Tag Archives: red wine

November Wine of the Month Club

With the holiday season upon us, we are leaning heavily on tried and true traditions for this wine box. For the complex meal that is the American Thanksgiving, it is a difficult task to match wine to each flavor and component…but we’re up to the challenge.

Starting with white, we’ve picked a classic Burgundian bottle, one that constantly challenges the preconceptions about Chardonnay, and continues to win itself adamant devotees. On the red side of things, whether you drink them with turkey or not, the cooler days in this month require bottles with depth and substance. A red Beaujolais for example, has enough tangy fruit to match any gravy, and at the Cru level, it is serious enough for chilly November evenings. The last red you’ll find doesn’t follow any wine handbook for this time of year, but we think its unique flavors and sultry body will make it your new holiday favorite!

Domaine Arnaud Chopin Cotes de Nuits Villages Blanc Les Monts de Boncourt 2008With the esteemed name of Arnaud Chopin and the noted tradition of white Burgundy as a perfect choice for the Thanksgiving holiday, we think we’ve found you a pretty killer bottle of wine. Following in his grandfather’s footsteps, for whom the domaine is named, Arnaud Chopin has gained a respectable reputation for crafting classically elegant Burgundian wines on his family’s small estate. This 2008 Les Monts de Boncourt is entirely barrel-aged in new oak, but instead of dominating the wine like those California oak bombs most people think of when they hear Chardonnay, the oak aging here merely enhances the fruit concentration. Elegant and complex, this wine shows an impressive amount of freshness and acidity on the palate, which elevate the simple notes of toast and citrus.

Domaine de Colette Moulin-à-vent Vieilles Vignes 2012We thought it was appropriate for a traditional white Burgundy to be followed by a traditional red Burgundy. Instead of the famed Pinot Noir of this area, we choose a bottle from the region to the south of Burgundy: Beaujolais, in which the variety Gamay reigns supreme. This Cru bottle of Gamay comes from Moulin A Vent, one of the ten villages in which Cru Beaujolais can be made. Domaine de Colette is home to Jacky and Eveylne Gauthier who live in Lantignie, but own small vineyard plots in four of the ten villages. Jacky Gauthier is a 4th generation winemaker who started his career in viticulture at age 17. The Gauthier couple care greatly about the ecosystem in which they grow their wines, which is why they use only sustainable practices for their vinegrowing. Showing as a great example of its prestigious terrior this 2012 bottle is silky smooth, but well built with ripe fruit aromas of dark berries, dried roses, and musky forest floor.

Leonardo Bussoletti Brecciaro 2014The last bottle in this wine box strays from our traditional French path over to central Italy, where the mystery grape variety Ciliegolo is being revived. At the front of this revival is Leonardo Bussoletti, the ambitious winemaker who took control of his family’s small vineyard in 2009, of which he devoted 70% to growing Ciliegolo. Mostly known as a blending variety in Chianti, Ciliegolo’s roots date back to the 1200’s in Umbria, yet little of it is still seen in these parts due to the difficulty and care it requires to properly grow. Leonardo brings a certain elegance to his wines; one that could be compared to that of Burgundy – a region of which he is fond of. Brecciaro has the tart, cherry nuances akin to the other Chianti varieties, but its dark, silky body carries an air of sophistication that delights and lingers.

Edible Gifts

The Gracious Gourmet Dried Fruit ChutneyBecause a November box just wouldn’t be complete without a turkey pairing–let us introduce you to the Gracious Gourmet’s Dried Fruit Chutney. These days Nancy Wekselbaum’s company makes a dozen or so beautiful jams and spreads, but the operation began in her kitchen as a vehicle for Nancy’s signature homemade chutney. Made with dried apricots, cherries, dates, and cranberries as well as a bevy of Indian spices, this classic has become a pantry staple for us. It’s a natural pairing with virtually any protein, but we’re partial to enjoying it with cheese as well (put a spoonful on a dollop of fresh goat cheese for a perfect appetizer). Whether you dish it up next to the bird or save it for dessert, we think your guests will thank you.

