 Domaine L'Aumonier
A delicate, light and refined wine that shows why the Loire Valley in France is famous for its Sauvignon Blanc grape. This crisp, grassy white hails from the estate of Sophie and Thierry Chardon in Touraine, France, which has the designation "Agriculture Biologique," meaning the grapes are organically grown. Hints of elderberry and gooseberry sit on a core of bright Meyer lemon fruit. The steel fermentation gives the wine its sharp focus, but a brief aging on the lees rounds out the wine, giving it a pleasant fullness in the mouth. This is the perfect wine for a salad of goat cheese and grilled asparagus, or try it with shrimp and feta or pan-fried flounder for a light summer meal. The famous "Humbolt Fog" goat cheese from Cypress Grove, California is a memorable match.
$13.99
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Humbolt Fog Chevre
Humboldt Fog is Cypress Grove's best known cheese and frequently the first goat cheese that many Americans taste. The cheese was created by Mary Keehn in 1992 after returning from a trip to Europe. Once home, she was inspired to make a cheese that visually echoes the typical thick white fog that frequently settles over the dark green landscape of her native Humboldt County. Apart from the horizontal line of ash, the interior paste of the cheese is snow-white in color when young, with a smooth, dense and slightly crumbly texture. The cheese is clean, bright and lemony with a citrus-like tang.
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14.99 1/2 lb.
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This easy-drinking red from the spectacular 2009 vintage is 100% Gamay. One sip fills the mouth with ripe raspberry and strawberry fruit, followed by herbal notes of mint and flinty minerality. It goes very well with spicy Indian cuisine and Mexican food, but it shines as the perfect accompaniment for a simple roast chicken or tuna seared on the grill. It is a summer delight and a bargain for under $15.00. Unlike many red wines, Gamay goes well with several different cheeses, but the classic French cheese, Morbier, is the perfect choice.
$13.99
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MOBieR
Produced in the village of Morez in the Jura mountains of France, Morbier dates from the 19th century, where it was traditionally made by the producers of the French cheese, Comte.
During production, Morbier is uncooked and pressed, after which wheels are matured for two months. During this time cheeses are washed periodically with salt water. This encourages the development of the rind and is what gives the rind its pink-orange color. The rind is edible and often has slightly crunchy granules present.
The texture of Morbier is semi soft with a distinctive layer of ash running horizontally through the center. Flavors are much milder than the pungent aroma would indicate, and include hints of grass and citrus fruits.
$6.75 1/2 lb.
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Silver Sofi Award finalist
(think the Oscar's of Food) Pachyderm Packs are unabashedly bold, delightful pairings to share and savor.
Enjoy Each Delish Flavor:
Shortbread Bliss: Crisp, buttery bites of joy. Brew a pot of tea and enjoy.
Rosemary Sesame: Savory shortbread to thrill wine and cheese.
Chocolate Chipotle: Spicy chocolate cookies with a kick.
Blueberry Maple: Tastes just like blueberry pancakes on Sunday morning.
Queen City Cookies is in business to change the world. Your purchase helps us support the Queen City Cookie Art Camp which provides free art activities to underserved children. It also provides funding for the David Sheldrick Wildlife Trust dedicated to fostering baby elephants many of whom are left orphaned by poachers.
$6.99 each
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Sincerely,
Kathleen Erickson Morgan
Owner
John Lamirande
General Manager
Tonya Woolcott Gourmet Foods and Cheese Manager
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Wine Tasting
Molecular Gastronomy: Pairing Foods and Wine
(Part II)
Tuesday
July 23rd
5:00pm - 7:00pm
complimentary
___________________
Cooking Class with Chef Matt Beach
Summer Entertaining Made Easy! (Part II)
Salads and Entrees
Wednesday, July 24, 6:30- 8:30
CANCELED
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Now Available
Sandwiches and Salads
prepared by Beach Gourmet
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