The Pacific Northwest Wines & Charcuterie

The West Coast of the United States is what people usually think of when daydreaming of wine country. California, naturally, but oh what wonderful vinous creations come from the terroir of Oregon and Washington, with an amazing array of red, white, sparkling, and rosé wines. I’ve had the pleasure of experiencing the wine scene in both states, and have been impressed!

WASHINGTON VINICULTURE
The Washington wine scene is primarily in the southeastern part of the state with the wine regions of Yakima Valley, Walla Walla, Red Mountain, Rattlesnake Hills, Horse Heaven Hills, and Columbia Valley being the shining stars. This area is so different than the other side of the Cascade Mountains as it enjoys 17 hours of sun reliably during the summer. The continental climate has proved to be excellent for ripening fine wine grapes—it’s on the latitude between that of Bordeaux and Burgundy after all!

LESSONS LEARNED AT OREGON’S PINOT CAMP
Wine merchants, sommeliers, and restaurateurs from around the world convene in the Willamette Valley of Oregon to learn and taste the viniferous bounty of this state for what is fondly known as Pinot Camp. Although this is a tough business trip to explain to your spouse, it’s an opportunity for wine professionals from around the globe to talk about wine and meet some of Oregon’s best pinot noir (and other varietals) makers. You hear firsthand their insights on the technical and philosophical reasons for their passion in the Holy Grail on winemaking.

The daytime temperatures are enough to sufficiently ripen the fruit, but cool nights streaming in on ocean breezes allow for good acidity and complexity. The Cascade Range to the east protects the vineyards from the hot and cold extremes of the continental interior. That protection is necessary to produce premium cool climate varietals in Oregon, particularly pinot noir. Best practices that yield better wine in general include handpicking fruit in small containers, moving grapes on conveyor belts rather using augers, destemming while keeping each grape cluster whole rather than crushing, cold maceration, moving must and wine with gravity rather than pumps, and not filtering long before this practice was vogue.

PACIFIC NORTHWEST WINES TO TRY

  • Ken Wright Cellars Pinot Noir Willamette Valley $30
  • Argyle Winery Pinot Noir Willamette Valley $32
  • Chehalem Winery Chehalem Mountain Pinot Noir $30
  • Elouan Pinot Noir Oregon $34
  • A to Z Wineworks Pinot Noir Oregon $19 save $6
  • Stoller Family Estate Dundee Hills Pinot Noir $30
  • Alexandria Nicole Cellars Horse Heaven Hills Gravity Merlot $28
  • L’Ecole No 41 Merlot Columbia Valley $32
  • Revelry Vintners Merlot Columbia Valley $18
  • Powers Kiona Vineyards Red Mountain Reserve Cabernet Sauvignon $30
  • Quilceda Creek Winery Cabernet Sauvignon Columbia Valley $220
  • Montinore Estate Borealis Willamette Valley $14 save $1
  • Acrobat Pinot Gris Oregon $12 save $6
  • Château Ste. Michelle & Dr. Loosen Eroica Riesling Washington $22 save $3
  • Anne Amie Vineyards Pinot Gris Willamette Valley $25

CHARCUTERIE & CHEESES TO TRY

  • Tillmook Sharp Cheddar
    • Located in Tillamook County, Oregon, this cheesemaker is a farmer-owned co-op comprised of about 8o farming families.
  • Rogue Creamery Smokey Blue
    • This humble creamery started in 1933 in southern Oregon and produces award-winning cheeses. With a spicy-sweet flavor, Smokey Blue is cold-smoked for hours over Oregon hazelnut shells.
  • Olympia Provisions
    • Based in Portland, Oregon, this USDA-approved salumeria seeks to bring to life old-world artisanal charcuterie techniques seldom seen in the United States. We carry a wide selection of products, including the Pork Rillettes, Finocchiona, and Saucisson Sec.

Welcome Summer With French Wines

Early summer is a perfect time for dining al fresco in the Miami Valley, so let’s take a cue from the French and practice picnicking in style with some refreshing French wines! From every corner of this country comes a gastronomical wonder that just simply delights the senses and makes time in the fresh outdoors with good company that much better. Whether you’re slathering some Isigny Ste-Mère Butter on a DLM Artisan French Baguette or enjoying a bit of pâté with a cornichon, you must have a beverage to amplify the senses on the palate.