Cocoa Sante Mocha Hot CocoaFounded by two Massachusetts mothers, Cocoa Sante was born of the need for a wholesome sweet treat. Not wanting to fuel her kids with the processed ingredients in store-bought cocoas, owner Jen experimented until she struck gold with the Nor’Easter recipe–the classic cocoa we use here at AP. The beauty of all Cocoa Sante blends (in addition to their ethical sourcing and organic ingredients) is that they contain milk powder so you can simply use hot water and mix – no saucepan required. The Mocha blend we selected contains a blend of organic cocoa powder and 100% Arabica bean coffee for just enough giddy-up to get you up and out the door.

La Casera NerinaThis Thanksgiving (and everyday, really) we’re thankful for La Casera, the Italian cheese shop that’s responsible for the export of so many of our lovely Italian cheeses. Much like Boston’s own Formaggio Kitchen, truly the granddaddy of all American cheese shops, La Casera expanded the family business from merely a storefront, to a cheese aging and international shipping operation. Second generation owner Eros Buratti purchases cheeses directly from local Piedmontese farmers to age under close observation in their cellars until they reach optimum ripeness. These little guys may look a bit spooky, but we promise they’re anything but. Nerina (literally “little black one”) are dusted in edible vegetable ash before aging just two to three weeks, developing a distinctive geotrichum rind. Made from cow’s, goat’s, and sheep’s milk, Nerina’s flavors are creamy and tangy, with a fudgy texture, gooier at the rind. Decadent perfection with a smear of honey.

All photos taken by Caley Mahoney.

Call the store at (617) 269-6100, email us at info@americanprovisions.com, or ask a staffer for more information on signing yourself or someone you love up for the Beer or Wine of the Month Club! 

January Wine & Beer of the Month Boxes

New Year’s Resolutions….

…you may have set them for yourself — you might even be keeping to them still! At American Provisions we have resolved to ignore any pressure to diet and to just keep consuming what we like. Resolve to live for today (or at least that is what we are telling ourselves as we continue to consume meats, sweets, beers, and CHEESE)!

Seasonal guidelines suggest we should only be drinking stouts and porters during the winter months…well, we think these guidelines are a little too restricting. So, we will be enjoying our hoppy IPAs with no shame, and no hesitation, as these bottles carry enough weight to keep you just as warm in these chilly temps as the dark porter will. So go for a run! But then come home and enjoy these beers with no regrets in the New Year!

Dem Bottles

Foley Brothers Prospect Imperial IPAQuietly nestled down an unpaved road in quaint Brandon, Vermont, the Foley Brother’s small facility looks more like an extra garage next to an eldering Victorian house, rather than a killer beer making facility. It is in this magical Northern oasis that quintessential Vermont-esque beers are crafted by the hard working team of Foley Brothers Brewing. Prospect, a double IPA, is yet another example of the excellent quality we have come to expect from Foley Brothers, who have rightfully earned a coveted spot among the Vermont “must haves” of the beer world. Citra and Galaxy hops satiate this beer with profusely strong tropical fruit flavors. Candied mango, passionfruit, and pineapple notes ride a soft wave of creamy carbonation towards your taste buds, along with a touch of biscuit-y malts. Prospect will have you gladly looking to the future, because with beers as good as this, the new year looks bright. ABV {9%}

Crux Fermentation Project Half Hitch DIPACrux Fermentation Project is aptly named because of the constant innovation and creativity of this Oregon brewery when it comes to challenging the way beer is made. Brewmaster Larry Sidor and his team use a plethora of non traditional methods in their brewing process, which is not only risky but difficult if not done right. Thankfully for us, these guys are awesome at what they do, which makes their “project” results even more enjoyable. With their double IPA Half Hitch, they challenge the idea of what an Imperial should be, first off by cleverly hiding its boozy 10% content. The use of Mosaic hops ramps this beer up with incredible tropical fruits like mango, peach, and lemon, all floating on a fluffy medium body. ABV {10%}

Ithaca Beer Co. 18th Anniversary Baltic PorterThere had to be one dark beer in this January box, and when we say dark, we mean DARK. To celebrate their 18th year of brewing, this Finger Lake brewery released their version of a historical beer style, the Baltic Porter. Pouring out as black liquid velvet, Ithaca’s 18th Anniversary Baltic Porter, has that “coat your insides” quality we look for during the colder months. We recommend giving this big bottle some time to open up in order to fully enjoy the nose of light cocoa, chocolate, and coffee notes. Smooth and sultry, this Baltic Porter is full of sweet toffee, caramel, and interesting dark fruit flavors like notes of cherry from the use of cherrywood smoked malts. ABV {7%}

Winter Wines

Winter wines, mean cracking into the older, aged bottles we have been saving. The colder months may force us into hermitdom, but as long as we are stuck inside, we might as well enjoy ourselves with a few bottles of rich red wines. Drinking seasonally in the winter can fashion a sophisticated experience as we dive into reds with loads of complexity and flavors that have been carefully crafted over several years of aging.

