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Wine & Cheese Pairing

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Wine and Cheese Pairing

Wine and Cheese Pairing

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  • 1. With
  • 2. Bloomy: Creamy, decadent cheeses, with a soft rind. Hard: Stiff cheeses, which are often sharp and/or salty. They can also be aged. Blue: Pungent, often salty cheeses, with a blue tinge. Fresh: Soft, often spreadable cheeses that can be tangy or mild. They are not usually aged. Semi-soft: pliable, melty, earthy Washed: stinky, fruity, meaty, intense Firm: dense, supple, grassy, fruity, sharp
  • 3. What grows together, goes together Salty with Sweet Salty with acidic Tannins with fat Acid with fat Subtle with subtle Powerful with Powerful Color with color Intensity – delicate wines / delicate cheeses
  • 4. Tom & Nancy Clark began OCS 1993 with 150 ewes Largest sheep dairy in US with more than 1000 East Friesian purebred & cross bred ewes No hormones, antibiotics, herbicides, pesticides Milk 300 – 400 ewes twice a day Made with their fresh sheep milk and neighbors BGH Free cows milk
  • 5. Produced from the Glera grape in Veneto region of Italy (2009)Can only be referred to as Prosecco if Conegliano Valdobbiadene or Colli Asolani or neighboring provinces of Rovigo, Verona, Trento and Bolzano and only if the producers have been bottling Prosecco in the past 5 consecutive years 1983 Le Colture was founded Own 45 hectares of vineyards which are spread between Valdobbiadene and Conegliano and are all part of Valdobbiadene DOCG Produce 600,000, (50,000 cases) bottles of wine and around 35% of it is exported. Harvest: Mid-September to mid-October. Vinification: soft pressing of the grapes, fermentation without skins at a controlled temperature. Fermentation: fermentation in steel tanks (Charmat method) – brings out the youthful floral and primary fruit aromas Bright lemon and green apple notes with a hint of breadiness.
  • 6. Jura region of France Wild range of texture from flabby to crystalline, flavor nearly nothing to savory, fruity or smoky Made from Montbeliard cows in a cooperative Aged 4 months – 2yrs in small huts. Sponge bath w/ bacteria laced brine Ivory – winter milk/ yellow – summer Must pass evaluation over 12 pts /20 sweetness of cooked milk, a bit of stone fruit and the quiet nuttiness of browned butter
  • 7. Rutini Wines is one of the oldest and most celebrated wineries in Argentina founded in 1885 225 Hectacres under vine The grapes are sourced from 13 year old vineyards in Tupungato, 1100 metres above sea level, Mendoza. Soils in the area are mostly sandy Grapes are hand-harvested. 30% barrel fermentation takes places for 7 months in 50% new French oak, 50% second and third use French oak. 30% Malolactic fermentation. Aromas of rich tropical fruit lead into flavors of citrus fruits followed by a refreshingly crisp finish with hints of vanilla
  • 8. Legend that the Cistercian community @ L’Abbaye de Citeaux began making the cheese. 200 yrs later recipe found, production began, WWII ended production 1956 Robert & Simone Berthaut re launched production Stinky cheese with a drinking problem. Pasteurized cows milk curds from Burgundy aged in humid cellars While aging, bathed with Marc de Bourgogne, a French Spirit giving it its orange rind
  • 9. Riesling 1/5 of vineyards in Germany Wines are classified by Pradikat level which is the ripening levels of the grape Kabinett is light to medium bodied wines made from grapes with the lowest ripeness level of Pradikate. Loosen Family – same family 200 years Organic fertilizers Erdener Treppchen vineyard red slate soil Drinkable now until 2026 Begins with subtle and pure notes of cassis, slate, white orchard fruits as well as a touch of passion fruit
  • 10. produced around the city of Lille, France Cows milk The orange colour comes from the natural colorant annatto Greyish crust of aged Mimolette is the result of cheese mites Age from 6months – 2yrs sweet, caramelized depth and smooth, fudgy finish
