The Final Lot
Cuvée IV White (Shebang)
Sale Price $12.99 – $132.50 case of twelve
When we tasted this unique white blend from California’s Bedrock Wine Co., we decided to buy a case for the shelf. When we found out that this wine would not be made again, we bought out the distributor’s dwindling inventory. Because the grapes that went into the Shebang are mostly destined for Bedrock’s Heritage wines, the reduced yields of recent harvests left very little for Bedrock’s second label. The Cuvée IV is mostly old vine Riesling blended with Muscadelle from 100-year-old vines, old vine Semillon, and Albariño. This luscious, balanced white is full of honeysuckle, herbs, and peach fruit. It is a beautifully made wine that is the last of its kind. Stock up for your spicy Thai curries.

Take Us To Your Liter
2016 Dürkheimer Nonnengarten Riesling Kabinett (Darting)
Sale Price $14.99 per Liter – $152.90 case of twelve
Summer is here. Fires will be lit. Your bare feet will touch grass and sand. While the Rosé Revolution may be in full flourish, the Riesling Renaissance continues apace. Darting’s 2016 Kabinett is gorgeously aromatic, with wonderful pear and apple fruit and a crisp, snappy, dry finish. Packaged in a Liter and at a modest 10.5% alcohol, it is perfect for outdoor feasts involving huge bowls of fresh salad and grilled spicy skewers.

Spritz Season
NV Valdo Prosecco Brut
Sale Price $9.99 – $107.90 case of twelve
We like to offer this Prosecco during the holidays when everyone is in the mood for bubbles. Although we’re advocates of year-round enjoyment of fizzy wines, the summer is another time of the year when demand for sparkling wine surges. The Valdo is a fragrant, dry Prosecco that is refreshing on its own, but at this price it’s the perfect Prosecco to use for an Aperol Spritz. Or for a change try the Hugo Spritz, a specialty from the Dolomites. All that’s needed is sparkling water, Elderflower liqueur – for a less expensive alternative to St. Germain, try the locally made St. Elder – and fresh mint.

Specialty Foods

Cabot Clothbound Black Label Select $22.99 per lb  (Regular Price $26.99)
This superb Vermont cheddar is the continuation of a collaboration that has been ongoing since 2003 between Cabot Creamery and the Cellars at Jasper Hill. After production at Cabot, wheels are sent to Jasper Hill where they are coated in lard and carefully aged. For the “Black Label” selection, the development of each batch is closely monitored, and “only those wheels deemed to be the highest expression of a cheese’s potential” are selected. Aged up to 18 months, the cheeses are released only at their peak of quality. Flavor profiles vary between batches – the current selection offers up savory and brothy flavors balanced by the sweetness and acidity of pineapple.

Maplebrook Farm Burrata $9.99 each   (Regular Price $10.99)
Taking first place in its category at the 2016 American Cheese Society competition, Maplebrook Farm’s burrata is made using vegetarian rennet and cow’s milk sourced only from farms near their North Bennington, VT facility. True to the Old World style, each ball of burrata consists of an outer shell of mozzarella filled with stracciatella (strands of mozzarella) mixed with cream. Pair with ripe tomatoes and basil for an indulgent caprese, or use as the centerpiece for a charcuterie plate. Each tub contains two 4-ounce pieces.

Caseificio Maremma Pecorino Il Tosco $21.99 per lb  (Regular Price $22.99)
Founded by Fortunato Spadi in 1966, Caseificio Maremma is located in the eponymous coastal area of Italy located in Tuscany. They produce a number of original sheep’s milk cheeses in addition to Pecorino Toscano PDO, all using high quality milk and traditional cheesemaking techniques. Though aged for one year, Il Tosco retains more moisture than similarly aged pecorinos, resulting in a surprising depth of savory flavors despite the creaminess of the texture. Notable flavors are of toasted hazelnuts and brown butter. Pair with chestnut honey or a savory tomato and onion chutney.

New England Charcuterie Soppressata $11.99 each   (Regular Price $12.99)
New England Charcuterie’s Joshua Smith got his start at Dean & Deluca before opening Moody’s Delicatessen in Waltham. With his house brand of charcuterie, Smith aims to remain true to his mission: “make the best charcuterie with the most advanced production technologies, while remaining true to culinary origins and techniques.” Their soppressata is made with red wine, garlic, and pepper, and is extremely well-balanced in texture – soft and rich without being too fatty. Pick one up along with the Maplebrook Burrata and a Clear Flour baguette, and you have a perfect, easy summer dinner.