Vino Italiano Prunotto Fiulot Barbera d’Asti DOCG 2011
This is pure, with blackberry and black cherry flavors that run deep. Coats the palate lightly, with a glycerine feel, offset by bright acidity and a touch of tannins that add a pleasant astringency on the finish. Drink now through 2014. 3,000 cases imported. –BS
Wine Spectator, 90 Points! Smart Buy!
Mirante Montepulciano d’Abruzzo 2010 Vineyard Direct!
Medium-full bodied, soft, lush notes of spicy ripe red berries, cherries and dark fruit. The tannins are soft and round that linger on the pleasant finish
Wine Buyer, 90 Points
Renato Ratti Marcenasco Barolo 2008
Relaxed and pretty with with Christmas cake and dried fruit character with hints of meringue. Full body, with fine tannins and a berry, spice and milk chocolate character. Subtle and delicious. Complex. So delicious now but better in two or three years.- JS
Wine Advocate, 92 Points / James Suckling, 93 Points
Vineyard Market CLUB Price
$10.98
Seen Elsewhere: $16.99
CLUB Price
$9.
95
Seen Elsewhere: $16.99
CLUB Price
$34.98
Seen Elsewhere: $52.99
French Wine
Raos Marinara 32oz
CLUB Price
$5.
98
The best sauce, at the best price!
Seen Elsewhere: $9.99
Garofalo Pastas 16oz
$1.98
Seen Elsewhere: $3.99
Pure Flats 6oz
Domaine Giraud Cotes du Rhone “Les Grenache des Sixte” 2011
100% Grenache aged in 66% tank and 34% in older wood, the wine possesses a dark plum/ruby/purple color, copious tannins and body, earthy, sandy, loamy soil undertones, and plenty of kirsch, pepper and lavender. This big wine reveals superb concentration and enough structure to warrant several more months of cellaring. It has the potential to last at least 5-7 years.
$17.
99
Seen Elsewhere: $24.99
Robert Parker, 92+ Points
Novellum Chardonnay 2011
100% Chardonnay (from 25- to 30-year-old vines), aged three months in a combination of Burgundy barrels (30%) and stainless steel tanks (70%), and, somewhat innovatively, is aged on Viognier lees which gives it a honeysuckle and white peach-scented nose. There is also a salty sea breeze character reminiscent of a crushed oyster shell-like note often detected in Loire Valley whites. This crisp, fresh, medium-bodied Cotes Catalanes exhibits lots of earthy/terroir characteristics. Think of it as a brisk, zesty, authoritatively flavored Chardonnay from the cool, alluvial soils on the banks of the Aigly River.
SALE Price
$9.99
Killer Juice! A nice nod towards a more fruit forward style while maintaining a solid foundation in its terroir. Silky flavors of plum and black cherry are surrounded by notes of coffee and dark chocolate. It may not seem like it, but right around the corner is Rosé season and we’ve been tasting through dozens from the new crop. We are really excited with the 2012 samples we have tasted from France expected in the stores in early Spring. Look forward to our annual Rose sale!
SHOP ONLINE TODAY AT THEWINEBUYER.COM
WaterWheel Crackers 3.5oz *All Varieties
Wonderful “light as air” crisps from Victoria, Australia.
CLUB Price
$2.98
Seen Elsewhere: $4.99
Tasty, healthy and a perfect companion for your favorite spreads, preserves and dips.
$5.98
Seen Elsewhere: $8.99
Nancy Adams Chocolate CLUB Price Covered Graham 98 Crackers & Pretzels Seen Elsewhere: $7.99 7.5oz
$4.
Each bite is a delicious experience that is sure to bring you back to a simpler time.
Spence Smoked Salmon Pinwheels 4oz Buttery soft & smoky Scottish-style smoked salmon hand-rolled with a fine herb cream cheese.
CLUB Price
$7.98
Seen Elsewhere: $10.99
Mediterranean Baked Lentil Crackers 4.5oz *All Varieties
Oven baked, Gluten Free, low in fat and absolutely delicious!
