Sheep’s Milk Cheeses from the Pyrenees
This week our featured cheeses come from the Pyrenees in southwest France. We have four stellar sheep’s milk cheeses that are showing really well right now. Please come on in and have a taste.
- Massipou – Aged 14 weeks on pine planks, this semi-hard, dense cheese is nutty and salty, with notes of caramel.
- Abbaye de Beloc – This cheese is made by Benedictine monks at the Abbaye de Notre Dame in the Pays Basque region. Aged for 6 months, this rich, dense cheese is made from the milk of red-nosed Manech ewes. It has a lingering flavor of caramelized brown sugar.
- Le Berger Basque – This natural-rinded gem has a subtly sweet nose and a nutty, herbaceous finish. This cheese never disappoints.
- L’Agasse du Larzac – Certified organic and aged from 4-10 months, this cheese has notes of fresh peaches, grass, and pine nuts.
Wine Tasting featuring Selections from Casa Bruno Imports, Thursday, April 23rd, 5:30-7:30
This week we are excited to have Rebecca Pagel of Casa Bruno Imports pouring three phenomenal wines from France. Here is a little bit about each wine:
Cave de Bissey, “Crement de Bourgogne,” Burgundy, France
This winery is a small-scale operation with only 5 employees located in the Cote Chalonnaise in the Cote d’Or of Burgundy. Vines grow between 800 and 900 feet elevation, south facing, and are manually harvested. Vinification is in stainless steel using the traditional champagne method, with 36 months on the lees. The nose of this wine is white fruits, lemon balm, and floral notes of acacia. It is elegant, with fine bubbles and a long finish.
Domaine de Pas St. Martin, “La Vie en Rose,” Loire, France
La Vie en Rose is produced in the “Methode Ancestrale.” This method pre-dates the “Methode Champenoise” and employs one interrupted fermentation rather than an induced second fermentation. Centuries ago, fermentation would stop naturally or at least be slowed due to the cooling temperatures in the late fall and winter. The warmer temperatures of spring would re-energize and recommence the fermentation. The “Methode Ancestrale” takes advantage of this natural cycle by taking the partially fermented juice and bottling it in the spring where it finishes its fermentation. Laurent Charrier makes this sparkling wine from Grolleau Noir that is grown in his Anjou vineyard. Grolleau Noir is a centuries old grape type native to the Loire and one that is used primarily in Rosé d’Anjou.
2013 Domaine Lombard, “Drome,” Rhone-Alpes, France
Situated between Condrieu and the southern Ardeche, this vineyard applies organic and biodynamic agricultural practices. Fermentation is with natural yeast, no racking, and the wine is vinified and aged in concrete vats. This wine is very balanced, with white flowers, peach and apricot on the nose.
As usual the tasting is complimentary, and wines will be discounted Thursday only!
Introducing Chizu Happy Hour
Chizu spring happy hour starts this week. From Sun to Thurs, 3pm to 6pm, all drinks and boards are $1 off.
Please visit us at 1126 SW Alder St. in the West End. Our hours are 3 pm to 10 pm Sunday through Wednesday, and 3 pm to 11 pm Thursday through Saturday.
Cheese Annex at The Commons Brewery
Cheese Annex at The Commons Brewery is open for lunch and dinner, with a daily-changing menu. Come in to try some beer-friendly grub while you enjoy tasty Commons’ brews. Located at 630 SE Belmont Street, hours are Tuesday through Sunday noon to 10pm.
6031 SE Belmont Street
Portland, OR 97215