New Cheeses From Acme Valley Farm
We are very excited to introduce you to Acme Valley Farm, the newest cheese producer from the Pacific Northwest in our case! Steve discovered their wonderful cheese at the 2016 Washington Artisan Cheesemakers Festival in September and we’ve patiently been awaiting their arrival.
Based in Bellingham, Acme Valley specializes in handcrafted, small batch cow’s milk cheeses inspired by European classics. They purchase the milk from Coldstream Dairy, conveniently located across the road from the cheese plant. Coldstream have a mixture of Holstein and Jersey cows, a perfect combination for cheese.
Here is what we have in the case:
Gruyere– Firm and nutty with flavors that vary with age. Fruity when young, the cheese becomes complex and earthy with age.
Camembert– Their Camembert is a traditional, French-style bloomy-rind cheese with bold, earthy flavors and aromas. As it ripens, the interior softens and the flavor intensifies.
Please stop by the shop and have a taste!
- Contrary to what the name suggests, this is not a Champagne method sparkling wine. It is, however, a white wine (blanc) made from (de) black grapes (noir). Made from Pinot Noir that has been gently pressed off the skins to impart as little color as possible to the final product. The result is a refreshing, fruity, mineral-driven wine that pairs beautifully with fresh cheeses, salads, seafood, or a sunny patio.
Rosé can carry the reputation of being a careless wine, a byproduct of a red wine fermentation, cast-off fruit of lesser quality. Well, the opposite is the case in Patton Valley’s rosé of Pinot Noir. Not only is the fruit harvested early to maintain a lean elegance and high-toned acid, but it comes from rows of Dijon clone Pinot Noir grown exclusively and intentionally for this wine. After a short period of time, the juice is pressed of the skins, thus the star bright coral color. Rosé goes with everything, so do whatever you want with this one!
2014 Domaine de la Roubine, “Sablet,” Cotes du Rhone, FR.
Sophie and Eric Ughetto’s organically farmed 9 acre Vineyard in the southern Rhône Valley produces Grenache, Syrah, and Cinsault from vines averaging 30 years in age. The depth and harmony in this wine is achieved not only from a hands-off approach in the winery, but also to the co-fermentation of the Syrah and Cinsault. Co-fermentation makes a lot of sense in this case because 1) the varies are grown side by side in the Vineyard, and 2) the blend is incredibly integrated; you can’t tell where the Cinsault starts and the Syrah ends. Enjoy with braised lamb, pizza, or a beach bonfire.
2013 Monte Zovo Ripasso DOC Superiore, Veneto, IT
- Think of Ripasso as the middle sibling between the brassy Valpolicella and the deeply flavored, raisinated Amarone. Or, even better, as a colleague put it, “Ripasso is the French press of Italian wine.” Rather than discarding the skins after the Amarone fermentation, they are “re-passed”, used a second time to make this wine, bringing complexity and tannin. Delicious with comfort foods – roasted meat, soups and stews, aged cheeses, a night in with your favorite book and a blanket.
As usual the tasting is complimentary and the wines are discounted tomorrow night only. See you there! 630 SE Belmont Street Portland, OR 97214. 503-222-6014