Go "Off-the-Grid" tasting in our Wine BarThe wine bar is open seven days a week, 10-7 (Sundays 12-7)
Enjoy a flight of five local wines from wineries without tasting rooms.
Back Room selects from their inventory of hard-to-get local wines for the "Off The Grid" flight. Taste whites and reds, all delicious and unique.
Off the Grid Wines on sale for 10% discount.
$10 tasting fee waived with $50 purchase.
Off The Grid Tasting ~ January 15-17, 2015
B) BROC CELLARS Zinfandel 2013
A) BRICK ANGEL Syrah Rosé 2013
"Vine Starr" Sonoma County $28/bottle, $10/glass Read about it here.
THE BIG ONE!
The Big One is our high-end, super-special wine poured by the taste and by the glass.
Today's Big One is:
KISTLER Pinot Noir Russian River Valley 2013
* Tasting fee waived with purchase of Kistler Pinot Noir*
Full-bottle service is available on every wine in inventory with no fee (pay only the retail price)! Cheese plates and other yummy snacks are also available to enjoy during your visit.
We have more than a dozen great half-bottles available!
Enjoy in the wine bar. Pay retail price. Perfect for two or three. We suggest:
Kelly Fleming Sauvignon Blanc Napa Valley 375 ML 2012 $22
Mostly Valley Floor fruit (including a good amount of “To Kalon”) with Pope Valley Sauv Blanc added for more acidity. Aged 60% in steel, 40% in neutral oak. Smell and taste lemon zest, grapefruit extract, lemon thyme, fresh green apples and pears. Full, round texture from the density of fruit, lees-contact and light barrel. 722 cases made.
Domaine de Beausejour Chinon 2010 $18
Classic Loire Valley Cabernet Franc. Rich, brilliant ruby color. Smells of violets, white pepper, plum sauce and fresh raspberries. Taste the above along with pomegranate, ruby grapefruit, bay leaf, Chinese tea. Put these smells and tastes all together and you got…CHINON! Good acidity and fine tannins on the gums.
Moccagatta Barbaresco "Bric Balin" 375 ML 2010 $37
"Full-throttle Barbaresco. Full servings of black fruit, spice, leather, tar, tobacco and licorice. Oozes darkness and richness, but then surprises you with a playful touch of sweet cherry on the finish. The structure and intensity are so big right now, you really need to give this wine more time. Anticipated maturity: 2017-2027." The Wine Advocate, June 2013
Earthy and Hearty Red
Les Cailloux Chateauneuf du Pape 2011 375 ml $32
Andre Brunel’s Estate wine is around 70% Grenache, 20% Mourvedre (barrel aged) and 10% Syrah. Super satisfying in its aromatics, richness, silky texture & approachability. Smell and taste potpourri, garrigue, lavender, allspice, Luxardo cherries, raspberry jam, wild strawberries, Earl Grey tea. Fans of this wine (which include we merchants) will love this vintage of Les Cailloux.
Domaine Gardies Muscat de Rivesaltes "Flor" 500 ML 2011 $23
Delicious late-harvest, Vin Doux Naturel (fortified) Muscat from the Languedoc-Roussillon. This DESSERT WINE smells and tastes of fresh peach preserves, candied orange peels and caramel-dipped and preserved lemons. It is heady, rich, creamy and vibrant.
...and many more. The selections change often!
MORE BEVERAGES:BOTTLED BEERS (because you can't drink wine ALL the time): AFFLIGEM
Blond Belgian Ale ($3) CARACOLE Belgian Amber Ale
($7) DUCHESSE de BOURGOGNE
Flemish Red Ale
DUCHESSE de BOURGOGNE
Flemish Red Ale ($7/330ml)
Hefe-weizen Wheat Beer ($3) DOGFISH HEAD
Palo Santo Brown Ale ($6) NEW BELGIUM
Ranger IPA (22oz, $5)
Don't forget the cheese! Just $3 per serving, and the perfect compliment to a glass or flight of wine.
Uniekaas Reserve Gouda
Cow's Milk. UnieKaas Reserve is an authentic naturally-aged Dutch Gouda. Because it is aged for at least 18 months, under controlled temperature and humidity conditions, UnieKaas Reserve is able to maintain its unique smooth and spicy flavor profile.