Speaking of the perfect beverage, National Rosé Day just happens to be June 12! For the ultimate safe poolside or picnic basket friendly pick, there is French Pool Toy, a wonderfully dry and flavorful rosé that’s in a recycled plastic bottle … no glass to break! Keep reading for some other wonderful food friendly yet simply pleasing wines.

LE GRAND BOUQUETEAU CHINON ROSÉ
A pink wine from the Loire Valley that is simply stunning! ($17)

CHÂTEAU DE CAMPUGET COSTIÈRES-DU-NÎMES
From the southwest region of France, this dry wine was one of our favorites on a visit, featuring an abundance of fresh berry fruit and a floral bouquet! ($13, save $2)

CLARENDELLE BORDEAUX ROSÉ
A rare rosé from the prestigious region of Bordeaux, this wine is actually sourced from its owner, the famous Château Haut-Brion! ($15, save $5)

DOMAINE DE PAJOT LES 4 CÉPAGES
This white from the South of France is a blend of Sauvignon Blanc, Colombard, Ugni Blanc, and Gros Manseng. Perfectly balanced, it’s crisp, clean, dry, and extremely friendly! ($11)

CLOS NORMAND BRUT CIDER
A delightful sparkling cider that’s dry, flavorful, and perfect with pâté and charcuterie. ($7)

LA MAXIMUS COTEAUX BOURGUIGNONS
From the southern edges of Burgundy, this red wine is a super-pleasing blend of Pinot Noir and Gamay. It’s very food friendly and does not have the heavy alcohol-laden tones of a bigger wine. ($10, save $5)

HOW TO MAKE PANACHÉ
Looking for a twist on your French lemonade? Mix half of Lorina Sparkling French Lemonade with Kronenbourg 1664 French Lager. Serve over ice for a refreshing summer drink!

Vermont Fromage Bliss

The U.S. is teeming with amazing cheesemakers from coast-to-coast who have been getting worldwide attention, as they’re making cheese that rivals the great fromage traditions of the “old world.” Many of us think of American cheese coming from the stalwarts on the coasts, such as Cypress Grove, Tillamook, and Laura Chenel to name a few. However, as we started to turn our taste buds toward the New England area, all things fromage seemed to bring us to Vermont!

Keep scrolling for Vermont Cheesemakers and picks to have on your radar! 

MODERN MAKERS MEET TRADITIONAL MAINSTAYS

Vermont is a state rich in agriculture, specifically dairy farming with a number of seasoned producers celebrating 100+ years of tradition. Then, there are newbies like the Kehler brothers of Jasper Hill Farm. Andy and Mateo Kehler bought the farm in the late 1990s with the goal of creating opportunities for Vermont’s working landscape with the concept of value-added agriculture … making milk into something more valuable before it leaves the farmer. They even take leftover whey from the cheese-making process and feed it to the Heritage breed pigs of Jasper Hill Farm Charcuterie. Having cheese aging caves below their barns helped them early on when their neighbors, Cabot Creamery, called needing aging space in these caves. You see, the Kehlers were making a name for themselves with clothbound Cheddars and European-style cheese that need space dedicated to cultivating natural rinds. In contrast, Cabot Creamery, a fantastic coop founded in 1919, had warehouses focused on keeping surface mold away from cheese!

FROMAGE TO LOOK FOR: Jasper Hill Farm Harbison (a soft-ripened cheese with a rustic, bloomy rind and wrapped in spruce cambium), Jasper Hill Farm Bayley Hazen Blue (made from the farm’s high quality whole raw milk, its dense texture has a toasted nut sweetness), Jasper Hill Farm Cabot Clothbound (produced in partnership with Cabot Creamery, these wheels are coated in lard and a layer of cloth to ripen and are constantly brushed, turned, and monitored), Cabot Smoky Bacon Cheddar is filled with crispy bacon bits and hickory smoke making it a super nibbler cheese.

WORLD-CLASS WONDERS

As you continue this cheese trek through this beautiful state, you’ll come to Vermont Creamery, started in 1984 by Allison Hooper and Bob Reese with the goal of making world-class products from goat’s milk. They exceeded their wildest expectations, and in addition to the many medals for their cheese, Allison is a James Beard Foundation winner. The Creamery, upon the founder’s retirement, continues under the ownership of the farmer owned cooperative, Land O’Lakes. Grafton Village Cheese Co. founded in the historic town of Grafton, Vermont, in 1892 is also world class! It started like many cooperatives of the time—by dairy farmers who needed to turn surplus milk into cheese in the days before refrigeration.

