Pairings for September 26 at Cure Organic Farm:
Ma'd 2013 Tokaj Hárslevelű—This wine came about as a joint venture between a village and a winery. Made exclusively from grapes grown to strict standards in the village of Ma'd in northern Hungary, this is a great example of what can be done with the grape Furmint. Hárslevelű is normally used in Tokaji, the famed dessert wine from Hungary, however the newer generation has discovered that if you ferment this wine completely dry, you end up with a truly unique product. Think of the weight of and ripeness of (a unoaked) new world Chardonnay, with aromas and flavors reminiscent of Chenin Blanc, Riesling, and the rare mineral character of Romarantin, and you might be in the right place. Expansive richness on the palate, with aromas and flavors of apple, pear, peach, and white flowers. Lemon curd joins in as well as some baking spice. This is a grape that can reach very high levels of acidity, and like some of the best of the Loire and Alsace, a touch of residual sugar is left in the wine to balance this out. Which is not to say this wine is syrupy or of a dessert level of sweetness. Rather, think of the perfect lemonade- the right amount of sugar balances the acidity and adds to the experience. $33.98
Venica & Venica 2014 Malvasia 'Petris’—Located in Fruili, Italy, this estate has been family owned since 1930. The vineyards are a patchwork in the surrounding hills, surrounded by forest and co-planted amidst fruit trees to create a organic, integrated, and sustainable take on agriculture. This wine is 100% Malvasia Istriana, and the earliest record of this vine in the Istrian peninsula dates back to 1300. The grapes are macerated at cool temperatures for 24 hours before pressing and fermentation, and 50% of the wine is fermented in large oak casks to add depth and complexity. Fresh cut fruit and flowers dominate the aromatics and palate, with an added spice, orange jam, and a savory, earthy character on the finish. Malvasia is an awesome but little known grape with a long history of making great wine! $47.98
Ansgar Clüsserath 2010 Piesporter Goldtröpfchen Riesling Feinherb—It's certainly a mouth full to say, but already we've garnered alot of information about what is in the bottle. The grape is Riesling, which reaches its finest heights in the vineyards of Germany. Feinherb designates a wine that is 'half dry', which is to say there is just a touch of residual sugar left to balance the intrinsically high acid of the grape. And it is from a single vineyard- the famed Goldtröpfchen vineyard of Piesport, Germany (click to see a view of the steep vineyard over the Mosel River). German vineyards are some of the most poetically named in the world- this one translates to "the gold drops of Piesport". This estate was founded in 1670 and has been in the same family since, and the current incumbent is focused more on quality than ever before. All vineyard work, including harvesting, is done by hand, with several passes through the vineyards to pick at optimum ripeness. No easy feat when you see that it rises above the river at a 45 degree angle! All vineyard treatments are organic. The wine is made in the vineyard, but care continues in the cellar, with indigenous yeast fermentation, minimal sulphur treatment, aging in large well used oak barrels, and only a light filtration if needed, with no fining. This is a wine that speaks of a place, a grape, and a winemaker. Look for bold aromatics of peach, stone fruit, honey, apple, and smoky crushed stone. On the palate, find a continuance of the fruit aromas with a fine acidity and a steely, mineral driven finish. $57.98
Descendientes de Palacios 2012 "Petalos" Bierzo—The Palacios family is famous throughout Rioja and Priorat for their full throttle reds. This more unusual bottling comes from Bierzo, in the far Northwest and is from the indigenous mencia grape. The Petalos is not unlike a Cabernet Franc, with black cherry and plum fruit, flowers and hint of fresh herbs. The estate is biodynamic and everything must be done by hand in these steep stony vineyards. $37.98
Guglierame 2012 Ormeasco di Pornassio—The AA Guglierame Winery, currently run by brothers and sister, Raffaele, Agostino and Elisa Guglierame, comprises approximately 2.5 hectares of vineyards, passed down from generation to generation, by the Marquises of Clavesana. The cultivation of the Ormeasco vine was introduced in 1299 with the Statute of the Gestores Universitatis Pornaxi drafted by the Notary Gandalini. Ormeasco wine has received recognition by being accorded its own D.O.C status, called Ormeasco di Pornassio. Ormeasco wine has a dry, slightly bitter taste which, combined with its aroma, makes it extremely pleasant. It is still today produced in the ancient wine cellars of the Mediaeval Castle of Pornassio, using traditional methods and aged in oak barrels of medium capacity to improve its quality, which is optimised with ageing. With a ruby red colour, vinous aroma and dry, pleasant and slightly bitter flavour, fairly full-bodied, it is a wine that goes well, served at room temperature, with game, roasts and meat in general. $46.98
