The Barnier family has established Fontaine du Clos as one of the most well-regarded vine nurseries in the Rhône, supplying growers all over France with the best rootstock and grafts. Having established a firm reputation as specialists in ampelography, wood selection, grafting and planting, they eventually decided to apply their knowledge in-house and develop their own range of wines.
The Valentines Night In Edition
Welcome to the Valentines Night In Edition box, because crammed restaurants suck…
Designed to enjoy as a three-course meal, tuck into a crazy amount of cheesy goodness 🧀
So sit back, pour yourselves a glass of wine, and enjoy.
How to taste wine
The first step of assessing wine is looking at it
Wine snobs like to talk about the legs of wine. In all honestly, this is a bit of a waste of time.
The wine legs (or tears of the wine as the French refer to them) can give an indication of the alcoholic content of the wine. But it’s so difficult to be accurate with a reading from legs,
So we say just read the label!
For appearance, we only ever find it useful to note something if the colour is completely out of the ordinary i.e. it’s a really dark rose
How To Taste Wine
Finally you get to actually taste the wine. Funnily enough though, tasting is predominantly to detect the structure of the wine.
Body: Think how differently skimmed milk, full-fat milk and cream coat the mouth.
Acidic: How much does it make your mouth drool?
Tannin: An annoying word but an easy one to detect. Imagine sucking on a teabag and how dry it would leave your mouth.
Dry or sweet? Tannin can trick you to think there’s no sweetness in a wine. Stick the tip of your tongue in as the best detector of sugar (probably not the done thing to do in a restaurant).
Fontaine Du Clos - Cotes-Du-Rhone
Name: Fontaine Du Clos – Cotes-Du-Rhone
Country and Region: Vaucluse, Southern Rhône, France
Fontaine Du Clos
COEUR DE NEUFCHATEL
Country + Region: France, Normandy
Milk Type: Cows
Strength Of Cheese: 4
Style Of Cheese: Soft-Ripened
French Gruyere cheese is made with the milk from cows that graze freely in the summer. In the winter the Gruyere de France cows are fed on fodder collected in the summer; with no silage permitted.
The colour of the cheeses pate varies with the time of year and the grasses upon which the cows feed. No extra substances may be added to the cheeses.
Saucisson Sec Avec Truffle
The Deli Society partners with artisan producers that put animal welfare first.
Country & Region: France, Aveyron
Produced in partnership with a craft charcuterie maker in France that has been making Saucissons as a family for 60 years.
This Saucisson Sec has been produced to traditional standards with high animal welfare pork and infused with chunks of truffle for a truly delectable flavour. Bon appetit!
Cook at 150C for 15 minutes.
Lovingly hand-made with French ingredients in France.
It was invented in the region of Savoie of the French Alps, particularly in the Aravis valley, where reblochon cheese was chiefly made. In fact, the name of the dish was derived from the Savoie word “tartifla,” which means “potato”.
Often served as an après-ski meal, tartiflette conveys an image of Alpine authenticity and conviviality.