FROMAGE TO LOOK FOR: Grafton Village Cheese 1 Year Aged Cheddar (a classic New England Cheddar profile, comforting, lightly tangy, and rich), Vermont Creamery Bijou Goat Cheese Crottin (a stunning hand-shaped button cheese that’s perfect with Rosé), Vermont Creamery Coupole Aged Goat Cheese (aged goat’s milk cheese with a wrinkly, edible rind and a bright, fresh cheese taste).

Ship the New England Cheese Flight via shop.dorothylane.com to get a sampling of a variety of Vermont cheeses.

Parmigiano-Reggiano: The DLM Difference

There are many different types of Parmigiano-Reggiano marketed from plastic green containers to inexpensive tasteless renditions. But to taste a good Parmigiano-Reggiano is to taste a piece of Italian culinary culture. It carries with it a sense of place as it’s been made nearly the same way since the 12th century coming only from the regions of Modena, Parma, Reggio Emilia, and a small part each of Bologna and Mantova. The cows from which the milk comes from cannot be fed silage, only fresh grass, hay, or alfalfa, and only skim milk is used, reducing the fat content of the cheese. Ours is “extra,” meaning it’s aged longer than the typical Parmigiano. And the Minelli family, whom we’ve visited in the beautiful countryside just outside of Modena, produces just 14 wheels of this magnificent cheese per day! Of all the Parmigiano-Reggiano we’ve tasted over the years, this continues to be our favorite. Whether using on a cheese plate, in a soup or salad, or over pasta, it’s a great value as well!

Look for our Parmigiano-Reggiano in The DLM Cheese Shop or ship this staple via shop.dorothylane.com!

 

The 80 to 90-lb wheels of cheese designated as Parmigiano-Reggiano must only be made by approved producers. They are made using traditional methods that have been used for more than nine centuries.

We choose to have our Parmigiano-Reggiano aged for 24 months— longer than most. We think this has the best balance of flavor, texture, and aroma. The wheels are carefully aged in special rooms where they are cleaned and kept at specific temperatures and humidity.

For more than a decade, we’ve sourced our Parmigiano-Reggiano from brothers Valerio and Giovanni Minelli, and Giovanni’s son Carlo.

Parmigiano-Reggiano is named after the provinces Parma and Reggio Emilia. Just outside of Modena, Italy, are the rolling hills where the Minelli family’s cows quietly graze.

This cheese is made using unpasteurized cow’s milk. When we traveled to Italy,
Giovanni took us to where the cows graze and remarked “Look into their eyes. They are happy.” These words have stuck with us.

As the cheese ages, peptones, peptides, and free amino acids form. When these crystallize, they give Parmigiano-Reggiano its distinctive, slightly crunchy texture, as well as making it a healthy, easy-to-digest food.

After aging for one year, professional cheese testers from the Parmigiano-Reggiano Consortium scrutinize each wheel for maturation, aroma, color, consistency, and internal structure. After passing inspection, the wheel is branded with the Consortium’s symbol and finishes aging.

Try our recipe for Oven-Roasted Zucchini Parmigiano-Reggiano!

 

Pour Over These Picks From Your DLM Wine Experts

The Society of Wine Educators was founded in 1977 and is internationally recognized and regarded for both its quality and relevance to the industry. One such program that they offer is the CSW or Certified Specialist of Wine. We’re proud to have several CSW graduates here at DLM.

What is this program? It’s a rigorous exam that tests a candidate’s wine knowledge and mastery of key elements within the worlds of viticulture and wine production. Some specific topics tested include: physiology of taste, wine composition & chemistry, faults, viticulture & enology, labels, laws & wine regions, wine etiquette, and service. Candidates who achieve a score of 75% or better are distinguished as CSWs, and the pass rate is only about 30%, making it a great honor for those who complete this prestigious certification.

So next time you’re looking for a great everyday dinner wine or a rare special something, feel confident in asking the team at DLM for help—we love to talk about food & wine!

Check out Recommendations From Our DLM Experts Below!

Please note that each DLM location’s wine selection is uniquely curated, so some bottles listed below are not at all locations. 

