Wines
Jules Taylor Sauvignon Blanc 2021 Marlborough, New Zealand
Château des Jacques Moulin-à-Vent 2018/19 Beaujolais, France
Chiarlo Nivole Moscato 2020 Moscato d’Asti (Piedmont, Italy)
PRESENTED BY
Prior to founding a strategic marketing and experiential agency in 2001, Helen Gregory was a a director of prestige brands such as Maison Louis Jadot Burgundy, Champagne Taittinger, and Cos D’Estournel Bordeaux. She has worked for industry leaders such as Moët Hennessy USA, Rémy Cointreau, Founders Brewing and Robert Mondavi Winery, and has led multi-annual regional campaigns for the European Union, Wines from Spain, and the Bordeaux Wine Region. A graduate of Princeton University with a B.A. in Politics/Economics and a recipient of the prestigious Jean Monnet Fellowship in Business from the Ecole Polytéchnique in Paris, Helen speaks French, Spanish and Italian. She is a global wine and spirits educator with a degree from the Wine & Spirits Education Trust and contributes a monthly wine & drinks column to Fra Noi Magazine and Charleston Style & Design.
HELEN GREGORY Wine Expert
PRESENTED BY
Sarah Juenemann is a Kansas City based food stylist, creative designer, and social gathering lover. She is owner and founder of Grazing KC, a hand-crafted charcuterie board and table company. Prior to starting her business, Sarah was a high school English teacher and has carried her passion for teaching and learning into food-design workshops, both online and around the country. She has been featured by Today Food, Southern Living, Eating Well, Pop Sugar, The Pioneer Woman, Yahoo Life, and Midwest Living. Sarah has made appearances on the Midwest Mompreneurs Podcast, Live from Jasper’s Kitchen, and Better KCTV 5. And she has worked with brands such as Kodiak Cakes, Kendra Scott, Sprouts, and Azteca Foods. Above all, her passion is creating an inviting, eye-catching, delicious experience for community and connection. Sarah Juenemann Charcuterie Expert
INSPIRATION - @grazingkc
JULES TAYLOR SAUVIGNON BLANC, 2021 Origin Marlborough, New Zealand
Varietal 100% Sauvignon Blanc
Tasting Notes • •
• •
This upfront, in-your-face drop captures the essence of Marlborough Sauvignon Blanc. Intense, vibrant aromas of passionfruit, lime zest and lemongrass leap from the glass, supported by notes of freshly crushed herbs and a touch of wetstone minerality. Juicy acidity and a long finish makes this a great choice for pairing. Jules Taylor white wines are certified Vegan, gluten-free and sustainable.
Alc % 13.6
LOUIS JADOT CHÂTEAU DES JACQUES MOULIN-À-VENT 2018/2019 Origin
Moulin-à-Vent (Cru Beaujolais), France
Varietal 100% Gamay
Tasting Notes • • • •
Today is Beaujolais Nouveau Day (the third Thursday in November) – we are having a Cru of Beaujolais, the highest end wines of the region. Medium-to-full-bodied, a vivacious, happy and juicy wine with more power and structure than everyday Beaujolais Fresh raspberries, blackberries and blackcurrants with vanilla and cedar wood. This is a versatile wine choice for meats and cheeses. Aged for 8 months in French oak; very well-integrated tannins
Alc % 13.0
MICHELE CHIARLO NIVOLE MOSCATO D'ASTI DOCG, 2020 Origin / designation Piedmont (Asti), Italy
Tasting Notes • • • • •
Varietal 100% White Moscato
Alc % 5%
Floral aromas, bursts with notes of peach and apricot Creamy and fragrant, with great acidity and sparkle to pair with food By law, Moscato D'Asti can only contain 5.5% abv so this is naturally low in alcohol; the sweetness comes from the unfermented sugars in the bottle Often ranked as the greatest dessert wine in the world! A hidden gem, sweet and crisp. Michele Chiarlo named this delicate wine of great finesse Nivole after the Piedmontese word for clouds
BRIE DE NANGIS Country / region Brie, France Milk Type Cow Rind Bloomy White Rind Treatment/Age Pasteurized; Aged up to 6 weeks Tasting overview Brie de Nangis is made by the Rouzaire family in the Brie region, just southwest of Paris. One of the milder, more buttery bries; creamy and smooth, with a pleasant, earthy flavor. Try it with with jam, honey and dried fruits. The fluffy, pillowy rind comes from a penicillin mold.
LE GRUYÈRE AOP ALPAGE (UNPASTEURIZED) Country / region Switzerland Milk Type Cow Rind Washed Treatment/Age Unpasteurized; Aged up to 8 months Tasting overview Gruyère is the classic cheese of the Swiss Alps; creamy and nutty, with some sweetness. Alpage is a special designation (or AOP) that translates to mountain pastures. Highly seasonal, the cows are only milked in summer, when the herd grazes on wildflowers and grasses. The curds are cut into small, pea-sized pieces then placed in round springform molds. The natural rind is washed with salt/brine.
48TH ST CAVE AGED RESERVE CHEDDAR (PASTEURIZED) Country / region USA Milk Type Cow Rind Natural Rind (Dry Brushed) Treatment/Age Pasteurized; Aged 1 year Tasting overview
Made by Hemme Brothers Creamery in Sweet Springs, MO, then aged by The Better Cheddar in Kansas City. The “green cheddar” is brought to KC, coated with lard, then aged for one year in an underground cellar. The 40-pound blocks are turned and drybrushed to develop an even rind from ambient mold in the room. If you detect a slight crunch, you’ve found “cheese crystals,” natural protein blocks that build up with age, adding to complex flavor and texture.
www.gregoryvine.com
@gregoryvine
Helen Gregory helen@gregoryvine.com (646) 621-3559 Amanda Davis amanda@gregoryvine.com 660-247-0609
420 Nichols Rd. Kansas City, MO 64112
85 Broad Street, #17-102 New York, NY 10004