Despite our enjoyment in drinking seasonally, we also wish to challenge the resistance to white wines in the winter. White wine, with enough body and acidity, can be the perfect companion to cut through the rich roasts and fatty foods we consume throughout the chilly days.

Domaine A. Chopin et Fils Cotes de Nuits Villages Blanc 2008Chardonnay may seem like the obvious choice for a winter wine box, but this is no oaky, butter laced California Chard that you will be enjoying. From the esteemed Cotes de Nuits Village of Burgundy, we have for you the 2008 Boncourt from Domaine A. Chopin et Fils. Currently in the talented hands of Arnaud Chopin, this noted domaine was purposefully downsized in order to better focus on the best parcels of land out of which the Chopin family is handcrafting a smaller number of truly classic, elegant wines. With a lengthy bottle aging, Chopin’s Boncourt Les Monts is immensely rich and complex; full of toasted oak notes and vibrant citrus fruit, this 100% Chardonnay is ready and able to stand up to a hefty January meal.

Domaine Thunevin-Calvet Cuvée Constance 2009:The seductive aspect of high quality soil and vines in the Roussillon region of the Languedoc is what influenced Jean-Luc Thunevin to buy a few hectares there in 2000. It was at this time that he partnered up with the native winemaker Jean- Roger Calvet to begin their Cuvée Constance project. When they began this fortuitous partnership, they were making their wines in something genuinely resembling a garage. Many vintages later, we have the current display of their hard work in this 2009 blend of Grenache and Carignan. Pouring an inky dark violet color with ruby edges, the 2009 is earthy with notes of juniper and cool stone among the textured fruit flavors of black raspberry and plum.

Le Calle Poggio D’Oro 2005The final and eldest bottle in this January wine box comes to us from Tuscany’s coastal village Montecucco, where Le Calle resides. Riccardo Catocci, the owner of Le Calle, makes his wines from certified organic grapes, a practice that he utilizes in the growing of the several other agricultural products on his farm. Unlike an entry level Rosso blend using Sangiovese grapes that is fresh and juicy, this straight Montecucco Sangiovese is an excellent display of how dark and rich this variety can become. Le Calle’s 2005 vintage is dry and intense, due to extended aging in small oak barrels. The muscular body of this Sangiovese is filled by dark cherry and herbaceous notes, perfect for a rich meal by the fire.

Treats

Willow Hill Farm La FleurieScrew resolutions this year and dive right into the oozey butter round of cheese from Willow Hill Farm. Another spectacular cheese producer from Vermont, Willow Hill farm is run by a husband and wife team who make and age their handcrafted cheeses on site of their Burlington farm. All of their cheese are aged in an unique underground cave that was built eight feet underground into the natural bedrock of the landscape! La Fleurie is their only bloomy rind, cow’s milk cheese, similar in style to a French Camembert. La Fleurie is bright and fruity when young, while showing notes of rich mushroom as it ages.

Red Table SalbandoIgnoring dieting resolutions continues and gets easier when you come face to face with the exceptionally made cured meats from Red Table Meat Co out of Minneapolis. This small farm to fork company was the predestined product of Minnesota native Mike Phillips. His passion for carefully crafted products, as well as his dedication to humane livestock practices are key factors that make Red Table meats so great. This hunk of meat you have before you is a spicy Sopressata style salami called Salbando. Made with black pepper, red pepper, garlic, and white wine, the subtle spice of Salbando will creep up on you, as a killer addition to your morning eggs or just chunked off straight into your mouth.

Sweet Lydia’s Stout & Pretzel Marshmallows:  We hope that even wine lovers can appreciate the last treat in this January box: locally made Stout and Pretzel Marshmallows from Sweet Lydia’s. A local sweet shop that started at out as a small kitchen operation for friends and family of the famed Lydia, this small business in Lowell is cranking out several varieties of custom made treats! From gourmet smores to handmade candy bars, Lydia’s creativity is only  matched by her delicious products. Exemplifying their hand crafted aesthetic and support for locally made products, Sweet Lydia’s stout and pretzel marshmallows are made using Ipswich Brewery’s Oatmeal Stout, as well as other high quality ingredients.

