Wine and Cheese Pairing

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.