"I was in love with a beautiful blonde once. She drove me to drink; that's the one thing I'm indebted to her for." W. C. Fields in Never Give a Sucker an Even Break
If you can’t make it to one or our tastings the wine bar is still only open for private events but any night we are here we will take one reservation for the private dining experience in the wine cave. This week we have Thursday and Friday nights available in the Wine Cave!
We have a minimum of 6 people to reserve the table in the Cave but we will take up to 16 people for a curated dinner by Chef Toni. We must know in advance what food items you want so you will have to coordinate the menu with Toni ahead of time but she can put together any of your favorites from past Wine Bar menus or whatever you want if she has enough notice. The best thing about this table is the view of the wine, we have the largest selection of vintage wine in South Florida and everything is available at a retail price!! You may want to bring a sweater it is 64 degrees in the wine cave.
I have been touting the quality of a freshly opened wheel of Parmesan Reggiano ever since we opened the wine bar when we cracked the first wheel open. The experience is unlike any other with this cheese as soon as you open the wheel the cheese starts to oxidize and harden so the freshly opened wheel is so buttery and creamy it is unlike any Parmesan you have ever tasted.
We will be offering freshly cut 24-month aged Parmesan Reggiano for $25 per pound this evening and you know that the wheel was just cut today! If you make it to the tasting, you also get to sample the goods before you buy! Of course, we will be offering six wines to compliment the cheese and we will be serving a special menu prepared with the freshly cut cheese as well.
There are only 26 spaces available for this event and the fee for this tasting is $95 + tax, for reservations call 954-523-9463 or e-mail firstname.lastname@example.org.
You can place an order on-line or over the phone and have your cheese delivered locally with your wine order, but we will only be delivering to the tri county area on the days we are out delivering wine.
24 Month Aged Parmesan Reggiano Wheel Cutting Cheese Sale
Thursday, March 14th
1lb 24 Month Aged Parmesan Reggiano
Of course, we will be serving a few wines to accompany the cheese!
2021 Clos Pegase Chardonnay Mitsuko's Vineyard Carneros
Price: $24.75 Your Price: $21.78 Quantity in Stock: 122
The 2021 Mitsuko’s Vineyard Chardonnay possesses complex aromas of Meyer lemon, ripe pineapple, and white honeysuckle, framed by subtly toasty oak. An intense and vibrant mid-palate has vivid fruit flavors, and the finish is balanced with rich fruit and minerality
2019 Antica Chardonnay A26 Vineyard Napa
Price: $49.75 Your Price: $43.78 Quantity in Stock: 97
Aromas of fresh-picked orchard apples and toasty oak emanate from the glass, while on the palate, the wine offers a supple mix of apples, stone fruit and spice. Pleasingly intense and complex, with a lively backbone of acidity leading to a lingering, luxurious finish.
2020 Charles Krug Cabernet Sauvignon Napa, USA
Price: $36.00 Sale Price: $29.00
Sourced principally from our five family estates in Yountville, our 2020 Napa Valley Cabernet Sauvignon displays red cherry, baked strawberry, and vanilla aromas with hints of fig and coffee bean. This medium-to-full bodied wine showcases a rich mix of berry, chocolate, and buttery caramel flavors set against a backdrop of toasted oak; all leading to a seamless, long finish of currant, blueberry, and warm oak.
2021 Swanson Cabernet Sauvignon Napa
Price: $37.50 Your Price: $33.00
WINEWATCH TASTING NOTES: Pretty nose of blackberries, currants & cassis fruit with a nice touch of oak spice showing here as well, fairly complex, notes of cedar and bitter-sweet chocolate. A good amount of ripe berry fruit showing on the palate with a fine amount of ripe round tannins on the tongue giving the wine excellent structure with some dry tannins at the end but drinking beautifully for such a young wine, it should continue to develop for the next three to five years. Finish 45+. TASTING DATE: 8/19/23. EXCELLENT
2020 Northstar Merlot Columbia Valley
Price: $45.00 Your Price: $39.60
A blend of 81% Merlot and 19% Cabernet Sauvignon this 2020 vintage has a dark color and lots of black plum, black raspberry, dark cherry berry fruit dark chocolate, espresso, cigar box spice, cedar, lovely complexity on the nose, a classic textbook Merlot blend. Smooth and silky on the tongue with layers of plum and berry fruit with lovely richness and depth of flavors, the finish goes on and on with an array of spice, fresh earth, fine herbs and nice hand of acidity keeping this wine fresh through the finish, very well built and should last for a decade or more in your cellar. Finish 40+. Excellent
2021 Charles Krug Merlot Napa, USA
Price: $28.50 Your Price: $25.08
The Charles Krug 2021 Napa Valley Merlot has expressive aromas of ripe red and black fruit followed by lovely hints of toasted oak. This medium-bodied wine delights with rich black and blue berry flavors accented with hints of coffee and cranberry across the long supple finish.