Call the store at (617) 269-6100, email us at info@americanprovisions.com, or ask a staffer for more information on signing yourself or someone you love up for the Beer or Wine of the Month Club!

August Beer & Wine Club Boxes

We can’t face it — the inevitable countdown of summer days. We openly deny the drop in temperature signaling the inevitable approach of September. Our knowledge of New England unpredictability gives us hope for prolong summer temperatures, possibly till as late as October.. But the truth is, that we are approaching the end of the summer season – undeniable wisps of fall linger around the corner. We are having a hard time facing this truth, so we decided we aren’t going to. This box is going to be a firm plea to remain in summer – to hold out a little longer to this glorious season with it’s bright flavors, ripe fruits, and refreshing possibilities.

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These wines will help you do just that. Wines that scream fresh fruit flavors, tantalize with loads of acidity, and quench with refreshing palpability. There will be a white wine with a scary looking name you won’t want to pronounce, but once you taste it, you’ll be searching for this Spanish variety everywhere. A summer send off wouldn’t be complete without a rosé, so why not the nicest looking bottle we could find from the island of Corsica? And for the third bottle, we have found the most perfect summer red that you can even serve it chilled!

To prepare you with what lies ahead, we have created a beer box bursting with the full strength of summer. These beers will invigorate with tart liveliness, refresh with satisfying fruition, and awe as direct representations of nature. These bottles show a wide and impressive range of beer making techniques that are inspired by historical traditions, distinct beer styles, and even draw inspiration from the beauty of the earth itself. Use these beers to soak up as much summer as you can to keep for the months to come.

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Libations

Dr. Fritz Briem 1809 Berliner Weisse: We begin our ode to summer with an incredibly refreshing style of beer that has been enjoyed since the early 1600s. This bottle, was made specifically to be a recreation of the Berliner Weisses that existed in 1809, when French Emperor Napoleon Bonaparte and his troops drank them to celebrate their Prussian victory. Napoleon famously called it the “Champagne of the North”, speaking of the beer’s highly effervescent and spritzy qualities. 1809 Berliner Weisse was created by Dr. Fritz Briem at his experimental brewery in the Doemes Institute in Munich. The professor has created the ideal Berliner Weisse – a light wheaty ale that tingles the tongue with flavors of white grape and green apple. Traditionally, Berliner Weisses were served “mit Schuss” or with flavored fruit syrups like raspberry or woodruff to minimize the sourness, but we think 1809 is perfect, just as is. ABV {5%}

Enlightenment Ales VerdanceEnlightenment Ales is a truly unique Massachusetts brewery dedicated to crafting artisan ales that are interesting and inspired. This gorgeous bottle of Enlightenment’s Verdance was inspired by artist Liz Jacobs’s painting, which adorns the front label. Drawing inspiration from the beauty of New England’s forests, Enlightenment has crafted this rustic wheat saison to convey the “lushness of the natural world around us”. The use of wild yeast strains and bottle conditioning give Verdance a liveliness and complexity, which make this beer remarkable. Verdance pours a golden orange hue with a fluffy white head that emits scents of barnyard funk and wheat. The refreshing flavors of tart peach and spice are a beautiful reminder of the nature we are enjoying throughout the summer months. ABV {4.4%}

Allagash Brewing Cuvee d’IndustrialLast, but by no ways least, we proudly and eagerly present a specialty release from Allagash Brewing: Cuvée d’Industrial. Known for their production of traditional and creative Belgian style beers, Allagash Brewery started off as a one man operation in 1995. Cuvée d’Industrial is one of their specialty cage and corked bottles that are incredibly sought after in the New England beer scene. To make this beer, specific barrels ranging in age from 1 to 5 years, from their wild beer cellar were chosen to be blended together. The resulting blend is this wonderfully complex, funky tart beer you have before you. We urge you to breathe in the complex scents of stone fruits, apple cider, vanilla, and oak when opening the bottle. The silky smooth body of woodsy sour lemon and tropical fruits will fill your mouth with immense satisfaction and then slowly dissipate into a lingering fizz. ABV {7.5%}