Todd Templin, CSW

VP of Wine & Beer

Throughout his 30-year career here, Todd has fostered a love and knowledge of fine wine and food not only with customers, but within the DLM culture. His passion for sharing that knowledge has given rise to our sell-out Food & Wine Show, among other community-building events. Todd, an avid outdoorsman, has traveled the world visiting vineyards and attending top industry events, gaining a valuable trove of knowledge along the way.

Best Kept Secret: Hands-down, the people. They want you to have the best experience with food and wine at any price point and they have the ability to pair wine with a dinner as an accompaniment to make both better!
Holiday Pairing Picks: For Heavenly Ham®, an Oregon Pinot Noir, like Chehalem Pinot Noir from Willamette Valley ($25). If Prime Rib is the star, Raymond Vineyards Reserve Selection Merlot Napa Valley ($30) is a
beautiful choice.
Festive Champagne Pick: Guyot Choppin Brut ($35) and Aubry Brut Premier Cru ($45), a “farmer fizz,” which means it’s made by a family that also farms the grapes.
Sparkling Wine for Brunch: More like a “frizzante,” I love La Spinetta Moscato d’Asti ($23) for brunch. Its fizzy, super lovely fruit has a touch of sweet and is low in alcohol … so it’s really perfect for continuing past brunch!
Favorite Big Red: Titus Cabernet Sauvignon Napa Valley ($50) from the Titus family. They’re making such great wine that most wineries would be charging double for.
Best Picks Under $15: Domaine de Nizas Le Clos ($10) from Languedoc in the south of France is a blend of Syrah, Grenache, and Mourvedre that’s full of bright fruit and some gumption.

 

George Punter, CSW

Wine & Beer Manager, DLM Washington Square

You can’t help but smile when you meet George because he is often smiling himself. There’s good reason, too. “This is my third career and my favorite,” says George, noting that it was his passion for wine that brought him to DLM 18 years ago. Much like the evolution of the various chapters in George’s career, his taste in wine has changed, too, over the years. “Your palate changes and so do your likes and dislikes.”

Best Kept Secret: Renzo Masi Chianti Riserva 2016 ($16).
Holiday Pairing Picks: For Heavenly Ham®, I’d recommend a dry Rosé from France. For Prime Rib, go for a big Napa Valley Cabernet Sauvignon.
Festive Champagne Picks: Pehu-Simonet Extra-Brut Champagne ($59, available at DLM WSQ & OAK) and Marc Hébrart Champagne Brut Rosé ($62, available at DLM WSQ & SPR).
Sparkling Wine for Brunch: Dibon Cava Brut ($12).
Favorite Big Red: Groth Cabernet Sauvignon Napa Valley ($60) or Darioush Cabernet Sauvignon Napa Valley ($122).
Best Picks Under $15: Benziger Cabernet Sauvignon Sonoma County ($15) and Fontaleoni Vernaccia di San Gimignano ($14), a Tuscan white wine that is both crisp and minerally without being heavy and oily. Perfect with
a cheese plate, seafood, or light fowl.

GEORGE’S UPCOMING CLASSES:

  • Alsace Region Wine Dinner with George, 6-8:30 p.m. Feb. 4. This will be a fun evening of delicious French dishes paired with fantastic wines and lively conversation. Limited seating available. REGISTER NOW
  • Wine 101, 6-8 p.m. March 10, in the DLM Culinary Center, is the perfect into to the wonderful world of wine. He’ll walk guests through the basics of tasting while you sip through a curation of six wines. Limited seating available. REGISTER NOW

Stephany Madliger, CSW

Wine & Beer Manager, DLM Oakwood

Prior to coming to DLM, Stephany performed as an opera singer, including with the Dayton Opera Chorus. After starting at DLM 21 years ago, she would read anything she could get her hands on about the wine industry to grow her knowledge. Over the years, she has relished the life experiences of touring vineyards in Portugal, Spain, and even South Africa.

Best Kept Secret: The Prisoner Wine Company Unshackled Cabernet Sauvignon 2018 ($25).
Holiday Pairing Picks: For Heavenly Ham®, J.L. Chave Mon Coeur Côtes-duRhône 2018 ($25). For Prime Rib, go for Andronicus Red Blend 2018 ($35).
Festive Champagne Pick: Château de Bligny Blanc de Blancs ($51, available at DLM WSQ & OAK).
Sparkling Wine for Brunch: Gratien & Meyer Crémant de Loire ($17).
Favorite Big Red: Jordan Cabernet Sauvignon 2016 ($65).
Best Picks Under $15: Fontaleoni Vernaccia di San Gimignano ($14) and Les Garrigues Côtes-du-Rhône 2017 ($12).

