Mt. Saint-Émilion
2019 Montagne Saint-Émilion (Château La Bastienne)
Sale Price $21.99 – $224.30 case of twelve
There are no mountains to climb in Bordeaux, but there is a Montagne Saint-Émilion. Nestled to the north of Saint-Émilion, wines from Montagne are capable of producing delicious early drinking and surprisingly ageable reds. The 2019 La Bastienne is approaching maturity. As its fruit gently fades an autumnal leafy aroma emerges along with a truffled, earthy finish. Have this with a seared duck breast and a shallot and red wine sauce.

A Renai-Sens
2023 Yonne ‘Mons Paronis’ (Domaine des Sénons)
Sale Price $24.99 – $254.90 case of twelve
The small city of Sens is just 120 kilometers southeast of Paris. In the late 1800s this area was a sea of vines whose wines were shipped upriver to the capital, until the phylloxera epidemic decimated the vineyards. Then the arrival of train transport made commerce from the south an easy and affordable alternative to wine from the département of Yonne. Recently Domaine des Sénons has replanted vines in the Sénonais. They now produce an ambitious Chardonnay that mirrors Chablis with a bit more weight. The 2023 is chalky, flinty, and rich in apricot fruit. A lovely white from a domaine with a bright future ready to re-conquer Paris.

Grenache Blanc
2023 Grenache Blanc (Ridge Vineyards)
Sale Price $29.99 – $305.90 case of twelve
Ridge Vineyards has become synonymous with fine Zinfandel and Zinfandel-based red blends, but their quality and careful approach to winemaking translates to excellent whites as well. We have been particularly fond of their Grenache Blanc in the last few vintages, so couldn’t turn down a great deal on more of the 2023. This vintage contains a blend of fruit from 3 different vineyards in Paso Robles and includes small amounts of Picpoul and Roussanne. This multifaceted dry white has a broad array of citrus and orchard fruit notes layered with honeysuckle, hay, and wet stones. For all its body and intensity of flavor it is still compellingly crisp and refreshing. Great with a sea bass with tomatoes and olives.

Viognier Encore
2024 Viognier (Domaine de la Janasse)
Sale Price $29.99 – $305.90 case of twelve
An alert to Viognier devotees: Domaine de la Janasse’s amazing Viognier is back and even more amazingly the price didn’t go up. The Sabon family sourced their rootstock in Condrieu in 2001 and they now consistently produce a full-bodied, peachy, and floral Viognier. Fantastic with spicy shellfish.

Two new recipes to bring to your next harvest potluck or solstice coven! Generally considered English in origin, the basic elements of macaroni and cheese have remained largely unchanged throughout its history. Though the cheese was typically cheddar, variety was, and remains, the spice of life. In that spirit, this month we are featuring two variations that celebrate the multitudes contained within a bowl of mac & cheese, and offering some great deals to sweeten the pot.

Fontina Valle D’Aosta DOC – $26 per pound (regular price $30 per pound)

Pecorino Romano DOC – $26 per pound

Vacherin Fribourgeois AOP – $26 per pound
(regular price $30 per pound)

Bergkäse – $18 per pound

Rummo Pasta – $4 per 16 oz bag

Fontina Mac and Cheese:
1 pound dried pasta
1 pound Fontina (rind removed, grated)
1/2 - 3/4 pound Pecorino Romano (grated, reserve half for topping)
1 pint heavy cream
Fresh nutmeg to taste
Optional topping:
Divina Muffaletta Olive Salad - $8 per 13oz jar
Cosmo’s Sun Dried Tomato (julienned) - $6 per 8oz jar
Ostinatu Marsala Dolce - $11.99 per 500mL
• Preheat oven to 450°F
• Cook pasta to your preferred level of doneness and then drain.
• While pasta is cooking, warm heavy cream in a pot on low heat. Grate 1/8 to 1/4 tsp. fresh nutmeg into the cream.
• Slowly add Fontina one handful at a time while stirring. Let each handful melt completely before adding more. You may see some steam, but it should not be allowed to boil.
• Turn the heat off and add half of the Pecorino, stirring gently until fully melted and the mixture has thickened enough to coat a spoon or spatula.

• Add drained pasta to pot, mix, and season to taste with salt and pepper.
• Transfer to a cast-iron skillet or oven-safe baking dish. Spread the remaining Pecorino evenly over the top and bake for 15 to 20 minutes or until the Pecorino is a deep, crunchy brown.
• If including optional topping: while the mac and cheese bakes, add 1 Tbsp of olive oil then muffaletta and sun dried tomato to a sauté pan at medium heat. Cook until a golden fond develops in the pan, then deglaze with a splash of the sweet Marsala and simmer until liquid is reduced. Serve directly over the macaroni and cheese, or as a condiment on the side.

Älplermagronen:
1 pound dried pasta
1 pound Vacherin (grated)
1 pound Bergkäse (grated)
1 pint heavy cream
Topping:
2 Tbsp butter
1/2 pound Framani smoked ham (thick sliced and cubed)
1 yellow onion (julienned)
1 Granny Smith apple (diced)
Dry white wine
• Cook pasta to your preferred level of doneness and then drain.
• While pasta is cooking, melt butter in a skillet over medium heat. Add onions and ham, season with salt and pepper, and cook (covered) until caramelized, stirring occasionally.
• Add diced apple, heat through until soft, and then deglaze with a splash (2-3oz) of dry white wine. Simmer until reduced and then set aside until you’re ready to serve.
• Return drained pasta to the pot over low to medium heat. Add cream and warm through.
• Add grated Vacherin and Bergkäse one handful at a time. Stir gently, letting each handful melt completely before adding more. Be careful not to overmix and break the pasta.
• Plate immediately once melted and creamy (or transfer to a glass pan to reheat later). Garnish with a healthy spoonful of ham and onion applesauce.