Bodegas Ameztoi Getariako Txakolina 2014The first wine in our end of summer box is a variety that many are unfamiliar with, but is one that couldn’t be more perfect for hot weather sipping. From the Basque region of northern Spain comes this 2014 Txakolina from Bodegas Ameztoi. Pronounced “chock-oh-lEE-na”, this very traditional style of wine is known for being refreshing and invigorating. The Ameztoi family is one of the top producers in the province of Getaria and has been producing wine for seven generations. Their Txakolina is made from the indigenous grapes Hondarribi Zurri and Hondarribi Beltza, which create a mineral driven wine with fruit flavors of grapefruit and lemon lime. Txakolinas are bottled with a small amount of residual carbon, giving the wine its distinctive natural spritz. So don’t worry about pronouncing the grapes, pop up this delightful bottle and enjoy.

Close Signadore Patrimonio A Mandria Rosé 2014Now that the summer is ending, we don’t need to entice you with whimsical bottles of pink  wine. We believe you’re ready for this seriously elegant rosé from the gorgeous island of Corsica in the French riviera. Christophe Ferrandis’s estate Clos Signadore strongly focuses on organic viticulture and in portraying the unique terrior of Patrimonio. The mostly limestone soil of Patrimonio and stainless steel fermentation are both evident in the ample acidity of this rosé. A Mandria rosé is made from 50 year old vines of the indigenous grape Niellucio, a variety that is closely related to Sangiovese. It’s juicy strong body has enough character to pair with a nice dinner, while its savory notes of raspberries and rose petals will leave your taste buds satisfied.

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Château Tour Grise Chenin Noir 2013: Wanting to keep these wines as refreshing and summer-y as possible, we searched for a red wine that would stand up to the challenge. From Château Tour Grise in the Loire Valley of France, we bring you Phillippe Gourdon’s 2013 Chenin Noir. This gorgeous pale ruby wine is made as a red wine, despite it’s rosé appearance. It is made from the not well known variety Pineau d’Aunis, which used to be widely planted in the Loire region but has now almost completely disappeared. Phillip Gourdon farms his vineyard with bio dynamic practices, using only natural processes and yeasts in his winemaking. The Chenin Noir is a youthful, effervescent wine with textured flavors of blood orange, sour cherry, and pink pepper. Serve this bottle slightly chilled for a unique, perfectly summer appropriate experience.

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Snacks

Bonnie’s Jams Peach Pepper Jelly: The summer months yield bountiful amounts of ripe fruit that can fortunately be preserved in order to save the bounty and warmth of the season into the colder months. Bonnie Shershow yields this power of preservation with great care as well as wonderful creativity. A local maker in Cambridge, Bonnie has been making jams since she was a little girl who helped her mother pick fruit from around her home in Southern California. Her love for jams & preserves only grew as she traveled the world tasting different fruit concoctions from places like France, Peru, & even Shanghai! This Peach Pepper Jelly is a quintessential representation of summer with its simple juicy flavors of ripe peaches and hot habanero peppers. Spread this sweet and spicy treat on creamy cheeses or make it into a marinade for grilling!

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The Farm at Doe Run Batch #10: Much like with wine or beer, cheese has the unique ability to represent the land (and animals) it comes from. So to eat a cheese from a sustainable run farm and creamery in Pennsylvania, you are literally experiencing a taste of that place and the animals that graze upon it. For Batch #10 washed rind cheese, that place is Farm at Doe Run in Coatesville, PA. The hard working crew at Doe run strives to produce the highest quality cheeses they can from their herds of pasture raised cows, goats, and sheep. They also have a little fun with a limited, specialty batch of cheeses called the Creamery Collection series. The cheese you have before you is Batch #10, a goat’s milk wheel that was washed in a local rhubarb spirit, the latest batch in this series. The earthy brightness of the goat’s milk contrasts beautifully with it’s boldly fruity rind.

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Olympic Provisions Loukanika: As often as we praise local products, we know how to recognize great makers, which is why we order many of our charcuterie items from Olympic Provisions (very recently Olympia Provisions) in Portland, Oregon. Olympic Provisions specializes in authentic hand made charcuterie, using old world techniques that are seldom seen in the states. Their Salumist, Eli Cairo, a first generation Greek-American, used his father’s recipe to create this Loukanika salami as a homage to his homeland. A Greek style dry cured meat, Loukanika, is a pork base made with earthy garlic, nutty cumin, and sweet and sour orange zest.

