Celerier's Cellar

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Celerier's Cellar Celerier's Cellar selects and imports only the best French wine and delivers to your door! Simply sharing the best French wines on the planet with you!

Boutique wine from select vineyards plus some exclusive favorites! Currently shipping to PA.

🍷 CELERIER’S CELLAR × SAVONAWe’re very excited to announce a new collaboration with : The W**e Bar Series.Three Friday e...
10/01/2026

🍷 CELERIER’S CELLAR × SAVONA

We’re very excited to announce a new collaboration with : The W**e Bar Series.

Three Friday evenings built around something we both believe in: great w**e is even better around great food and good company.

Savona’s kitchen has created the plates. We’ve brought the w**es. Together, we’ve paired each dish and bottle to create three relaxed tasting experiences — approachable, generous, and designed to be enjoyed like a true w**e bar.

Three nights. Three completely different experiences.

🇮🇹 APERITIVO IN ITALY
📅 Friday, October 9 · 5:00 PM
Italian w**e-bar style: bagna cauda, crispy polenta, sopressata & pecorino — paired with w**es from Piemonte, Umbria and Toscana.

👨‍🍳 CHEF’S NIGHT OFF
📅 Friday, October 16 · 5:00 PM
What does a restaurant kitchen actually want to eat after service? Arancini, chicken Caesar piadina and crab fried rice — paired with Crémant de Bourgogne, Crémant Rosé de Bordeaux and Alsace Riesling.

🦃 THANKSGIVING MARKET
📅 Friday, November 6 · 5:00 PM
A preview of the holiday table: cranberry & goat cheese, turkey roulade, sweet potato & pecan and gougères — paired with French w**es selected for Thanksgiving.

🍷 $65 per person
Tax & gratuity included
⏰ 5:00–6:30 PM
🎟 Only 20 tickets available per evening

And if you’re not ready to call it a night at 6:30, stay for dinner at Savona afterward.

Tickets & full menus → LINK IN BIO

We’re looking forward to sharing these w**es, these dishes, and a few stories from the vineyards with you.

Savona × Celerier’s Cellar
Food brings us to the table. W**e keeps the conversation going. 🍷

**eBarSeries **eTasting **eAndFood FoodAndW**e PennsylvaniaW**e MainLinePA GulphMills PhillyFood PhillyW**e MainLineFood FrenchW**e ItalianW**e W**eLovers

An evening not to miss at Maris.We’re welcoming Yann Herr, biodynamic w**egrower from Alsace 🇫🇷, for a special night in ...
04/08/2026

An evening not to miss at Maris.

We’re welcoming Yann Herr, biodynamic w**egrower from Alsace 🇫🇷, for a special night in the dining room.

Meet the producer, taste his vibrant, terroir-driven w**es, and experience them alongside a curated pairing menu crafted for the occasion.

🍽️ 3-course / 3-w**e pairing — $85

This is what w**e is about — people, place, and unforgettable bottles shared at the table.

📍Maris Seafood
🍷 Yann Herr in attendance
✨ Optional pairing menu available

Seats are limited — reserve now.

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That “mouth-watering” feeling in white w**e?It’s not just flavor — it’s biology.White w**es are naturally higher in orga...
03/03/2026

That “mouth-watering” feeling in white w**e?
It’s not just flavor — it’s biology.

White w**es are naturally higher in organic acids like tartaric and malic acid.

These acids:
✔ Activate your salivary glands
✔ Increase aroma volatility
✔ Create tension on the palate

The result?

Your brain reads it as freshness.

Here’s why it appeals to us:

High acidity amplifies bright aroma molecules — citrus oils, green apple esters, grapefruit-like thiols.

Those aromas are chemically similar to what we associate with ripe fruit and freshness.

Our sensory system links them to:
• Energy
• Cleanliness
• Ripeness
• Food readiness

That’s why crisp whites feel so refreshing — your brain is wired to love that signal.

Next time your Pinot Grigio feels vibrant or your Sauvignon Blanc feels electric…

That’s acidity enhancing aroma in real time.

Save this if you love understanding what’s in your glass 🍷

**eEducation **eTasting **eChemistry **e **eLovers **e **eFacts **e **e **e **e

Spring, set with intention. 🌸🍷Soft linens. Seasonal blooms. Sunlight stretching across the table.And a beautifully chose...
03/01/2026

Spring, set with intention. 🌸🍷

Soft linens. Seasonal blooms. Sunlight stretching across the table.
And a beautifully chosen bottle to complete the moment.