 

Elliot Spitler, CSW

Wine & Beer Manager, DLM Springboro

Elliot, a graduate from The Ohio State University and our newest Wine & Beer Manager, realized that he wanted this job after observing how so much of George’s role was relationship building with customers and distributors. “It’s very awesome that winemakers from around the world visit our stores to tell the stories about their wineries and wines, so that we can better educate and inform our customers.”

Best Kept Secret: The Fine Wine Room. Out of sight from the main pathways through the department, many customers don’t even know it exists. Temperature controlled at 55°F, there are many luxury items in there in addition to very moderately priced ones, too.
Holiday Pairing Picks: For Heavenly Ham®, Pahlmeyer Jayson Pinot Noir ($50). With Prime Rib, Turley Old Vines Zinfandel ($37).
Festive Champagne Pick: Taittinger Brut Champagne ($55).
Sparkling Wine for Brunch: Biutiful Cava Brut Nature ($12), also available in a Rosé.
Favorite Big Red: Grgich Hills Cabernet Sauvignon ($70).
Best Picks Under $15: Kalpela Vineyards Red Blend ($11) and Elizabeth Spencer Sauvignon Blanc ($15).

 

Teresa Borros-Kearney, CSW

Beer and Wine Consultant, DLM Washington Square

What started with a wine course years ago through a local restaurant, has blossomed into both a passion and second career for Teresa, a former chemist. She joined DLM 20 years ago, and loves the aspect of pairing wine with different foods. Although she finds her personal tastes gravitating toward “old world” wines, she also enjoys many domestics as well.

Best Kept Secret: We have a wide selection of cocktail ingredients, including bitters, liqueurs, and vermouths, as well as many specialty non-alcoholic mixers.
Holiday Pairing Picks: I like a riesling with Heavenly Ham® and a nice California Cabernet Sauvignon with Prime Rib.
Festive Champagne Picks: Marc Hébrart Brut Rosé ($62, available at DLM WSQ only) and the Mumm Cordon Champagne Rouge.
Sparkling Wine for Brunch: I like Cavas from Spain as they’re made in the traditional style. Biutiful Cava Brut Nature ($12) and Juvé & Camps Cava ($18) are both very nice and made in a very dry style.
Favorite Big Red: A Barolo from Piedmont, Italy, and a California Cabernet Sauvignon.
Best Picks Under $15: Hyatt Vineyards Rattlesnake Hills Cabernet Sauvignon Columbia Valley, Washington ($12), and Domaine de Pajot Les 4 Cépages White Blend Gascogne, France ($11).

TERESA’S UPCOMING CLASSES:

Virgil Clark, Aspiring CSW

Beer and Wine Consultant, DLM Washington Square

Virgil started at DLM when he was 16 years old, working in a number of roles before joining the Beer & Wine department.  “I got into the department out of an interest in craft beer but I quickly became enamored with wine and wanted to learn as much as possible, he says. “The greatest thing about working in wine is the vast amount you can learn, I found that you often aren’t just learning about wine, but you learn about a cultures cuisine and history as well.” His time in the Beer & Wine Department has also offered unique experiences, such as a trip to California where he was able to compete in a small cooking competition. “We were divided into two teams and had to compete to make a three-course meal that we had to pair with three different wines. It was the moment that my love of cooking and my love of wine intersected and I realized how the right wine with the right meal can make create a better combined experience than either on their own,” he says.

Best Kept Secret: Our selection of Amber wines from Georgia or Slovenia.
Holiday Pairing Picks: For Heavenly Ham®, try a dry sparkling wine like a Brut Champagne or Cava. For Prime Rib, I would recommend a Cabernet Sauvignon from California or a Zinfandel.
Festive Champagne Pick: Juvé & Camps Cava, Spain ($18).
Sparkling Wine for Brunch: Indigenous Prosecco Brut Italy ($15).
Favorite Big Red: Sequum Kidd Ranch Zinfandel Napa Valley ($41).
Best Picks Under $15: Cune Crianza Rioja Spain ($15), and Clos des Grands Primos Muscadet Loire Valley ($14).

