Subject: March 2018 Wine & Cheese Club! ☻

Wine Club Meet-Up! ($5 flight & food!)
March 8th (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!

March Wine Club!

The snow is melting, the birds are singing and the pollen is getting in our noses. Spring is here and what better way to celebrate the Spring Equinox by closing your eyes and transporting yourself overseas with our Mediterranean wine selection this month!
For Classico we will visit the stunning land that is Catalonia for a clean Avinyo Petillant and Northern Spain for a prominent Red Blend. Riserva will indulge in a complex Picapolli from Alella, Spain and a truly delectable 100% Rossese from Liguria, Italy! 
Classico Club

 Avinyo Petillant 2016
Penedes, Spain
An exceptionally vibrant and refreshing wine that is traditional among the warmer days of the year. This quaffer is best drank out of a porron (something to consider if you want to feel authentically Spanish!)
Bright honeysuckle and almond on the nose while bracingly dry on the palate with flavors of lemon peel and faint brininess. Made with 80% Petit Grain Muscat and 20% Macebeau.
Crab and Coconut Risotto with Mango 
La Cartuja 2015
Priorat, Spain
Made in one of the most prestigious appellations in all of Spain, this Cartuja is one of a kind. The minerality that comes from the Volcanic slates are definitely a staple for these wines. It is enjoyed young. Brilliant ruby red color with ripe dark berries, licorice, smoky mineral and a hint of succulent flowers on the nose and juicy roundness at the palate.Young tannics with cherry pit and floral notes lingering. 
70% Garnacha, 30% Mazuelo.
Riserva Club

Quim Batlle “Foranell” Picapoll Alella 2013
Alella, Spain
Throughout the steep hillsides of the South Rhone Valley, the Mediterranean sea blows its crisp, brisk air onto the vineyards creating a magical combination within the grapes. The wine is 100% Picapolli, Organic and aged in Stainless steel.
Fresh yellow fruited aromas lead to more of the same on the palate, which also shows ripe citrus and loads of persistence. Nice complexities that make it standout from your typical white.
Shrimp Curry with Chickpeas and Cauliflower 

Rosses di Dolceacqua Supierore 2015
                             Liguria, Italy                               
Beautiful things are happening in the hills of Liguria-wine producer Alessandro Anfosso is the mastermind behind the spectacular wines that are coming from the region, remiscent to the ones of Cote-Rotie, combines florals with roasted/bacon fat aromas and silky mid-palate. The winery is blessed with wonderful raw material that really helps, 30 year old vines and wood barrels.
Bright ruby red with prominent cassis and wild strawberry on the nose. Great acidity and spicy tones on the palate. 100% Rossese.

Seared Steak w/Green Beans & Herbed Butter 

March Cheese & Charcuterie Club!

  Spring is here! “The hills are alive with the sound of muuuuSIC!” That is what you’ll be singing when you taste the flavors of the cheese club for this month! For March we’ve chosen the perfect cheese to represent spring, not only flavorwise but you have got to feast your eyes on this stunning cheese! Covered with alpine flowers & herbs, this cheese is as beautiful tasting as it looks. We’ve paired this beauty with Coppa, a traditional cold cut made from pork shoulder, sea salt and garlic that is the perfection addition to any wine!
Alp Blossom
Alp Blossom celebrates the diversity of the Alpine flora throughout the Hay Belt, an area that spans Eastern Switzerland, Southern Germany and Western Austria. Produced and aged at Sennerei Huban in the Austrian state of Vorarlberg, the cheese is transported at 6 months to the cave at Kaeskuche in Bavaria, where the cheese is covered in a combination of dried edible flowers & herbs pulled from the surrounding Alpine meadows. Stunningly beautiful cheese that is silky smooth w/an herbaceous aroma, flavors of cream and nuts and a bit of earth on the finish.
Pasteurized cow milk, salt, cultures, rennet, rose petal, cornflower, marigold, lavender, parsley, marjoram, celery herb, oregano, lovage, savory, chive, fennel, chervil, onion, chili

Fabrique Delices Coppa
Coppa is a traditional cold cut made from pork shoulder, sea salt and garlic. Dry cured for 75 days and hand tied! This method of curing truly sets it apart from its counterparts. Pairs perfectly with a nice simple French baguette and a glass of Syrah or Croz-Hermitage. Great way to boost any charcuterie board!

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

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