  • 11. 80% Malbec 20% Merlot Clos LaCoutale -60 hectacres facing SW Soil – gravel, silicates & limestone clay Sheltered from cold winds land enjoys nice microclimate for their fruit to ripen fully early Fruity aroma, with plenty of snap to the red plum, berry and licorice flavors. Well-balanced and focused, with a finish of dark chocolate. A well- contructed wine with astonishing elegance and red fruit with spicy overtones.
  • 12. Made in the La Mancha region Spain Manchega sheeps milk Ages 60 days to 2yrs 1984 protected by DOC Not to strong, creamy, leaves an aftertaste of sheeps milk. Sharp and nutty
  • 13. Counts of Floridablanca acquired the land in 1865, Finca Loranque winery has produced wines made from the Grenache Descendants of Count Floridablanca were the owners of Finca Loranque until 1982, when the Díaz Bermejo family 2002 the first vintage appeared fertile, calcareous clay soil, 500 hectares that make up the land on the Estate, 42 hectares with the variety of Syrah, Cabernet Sauvignon, Tempranillo and Merlot 20 tanks with capacities of between 10,000 and 20,000 litres aging room is a park of 700 barrels made of French, Hungarian and American oak, with different capacities and toasting. Aging room declared Cultural Heritage Aromas of black fruit , the palate dances with blackberry and raspberry. As the wine opens up plum and dart fruit enter. Finish with soft spice.
  • 14. Fortified with neutral brandy 77% alcohol Soil is clay schistl full of stones Baixo Corgo wetter weather 45% of Douro plantings, Cima Corga (Pinhao) 40% Furthest East – Douro Superior 15% hottest and driest Patamares Vineyards are classified by Altitude(21%) – higher better. Yield(20%) – low yield higher points, Soil type (14%) highest grades for more schist follwed by shalel; Vine Training (12%) low wire trained south facing vines, Vineyard Location (12%) drier, warmer, eastern vineyards, Grape varieties (95) noblest varieties most points, Slope (4%) steeper better, Gravel Content(2%) water retention, drainage and heat radiation, Exposure (2%) Southern slopes, Vine Spacing (2%) more density better, Shelter from winds (1%) Age of Vines (1%) 25+ yrs older better
  • 15. There are just 6 dairies in the world licensed to make Blue Stilton cheese Stilton is a "protected name" cheese and by law can only be made in the three counties of Derbyshire, Leicestershire, Nottinghamshire It takes 136 pints milk (78 litres) to make one 17 lb (8kg) Stilton cheese Over 1 million Stilton cheeses are made each year Every cheese is graded before leaving the dairy to ensure only cheese of the highest quality is marketed under the Stilton name
  • 16. Grape Varieties Touriga National – cassis like 2% of the regions vines. Adds depth of fruit and tannic backbone Touriga Franca – floral and leafy aromas. Lower tannins 22% Douro’s vines Tinta Roriz (Tempranillo) spicy and jammy 12% regions vines Tinta Barroca raisiny when ripe adds chocolate notes. 23% regions vines Tinta Cao juicy and fruity sweet spices 19% regions vines Label – strip under capsule Vinho do Porto Garantia lnumber printed guarantees authenticity and denotes lot wine which the bottle originated.
  • 17. Color extraction is quick in port cause fermentation ends after 36-48 hrs. Fermentation at high temp 85 dg. Until ½ sugar is coverted to alcohol. Then wine is run off the skins into pipes partly filled with brandy. This halts the fermentation and leaves wine to 20% alcohol Vintage bottle age 2 yrs in vat bottled, sold age 10-50 yrs Ruby young baixo corgo grapes 3 yrs large neutral casks Tawny young aged 3 yrs Reserve –premium ruby 4- 6 yrs cask Tawny age Colheita rare bottles at least 7 yrs in vat
  • 18. Established 1692 is one of the oldest of the founding Port houses. The originator of the Late Bottled Vintage LBV was launched in 1970 with the 1965 vintage. Late Bottle Vintage remains in wood between 4 & 6 years. It matures and settles down and is ready to drink when released. Main varietals in Port are Touriga Franca, Touriga Nacional, Tinta Roriz, Tinta Barroca, and Tinto Cão. In 1756 the Douro Valley became the first classic wine region to be legally demarcated.

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