Pairing food and wine really brings out the best of both. A lot of wines and food can be accentuated with the right match. Spring is a time that always gets me outside enjoying the weather and coincidently matches up with Rose release time! A cheese and fruit platter is a great option for the spring. Here are a few classic pairings worth exploring.
Bieler Rose 11.99(dried fruits and nuts) Rose is so versatile. I have been drinking a lot of Rose lately and it really does compliment so many foods. Some classic pairings with Rose would be minimally prepared seafood, cheeses, dried fruits, grilled meats… really does well with a lot. The Bieler Rose is “Made in the traditional Provencal way. Direct to press within two hours of picking so very limited skin juice contact to emphasize freshness over density. We select from five hillside vineyards surrounding the city of Aix en Provence. Fermentation is in stainless steel and concrete tanks. Lees are stirred during and after fermentation to add some body. Five years ago when we started producing in Coteaux d’Aix the growers we were working with had very little cinsault planted, a grape that we think is important in a proper rosé blend. Finally some of those new vineyards have matured and the blend is now 15% cinsault. Over the last few years we have also been steering the winemaking and blending to maximize complexity over power” http://bielerpereetfils.com. I believe this wine is great with dried apricots, pistachios or any other fruit and nut mix. Great acidity and fresh fruit flavors marry brilliantly.
Nic Feuillatte Brut 39.99(Triple crème Brie) Champagne and Brie is a match made in heaven. The creaminess of the cheese is complimented by the toasty, bready flavors of the champagne. A real treat. The Brut is composed of 20% Chard, 40% Pinot Noir and 40% Pinot Meunier. “Delicate on the palate, characterized by finesse and elegance. Impressive aromatic breadth, creamy texture, appealing freshness, a fruit extravaganza.” http://www.nicolas-feuillatte.com/en/the-collection/the-must-have/brut I paired this wine with “Fromage d’Affinois.” This is milder triple crème brie. This pair is a really lovely combination.
Jolivet Sancerre 26.99 (Chevre) usually things from the exact same area go hand in hand. This wine and cheese are both from the Loire Valley and truly are one of the perfect pairings. The chalky minerality in this 100%Sauvignon Blanc combines perfectly with the goat cheese. “Boucheron” Loire France is a pungent goat cheese that really is a classic example of chevre. Not much to be said about this pairing… you just must try it.
Get out there and eat some cheese and drink some wine.
Nick, Wine Buyer
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