Subject: DEC 2018 Wine & Cheese Club!🍷

December Wine Club!

The holidays are officially here! Although the temperature is dropping here in the South Bay the sun is still shining.This month we have chosen wines that go hand in hand with your holiday festivities. Our Classico club gets a sparkling wine that has played an integral part in history. As for the red, we have a Chilean red that will stay on the top of your head and tip of your tongue for the rest of the month.
For Riserva you are getting a Champagne that has been a mainstay since the turn of the 19th century and a scrumptious and round Shiraz from the iconic Frankland Estate in Australia.
Classico Club

Graham-Beck Brut
54% Pinot Noir, 46% Chardonnay
Western Cape, South Africa
Affectionately dubbed the “President’s Choice” the Brut NV was served at both Nelson Mandela’s inauguration and Barack Obama’s presidential win. This delightful sparkling wine exudes light yeasty aromas, limey fresh fruit on the nose and rich creamy complexity on the palate. This versatile bubble will most definitely be a staple in your wine fridge.
The unique terroir of South Africa’s ridge provides growing conditions similar to that of France’s Champagne region and allows for top quality sparkling wine.
Christmas Ham Wrapped in Puff Pastry
Andes Plateau Cota 500 2016
Shiraz, Cabernet Sauvignon, Carignan
Maipo Valley, Chile

Dark cherries are balanced with herbaceous eucalyptus for a uniquely delicious red wine. Cassis and licorice entice the tongue while a hint of mint adds to the wines depth. The wine is aggressive and edgy on the palate with a toasty and warm finish filled with heat and sizzle.

Perfect Pork Loin
Riserva Club

 Charles de Cazanove Brut Tete de Cuvee
Champagne (40% Pinot Noir, 34% Meunier, 26% Chardonnay)
This is a smart package and represents excellent value too. Muted aromatics presage a seductive mouthful, with citrus, nougat and light yestiness wrapped in a soft texture and fine mousse. A touch of sweetness lends roundness to the palate, and freshness is maintained all the way.
A notable winery that can trace its root to the turn of the 19th century, Charles de Cazanove has been passed down for generations and has become a staple across the globe among Champagne fanatics.
Crunchy Korean Fried Chicken
Frankland Estate Isolation Ridge 2015
Southwest Australia
Isolation Ridge Shiraz is brooding yet there is an element of florals on the nose with lifted pepper and spice. This elegant, yet intensely flavored wine has a sweet core of red currant and red plum-flavored fruit. This leads into the subtle use of French oak and savory and enticing flinty notes. Beautiful complexities that can be enjoyed right now but only get better with aging and decanting. Fine grained tannins add to a scrumptious finish.

Laura Vitale’s Grilled Lamb Chops
December Cheese & Charcuterie Club!

Raclette is a semi-hard cheese made on both sides of the French and Swiss Alps. Valais Raclette or Fromage a Raclette, as they are traditionally called, are made using ancestral methods with unpasteurised milk of cows grazing on the alpine meadows. The name Raclette comes from the French word ‘racler’, which means ‘to scrape’. The cheese has got a thin, brownish-orange coloured rind and a pale yellow pate with a few and scattered open holes. It is has a very distinctive pleasant, aromatic smell with a creamy texture, similar to Gruyere cheeses, which does not separate even when melted. The flavour can vary from nutty, slightly acidic to milky.
While Switzerland supplies 80% of Raclettes, French Raclettes are slightly softer with a smooth and creamy flavour. Raclette is also the name of a Swiss dish where the cheese is melted in front of a fire or a special machine and the melted parts are scraped onto diner’s plates. It is then served with small potatoes, gherkins or cornichons, pickled onions and air dried meat. Raclette comes in round and square shapes and can be served with Vin de Savoie.

Three Little Pigs- Saucisson Sec Aux Herbs de Provence

A time honored recipe from the Pyrenees mountains of France, but handmade in the USA. Enjoy at room temperature on its own or serve on a charcuterie board with cornichons, Dijon mustard and baguette.


Cornichons (pronounced COR-nee-shons) are small pickled gherkins—in other words, tiny pickles. Their tart, mildly sweet flavor makes them the perfect condiment or garnish to serve with classical charcuterie items such as salamis, cured hams, pâtés, pickled vegetables, and other small tasty tidbits. Referring to cornichons as a garnish or condiment, however, does not effectively convey how absolutely essential they are to a standard charcuterie plate.

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