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Food & Wine & Cheese Search to see if we recommend a wine for what you are having tonight."The forthright & at the same time subtle flavor of cheese stimulates the taste buds & readies them for wine.Wine,in turn,permits cheese to attain unimaginable heights of flavor.These twin fruits of the earth were made for each other." — Pierre Androuet,The Complete Encyclopedia of French Cheese "Choosing the right wines to go with specific cheeses is not the mind-bending mystery you might imagine.Cheese is partnered best with wine produced near the cheese's home.For instance,serve Sancerre wines with Crottin de Chavignol,Chianti with Pecorino Toscano,or a strong Spanish Rioja with Cabrales. If you are serving a range of cheese,you should offer a range of wines.What matters most is that neither overwhelms the other.A balance of flavor intensity is the key.It's also worth remembering that a great cheese will make an average wine seem greater than it is & an average cheese will drag down a great wine." — Steven Jenkins, Cheese Primer Recommended Cheese & Wine Matchups: BERKSHIRE BLUE The award-winning Berkshire Blue is made by hand in a process that takes 60 days from the time the raw Jersey milk arrives in a Lee, MA farm until the molds of cheese grow their classic blue veins & assume slightly chalky exteriors. Highly recommended by Steve Jenkins, author of "Cheese Primer".Currently available @ Formaggio Kitchen in Cambridge & @ Bread & Circus stores.(Rachael Travers .. Boston Globe .. 6/19/02)Recommended wines: Sweet dessert wines, such as late harvest Rieslings or Sauternes & or Ports.
CHAORCE (shah-OORSE) From Champagne, near the border with Burgundy, made from cow's milk,soft-ripened with an edible rind. Look for the Lincet brand.
COMTE or GRUYERE DE COMTE Cow's milk from Franche-Comte(in France,adjacent to Switzerland).Aged longer than its Swiss counterpart,nutty,toffee tasting with hints of fruit & hazelnuts.Occasionally has pea size holes(eyes),which the French call Petit pois.Recommended wines: Big reds,such as Chateauneuf-du-Pape,red Burgundies & fruity reds such as Beaujolais.
EPOISSES DE BOURGOGNE (ay-PWOSS-d From Burgundy,near the village of Epoisses, made from cow's milk, soft with a rind (edible) made from Marc de Bourgogne). Best brand: Berthaut(available @ MARKET WINE & SPIRITS)l'EXPLORATEUR Pasteurized cow's milk, soft-ripened, triple creme, edible boomy rind, buttery texture, very RICH, very smooth, very big flavor.Recommended wines: Champagne
MORBIER (MORE-bee-ay) From Franche-Comte, in the departement of Doubs, in the foothills of the Jura Mountains, near the border with Switzerland, made from cow's milk with a brushed (inedible) rind. |
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