Subject: January 2017 Wine / Cheese Club! ☺

Wine Club Meet-Up! ($5 flight & food!)
Jan. 5th (Thurs.) 4-close

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!

January Wine Club!

 Hi Barsha wine lovers! Cheers to 2017! We chose delicious organic wines to help kickstart a healthier new year. Classico has a nice zippy Vernaccia and a spiced Rhone blend. Riserva features a rich Sauvignon blanc from New Zealand and a supple Carignane. Let’s toast to a healthier, happier new year!
Classico Club
Tenuta Le Calcinaie Vernaccia Di San Gimignano 2015
Tuscany, Italy

This wine is made by the "soft crushing" of organically grown Vernaccia di San Gimignano grapes only. The fermentation takes place in steel tanks that are temperature controlled. Pretty Vernaccia, with good structure, balance, and charm; it is bright and zippy, with floral and citrus notes that are complimented by lively fruit.

Domaine Clavel Pic Saint Loup “Bonne Pioche” 2011
Languedoc, France
Rhone Blend

The Pic Saint Loup is a wild and limestone territory; It gives us this unique wine and gourmand, with the brilliant robe, and the racy aromas that recall the scents of the fragrant scrubland. A vineyard conducted in organic farming (more effort, listening and risks) with a deep concern for the respect of nature. Certified Organic.
Intense nose dominated by red & black fruit, followed by violet and resinous herbs.
Palate: black cherry & blackcurrant with sweet spices, white pepper. A tangy mouth, nourished by a final with tannins still young but very mastered.

Orecchiette w/ Rapini & Goat Cheese

Riserva Club
Clos Henri 2014
Marlborough, New Zealand
Sauvignon Blanc

From Sancerre and Pouilly-Fumé in France to the Southern Wairau Valley of Marlborough, the Sauvignon Blanc variety takes a new dimension. The Bourgeois Family is devoted to making premium wine in a restrained and elegant style that captures the terroir and expresses it in its purest form.
Ripe tropical and citrus bouquet, with underlying flinty minerality. In the mouth the wine is textural and rich from the lees aging with layers of minerals, lime, orange blossom and profound acidity balancing this dry, extremely elegant wine. Organically grown.

Lemony Grilled Salmon Fillets with Dill Sauce

Porter Creek 2013
Old Vine Carignane
Mendocino, CA

Owned and operated by father and son, Porter Creek is a winery and vineyard estate situated just adjacent to Porter Creek (one of the major tributaries to the Russian River on Westside Road) in the most prestigious part of the Russian River Valley appellation. Porter Creek focuses on organic, hillside-grown, vineyard designated wines of grape varietals from the Burgundy and Rhone. Like previous vintages this wine shows dark ripe fruits on the nose and soft tannins, but with more concentration due to the extremely low yield of one ton per acre.

January Cheese & Charcuterie Club!

Hooray for 2017! We are kicking off the new year with some wonderful cheese and charcuterie from a country known for their great tapas, Spain!
The cheese this month is “Cadi Fior,” a firm gouda style cheese paired with “Fermin Iberico” Chorizo. 

Cadi Fior
Catalan, Spain

This cheese is produced from whole pasteurized milk of the frisona breed of cows in the Catalonian Pyrennes. Cadi Flor is mild but distinctive with a butterscotch color and the mellow nuttiness of an aged gouda with the pleasant sharpness reminiscent of a fine cheddar.
Gouda in style, this cow’s milk cheese is aged for 7 months. Firm with a nutty flavor, this is wonderful paired with charcuterie and dried fruit or fruit paste.

Chorizo Iberico by Fermin

Imported from Spain, this Chorizo is made by Fermin from the meat of Iberian hogs. Chorizo, a dry-cured sausage and, a genuinely Spanish product, is characterized by the use of smoked pimenton and garlic as the main condiments. The traditional process starts with mincing the lean pork and fat, together with the rest of the condiments, producing a uniform and consistent paste. The paste is rested in a cool place for one or two days and is then stuffed into casings. The chorizo is then cured in drying sheds, for at least a month. During this time the meat acquires a firm texture and develops an exquisite aroma.

Be sure to enjoy with your warm, crisp Barsha Baguette!
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