• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
PDX Food Press
  • All
    • About The Press Releases
  • Categories
    • All Restaurant News
    • Alcohol related
      • Beer
      • Beer Dinners
      • Christmas
      • Cider
      • Special Dinners
      • Spirits
      • Spirits Dinners
      • Wine
      • Wine Dinners
    • Other
      • Author
      • Education
      • Benefits
      • Farmers Market
      • Stores / Businesses
  • Contact
  • PFDrink
  • Navigation Menu: Social Icons

    • Facebook
    • Instagram
    • Twitter

Andante Dairy/ Spring Wine Tasting/ Last Raclette Night/Book Release

March 28, 2019

Andante Dairy

We’re excited to have a number of cheeses from Andante Dairy in the case right now. Andante Dairy is located in Petaluma, California. After studying dairy science and working as a biochemist and a dairy scientist, Soyoung Scanlan decided to become a cheesemaker. Scanlan established Andante Dairy in 1999. She works with both goat and cow’s milk to make soft-ripened cheeses that reflect styles found in the Loire Valley. The majority of Andante cheeses are sold to restaurants in the Bay Area in California. We are very lucky to have received a diverse selection of Scanlan’s creations. Some of the cheeses we currently have in include, the Crottin, a firmer little nugget made from goat’s milk, Acapella, a soft and lemony vegetable ash coated log, and Minuet, a soft-ripened triple creme goat’s milk cheese. We hope you can come down to the shop and try one of these delicate little cheeses from Andante Dairy!

Spring Wine Tasting

Tony Raynor of Galaxy Wines will be joining us this week with a selection of wines to get you ready for spring. Tony will be pouring two whites, a rose, and one red.

Here’s this week’s lineup:

Royal Tokaji, “The Oddity”, Dry Furmint, 2015, Hungary
“The Oddity,” as it names suggests is an unusual Tokaji in that is made as a dry white, rather than the traditional sweet dessert wines. It is made with a blend of Furmint, Harslevelu, and Yellow Muscat. This white has a complex, long finish with lovely acidity.

Abacela, Albarino, 2018, Umpqua Valley, Oregon
This white wine is made by Abacela in Roseburg, Oregon. The wine made with 100% Albarino, a delicate grape native to Spain. It is an assertive dry wine, with floral notes and high acid.

Esprit Grassier, Cotes du Provence Rose, 2018, Sainte Victoire, France
Pair this beautiful peach-hued rose with seafood or fresh cheeses. It is a blend of Grenache, Cinsault, Syrah, and Rolle. On the nose you will find notes of white flowers and citrus. The palate follows with pleasant acid and notes of clementines.

Enrico Serafino, Barbera d’Alba DOC, 2016, Piedmont, Italy
This deep ruby red wine has notes of black pepper, cherry, and a touch of tobacco. Pair this classic Italian Barbera with roasted meats and pasta.

We hope you can make it to the shop to try these wines and celebrate Spring!

Last Raclette Night!

Wednesday March 27th 6pm to 8pm
The daffodils are blooming and the sun is shining. Raclette Nights are coming to an end. Tonight,  Wednesday, March 27th will be the last Raclette Night of the season. We hope you can join us for one last plate of hot melty cheese! Come down tonight or next Wednesday for a small plate of potatoes, ham, cornichons, mustard, with broiled Raclette cheese. See you there!

CHEESE BEER WINE CIDER:

A Field Guide to 75 Perfect Pairings
By Steve Jones & Adam Lindsley 

We are extremely proud and excited to announce the upcoming release of Steve Jones & Adam Lindsley’s new book, CHEESE BEER WINE CIDER: A Field Guide to 75 Perfect Pairings. As the title suggests, it’s all about taking a great cheese and finding the very best beer, cider, or wine to drink with it. You may be surprised by the results! Along the way, you’ll learn about goats, cheese crystals, cider apples, and a smattering of other fun topics related to the stuff you’ll be eating. Steve and Adam spent the last three years eating gobs of cheese and drinking gallons of alcohol (“research,” you see) to ensure only the very best pairings make it to your cheese plates.

Their new book is available now! Order on Amazon.com by following this LINK or come pick up a copy at Cheese Bar or one of the following book signings.

Upcoming  book signings:
Tuesday, April 2nd at Belmont Station, 5 to 7 p.m.
Sunday, April 7th at Powell’s Books on Burnside, 2-3 pm
Tuesday, April 9th at Southeast Wine Collective, 5 to 7 p.m.
Tuesday, April 16th at Cider Riot!, 5 to 7 p.m

Cheese Bar
6031 SE Belmont Street
Portland, OR 97215
503-222-6014

Filed Under: Restaurant News

Previous Post: « James Beard Foundation Announces 2019 Nominees
Next Post: Hopworks rebrands its BikeBar, launches as Hopworks North Williams Pub and Beergarden »

Primary Sidebar

PortlandFoodandDrink.com Instagram

Lunch at DaPine (@sugarpinedrivein) Lunch at DaPine (@sugarpinedrivein)
Art installation on a private ranch (open to neigh Art installation on a private ranch (open to neighbors) in San Anselmo, CA. You don’t want to be underneath this tree when the acorns fall.
A late night purchase after several glasses of win A late night purchase after several glasses of wine. I’m surprised how good everything is. That chili crunch is the bomb. #momofuku
Never baked with these before. This is gonna be In Never baked with these before. This is gonna be Interesting. Learned about them on the podcast Proof from ATC (worth the time to listen)
A selection of the excellent pastry available at t A selection of the excellent pastry available at the new @champagnepoetry_pdx patisserie on SE Hawthorne. I love it because the desserts tend to be less sweet than many similar places. By the people who used to own LaRose in Beaverton
Poke bowl from Da Pine Grinds Hawaiian truck next Poke bowl from Da Pine Grinds Hawaiian truck next to Sugarpine. Troutdale.
Load More...

Copyright © 2022 PDX Food Press