We finally got our order of Sweet Sunset Chocolate Infused Merlot in today! As usual we bought every bottle that came into the state and are unpacking it right now. These 20 cases might last through Christmas but who knows?
First phone call of the day was a phone order for 3 bottles and a half pound of Walnut Gourmandise!
Our Winter Menu is now live and features some great new cheeses. The Brie Nangis is one of Max McCalman's top cheeses in the world and for good reason. From the Brie capital, Ile-de-France – Brie de Nangis is a lovely creature, a gorgeous cheese and as such should be enjoyed with the rustic reds of the southern Rhone and of course, anything that Bubbles. This cheese is made with pasteurized cow's milk cheese and is aged 3-5 weeks before we get our hands on it.
Brie de Nangis was originally an artisan cheese made around the town of the same name. Though no longer produced there, it remains true to the original style. The authenticity of this cheese is due to generations of skilled Rouzaire family members who single-handedly brought this delectable cheese back from the brink of extinction. They continue to be the only producers of Brie de Nangis.
Considered to be one of the best cheeses in the world, a good deal of complexity lurks within the paste of Brie de Nangis. The interior is a touch firmer. The rind is tight and perfectly edible. When young it is milky and sweet with just a hint of earthiness that over time will becomes more pronounced and pungent. Give it some time out of the fridge and it will break down into near-liquidity, smacking of savory mushroom and black truffle, it's texture creamy and supple.
Serving suggestions: For Holidays and entertaining, make an entire wheel of Brie de Nangis the focal point of your cheese plate. Spread a fine layer of honey over the entire top portion of the bloomy white rind. Sprinkle over with a colorful array of dried fruits and pistachios. Serve with crispy baguette, quince paste and mixed olives.
Since we started serving Absinthe, we get a lot of questions about its rumored effects and even its legality. I've done a bit of research and wanted to share some thoughts on this fascinating spirit. While no one knows the precise origin of absinthe, the medical use of wormwood dates back to ancient Egypt (Ebers Papyrus, c. 1550 BC) and wormwood extracts and wine-soaked wormwood leaves were used as remedies by the ancient Greeks. The first clear evidence of absinthe in the modern sense of a distilled spirit containing green anise and fennel, dates to the 18th century France.
It achieved great popularity in late 19th and early 20th century France, particularly among bohemian artists and writers. Charles Baudelaire, Paul Verlaine, Arthur Rimbaud, Henri de Toulouse-Lautrec, Amedeo Modigliani, Vincent van Gogh, Oscar Wilde, Aleister Crowley and Alfred Jarry were all known drinkers of absinthe. The preparation method we use is also known as the "Poet's Third Eye" suggesting its ability to free one's thoughts from mundane surroundings.
If you have mixed feelings about brie or hesitant about trying one you should definitely give a chance to our best-selling brie-style cheese – D'affinois.
It's a French double-cream cheese made from cow's milk that can satisfy both beginners and advanced cheese connoisseurs. Oozing silky texture is amazingly delicious pared with sweet or savory accompaniments.
We pair it with apricot marmalade but you are welcome to try it with fresh green apple, candied walnuts, pate and mustard, the combinations are truly endless! The rind is fully edible but its purely personal preference as to whether you include it in your bite.
Fromager D'affinois is quite similar to brie in production, appearance and flavor. Unlike Brie production however, before cheese making the cow's milk undergoes a process called ultra filtration which removes water from the pasteurized milk, concentrating all other components. One effect of this process is that it allows the acceleration of the cheese making process. Whereas classic Brie takes eight weeks to make, Fromager D'Affinois can be made in two weeks. Ultra filtration also results in a milk that retains more nutrients and proteins.
Even if you have already tried this cheese, give it another shot, it never gets boring plus you never know if your next bite could be your most favorite combination. If you haven't tried this favorite at Wine & Cheese ... ready your taste buds for a wonderful treat: slightly salty, mild, creamy, smooth and silky... Brie-style cheese at it's best.
The Wine and Cheese at Orchard Town Center has space available for any type of gathering! With two distinct service areas, we can accomodate events up to 75 in the North Dining Room and Bar, and up to 50 in the North Dining Room. Please call or e-mail Tony to schedule a tour, we'll have lunch!
Send us your time of day, number of guests and we'll get the ball rolling!