Welcome to your Gourmet Box!

Indulge in the pure decadence of this month’s edition of the Gourmet Box – The Decadent One!  The Orpheus Vin Doux is a late harvest dessert wine that is sweet with a touch of spice.  We love its velvet viscosity that you can seductively roll around your palate.  We have paired this gorgeous wine with 3 Swiss artisanal cheeses that have an ultra-creamy mouthfeel and exhibit a richness that is pure bliss. You will want to share this Box with someone special!

Bon appétit!

Exclusive Video – The Decadent Box

Watch the video of our sommelier Marc Checkley discussing the history of this wine style along with ideas on food pairing.

Remember, June is our final box of the season and we’ve created a special (sparkling) Summer edition. Order your Summer Apéro Box by May 31!

Gourmet Box – May 2022

The Decadent Box Edition

Orpheus Vin Doux 2017

By Terres de Lavaux, Vaud

Grape: Chardonnay, Pinot Gris, Pinot Blanc, Pinot Noir

Wine Style:  Dominated by 40% Pinot Blanc, this “vin doux” is elegant yet bright on the palate. Not overly sweet, with the ideal amount of acidity to counter balance its sweetness

Characteristics:  Sweet candied ginger, dried raisins, honey and honey suckle notes, followed by spice, marmalade, quince, crab apple and floral notes orange blossom and tangerine.

Serving recommendation:  Icy cold, 8-10 degrees Celsius with dessert, or slightly cooler than room temperature if served with cheese.

Interesting fact:  Sweet and Late Harvest wines date back thousands of years. In fact, a Greek poem from 700 BCE mentions the virtues of a sweet wine made in Cyprus named “Commanderia”. Italy is where most sweet-style wines are now produced. Known as “passito”, there are more than 40 styles, world-famous Amarone, is just one of them.


By Fromagerie Kern (FR)

A Dream to Remember

Délicatesse from Fromagerie Kern (FR) is a dreamy soft, bloomy white rind cheese made with the freshest cow’s milk that you can taste in its creamy center. Délicatesse envelopes you like a delicate dream! It is the perfect balance of tangy and creamy with a texture like velvet and notes of fresh hay.  After the first bite, you crave for more!

Characteristics :  A soft, bloomy white rind cheese, aged 9 days

Type of milk :  Cow, pasteurized

Serving suggestion :  This artisanal specialty may melt on your cheeseboard at room temperature, so give it space to breathe. Beautiful with the Orpheus dessert wine!

Blauer Schalkino

By Käserei Camenzind (ZH)

A Blue Day awaits

Blauer Schalkino from Käserei Camenzind (ZH) is a soft to semi-hard, blue-veined cheese made from local cow’s milk. Its complex spicy aroma and flavors are softened by the soft and creamy texture. This cheese goes perfectly with pears drizzled with honey.

Characteristics : semi-hard, blue cheese that is matured for 1 month

Type of Milk : Cow, thermized

Serving Suggestion : The Blauer Schalkino is best enjoyed after a meal with a spiced berry compote and sweet wine.

Délice de Schönried

By Molkerei Schönried (BE)

A sweet roll in the Hay

Délice de Schönried from Molkerei Schönried (BE) is a soft, ultra-creamy cheese with a milky-sweet taste.  There are hints of garden herb flavors and sweet hay. Perfect for ending a meal or before dessert.

Characteristics :  A soft cheese aged 4-6 weeks

Type of milk :  Cow, thermized

Serving suggestion :  Pair this delicious cheese with a glass of Port wine or our aromatic dessert wine.

This artisanal cheese can also be baked like a Vacherin Mont d’Or (eg. wrapped in aluminum foil with garlic cloves pushed into the top, drizzled with white wine, and then baked).

Córe – Milk Chocolate with Strawberry and Meringue

By Cadesio Swiss Chocolate

Córe is made with 38% milk chocolate that is Grand Cru Single Origin.  We love the silky nature of this chocolate as it melts in your mouth.  The dried strawberries and crisp meringue give an interesting texture and crunch that contrasts the chocolatey flavors.

Discover our Summer Apéro Box for June 2022!
Available to order until 31 May 2022.

Delivered on Thursday, 16 June.

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