2017 REYNVAAN IN THE HILLS SYRAH WALLA WALLA
Price: $90.00 Your Price: $79.20 Quantity in Stock: 51
(94 Points) Incorporating a whopping 10% Viognier, the 2017 In The Hills comes from the Foothills in the Sun Vineyard (the same vineyard as the Foothills Reserve) and was aged 11 months in 25% new oak. It offers a more rounded, opulent, softer style (no doubt due to the high Viognier) as well as lots of meaty dark fruits, toasted spice, leather, and chocolate aromas and flavors. It's another beautiful, fleshy, classy Syrah to enjoy over the coming 7-8 years, if not longer. (Drink between 2020-2029) Jeb Dunnuck
Prosciutto De Parma
Fresh Cut 24 Month Parmesan Reggiano
This is a seated tasting and is limited to 26 tasters and the fee for this event is $95 + tax, for reservations call 954-523-9463 or e-mail email@example.com
A bit about Parmigiano Reggiano
Parmigiano Reggiano is produced exclusively in the provinces of Parma, Reggio Emilia, Modena, Bologna to the left of the Reno river, and Mantua to the right of the Po river: this is the area hosting the farms where the cattle are fed on locally grown forage. The feeding of cattle complies with the norms of a strict specification that bans the use of silage, fermented feeds and animal flour.
The milk from the morning and the previous evening is poured into the traditional upturned bell-shaped copper vats. It takes about 550 litres of milk to produce each wheel of Parmigiano Reggiano. The milk slowly and naturally coagulates with the addition of rennet and a whey starter, rich in starter cultures, from the previous day’s processing.
The curd which forms is then broken down by the master cheese-maker into minuscule granules using a traditional tool called “spino”.
This is where fire comes into the picture, in a cooking process which reaches 55 degrees centigrade, after which the cheesy granules sink to the bottom of the cauldron forming a single mass.
After about fifty minutes the cheese-maker removes the cheese mass which will give rise to two twin wheels.
Cut into two parts and wrapped in the typical linen cloth, the cheese is then placed in a mould which will give it its final shape.
A casein plate with a unique and sequential alphanumeric code is applied to each wheel: it is its identity card which makes it possible to trace its entire production back to its origins, anytime and anywhere.
After a few hours, a special marking band engraves the month and year of production onto the cheese, as well as its cheese factory registration number and the unmistakable dotted inscriptions around the complete circumference of the cheese wheel.
After a few days, the wheels are immersed in a saturated solution of water and salt: it is a process of salting by osmosis. This last passage closes the production cycle of Parmigiano Reggiano and starts its maturation period.
The story of Parmigiano-Reggiano is a long one, and also a slow one, following the natural rhythm of the seasons.
In fact, the minimum maturation time is 12 months, the longest among all the PDO cheeses, and only at this point can it be decided if each individual wheel is worthy of the name it was given at its birth, and therefore continue the maturation up to 24, 36, 40 months and more.
After 12 months, the Consortium experts carry out a test called “quality inspection” on all the wheels: each wheel is tapped with a hammer and the trained ear of the quality inspector recognises any defects inside the cheese that may compromise quality.
The conforming wheels are marked with the hot-iron brand thus becoming Parmigiano Reggiano. All identifying marks and signs are removed from any wheels which do not meet the PDO requirements.
The quality control identifies three cheese categories:
“first-grade” Parmigiano Reggiano: the cheese that fully complies with the production specifications. It is marked with the hot-iron brand.
“medium-grade” Parmigiano Reggiano: the cheese that shows minor or moderate defects in the structure of its paste and/or on the rind, yet that do not alter the typical organoleptic characteristics of the product. These wheels are marked with the hot-iron brand, but they can be recognised through the parallel grooves engraved all around the cheese rind.
“de-rinded” cheese: the cheese that shows major defects is downgraded by eliminating the marks of origin through the removal of the rind (a few millimetres). Therefore, this cheese cannot be called Parmigiano Reggiano and refer to the PDO in any way.
Starting from the 18th month of maturation, dairies may request the Consortium to affix an additional mark on first-grade Parmigiano Reggiano:
PREMIUM or EXPORT mark: it gives trading companies and consumers a further indication of the quality of Parmigiano Reggiano.
These marks can be affixed also on the packaging of the cheese selected in this way.