Artisanal Cheese & Wine Pairings

abadal_tridente(web)Spring is fast-approaching and we have so many fantastic new cheeses and wines to celebrate the warmer weather! Check out our featured springtime wines paired with some of New England’s finest farmstead cheeses. Stewart’s is your local destination for the best foods and wines!

The Wither’s Peter’s Vineyard Chardonnay
Sonoma Coast | 2014
The new vintage of the stellar cool-climate, food friendly, understated yet deeply flavorful Sonoma Chard from The Withers has arrived just in time for you Red Carpet enjoyment! Peters Vineyard, planted between 1991 and 1996 on land previously home to an apple orchard, is located just southwest of Sebastopol, not far from the Pacific. Morning fog and ocean breezes through the Petaluma Gap contribute significantly to the character of the fruit.

Walter Stewart’s Cheese Pairing:
Grassfield’s Organic Farmstead Gouda
(Coopersville, Michigan)
A traditional handmade cheese in keeping with West Michigan’s Dutch culture. Grassfields Cheese’s certified organic creamy, buttery Gouda is great for melting on a grilled cheese or panini sandwich.

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Elouan Oregon Pinot Noir by Copper Cane
Oregon | 2014
California winemaker Joe Wagner (Belle Glos, son of Caymus winemaker) ventured up to Oregon, one of the world’s renowned Pinot Noir regions with the goal of producing Pinot Noir with depth of flavor, vibrancy and suppleness.  For this wine they brought together fruit from three regions along Oregon’s coast: Willamette, Umpqua and Rogue Valleys, which harmonize beautifully when blended together. The diversity of these cool climate areas combined with an elongated growing season creates wine with intense structure, while maintaining a vibrant acidity that differentiates it from Pinot Noirs from other regions.

Walter Stewart’s Cheese Pairing:

Cato Corner Bridgid’s Abbey *Local CT*
(Cato Corner Farm, Colchester, CT)

Made from a traditional Belgian recipe, this Trappist-style monastery cheese is medium mild, smooth and creamy, with a round flavor and slight truffle aroma. Made from raw Jersey Cows’ milk, aged 2-3 months.

bridgidsabby_022016elouan pinot

Vietti Barolo Castiglone
Piedmont, Italy | 2011

The Barolo Castiglione deftly balances the open, radiant personality of the vintage with considerable underlying structure. Warm, dense and full-bodied, the Barolo Castiglione flows effortlessly across the palate with generous fruit and fabulous overall balance. The grapes are selected from vineyards located in Castiglione Falletto, Monforte, Barolo and Novello where the vines are planted an average of 4.800 vines per hectare.

Walter Stewart’s Cheese Pairing:

Parish Hill Creamery Reverie
(cheesemaker Peter Dixon, Vermont)

A traditional, semi-hard Toma, Reverie has a bright milky flavor and slight tang when young, becoming sharper and more robust with allium notes.  Wild molds are encouraged and the rind resembles gray stone.  Aged at least 5 months.

parish_reverie_022016vietti_barolo_2011(web)

 

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