Undiscovered! Beaujolais

OCTOBER 4, 2007   •  7:00 – 9:00 PM   •  $15

Wine & Food Notes from October 4, 2007 Tasting

JOSEPH DROUHIN BEAUJOLAIS VILLAGES 2005
A careful selection of various "terroirs" and micro-climates. Bright purple color; Very intense nose of violets, peonies and red berries. Palate has a silky smoothness, and its fruit lingers for a long time.

GEORGES DUBOEUF FLEURIE DOMAINE DES QUATRE VENTS BEAUJOLAIS 2006 The color is an elegant ruby. The nose opens on notes of little red fruits. This is a rich and powerful wine with good tannins for a long ageing potential.

GEORGES DUBOEUF JULIENAS CHATEAU DES CAPITANS 2006
Displays a sumptuous deep red color. Its intense, complex nose offers an array of fruits, from peach to raspberry to blackcurrant, with a subtle touch of cinnamon. Ample structure and excellent balance will allow this wine to age in bottle quite gracefully.

GEORGES DUBOEUF MORGON DOMAINE JEAN DESCOMBES 2006
The color is an intense ruby with purple reflections. The nose and mouth show a nice aromatic complexity with notes of cassis and flowers. Overall, there is a good grip; a powerful wine with a long velvety finish.

GEORGES DUBEOUF MOULIN A VENT DOMAINE DES ROSIERS 2006
Displays very specific aromas of black currant and peonies. Extremely refined tannins contribute structure and power. A subtle hint of cinnamon flatters the taste buds. Combines elegance, breed and silky softness, as well as superb length on the palate.

CHAUBIER SOFT CHEESE
Chaubier is washed rind, Saint Nectaire-like cheese is made from 50/50 blend of cow and goat's milk. The pasteurized milk is cooked and curded then pressed, resulting in a semi-firm yet creamy textured cheese. Aged for six months, this tomme style cheese has a distinctive, slightly piquant and nutty flavor with a lightly aromatic character. Enjoy Chaubier as a table cheese with fruit. The firmer texture of this cheese allows it to melt well too.

PETIT BASQUE CHEESE
This semi-soft sheep's milk cheese is handmade in the French Pyrenees. The Pyrenees Mountain range, a natural border that divides France and Spain, is populated by the Basques, a people who have their own customs and language. Although the Basques live on both sides of the border, they produce this cheese on the French side. The cheese has a slightly oily texture and an earthy, nutty flavor. It comes to us in a whole, uncut cylinder, offering a beautiful presentation as well as a lovely taste.

PIAVE CHEESE
The cheese has an intense, full-bodied flavor that increases with age and makes this cheese absolutely unique.

PECORINO TUSCANO CHEESE
Pecorino Toscano is a young 100% sheep's milk cheese, only about 40 days old when it arrives on our shores. As the cheese first hits your tongue, you detect a hint of Tuscan herbs, grass and wildflowers. The aftertaste it leaves on your palate is a wonderfully complex flavor that is hard to describe but easy to enjoy.

SALAMI

OLIVE & HERB TAPANADE

VERDUIJN'S BLACK PEPPER CRACKERS

BARCINO CAPERS WITH OLIVE OIL

FIORE DEL FRANTOIO EXTRA VIRGIN OLIVE OIL