Fully Vested Edition
Wishing you a very merry Christmas and a relaxing break, with best wishes from the team at Vested.
We hope you enjoy the wine and cheese
Location: France
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This Deli box is going to take you on a culinary journey through France.
Learn a bit more about the products, how they pair and the faces behind the products.
Bon Appétit!
Wine
Robert Goulley Chablis
Name: Robert Goulley Chablis
ABV: 12.5%
Grape: Chardonnay
Country and Region: France, Burgundy
Winemaking: Traditional / HVE Certificate
Tasting notes of Apricot, Lemon and wet stones (mineral flavour)
The wine is made gentle grape pressing, controlled temperature fermentation and natural yeast. Once fermentation has taken place the wine undergoes a malolactic fermentation to provide the wine with its rich creamy texture. Finally, the wine is left to age for an extended period to add a complexity of flavours.
The palate is fruity and well-balanced. A lovely refreshing, quality example of a Chablis.
Sweetness (dry to sweet) 1-5: 1
Acidity (low to high) 1-5: 4
Tannin (low to high) 1-5: 1
Body (light to full) 1-5: 2
Chablis is a great white wine to pair with cheese.
It’s a little more structured than a petit Chablis and not too complex like a Chablis cru that could overpower delicate cheeses.
Producer
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.
Today, it is managed by the family’s third generation: Frederic Goulley.
Frederic’s focus is to continue producing quality wines whilst preserving the environment and working sustainably with the land. They have the Haute Valeur Environnementale certificate which is a commitment in France to biodiversity and lowering your impact on the environment and they’ve also recently begun the formal organic certification process.
Cheese 1
Comte
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.
Hard cheeses are a dream to pair with most wines. They can stand up to strong wines and enhance delicate ones.
Here the depth in flavour of the Chablis enhances the Beaufort cheese but neither get overpowered. They both go about their business harmoniously
Age: 24 Months
Country + Region: France, Franch-Comté
Milk Type: Cows
Pasteurised: No
Strength Of Cheese: 3
Style Of Cheese: Hard
Texture: 5
Producer: Sancey-Richard / Maturation: Cave de Vieu-d’Izenave.
Our Comté producer is one of a kind. Farmers let their cattle graze on mountain pastures in summer, and feed them with hay in winter. It is the art of affinage though that makes the Comté a truly great cheese in which they have maturation cellars located aross different regions of France where the cheeses are ripened and cared for by skilled and experienced affineurs.
Vieu-d’Izenave maturation cellar is located in the south of the production area of Comté PDO.
This cellar has been carefully selected due to its silence and shadowy darkness, which combined with close monitoring and constant care, allow to reveal the best of a Comté cheese.
The maturation involves not only perfect maturing conditions, but also cheese affineurs’ expertise, meticulous care and devotion to this complex process.
Cheese 2
Camembert de Normandie
We all love a good Camembert and this is a fantastic one. Made with raw cow’s milk, where at least 50% has to be from Normandy Cows.
The rind is known to be white but can sometimes start to turn red/orange. Cut it open and you’ll see ivory to white chalky center. Unripe it keeps its shape but fully matured the paste is smooth, soft, oozy and YUM.
We’ve described our Chablis as having a creamy texture due to its fermentation process.
So, pairing it with a camembert is a no brainer. Creaminess to enhance creaminess. The acidity gives the camembert an extra something we never knew it needed and we’re here for it.
Name: Camembert de Normandie
Age: 2-6 Weeks
Country + Region: France, Normandy
Milk Type: Cow
Pasteurised: No
Strength Of Cheese: 3
Style Of Cheese: Soft ripened, Bloomy rind
Vegetarian: No
Texture: 2
The artisan cheese is molded individually by hand, and then left to mature for a 3-week minimum.
In 1983, Camembert de Normandie was granted a registered designation of origin (AOC), and in 1996 it was also granted a protected designation of origin (AOP).
Cheese 3
Le Crottin
What an interesting cheese! Not to put anybody off but Crottin in French means ‘dung’ and is called this because of the cheese’s resemblance to horse dung when mature. The rind sucks in and ripples into something to behold.
The cheese starts with a moist texture and a light goaty flavour. A little more maturing over the next week 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.
Goat cheese is a blank slate, ready for a wine to help the subtle flavours of the cheese sing.
Too powerful a wine would make for a bad pairing here and overpower the Crotin which is why this chablis is perfect. The acidic fruit flavours of the wine create a whole different dimension to this cheese.
Name: Le Crottin
Age: 2-6 Weeks
Country + Region: France, Deux-Sèvres
Milk Type: Goats
Pasteurised: No
Strength Of Cheese: 3-4
Style Of Cheese:
Soft ripened which gets harder as the weeks go on
Vegetarian: No
Texture: 3-4
Produced on a small scale in a workshop located in Fontenille-Saint-Martin-d’Entraigues between Poitiers and Saintes, in Deux Sèvres. This region of Poitou is the cradle of goat cheese.
The producers work with roughly, fifteen goat farmers whose milk is collected locally around the cheese factory. The milk comes mainly from goats of alpine chamois breeds, Saanen and Poitevines.
Charcuterie
Saucisson Sec with truffle
Produced by a partner in France that has been making Saucissons as a family for 60 years.
This saucisson sec has been produced to traditional standards with higher animal welfare pork and infused with chunks of truffle for a truly delectable flavour.
We pair our charcuterie by country, so here we’ve chosen a delicious truffle saucisson
Our partners in France are based 2 hours north of Toulouse in the bastide town of villefranche de Rouergue.
We work exclusively with French higher welfare pork and use traditional methods used in the south of France to produce our unique Saucisson Secs.
Chocolate
Isle of Skye Sea Salt Milk Chocolate
The light milkiness of this chocolate, coupled with the sea salt, enhances the wines acidity and creaminess. It’s a great combo.
We have partnered with COCO Chocolatier to provide you with the very best artisan chocolate.
Challenging industry norms, COCO Chocolatier begin the making of the chocolate at origin before passionately transforming it in Edinburgh, Scotland. As a result, more wealth remains within developing economies.
Travel Guide
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.