 

 

5 Things to Know About Parmigiano-Reggiano

1. The 80- to 90-lb wheels of cheese designated as Parmigiano-Reggiano must only be made by approved producers. They are made by traditional methods that have been used for more than nine centuries.

2. We choose to have our Parmigiano-Reggiano aged for 24 months—longer than most. We think this has the best balance of flavor, texture, and aroma. The wheels are carefully aged in special rooms where they are cleaned and kept at specific temperatures and humidity.

3. As the cheese ages, peptones, peptides, and free amino acids form. When these crystalize, they give Parmigiano-Reggiano its distinctive, slightly crunchy texture, as well as making it a healthy, easy to digest food.

4. After aging for one year, professional cheese testers from the Parmigiano-Reggiano Consortium scrutinize each wheel for maturation, aroma, color, consistency, and internal structure. After passing inspection, the wheel is branded with the Consortium’s symbol and finishes aging.

5. Once a wheel is opened, it’s susceptible to oxidation, like a fine wine, and should be wrapped in clean plastic wrap. Store in the warmest part of the fridge and never freeze.

 

DLM’s Todd Templin, front right, visits the aging room for Parmigiano-Reggiano and takes in the wonderful aromas of a freshly split wheel.

 

French Food You Must Try at DLM

A lot of folks think of art, romance, and the Eiffel Tower when France comes to mind. For us, it’s all about the French food & wine! There is not a region of France that does not produce some great beverage or gastronomic morsel that is not in demand throughout the world, and we are so fortunate to have such a plethora of great French food here at DLM. So come along and have a French picnic or French-inspired dinner right here in Dayton!

27 French Food Items You Must Try

french food

 

1. LE VILLAGE SPARKLING FRENCH LEMONADE

Perfect for cocktails or a laid-back Saturday afternoon. Try it as the French do in a panaché: half lemonade and the other half a lager beer.

2. MACARON

Featuring a unique array of flavored shells and fillings, we get this French food favorite from our dear friend Ghyslain. Ship them!

3. MADRANGE JAMBON NATURAL HAM

No added nitrites, nitrates, water, or coloring, enjoy this ham on a baguette with a hint of Dijon mustard and cornichons.

4. MICHE BREAD

“Miche” is literally a French word for “loaf” and a fitting tribute to this bread’s rustic character. After tasting it on a bakery-lined street in Paris, we knew we needed to bake this bread at DLM!

5. J. LEBLANC HUILE DE NOIX WALNUT OIL

You’ll love the beautiful aroma of roasted walnuts from the south of France. For a vinaigrette, combine with Banyuls Vinegar or lemon juice. Have it shipped!

6. LE PITHIVIER

Named after the town where it originated in the Loire region of France, this puff pastry has a light almond cream.

7. OYSTERS

Walk into any French restaurant and you will likely see an oyster dish on the menu. In fact, it’s estimated that France is the No. 1 consumer and exporter of this wine of the sea.

8. JACQUES GONIDEC SARDINES

The ultimate treat smeared on a cracker, bread, or even eggs. Hand packed in olive oil and available with tomato, lemon, or chili peppers!

9. GROIX & NATURE SALMON OR SCALLOP RILLETTES

Fishing is second nature to the inhabitants of the island Groix in Southern Brittany. We like these delicacies on DLM Italian Mini Toasts, warm blinis, or in a salad.

10. FICELLE SANDWICHES

With varieties like The Parisian, you’ll be picnic-ready with a few of these French-style sandwiches in your basket.

11. CROQUE MONSIEUR

French ham, Gruyère cheese, and our béchamel sauce, grilled to perfection at our Sandwich Station!

12. LE CHOCOLAT DES FRANÇAIS

Delicious and fun, these high quality French chocolate bars have a whimsical side with labels that remind one slightly of an Andy Warhol collection.

13. DLM BUTTER CARAMELS

The Paris-Caramels company’s reputation is based on the quality of the ingredients with only Charentes-Poitou PDO butter, milk, crème fraîche, and French cane sugar used in the making of these decadent treats.

14. LA MOUTARDERIE EDMOND FALLOT

Located in the charming village of Beaune (the heart of Burgundy), this mustard is unrivaled by any other taking this simple condiment to near gastronomic perfection!

15. LES COMTES DE PROVENCE

Jams with a wonderfully distinct flavor while not being overly sweet. Try spread over buttered Farmhouse toast.

