New Pairing Specials

Just out this week Bin 702 has new wine pairing specials through the month of April.

Each wine was chosen for its quality and value. We then brought some wine samples over to our friends at Michael’s Gourmet Pantry (definitely check out their retail shop Cured & Whey) and spent some time tasting for the perfect cheese & salami pairings.

Below is a brief description on what we thought were the perfect pairings for this month. Please stop in and see if you agree. We’d love to hear from you.


The Bin 702 Team

March Cheese & Wine Pairing



Four Fat Fowl

St. Stephen

ST. STEPHEN as described by the producers at Four Fat Fowl

Our first cheese is a beautiful, hand-crafted triple cream that bursts with buttery and milky overtones. A smooth, silky interior made from all natural jersey cow’s milk and fresh jersey cream creates the perfect texture, while our soft, bloomy rind adds an earthy flavor with nutty undertones. St. Stephen will leave you wanting more to share with a friend and a glass of bubbly. This classic cheese works anytime of day – spread it on your toast for breakfast, serve it as an appetizer before dinner or dress it up with some honey or berries for a fancy dessert.





MOLÉ SALAMI as described by the producers at Elevation

Inspired by the famous Mexican mole this salami is made with a spice blend of chilies, garlic, cinnamon and oregano. A local chocolate stout is used to add the authentic flavor derived from a slow cooked mole. Made with 100% humanely raised pork.



Ken Wright Chardonnay

CELILO VINEYEARD 2013 CHARDONNAY as described by the producers at Ken Wright Cellars

This bottling is 100% chardonnay from the Celilo vineyard located in White Salmon, Washington. Celilo is a unique vineyard situated on a 1,000 foot bluff overlooking the Columbia River in the Columbia River Gorge. It lies on the South face of Mount Underwood, which is currently an inactive volcano. The soil is pulverized basalt, extremely porous and loose, which promotes deep rooting. The vineyard was planted in 1983. Unlike the Chardonnay grown in the hot eastern desert of Washington, this is a much cooler site. As a result, the fruit retains more aciditiy and the wine displays a clean mineral character with an expanisve texture.


De’Quindi Merlot

Terre Siciliane is the region-wide IGT (Indicazione Geografica Tipica) title for Sicily. IGT allows freedom for winemakers producing wine that do not qualify for DOC and DOCG status. The name Terre Siciliane translates literally as "Sicilian lands".

This wine has classic notes of raspberry and plum on the nose followed by dark berry fruit and hints of licorice on the palate.


Notes on our Italian Flight Night Tasting

On Monday February 25th Bin 702 will be hosting a special night Alessandro Samogin, International Marketing Manager for Borgoluce Winery in Italy. I have had the pleasure of staying at the winery, touring the property and learning their history.

Should you not be able to attend our event below is outlined what you are missing. We will be pouring 3 Proseccos that will be paired with 3 Northern Italian cheeses all produced relatively close to the winery.

Borgoluce’s Prosecco is not what one normally thinks of when thinking Prosecco. These wines are on the drier side with great acidity and complexity. To highlight the wine we hand selected regional cheese that we feel pair perfectly. For those of you attending we hope you agree. For you who are not I recommend you pick up these wines and order the paired cheeses. Believe me even if we are wrong what could go wrong with Italian bubbles and cheese.


Wine: Borgoluce Lampo

Cheese: Ubriaco, Italy

·       Made from cow’s milk

·       Hard Cheese

·       From Veneto Region. Northern Italy

Umbriaco means drunken which is why they call this ‘Drunken Cheese’

As described from

Ubriaco Prosecco is a traditional, Italian cheese made in northern Italy’s Veneto region. Affectionately called "drunken cheese", it is bathed in gallons of dry and sparkling Prosecco wine along with skins, seeds, and leftovers from the winemaking process to extract the unique sweet, delicate aroma of the wine and complex flavours.

An unpasteurized cow’s milk cheese, Ubriaco is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly Prosecco wine. It is best served in crumbles or shavings with a glass of Prosecco or any aged, red wine.

Wine: Borgoluce Gailante

Cheese: Crucolo, Italy

·       Made from cow’s milk

·       Semi-Soft

·       From Alto Adige. Northern Italy

As described from

Italian Crucolo cheese is made from raw cow’s milk, from the picturesque Trentino-Alto Adige region in Northern Italy. With cows grazing on lush, green grass along the crystal clear banks of the Brenta River at the foot of the Lagorai Mountain range, the milk used to make this cheese is of the highest quality. And with cheese making traditions passed down from generation to generation, as far back as the 19th century, the result is an exceptionally moist, rich, and buttery Italian cheese deliciously dotted with holes. Aged more than 30 days, this toothsome yet supple semi-soft cheese pairs well with wine jellies and mostarda.  

Wine: Borgoluce Rive de Collalto Valdobbiadene DOCG Brut

Cheese: Quader de Cavra, Italy

·       Washed rind cheese, produced with pasteurized whole goat's milk from Valsassina

·       The rind is soft, thin and smooth, pink to yellow in color. The paste is soft, slightly elastic, ivory white to straw yellow

·       Produced by Carozzi Formaggi - Pasturo (LC) - Lombardy

Founded in 1960 by Aldo Carozzi, the company is run now by the third generation: Roberto Carozzi with his wife Donata and their three children: Vera, Aldo and Marco. Carozzi combines his passion, the modern technology of his factory and the precious milk from the dairies of the area. In his modern factory in Pasturo (LC), the human effort is still fundamental