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Call the store at (617) 269-6100, email us at info@americanprovisions.com, or ask a staffer for more information on signing yourself or someone you love up for the Beer or Wine of the Month Club! 

 

July Beer & Wine Box Club

Getting outside is a mutual goal for all of us during the summer months. The good weather begs us to be in it and it is during these months that we are forced to appreciate our surroundings. We feel closer to nature as we walk and run in it, breath it in, and soak it up. This month’s boxes are a tribute to nature and to the remarkable benefits we reap from it. Nature gives us the raw materials we need in order to make the bottles in this box, but it also provides us with living tools like bacteria and yeast that in turn can be skillfully manipulated into unique and natural wines and beers.

Yeast is one of the four ingredients necessary to make beer, but not all yeast is the same. Wild yeast strains are unpredictable, mysterious, and hard to control. Skilled brewers have learned to tame, or perhaps, assist these wild yeast strains into a somewhat controlled brewing process. The unpredictability of wild yeast is what makes these beers so unique and sometimes not for everyone. But for the adventurous drinker, a well brewed beer with wild yeast can be an exciting adventure for the taste buds, as well as a fascinating representation of the nature that helped create that beer.

The Libations

Picobrouwerij Alvinne Cuvee Freddy – Special Dedication to SofieIn our opinion, Belgian breweries take the cake when it comes to sour beers. The daunting process of creating sour beers requires the use of microorganisms that other brewers avoid completely – wild yeasts like Brettanomyces and lactic acid bacteria. These microorganisms make for a very un-traditional brewing yeast with a high risk for producing unappealing flavors, which is why a correctly brewed  Belgian sour can truly be a magical marriage of natural ingredients and human ingenuity. All of these unpredictable and living ingredients have taken a part in the creation of this Belgian sour, Cuvee Freddy – Special Edition Dedicated to Sofie. This Flanders red ale from Picobrouwerij Alvinne is a strange, yet pleasing mix of flavors. Tart, sour notes of cherries and grapes meet your tongue first, followed by funky layers of oak and chocolate. ABV {8%}

Mikkeller It’s Alive: Gypsy Danish brewer Mikkeller is known for their risk taking and out of the norm style of brewing. Which is why a Belgian style beer brewed with wild yeasts is no surprise coming from Mikkeller. But that doesn’t stop us from being excited about this colorful bottle of It’s Alive! Brewed as a tribute to the popular trappist beer Orval, Mikkeller’s wild ale is a strong pale ale with a considerable amount of hops. The use of Brettanomyces as a wild yeast is not as obvious until the end of a sip, whereas flavors of caramel malts and funky esters are more predominant. Not as sour as one would expect a wild ale to be, It’s Alive proves its name by tingling the tongue with consistent carbonation and tantalizing flavors of ripe fruit, pepper, and lemongrass. ABV {8%}

The Wild Beer Co Iduna Cru: This last bottle is definitely a beer, although you might want to take the brewery’s suggestion and serve Iduna Cru in a champagne glass in order to accommodate the tremendous amount of bubbles you are about to let loose. The Wild Beer Co. is an English brewery that believes brewing should not be restricted to rules or styles, instead driven by passion and creativity. Iduna Cru is definitely a result of their creativity – a Belgian style saison that has been brewed with a hefty amount of New Zealand hops, Somerset apple juice, and wild yeasts. Named after a Greek goddess of beer, Iduna Cru goes through a secondary fermentation with the addition of champagne yeast. This additional process creates a light bodied beer with infectious carbonation, funky notes of wheat, apple, and spicy fruit with a long dry finish. ABV {9%}

The process of natural winemaking is literally just that: a natural occurring fermentation from the indigenous yeast found on the grapes, as opposed to a controlled introduced yeast. These wines are made without intervention and with minimal additives. Natural wine also means that the vines have been cultivated organically or biodynamically, which as a process can result in lower yields for wineries, but with the reward of extremely high quality. The wines in this box meet all of these standards, yet they are more than just a process, they are a true expression of the nature they were created from.