Mimolette Cow's Milk Cheese
Mimolette is a cheese traditionally produced around the city of Lille, France. Its name comes from the French word molle, meaning "soft". This refers to the softness of the crust when young - with age it becomes harder. It has a grey crust and orangish flesh. The orange colour comes from the natural colorant, annatto. It was originally made by the request of Louis XIV, who was looking for a native French product to replace the then very popular Edam.
(Sonoma County, CA) made by Bleating Heart Cheese. A natural rind, raw cow milk’s cheese that is aged from 2-3 months. A variation of Bleating Heart’s “Ewelicious” sheep milk cheese, made in the same process, utilizing the same molds and cheese cultures. However, this cheese differs being made from Raw Jersey Cow.
Comte Centenaire Cow's Milk Cheese
From the village of Jura Massif in Eastern France. Raw cow's milk cheese from the Montbéliarde and French Simmental breeds raised on natural grass. The producers receive milk from dedicated dairy farms situated within an 8 mile radius to guarantee freshness.Once the milk has been skimmed and pressed, it is stored in a maturing cellar for at least 4 to 18 months. Comté is characterised by its aromatic richness. Nutty, creamy, fruity, peppery and toasty are just some of the notes you will come to love.
...nibbles that are not cheese, currently on offer:
From the Rioja. It's "Dulce" Chorizo (not spicy, so very nice at the wine bar). This has wonderful flavor and is not so spicy as to overwhelm most wine. This is best, we feel, with Rosé, fruity whites, and medium to full bodied reds.
The following cheeses we've had before, are currently out, and will probably have again...but not certain when:
Redwood Hill Farm Smoked Cheddar
An excellent cheese monger in Petaluma, California. Smoky cheddar made from goats' milk: so tasty by itself, and really good with Zinfandel, Syrah, Petite Sirah and Charbono.
Zamorano Sheep's Milk Cheese
Zamorano is generally nuttier and richer than its Spanish cousin, Manchego. The nomadic shepherding families of Castille-Léon have been hand-crafting Zamorano for centuries. Zamorano has a full, deliciously gamey, sheep milk flavor with a texture that melts in the mouth. We recommend that you try pairing this cheese with lighter crisp white wines and with soft to medium-bodied red wines, as well as with premium coffee.
Grafton Village Aged Vermont Cheddar
A deliciously nutty cow's milk cheddar that has been aged for four years. It is dry and slightly crumbly, with an intense finish.
Big Rock Blue
Hand crafted artisan cheese made from organic cow milk. Big Rock Blue has an ivory colored paste laced with brilliant teal veining.With a light pressing the cheese maintains a curdy texture reminiscent of fudge, making it ideal for towering on a cheese plate or as a crumbly addition to your favorite salad. The Big Rock Blue is mild and approachable yet brimming with hints of fresh butter and salty bacon.
Central Coast Creamery "SEASCAPE" (Cow/Goat milk blend)
An original hand-crafted artisan cheese made from blended goat and cow milk. Seacape is a semi-soft cheese with a smooth, creamy texture and a complex tanginess that make this cheese a true American Original. This cheese has a natural brushed rind and has been aged to perfection for a minimum of 4 months.Rogue Creamery’s “Oregon Blue"
They made the first blue cheese made on the West Coast, so it's only fitting that it be the first blue ever smoked.
Cold smoked for 16 hours over hazelnut shells from the Pacific Northwest. The result is a balance of sweet caramel and hazelnut flavors that magically contrast the sharpness of this blue cheese.Melodie by Laura Chenel
An "American Original" ash-rinded, aged cheese, made exclusively in Sonoma with fresh goats milk from local dairies. Its mild and creamy texture and floral flavors pair wonderfully with a nice, un-oaked Chardonnay or a lovely bottle of Champagne to highlight the delicate and subtle flavors that this wonderful cheese has to offer.