Fromage of France

France’s varied terroir can sustain different milk-producing animals resulting in a variety of cheeses. Here are some of our favorites, clockwise from the top left!

french food -- cheeses16. MORBIER

A rich cows’ milk cheese with a traditional line of ash separating the morning and evening milk. This pungent cheese is great on a baguette with a glass of red wine.

17. P’TIT BASQUE

Sheeps’ milk cheese from the French side of the Pyrenees Mountains. This mild, delicate cheese is the perfect charcuterie accompaniment.

18. BRIE DE MEAUX

This is the luscious, true Brie from the region of Meaux. With its bloomy rind and earthy aromas, it’s simply divine with jams from Les Comtes de Provence served on top!

19. MIMOLETTE

An interesting cows’ milk cheese with a burnt orange color. It’s buttery in the palate with a slightly nutty, salty tone that makes it great in omelets!

20. LE PAPILLON ROQUEFORT

A sheeps’ milk cheese made in the world-famous caves of Roquefort. Simply smear on warm and crusty bread.

 

French Wines

21. LA FERME DE GICON CÔTES DU RHÔNE ROSÉ 2018

From the south of France, this is summer in a bottle with its bright, dry strawberry and raspberry fruit and floral tones. Made primarily of Grenache with a touch of Syrah, it is perfect with a cheese and olive plate.

22. CLARENDELLE BORDEAUX ROUGE 2015

A new favorite of ours with its blend of Merlot, Cabernet Sauvignon, and Cabernet Franc. Ample black currants and silky smooth tannins make it a very friendly dinner wine.

23. CHAMPALOU VOUVRAY LA CUVÉE DES FONDRAUX 2017

This Loire Valley wine shows a lot of stone fruit and orange peel wrapped in an elegant sheath of crisp acidity, pairing well with seafood and a variety of French food. This is a seriously good Chenin Blanc from vines averaging 45+ years!

24. CLOS LA COUTALE CAHORS 2015

This is the ultimate dinner wine that is just the right balance of rustic old worldliness and total drinkability! A blend of primarily Malbec and a touch of Merlot, this wine is made for grilled steaks.

25. CHÂTEAU GRAVILLE-LACOSTE GRAVES BLANC 2017

A crisp, invigorating white wine that is made primarily from Sémillon in Bordeaux. It lends itself well to seafood, roasted chicken, or a salad with a vinaigrette made with Leblanc Huile de Noix Walnut oil.

26. FLORENSAC PICPOUL DE PINET 2017

A great everyday white wine that’s crisp, clean, and vibrant making it perfect as a crowd pleaser on the patio or paired with light seafood or poultry dishes.

27. DOMAINE DE VERQUIÈRE RASTEAU

Organically farmed Grenache and Syrah from a small family estate beneath the limestone cliffs of the Dentelles de Montmirail. Intensely flavored, it’s a beautiful wine paired with grilled foods or a hearty cheese and charcuterie plate.

Irish Cheddars to Treasure

It seems that in March, everyone is a touch Irish and enjoys a pint or two of great Irish beer, particularly with that favorite American pastime—college hoops! However, Ireland is known for a plethora of wonderful food traditions and amongst our favorites are the cheeses!

Oscar Wilde Irish Cheddar is aged for two years and made with the milk of cows that are pasture fed during the months of milk production in County Cork.

Dubliner is like a Cheddar in texture but with the sweet, nutty taste of a Swiss and piquant flavor of an aged Italian-style cheese. It’s perfect with an Irish stout and charcuterie.

Cahill’s Irish Whiskey Cheddar, originally made for festive occasions, is now a year-round treasure. It’s made using Kilbeggan Irish Whiskey that lends a savory, rich tone. You’ll also love Cahill’s Irish Porter Cheese, which is odd-looking, but is perfect as the centerpiece on a cheese board.

Tiny Bubbles

Occasions to break out the sparkling wine evoke much anticipation and result in special memories for many people, whether celebrating a special anniversary, a new beginning, or a toast at a holiday gathering. “Bubbles” are a happy beverage and they pair beautifully with darn near any dish! We believe that all sparkling wine in any number of varying styles and originating regions can be a magical addition to any meal or event. Here are a few of our favorites!

Laurent-Perrier

A great value, this is from the historic city of Reims, France. Dry and elegant with a nose of bread dough yeast and a long finish.