Occhipinti 2012 Nero d'Avola 'Siccagno’—Arianna Occhipinti is one of the leaders of the natural wine making movement. Vineyards are cultivated organically, fermentation occurs only with indigenous yeasts, long periods of skin contact are used, and only minimal doses of sulfur are added along the way. What this makes for in the end is a fun, individualistic, interesting, and most of all delicious bottle of wine! Nero d'Avola is the most important red grape planted on the island of Sicily. After being aged for 16 months in large Slovenian oak barrels, the wine is bottled unflitered and aged for a further six months in bottle before release. Upon opening, the wine is intensely aromatic, with dark and red berries, minerality, spices, and red flowers on the nose. Look for ripe dark fruits, with a floral yet savory mineral component on the palate, and a medium long finish driven by acidity and tannin. As with many of Ariannas wines, it is the concentration and depth that this wine has that make it something truly special. $67.98
Andy Rose of the Boulder Wine Merchant has chosen wines to accompany our menu. There is more than one wine available for each course to allow you to choose the wine or wines that best suit your taste and budget. These wines are available for purchase from the Boulder Wine Merchant, and will be delivered to you at the table. Wine purchases are limited to one bottle per guest in the party. A small delivery and handling fee has been added to the retail price of the bottle.
For insurance reasons, guests may not bring their own alcoholic beverages to a farm dinner.
The deadline for purchasing wine for the Cure Organic
Farm Dinner is
8 PM on Friday, September 25.
Champagne Robert Moncuit NV "element 47 cuvée”—A family-run estate with organic vineyards, Champagne Robert Moncuit has a five generation history. Alex Moncuit started the vineyard in 1889, and in 1928 his grandson Robert created his first cuvée and Champagne Robert Moncuit was born. Robert continued to produce this exceptional Champagne until his death in 1987. His daughter Francoise took over the estate, and her son Pierre has been winemaker since 2000. Until 2000 all the wine was sold in France. The estate has 8 hectares under vine in Le Mesnil-sur-Oger which is the same renowned village where Krug's famous 'Clos du Mesnil' vineyard designate is made, and the Le Mesnil-sur-Oger is where the Salon family first realized and then convinced the world that this area was beautifully suited for Champagne made from 100% Chardonnay. The Moncuit family produces all 'Blanc de Blancs' Champagne, meaning 100% Chardonnay. Their vines are tended without the use of pesticides and herbicides. The fruit is hand-harvested and sorted, with each parcel vinified separately to optimize the outcome of blending. All of the wines are fermented and raised in tank, the goal being contact with the lees. The malos happen naturally, they don't filter or chapitalize. The base wine for this Brut is 2010 with about 20% reserve from 2009. Approximately 30% of the cuvée is aged in oak. This is the only wine in his range that sees any oak so as not to mask the beautiful chalkiness of the Mesnil soils. $72.98
Odd13 Munchen Brett—This new to the local scene brewery in Layfayette has already made a splash in my mind. Every beer from them has been great, and many are unique, interesting, and inspired, well beyond the 'hoppier is better' crowd we seem to have grown into. The concept here is simple- take a very traditional grain bill, as would be used to make the famed German Oktoberfest beers, ferment with a single strain of wild yeast (Brettanomyces Lambicus), and hop with a single new world hop. It is a blend of the best of the tradition of the old world of beer, and the creativity and character of the best American and Belgian beers. Brett adds a touch of funky character and a depth and complexity to the traditional malty aroma and taste of this style. The hops are tropical, but certainly restrained and not overdone. The beer finishes drier and less sweet than is normal for the style, but this just begs for another sip. This is truly a great food beer and an inspired take on a world classic style brewed right in our backyard! Please note this is one 22 oz bottle. Unfortunately this beer is allocated and we only have seven to offer for the dinner. $8.98