Wine and Cheese Notes
Double Creme, French, Cow Pasteurized
Blue, French, Cow Pasteurized – St. Agur is made in the village of Monts du Velay in the Auvergne region of France. Made from cow’s milk and ripened for at least two months, this is a rich, creamy blue with a spicy blue flavor.
Brillat-Savarin is a triple cream dessert cheese named after the French gastronome Jean Anthelme Brillat-Savarin. Classified as a triple cream cheese, it boasts a high-fat content achieved by adding rich, luscious cream to pasteurized cow’s milk. The result is a buttery cheese with a dense, moist texture. Brillat-Savarin features a typical white, bloomy rind and a buttery-white interior paste when matured. It has a milky aroma with hints of lemon sourness, sweet cream, savory mushrooms and flavors reminiscent of butter and fresh cream.
Wine
Left to right.
Fattoria di Felsina Beradenga, Vin Santo del Chianti Classico 1993
Kracher, Muskat Ottonel, No. 5, TBA “Zwischen den Seen” 1998
Kracher, Chardonnay, No. 9, TBA “Nouvelle Vague” 1998
Tilted Shed Cider Works, Pommeau, “Acorn” Sonoma County NV
Vilmart & Cie, Ratafia de Champage, Rilly-la-Montagne, France 2013
Wine Notes
Beradenga
Classic Vin Santo made by air drying on Sangiovese grapes on straw mats, traditionally in the rafters of the church hence the name, from the historic area of Chianti Classico
Kracher
Perfect weather conditions made it possible for Kracher to produce 12 TBAs of great quality and ageing potential.
The Kracher Winery lies in the Seewinkel area of Austria´s Burgenland. Here, through the evaporative periods of Lake Neusiedl, the evening fog and the warm Pannonian climate, continuous warm-humid weather patterns are dominant and, therefore, allow for Botrytis cinerea to be generated. This is what provides the basis for the fantastic sweet wines such as Beerenauslese and Trockenbeerenauslese.
From the grape varieties Welschriesling, Chardonnay, Traminer, Scheurebe, Muskat-Ottonel and, from time to time even Zweigelt, Alois Kracher created each year 10 to 15 different Trockenbeerenauslesen wines in two different styles.
Zwischen den Seen (“in between the lakes”) are the wines which are matured in large wooden barrels or steel tanks, and undergo long yeast contact in order to deliver freshness, fruit und primary grape aromas into the bottle. The wines of the Nouvelle Vague line are marked by barrique ageing with air exchange during maturation. Vivid and lively in taste, depth, spiciness and length are these wines notable characteristics.
Tilted Shed
Pommeau made in Sonoma County infused with roasted acrons and aged in barrel for two years
Vilmart & Cie
Ratifia is a made in the same was as most fortified dessert wines in that you take fresh sweet grape must before fermentation sets and flash it with a distilled liqueur. In the champagne region it is a special treat when they make it considering how much you can charge for bubbles. Using typically the third must of the harvest.