Schramsberg Brut Rosé

Long the standard bearer of super well-made American bubbly, this is the consummate apéritif. Dry with wonderful strawberry and apricot notes; pairs well with smoked salmon dishes.

Dr. L Riesling

Yes, sparkling Riesling!  A bright, clean sparkling wine that is ultra-charming and super affordable!

Veuve Clicquot Rosé

A French favorite, this is a blend of Pinot Noir, Pinot Meunier, and a touch of Chardonnay creating a fruity, full-bodied expression of the Veuve Clicquot style and perfect with an oyster platter.

La Marca Prosecco

An Italian sparkling wine that is quite dry and refreshing with dried apple, honeysuckle, and peach fruits.

Gruet Brut

Made in the French-style with a hint of dough mid-palate, this New Mexico favorite is crisp and sophisticated with apple and citrus flavor.

A Gastronamic Tour de France

The bicycle world’s Tour de France consists of 21 stages over the course of about three weeks in July. While the thought of that spectacle is daunting and exhausting, we like to think of a wonderful idyllic saunter through the culinary landscape of this country that seems to ooze gastronomical finds from every square inch. So, set your own pace and journey to France via a Tour de DLM with these specialties.

CHAMPAGNE
In the great city of Reims, the heart of Champagne, we like to think of bubbles that make any occasion special. Guyot Choppin Brut Champage is tangy, full of fresh apple fruit, and mineral driven—begging for a bowl of clams simmered in white wine. Add a refreshing twist to a salad with Champagne Vinegar by J. Leblanc.

ÎLE-DE-FRANCE
Not far from Paris is the commune of Meaux and the great Brie de Meaux, which is perfect on a warm baguette with a glass of wine, or with a preserve, such as Bonne Maman or L’Épicurien… ooh la la!

GRAND EST
In years past, Strasbourg has hosted Tour de France riders. It’s also home to the wines of Hugel, a family estate since 1639. We’ve had the pleasure of sitting with family members of the estate and tasting their Riesling, Pinot Blanc, and Gentil, which is a blend of several varietals making it crisp, vibrant, and lively

FRANCHE-COMTÉ
Heading not far south, one comes to the region of France where you’ll find one of the great cheeses, St. Antoine Comté Gruyère, made from unpasteurized cow’s milk. This cheese melts in your mouth, leaving you with flavors that range from dense and smoky to sweet and fruity; cut into small straw-like pieces on a cheese tray or use in a fondue with a splash of white wine.

BURGUNDY
While in Burgundy, one must have the mustard, cheese, escargot, and of course, the wine! The 2016 Côtes Salines Bourgogne Chardonnay is one of our favorites this summer and it showcases the fruit perfectly. Try with a roasted chicken or cheese plate (and include a generous dollop of Edmond Fallot Mustard while you’re at it). A favorite cheese of ours from Burgundy is the Époisses de Bourgogne, which is a pungent, soft-paste cow’s milk cheese that is simply heaven in a little round container.

SOUTHERN FRANCE
In the south of France is one of the great blues of the world—Le Papillon—and it started as any good French story: love. A young shepherd was distracted by a shepherdess. Forgetting his rye bread and sheep’s milk cheese in the cave of Combalou, he left to pursue the girl. He later returned to discover his meal covered in a blue-green mold. Famished, he tasted the cheese and was delighted. Roquefort was born! Another great, P’tit Basque, is a sheep’s milk cheese from the Pyrenees Mountains between France and Spain. Enjoy with with charcuterie, fruit, or grilled veggies. Southern France also has so many superb wines, but a great warm-weather favorite is the 2017 Picpoul de Pinet Florensac. It’s minerally, crisp, clean, and perfect for summer entertaining. Other delights that we’d be amiss to not mention include Maison Pébeyre Truffle Mayonnaise founded in a small southern French village in 1897 and Vinaigre de Banyuls.

LOIRE VALLEY
Loire is where many of the fairytale castles of France can be found. We love to pour a glass of La Vigne des Sablons Vouvray, a deliciously dry and mineral-driven wine, with a chilled plate of oysters—simply a magical pairing.

BRITTANY
M. Gilles Hervy Fleur de Sel is a yummy grey natural sea salt harvested from the Atlantic.

NORMANDY
Pierre Biscuiterie French Butter Cookies have been made in the French Countryside since the 19th century. Another sweet delight from this region is one of our favorite whipped creams in a can, Isigny Sainte-Mère