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Domaine Laurent Barth Muscat 2013: When it comes to natural winemaking, Laurent Barth is not only an advocate, but an extremely skilled practitioner of the process. An avid traveling winemaker, Laurent finally took over his father’s estate in a very old village in Alsace, France. His approach to vinification is as natural as possible, because although the process may result in imperfections, he believes that they are part of the wine’s identity and that it is the only way to respect the grapes and the land from which they come. The grape in this wine is Muscat, specifically a blend of Muscat a Petits Grains and Muscat Ottornel. Notes of honeysuckle will greet your nose upon opening this bottle. This wine flows heavy and viscous on the first sip with juicy white grape flavors, as well as notes of tangy stonefruit. The soft full quality of the Muscat is finished by a tart tingle of racy acidity.

Domaine Montbarbon Viré-Clessé Les 3 Terriors 2013: The Viré-Clessé Les 3 Terriors from Domaine Montbarbon is an excellent example of natural wine from an area that is world renowned for its high quality of expressive Chardonnays. The indication of “three terriors” on this bottle refers to the three appellations that provided the grapes which were blended to create this cuvée. The efforts of Jacky and Martine Montbarbon are evident in the creamy fullness and depth of this wine, which can be attributed to their use of bâtonage. The bâtonage process is a labor intensive one that involves stirring the lees (residual yeast) at the bottom of the tanks, once a week for over a year. This tedious, yet traditional method gives the wine its intense complexity – with layers of yeasty, woody aromas and round acidity complemented by flavors of white flower and yellow fruits.

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La Stoppa Trebbiolo Rosso: For the final wine in this box we wanted to find a naturally made red wine that had as much vibrancy and life as the whites beside it. Thankfully the dedication and passion of Elena Pantaleoni and Giulio Armani have created La Stoppa, a winery in NW Emilia-Romagna that focuses on organic farming and traditional methods. From La Stoppa we have found Trebbiolo Rosso, a blend of Barbera and Bonarda, two excellent Italian varieties. Fermentation takes places in only stainless steel after a 20 day period of maceration with indigenous yeasts that give this wine its wild and earthy aromas. Notes of blackberries, sweet leather, and meaty spice are on the forefront of this youthful bottle. The dry palate and refreshing acidity is begging to be paired with dried cured hams and salty cheeses.

The Snacks

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Bee Local Oregon Buckwheat: For this box we needed to find a product that could match the level of purity and natural goodness of the wines we picked. We believe we found that product with this Buckwheat honey from Bee Local. Bee Local was founded in Portland, Oregon in 2011, by Damian Magista, who wanted to contribute to our country’s honey production by sourcing the most sustainable and healthy honey possible. A pure creation of nature, this Oregon honey is comparable to Manuka honey because of its incredible medicinal qualities from its high levels of vitamins and minerals. Dark and smoky in appearance and taste, this raw Buckwheat honey is a perfect pairing for mild cheeses or as a base for a savory sauce.

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Nathan Miller Salt & Wafer: Natural, sustainably sourced ingredients play a huge part in the creation of the Nathan Miller chocolate bar in this box. Nathan Miller, a well known pastry and dessert chef, started his chocolate company in 2010, using only Fair Trade, organic, great quality cocoa beans from small farms. His extensive culinary experience has allowed him to create chocolate bars that test the imagination and please the taste buds.The Salt & Wafer bar is 45% buttermilk chocolate made with a crispy wafer and Himalayan pink salt, which give the bar a tangy and salty flavor. The cocoa beans for this bar are from Oko Caribe, as small co-op in the Dominican Republic and the paper the bar is wrapped in was handmade in Nepal. 

Meadowood Farms Strawbridge: From a farm older than a 100 years, comes this natural bloomy rind sheep’s milk cheese called Strawbridge. Meadowood Farms in Madison County, NY is incredibly focused on sustainability. When it comes to their herd of Galloway cattle and flock of East Friesian sheep, the Chard Family maintains a high level of care and commitment, via controlled mowing and a strict non use of pesticides on their 225 acres of land. The sheep whose milk you will be enjoying in cheese form, lazily graze on lush fields of of orchard grass, rye, and clover. The vibrancy of the land at Meadowood Farms comes through in the fresh and herbal flavors of Strawbridge. The natural formed bloomy rind gives this cheese its amazing buttery, gooey texture – perfect for spreading on crispy baguettes.

Call the store at (617) 269-6100, email us at info@americanprovisions.com, or ask a staffer for more information on signing yourself or someone you love up for the Beer or Wine of the Month Club!