The August Edition
Bonjour! Welcome to the August edition.
Through this edition, we’re travelling to the home of wine, cheese and charcuterie – taking you on a journey of discovery through France.
You’ll be visiting Chablis to get to know the family behind the wine, a favourite of The Deli Society community. A real family-owned gem that produces truly brilliant wines.
We’re stopping all over the place to meet our cheesemakers. These are some of the finest artisan cheesemakers in the business and the flavours will knock your socks off.
We stay in Chablis for our “A Day In: Travel guide” which shines a spotlight on the secrets from locals on how to spend your time when visiting their unique town.
We’re travelling down to the Aveyron region for our saucisson. Our very own charcuterie has been produced in partnership with an animal welfare award winning traditional salami maker.
We hope you fall in love with these regions, the makers. We’d love to see you enjoying your box, so please tag us in any pictures you get on IG @thedelisociety.
So, stick on our playlist, plate up, pour up and let’s get travelling!
Josh & Harry
Robert Goulley Bourgogne
Name: Robert Goulley Bourgogne
Country and Region: France, Burgundy
Winemaking: Traditional / HVE Certificate
Robert Goulley Wine Estate
The success of the estate is based on the experience and knowledge of the terroir that has been passed down from generation to generation.
Robert Goulley took over his family Chablis Vineyard in 1950 at his mother’s request. He made changes and adapted the vineyards to express the full potential of the terroir. He built the estates wine cellar himself in the lovely village of La Chapelle Vaupelteigne, a village located next to Chablis. The great passion Robert and his grandchildren have for their terroir and their work allowed the winery to achieve international recognition for the high quality of its wines.
ComtÉ 24 months
The Comté is an artisan cheese that has had a PDO designation since 1952.
Comté is a matured cheese that gets its unique taste, texture, colour and distinctive range of flavours at various stages of ripeness.
When maturating on boards of spruce in humid caves, it develops a thick rind, which becomes crumblier and darker during ageing. Affineur, Jean Lecatelli (Vieu d’Izenave) carefully checks and turns the wheels, tapping them to check for cracks.
A nice ripened Comté has a smooth yellow pâte with a buttery texture. Its flavours become more complex and long lasting throughout the year, developing the sweetness of dried fruits and hints of nuts perfectly balanced by savoury notes.
Trou Du Cru
Washed in the local Marc de Bourgogne eau-de-vie
This cheese has a slight alcohol aroma and is pretty pungent! It has a floral aftertaste which couples perfectly with the white flower notes of the wine. Floral x2! We recommend getting this cheese down in one sitting to avoid any angry non-smelly-cheese -loving partners or house mates.
Délice De Bourgogne
This cheese defines decadent.
The Délice De Bourgogne is rich, creamy and has the texture almost of ice cream. Just like it would with cream or ice cream, the wines tasting notes of fruit and honey work so well here. This cheese definitely requires sharing!ek or so and the cheese starts shrinking and the texture becomes slightly harder and crumblier and the goaty flavour has deepened. We send out cheeses out at this stage.
The Deli Society Saucisson
Produced by a partner in France that has been making Saucissons as a family for 60 years.
The Deli Society partners with artisan producers that put animal welfare first.
This Saucisson Sec has been produced to traditional standards with high animal welfare pork for a truly authentic and delectable flavour. Bon appetit!
Located in the North West of Burgundy and in the valley of the River Serein, Chablis is host to one of the most famous white wines in the world. The town is populated by wine domains, artisanal shops and luxurious restaurants and hotels.
Due to harsh cold weather over April 2021, wine producers have had to use oil lanterns to create fires to warm up and prevent crop destruction.
Hotel Du Vieux Moulin. A flour mill back in the 18th century, this hotel is smack bang in the middle of the action of Chablis. Book a room with a terrace to enjoy a glass of the local vin with a view.
Chablis Bar. Grab a coffee and some breakfast in the middle of town. Their pastries are unreal. If you’re lucky enough to be doing your ‘A Day In’ on a Sunday, check out the local street market opposite.
Abbaye de Pontigny. Soak up a little culture by visiting the largest Cistercian abbey in Europe which remains a place of pilgrimage to this day. monks were the first to plant Chardonnay grapes here when they worked out the soil and climate were ideal conditions.
Café La Chablisienne. Bombed in the war, this Café comes with a rich history. Stop for a coffee in the gorgeous outdoor shaded seating area.
Le Bistrot des Grands Crus. Located in Porte Noel, this sister restaurant of the hotel has a €22 three course menu and commits to using 90% local ingredients in all their dishes.
Guided and self-guided Electric Bike Tour of the Chablis Vineyards. Discover the landscapes, learn and taste the four appellations of Chablis wines; the Chablis, the Petit Chablis, the Premier Cru and Grand Cru. Then explore the village heritage and finish off at a renowned wine estate for a full tasting session. This experience is amazing and we can’t recommend it enough.
Au Fil du Zinc. Michelin star rated and looking over the River Serein, choose from a menu that is switched up every ten days or a three, five or seven course tasting menu, complemented by a nine-page Chablis wine list. Lovely.
Wine Not. Finish your evening at the 1 year old Wine Not, located in the centre of Chablis. Host to a choice of local wines, choose to sit in the wine bar or dining cellar and expect a wealth of knowledge from the hosts. If you’re still feeling peckish, give the mature french meat a try which they cook on the barbeque or plancha.