CLUB Price
$2.98
Seen Elsewhere: $4.99
MARCH CHEESE OF THE MONTH:
APRIL CHEESE OF THE MONTH:
When translated Vlaskaas means SALE Price Flax cheese. This delightfully sweet and creamy cheese was 99/lb made only during the harvest Seen Elsewhere: 16.99/lb festival of the flax for the workers to eat on thick slices of bread and with porridge while they worked and celebrated. In 2004 the harvest festival celebration was recreated as a community event. While digging through archives for information on the exact way to recreate the harvest festival, the recipe for Vlaskaas was discovered. It was soon decided that after generations of rest it was time for Vlaskaas to live again! Renowned for the best milk quality in The Netherlands, Beemster was asked to make the Vlaskaas recipe. The result was spectacular! Vlaskaas became the centerpiece of the entire harvest festival and has won multiple best cheese awards around the world!
This classic AOC cheese from SALE Price Champagne-Ardenne has its rind regularly washed in brine during 99 its 5-week aging process. This Seen Elsewhere: 14.99 is conducted in humid caves to maintain the desired texture and flavor. Beneath the soft, rippled, red-orange rind is a straw-yellow interior; the outer paste is soft and smooth and the core remains flaky until it’s at its peak maturity. It tastes salty, spicy and beefy. The top of the cheese is concave and tradition dictates pouring a little Marc de Champagne into it so when you cut it, it infuses the paste, making for a perfect synergy of flavors… but we won’t stop you from using your favorite Champagne or sparkling wine!
Germain Langres 6.3oz
$9.
$8.
Seen Elsewhere: $13.99
RECIPE CORNER:
Beemster Vlaskaas Fondue 40 mins / 4 persons Ingredients (for 4 persons)
Wine Advocate, 90 Points
Croix de Thomas Montagne St Emilion 2009
$3.
CLUB Price
*All Varieties
Beemster Vlaskaas
SALE Price
Solera uses traditional dry curing CLUB Price methods and spices imported from 98 Spain resulting in more flavor Seen Elsewhere: $4.99 and a smoother texture.
CLUB Price
*Select Varieties
Bring an authentic spin to any pasta recipe with Garofalo pasta!
Solera Sliced Chorizo 2.5oz
CLUB Price
$18.95
Seen Elsewhere: $29.99
• Beemster Vlaskaas (21 ounces - grated) • 1 loaf whole wheat bread or 4 Panini • 1 small onion • 1 clove garlic • 1 cup of white wine • 4 tablespoons cognac • ½ tablespoon ground coriander • 1¼ cups skim milk • 1½ tablespoon of butter • 3 tablespoons of flour
Materials
• Fondue pot (A regular pot works as well) • Cheese grater
Preparation
Cut the onion into 4 wedges, chop the garlic into large pieces and place in saucepan. Add milk and simmer, 10 minutes. Strain the onion and garlic from the milk. In the meantime grate the Vlaskaas. Cut the bread into 1 inch cubes or ½ inch slices. Grind the coriander. Melt the butter in the fondue pot. In the pan used to simmer the garlic and onions, slowly mix the flour into the milk, stirring constantly. Pour the mixture into the fondue pot while stirring and let simmer for 1-2 minutes. Add the grated cheese little by little while continuing to stir. Let the cheese melt while stirring. Stir in wine. Once the fondue reaches an even texture, mix in the cognac and continue to stir. Keep fondue heated until ready to serve. Sprinkle the coriander on top before serving. Put the bread on the table and dip into the fondue. Serve with white wine or beer.
Tips
• Serve the fondue with a salad of fresh fruits: apples, bananas, oranges, grapes, and pineapples. • For a 100% alcohol-free fondue, replace the wine and cognac with 2 cups of an alcohol-free beer. • For a lactose free fondue, replace the milk with white wine.
SHOP ONLINE TODAY AT THEWINEBUYER.COM