Because true hosting isn’t just about the menu —
it’s about what’s poured into the glass.

This Sunday, elevate the table.

Follow for curated French & Italian w**e and refined lifestyle inspiration.



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📚🍷 Our February Bestsellers — and the Stories Behind ThemThree bottles. Three regions. Centuries of character.Here’s wha...
03/01/2026

📚🍷 Our February Bestsellers — and the Stories Behind Them

Three bottles. Three regions. Centuries of character.

Here’s what you loved most this month:

🥇 Château Font Merlet, Bordeaux Supérieur (2012)
Silky, mature, and beautifully structured after a decade of aging.

Originally an inn, the estate reportedly hosted D’Artagnan on his journey to Versailles to become a musketeer. Today, that same historic land produces classic Right Bank Bordeaux layered with dark fruit, spice, and quiet strength — history in a glass.

🥈 Brangero “Quatro Cloni” Nebbiolo d’Alba (2021)
Known as a “Baby Barolo,” this Nebbiolo delivers roses, red cherry, and refined tannins — Piedmont elegance in a more approachable expression.

🥉 Château Vieux Faurie “Cuvée Gabrielle” Saint-Émilion Grand Cru (2016)
Small yields. Handcrafted by Sandrine, a devoted gentlewoman farmer. A powerful yet graceful reflection of Saint-Émilion’s limestone terroir.

Different regions. Same philosophy:
W**es shaped by people, place, and patience.

Which one are you opening next? 🍷
Shop now at celerierscellar.com

**eWithHistory

Be honest…If guests were coming over tonight and you had to grab one bottle without thinking — what are you choosing? 🍷T...
02/28/2026

Be honest…

If guests were coming over tonight and you had to grab one bottle without thinking — what are you choosing? 🍷

That’s your house w**e.

Tell us yours below 👇 We might recommend something similar you’ll love.

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Seafood & Chablis is more than a cultural pairing — it’s molecular compatibility shaped by terroir.Fresh seafood express...
02/27/2026

Seafood & Chablis is more than a cultural pairing — it’s molecular compatibility shaped by terroir.

Fresh seafood expresses delicate volatile compounds:
• Trimethylamine & dimethyl sulfide (DMS) contributing to subtle marine / saline nuances
• Light aldehydes and ketones that give sweet, clean ocean aromatics
• Natural glutamates enhancing umami

A mineral Chablis complements rather than suppresses these molecules because of its own restrained aromatic profile:

• Ethyl esters (green apple, pear)
• Citrus terpenes (lemon zest)
• Low oak influence, preserving purity
• High malic/tartaric acid structure for precision

The bridge, however, goes deeper — into geology.

Domaine de la Meulière’s Chablis Premier Cru “Les Fourneaux” 2022 is rooted in Kimmeridgian limestone, a Jurassic formation composed of calcareous marl packed with fossilized oyster shells (Exogyra virgula).

While fossils don’t literally “transfer” flavor, this soil:

• Provides exceptional drainage
• Induces moderate vine stress
• Promotes high natural acidity
• Enhances ionic balance in the berries

The result? A w**e with pronounced saline tension, chalky texture, and flinty reduction notes — sensory markers often described as “iodine” or “sea spray.”

When paired with seafood, the shared saline and mineral impressions create resonance rather than contrast. Acid sharpens sweetness in shellfish. Chalky phenolics frame texture. Aromatics remain precise and lifted.

It’s not myth — it’s structure, soil, and chemistry working together.

A w**e like Domaine de la Meulière Chablis Premier Cru “Les Fourneaux” 2022 illustrates this perfectly.

Rooted in Kimmeridgian limestone (ancient fossil-rich seabeds), it delivers:

• Linear acidity
• Saline tension
• Chalk-driven minerality

Not to overpower seafood — but to echo it.

Discover it at Celerier’s Cellar.

**e **eChemistry **ePairing **eLovers **e **eEducation **e **eGeek

Château Font-Merlet — Bordeaux with history, character, and conviction 🇫🇷🍷Once a 15th-century stagecoach inn that welcom...
02/24/2026

Château Font-Merlet — Bordeaux with history, character, and conviction 🇫🇷🍷

Once a 15th-century stagecoach inn that welcomed D’Artagnan on his way to Versailles, Château Font-Merlet is now a five-generation family estate led by the Barbé family — rooted in tradition and driven by respect for the land.

