Cheese & Wine ~ Your Pairing Guide

Wine&Cheese Pairings_Feb 2015
The quintessential match made in heaven, right? Here’s a website that does a great job giving you the nitty-gritty on the cheese: The Cheese Course> We’ve taken it a step further and paired each type of cheese with a wine in the shop that would taste fabulous!

Category 1: FRESH CHEESE – fresh, tangy & crisp flavors
o Chevre- goats milk- tangy and crisp.
Pair with: Chateau de la Bigotière Muscadet (Loire)
o Burrata- soft, rich and creamy texture.
Pair with: Nottola Chianti Colli Senesi (Tuscany)
o Triple cream- layers of delicate soft creaminess.
Pair with: Cave de Bissey Crémant de Bourgogne (Burgundy)
o Feta- herbaceaous and salty
Pair with: Bodega Casto Pequeño Chamelin Verdejo (Rueda)
o Smoked Mozzerella- delicate and moist
Pair with: Domaine de Marcé Sauvignon Blanc (Touraine)
o Ricotta- subtle sweetness with soft creamy texture.
Pair with: La Farra Sparkling Rosé (Veneto)
o Mascarpone- naturally sweet
Pair with: Castlefedder 15er Pinot Grigio (Alto Adige)

Category 2: BLOOMY RIND– soft, delicate flavors
o Boucheron- goat flavors, tangy hints of citrus, and an herbal quality
• Roche de Lune Vouvray (Loire)
o Camembert- mushroomy, garlicky, woodsy flavor
• Domaine Perraud Le Grand Sorbier Bourgogne Rouge (Burgundy)
o FROMAGER D’AFFINOIS- aromatic and delicate brie.
• Domaine La Bessonne Rosé (Provence)
o PIERRE ROBERT- Classic triple cream brie.
• Domaine de Frégate Bandol Rosé (Provence)
o GAPERON- assertive cheese, with a Brie-like texture, flavored with chunks of garlic and cracked black pepper.
• Domaine de Nalys Chateauneuf du Pape Cuvée Rouge (Southern Rhône)
o L’EDEL DE CLERON- gently sweet, slightly woodsy and quite delicious.
• Maison Paul Reitz Vosne-Romanée (Burgundy)
o LANDAFF- flavors, tangy with a clean finish. The open and buttery texture.
• Nottola Tre Pezzi Toscana (Tuscany)

Category 3: WASHED RIND– creamy, funky with occasional brine rind
o EPOISSES- aromatic and creamy.
• Domaine Claude Nouveau Santenay Le Chainey (Burgundy)
o CHAUMES- rich, full-bodied flavor and creamy texture
• Chateau des Roques Vacqueyras (Southern Rhône)
o GUBBEEN- mushroom and earth.
• Palazzo Malgara Primitivo di Manduria (Sicily)
o MUNSTER- supple and golden, slightly sticky and sweet, with huge flavor, rich and beefy.
• Domaine Moltès Riesling Réserve (Alsace)
o RACLETTE- deliciously fruity mountain cheese is traditionally melted over open flames.
• Pelassa San Vito Roero Arneis DOCG (Piedmont)
o TALEGGIO- farm yard and cream
• Vincho Vaglio Serra Barbaresco DOCG (Piedmont)
o L’AMUSE GOUDA- aged amber, hazelnuts and butterscotch.
• Le Gravillas Sablet AOC (Southern Rhône)

Category 4: BLUE CHEESE– pungent, sharp & salty
o CAMBOZOLA- mushroom, lemon zest
• Domaine de Nalys Chateauneuf du Pape Cuvée Classique Blanc (Southern Rhône)
o CASHEL BLUE- sweet creamy tangy
• Chateu des Eyssards Sec Cuvée Prestige (Bergerac)
o GARROTXA- mild herbal flavors with a hint of hazelnuts.
• Tenuta di Corte Giacobbe Soave (Veneto)
o GORGONZOLA NATURALE- firmer texture with more pronounced, intense flavor.
• Nottola Anterivo Supertuscan (Tuscany)
o MONTBRIAC- blue version of a double-cream Brie
• Bodegas Rauda Tinto Roa Crianza (Ribera del Duero)
o VALDEON- salty, pronounced, piquant and long lasting.
• 5 Oros Vendimia Seleccionada DOC (Rioja)
o STILTON- rich, creamy taste with nuances of honey, nuts and leather.
• Chateau Franc Grace Dieu Saint Emillion Grand Cru (Bordeaux)
o ROQUEFORT- soft, crumbly paste melts in the mouth with an intense and complex spicy, salty, flavor.
• Bodega Casto Pequeño Gravedad Tempranillo (Toro)

Category 5: SEMI-HARD RIND– full rich & bold flavors
o APPENZELLER- herbs, spices, white wine, and salt which contribute to its sophisticated, fruity flavor.
• Torre Gajo Pinot Grigio delle Venenzie IGT (Veneto)
o BEECHER’S RESERVE CHEDDAR- smooth, grassy and slightly sweet.
• Wish Wine Co Cabernet Sauvignon (Northern Coast, CA)
o BRA TENERO- soft, delicate and aromatic.
• Vinchio Vaglio Serra Dorato Gavi DOC (Piedmont)
o EMMENTHALER- sweet, nutty flavor
• Weingut Prechtl Satzen Zweigelt (Weinviertel)
o FONTINA D’AOSTA- firm, but supple paste with flavors of grass, nuts, and fruit.
• Zuazo Gaston Finca Costanillas DOC (Rioja)
o CABRA AL VINO- aka Drunken Goat, due to the dousing in red wine that gives this cheese a sassy edge, while the interior is mild and smooth.
• Señorio de Fenojal Reserva DOC (Rioja)
o GRAFTON 4 YEAR CHEDDAR- sharp, earthy flavor and a slightly crumbly texture. Made from the raw milk.
• Les Chevaliers de Dauprat Pauillac Rouge (Bordeaux)
o PETIT BASQUE- sheep cheese with an oily and slightly woodsy flavor.
• L’Adage Saint Emilion Rouge (Bordeaux)

Category 6: HARD RIND– mature & developed flavor
o WENSLEYDALE- It has a smooth thin natural dry rind which is bound in muslin with a moist hazelnut creamy taste and salty tang.
• Pelassa Bricco Enrichetta Langhe Barbera/Nebbiolo DOC (Piedmont)
o TOMME DE FEDOU- a mild earthiness to the aroma and flavor of the cheese while the interior has a firm texture and flavors of hay and nuts.
• Domaine de la Croix Bouquie Sauvignon Blanc (Touraine)
o PIAVE- an intense, full-bodied flavor, reminiscent of Parmigiano Reggiano, that intensifies with age and makes this cheese absolutely unique
• Palazzo Malgara Shiraz (Sicily)
o OSSAU-IRATY- lactic, nutty, rich slightly oily, firm texture.
• Bodegas Maset Reserva Cava Brut (NU) (Penedès)
o MANCHEGO- delicious briny, nuttiness; earthy, hearty and wonderful.
• Bodegas Tavera Cendal (La Mancha)
o MAHON- bold, magnificent one that could never be called mild. The yellowish-orange rind conceals a soft, salty and decidedly spicy interior.
• Domaine Le Mourre Chateauneuf-du-Pape (Southern Rhône)
o IDIAZABAL- buttery, balsamy taste and a nutty finish.
• Cruz de Piedra Umbral de los Tiempos Malbec (Mendoza)

Any questions? Stop by and visit with us about it. You’d make our day!
Jaci Kajfas, Sommelier

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