From the Piave River Valley region of Belluno, Italy. Made from pasteurized cow's milk collected in two milkings, one of them skimmed. It has a concentrated sweet, crystalline paste with a full, tropical fruit flavor and slight almond bitterness. Aged for twelve months, Piave is wonderful as a table cheese, shaved over a salad of bitter greens, or enjoyed with an aperitif. Like Parmigiano, Piave has an affinity for both red and white wine, but is smoother and easier to eat right from the wheel. We also like it paired with an amber ale (perhaps an ANCHOR BREWERY "Steam Beer" , also available at the wine bar? Couldn't hurt!).Vella Cheese Company Asiago Pepato
Traditionally a sheep’s milk cheese the Vella Asiago is made with cow’s milk. Has a nice sweetness to it. The Pepato in it are green peppercorns, adding a little kick. Good wine with stronger whites and medium-bodied reds. Asiago was created and is made in the Veneto, Italy.
Rouge et Noir French Blue
This creamy blue sensation is a wonderful medley of flavors made with local Jersey cows milk. Triple creme brie with mildly piquant blue veins makes this cheese slightly sweet with a mild peppery blue flavor. Delightfully soft and spreadable; the slightly fuller flavor of the blue makes it a perfect paring with your favorite fruit forward Pinot Noir, or a late harvest Gewurztraminer.
Roncal A hard, creamy sheep's milk cheese made in one of seven villages in the Valle de Roncal in Spain A semi-firm cheese with a complex, nutty flavor that has been described as earthy, sweet and robust. Produced in the Basque region of France, it is known for perfectly balancing salty and sweet flavors and was awarded with a Gold Medal during the Paris Concours General Agricole in 2006. Try it with a medium red wine or with your favorite fruit spread for a truly delectable experience.
Vella Dry Jack
Aged for just about a year, coated with their signature cocoa/black pepper coating. Wonderfully crumbly. Nutty and persistently long ending. Addiction is possible. I think this is the best cheese to accompany Zinfandel.
Shaft's Bleu Vein Cheese "Ellie's Vintage 2 Year Reserve"
My first experience with this cheese, and it's really good. Creamy, very bleu, not too aggressive, good with all strong red wines and sweeties. Shaft's is out of Cedar Ridge, California. In Gold Country (Shaft, as in mine shaft).
Cypress Grove "Truffle Tremor"
The classic flavor of truffle meets the velvety perfection of ripened goat milk cheese. Earthy, elegant, and sophisticated, it's sure to make even the most distinguished taste buds shake!
Ossau Iraty-Fermier (Raw Milk)
We're currently serving Fermier Ossau Iraty, meaning it's made in stone huts in the French Pyrenees. Aged at least 9 months to develop its wonderful flavor. Ewes' milk. Buttery, creamy, nutty, velvety. Sinfully delicious. Let it warm and melt in your mouth and deny its immense yumminess! White Bordeaux is a classic match, as is the nearby wines of the Jurancon (dry or sweet). Also, we find fruity, medium bodied red wines are very good with Ossau Iraty as well.
Dutch, 100% Goat milk. Mild and nutty. Consider it a "Goat Cheese Gouda." We find it particularly tasty with stronger white wines like Chardonnay and Rhone Style.
A veritable layer cake of a cheese. Three layers of Wisconsin Sharp Cheddar and two layers of Shaft's Bleu Cheese. Must be served by the slice!
Gruyere de Comte
Made from unpasteurized cow's milk, this hard cheese has a strong and slightly sweet taste, with a pale yellow color and a dusty brown rind.
...and from the past, possibly in the future...
Creminelli Salami “Felino”
This salami has its origins in Felino, Italy in the central Emilia Romagna region. To prepare this salami requires specific cuts of pork, making it possible to produce only a few pounds from each pig. The meat is coarsely ground, salted and spiced with an ancient blend that is one of Italy's oldest salami recipes.The Felino blend used by the Creminelli family is a closely held secret, but we can tell you that pepper and nutmeg play a prominent role in creating this salami's subtle yet dazzling flavor.
Spanish Green Olives stuffed with Anchovies
We have a small, local fan club for these olives. So tasty. Those who squeam over an anchovy will not know it's a fish in the middle if not told. Yummy with crisp and aromatic whites. Have some here and take some home! We find these good chopped up and added to various pasta dishes we make.