Certified HVE (Haute Valeur Environnementale), the estate follows strict environmental standards in the vineyard. In the cellar, they are among the rare Bordeaux producers working with spontaneous / indigenous fermentation — no commercial yeasts added. Fermentation occurs naturally with native vineyard yeasts, which aligns with our definition of true natural w**emaking.

They produce only two w**es — no second label — ensuring full focus on quality.

🍷 Bordeaux Supérieur (1st label red)
Merlot-driven, naturally fermented and traditionally aged for balance and structure. Expect dark cherry, ripe plum, subtle spice, and cocoa notes, framed by refined tannins and fresh acidity. Elegant, structured, and food-friendly.

✨ Crémant de Bordeaux Rosé – 100% Merlot
A rare sparkling Merlot, vibrant and precise. Fresh red berries, wild strawberry, delicate florals, fine bubbles, and refreshing minerality. Ideal as an aperitif or alongside charcuterie and seafood.

A Bordeaux estate blending heritage, sustainability, and authentic craftsmanship.

Available now at Celerier’s Cellar — discover Bordeaux through a more natural lens.

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📌 W**e School: Oak — What It Actually Changes in Your GlassOak isn’t just a container — it shapes the w**e. Here’s how:🍷...
02/23/2026

📌 W**e School: Oak — What It Actually Changes in Your Glass

Oak isn’t just a container — it shapes the w**e. Here’s how:

🍷 1. Flavors & Aromas
Oak barrels slowly transfer natural wood compounds into w**e. This adds classic notes like vanilla, spice, toast, smoke, coconut, and subtle sweet aromatics that you won’t get from stainless steel alone.

🍷 2. Texture & Mouthfeel
Barrel aging lets tiny amounts of oxygen interact with the w**e. That softens harsh edges and gives a rounder, smoother, more layered mouthfeel — think plush but balanced rather than sharp.

Contrary to popular belief, oak aging does not automatically mean a “bigger” or heavier w**e. When used well, oak often makes a w**e feel softer, silkier, and more harmonious — adding spice and refinement rather than power.

🍷 3. Tannin & Structure
Oak can contribute additional structural tannins. These can enhance structure and age-worthiness, helping w**es feel more integrated on the palate over time.

🍷 4. Intensity Depends on Oak Style

New oak = stronger aroma and flavor contribution

French oak tends toward elegant spice and subtlety

American oak often delivers bolder vanilla and coconut notes

Barrel size & toast level also change impact:

Toast Level Matters
Barrels are heated during production. The level of toast changes the profile:
• Light toast → more wood tannin, subtle spice
• Medium toast → balanced spice, toasted nuts, caramel
• Heavy toast → smoke, espresso, cocoa, char

🍷 5. Why W**emakers Use It
Oak isn’t used on every w**e — but when it is, it’s a tool for complexity, texture, and harmony. W**es aged in oak can feel richer, fuller, and more nuanced in both taste and touch.

📍 Next time you see “oak-aged” on a label, taste for spice and softness — that’s the oak talking. 🍷

**eEducation **eSchool **eLover **eLovers **emaking **eTasting **e **e **eLover **eLover **e **e **eGeek **eKnowledge **e **e **eCommunity

The weekend doesn’t always start loud — sometimes it begins with a single, perfect pour. 🍷Our Quiet Classic this Friday ...
02/20/2026

The weekend doesn’t always start loud — sometimes it begins with a single, perfect pour. 🍷

Our Quiet Classic this Friday is the 2018 Château L’Écrin de Couleys, Cuvée JDR Médoc — a refined Left Bank Bordeaux crafted by brothers David & Jérôme Rebes.

Rooted in precision viticulture and sustainable farming (HVE certified), this w**e carries quiet authority. One brother serves as lead vineyard farming technician at Château Mouton Rothschild, First Growth Pauillac. The other shapes the w**emaking with balance and restraint.

The result? Structured yet elegant Médoc character — depth, freshness, and that unmistakable old-world composure.

For evenings that call for something timeless.

Discover it at celerierscellar.com

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Cooperstown, PA
18036

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