About the Wine and Cheese Club:
If you love good food and wine, The Gourmet Cellar Wine & Cheese Club is the perfect way to
discover new flavors and pairings. Each month, you will receive either two bottles of wine or
one bottle of wine and a gourmet cheese. Join other wine lovers, and taste a wide range of
wonderful wines and cheeses.


Join the Wine and Cheese Club:
Dowload the PDF form, complete the information and bring it into The Gourmet Cellar.
(download pdf form)


Wine Club News for November, 2011:

The Cousiño Macul Antiguas Reservas Cabernet is the main selection for both levels. It is made from 100% estate grown Cabernet Sauvignon from the Maipo Valley of Chile. The grapes are sustainably farmed and the wine in my estimation is fabulous.

Founded in 1856, Cousiño Macul is the only winery in Chile amongst those established in the 19th century that continues in the hands of the original founding family. The company remains 100% under family control, producing limited quantities of fine wines.

This elegant Cabernet Sauvignon was aged in French oak for 12 months and rested in bottle for a further 6 months prior to its release. It shows hints of cedar, spices, cherries and blackcurrants and is a perfect match for roasts and grills. Allow to breathe before serving. It would be an elegant choice for Thanksgiving or any other special meal. The retail value for this wine is $18.50. It’s on sale this month for $16 and an even better price is available to wine club members during the month of November. Stock up, we have a limited supply at this price.

The second bottle at the $35 level is the Logan Pinot Noir from Talbott Winery in the Santa Lucia Highlands of California.

Robb Talbott, the owner, is a nature lover and believer in hard physical work. I believe a man in touch with his gentler side as well, since he taught for two years in a Montessori preschool.

Wow…I think his personality comes through in this 2009 Pinot. It has a big lush, (hard working mouth feel) with a silky, gentle finish. With notes of ripe cherry and blueberry, this is a great Pinot for the price.

Talbott estate wines have gained a reputation for their lushness, grace and great aging potential, and have become benchmarks of quality on the Central Coast.

$25 level, second bottle choose between the following:

2008 Sanglier Rouge du Tusque

This is a California wine with a very French palette. Sanglier (Sân gl? ?), is is French for wild boar, an animal prevalent in their vineyards and on the dinner tables of French and Sonoma county grape growers.

Glenn and Melissa Alexander came to Sonoma County to pursue a dream of building a life drawing on the traditions of France and the bounty of California. The Wild Boar symbolizes the Alexander’s commitment to honor the traditions of France in the wines of Sanglier. No doubt all of you Francophiles will be impressed as Janette and I were. The following description from their website sums it up perfectly:

"Tasting Notes: Aromas of blueberry and smoked meats in a background of lavender may prompt thoughts of the old world instead of California. But relax, the fruit is there. Raspberry and blueberry crisp with a finish of white pepper and rosemary come through nicely on the palate. Structured with balanced tannins, this is what a food wine should be.

The blend for this wine is 69% Syrah, 19% Grenache, 9% Cinsault, and 3% Viognier.

Only 275 cases produced. It usually sells for $25 but is available in limited quantities this month for $14 per bottle. Wine club members can buy it at 10% off that price during the month of November or while supplies last.

The white option for the $25 level is French. It comes to us from the Loire Valley, a lovely Vouvray. The producer is August Bonhomme. I could not find much info about him but can attest the beauty of this slightly, off-dry wine. La Forcine Vouvray has wonderful citrus, stone- fruit and honeysuckle notes on your palate. The long, mineral-filled finish is mouthwatering. It is 100% Chenin Blanc and is a good substitute for those preferring an off-dry Riesling for their turkey.

Cheers!
Debbie