, now lives and makes wine in a highly individual way on the volcanic island of Santorini (Thera). His own vines are cultivated sustainably, without herbicides, pesticides or irrigation, the humidity from sea breezes providing just enough moisture with the vines trained close to the ground in unique bird's nest shape. The distinctive assyrtiko grape, native to Santorini, is fragrant, full and dry with a seam of ripe acidity at its heart to give it vitality. Juicy lemon, tangerine notes, zesty!
Domaine Les Bastides Côteaux-d’Aix-en-Provence Rouge ’13 Provence, France
70-30 blend of Grenache and Cabernet Sauvignon. The terroir of Puy-Sainte-Réparade is 26 hectares of vines, cultivated organically for more than forty years, they produce wines of a rare classicism. Today, with Carole Salen, the style of the wines remains the purest tradition of the domain. Ripe and racy, with a beautiful beam of distilled plum and red currant fruit racing through, inlaid with ample violet, rosemary and singed juniper accents. The long finish has excellent drive, showing an echo of warm paving stone. Grenache and Cabernet Sauvignon. Drink now through 2020. 3,000 cases made. 91pts Wine Spectator
|
| |
| March Cheese & Charcuterie Club!
We are kicking off the beautiful March weather with prime picnic picks! Get your toaster ready for your baguette, we have an delicious spicy prosciutto spread by La Quercia, add some tomatoes and drizzle some olive oil on top for treat! For dessert, slice up some Cocoa Cardona goat, this amazing cheese is rubbed with cocoa powder, add nuts or fresh figs for a decadent finish to your meal.
|
| |
|
| Cocoa Cardona by Carr Valley Wisconsin
Another cheese from multi-talented Master Cheese Maker Sid Cook, this is similar to Fontina, except that it is made with goat's milk. It has a semi-soft, creamy interior with a dense paste. It is coated with Rich Cocoa. Serve as appetizer or dessert. Great with figs and whole walnuts. Awarded 1st place Best of Class in the U.S. Cheese Contest in 2003 and 1st Place in the 2007 American Cheese Society Awards in the Open Category for Goat's Milk Cheeses.
Nduja Americana by La Quercia Iowa
La Quercia (pronounced La Kwair-cha ) means the Oak in Italian. La Quercia has replicated the Italian traditions of crafting fine salumi – cured meat (primarily pork) products – at home, here in the USA. Herb and Kathy Eckhouse started La Quercia, in Norwalk, Iowa, to create premium quality American prosciutto. 'Nduja Americana is La Quercia's version of a classic spicy Calabrian spreadable salami. Made from fully cured prosciutto and speck, sea salt and red chili pepper, this southern Italian favorite packs a punch. Spice up a pasta sauce, grilled cheese or bruschettas. Wonderful just slathered on warm bread or a cracker. If you find that it is too spicy, mix with ricotta and warm in a saucepan to make it milder. Be sure to enjoy with your warm, crisp Barsha Baguette! |
| |
|
|
|
| |
