Here’s an opportunity to experience a little taste of the Alto Adige region of Northern Italy through their native grape Lagrein. Lagrein is the oldest indigenous grape variety of the Alto Adige region and a relative of Syrah and Teroldego. Alto Adige is Italian for South Tyrol (Südtriol in German). It is Italy’s northernmost district and is also one of its smallest. The landscape is punctuated by the peaks and valleys of the Dolomites and Italian Alps. The producers in this area focus on quality over quantity. Most, if not all, of their wine, is terroir-driven. Castel Sallegg Lagrein D.O.C. 2019 is one of those wines. Made with 100% Lagrein grapes manually harvested from their humus-rich clay soil vineyards in the vicinity of Lake Caldaro.The grapes are then selected, destemmed, mashed, and, malolactic fermented at a controlled temperature in stainless tanks. It is aged in stainless steel (80%) and French oak for twelve months. It is blended for two to three months and bottle aged for an additional six months.
Castel Sallegg Lagrein 2019 has a very dark ruby color with faint floral aromas. Flavors of mixed black fruits are carried on a structured medium body with mild tannins appearing mid-palate. More than ample acidity throughout. Pairs well with any grilled or roasted red meat or pasta in a hearty red sauce.
Frescobaldi Remole Toscana Rosso 2020
This Toscana is produced in Tuscany, Italy. It is a blend of 85% Sangiovese and 15% Cabernet Sauvignon. This is a lighter wine than many of the more complex and pricey Toscana bottlings from Tuscany.
Frescobali Rèmole Toscana Rosso 2020 is a balanced wine with its “middle of the road” approach when it comes to body, acidity, and flavor profile. With an approachable 12.5% ABV and bewitching scarlet red color in the glass, the faint aroma of berries leads you into the muted flavors of cherry and raspberry on your palate. It pairs well with lean red meat and pasta dishes with red sauce. Priced at less than $10 it is an excellent choice for a “weekday wine”
Tenuta di Burchino IL Burchino Toscana 2015 is a red blend of 85% Sangiovese 10% Cabernet Sauvignon & 5% Merlot from the hills of Pisa in Tuscany, Italy.
James Suckling gave it 92 points saying it was “Perfumed with dark fruits, orange blossoms, and cherries following through to a medium body. Integrated tannins and just a hint of vanilla. Long and linear.”
Quoted initially at $40 it is now available at P.L.C.B. stores in Pennsylvania as a “Chairman’s Selection” for $12.99. This is a bargain price for a wine of this quality. IL Burchino Toscana 2015 pairs perfectly with grilled red meat and pasta in a red sauce.
Parmigiano-Reggiano is called by some “The finest cheese in the world.” Parmigiano-Reggiano is made in Italy from raw cow milk under strict adherence to a prescribed procedure. To harden the young cheese’s rind, it is left in brine for three weeks or more before being allowed to age from twelve months to three years. A wheel of Parmigiano-Reggiano weighs eighty-five pounds and goes from an ivory paste color when young to an amber gold when mature. Don’t cut this cheese, use a blunt knife that will break it into chunks thus preserving its signature texture. You will need a medium to full-bodied red to pair with this cheese. Brunello di Montalcino, Cabernet Sauvignon, or Zinfandel would be a great pairing.
Original Blue is a raw cow milk aged blue cheese made by the Point Reyes Farmstead Cheese Company and is the only blue cheese made in California. The morning milk is taken directly from the milking parlor to the cheesemaker where it is cultured, coagulated with rennet, and inoculated with Penicillium roqueforti. As the cheese ages, it develops the characteristic blue-gray veins that give blue cheese its name and distinctive taste. Pair a French Pinot Gris or dry Riesling from the Finger Lakes of New York. I have also found Champagne is an excellent pairing because it cleanses your palate.
Manchego is Spain’s most famous cheese. It is made from raw or pasteurized sheep milk but most of Manchego today is made on an industrial scale using pasteurized sheep milk. You can find year-old Manchego at cheese shops in the U.S. This aged version of Manchego has a firm dry interior that is ivory to light yellow in color. It is best served with something sweet to contrast its tangy salty bite. Quince paste is usually served as the sweet accompaniment. Manchego pairs well with a Rioja from its homeland of Spain. Think tapas on a beautiful evening in Barcelona when selecting a wine.
I hope you enjoyed my posts on pairing wine and cheese as much as I enjoyed writing them. Cheers!
Photo Credit: Gourmetfoodstore.com, PointReyesCheese.com, and almagourmet.com
You may have surmised from the name of this blog and my social media handle (wpawinepirate) that I am a Jimmy Buffett fan, a Parrothead, if you will. I have been a member of the Phlock for a long time, making some good friends and beautiful memories along the way. Jimmy’s lyrics “Warm summer breezes and French wine and cheeses” from his song “He went to Paris” was the inspiration for a series of posts I will be writing about wine and cheese pairing
I will never forget the first time I tasted Cowgirl Creamery Mt. Tam. It was at their shop in the Ferry Building in San Francisco. Mt. Tam is a triple cream bloomy rind American recipe cheese made from pasteurized organic pasture-based cow milk that is produced by farm partners using sustainable farming practices. Mt. Tam is made in Marin County near San Francisco, as if you had any doubt it was a California product after that lead-in. Cowgirl Creamery describes their Mt. Tam as “At room temperature, features a dense fudgy core enveloped in an evolving pudgy creamline.” This cheese is both creamy and buttery but also displays earthy flavors. http://cowgirlcreamery.com Mt. Tam pairs well with sparklers like Prosecco and Cava or a California Chardonnay that will cleanse your palate. Freixenet Cordon Negro Cava Brut or Trefethen Family Vineyards 2018 Chardonnay Oak Hill District Napa Valley work nicely with Mt. Tam.
Staying on the coast of California, my next cheese is Humboldt Fog from Cypress Grove Chevre in rural Humboldt County. Humboldt Fog is a unique soft-ripened goat cheese. It is made from high-quality goat milk sourced from local farms. This is a pasteurized goat milk cheese. The quality of the milk used in the making of Humboldt Fog is reflected in its clean and balanced flavors while muted acidity and salt levels prevent the potent goaty taste that turns some people off to goat cheese. http://cypressgrovecheese.com Enjoy Humboldt Fog with the iconic New Zealand Sauvignon Blanc Cloudy Bay, or Sokol Blosser Redland Cuvee Estate Willamette Valley 2018, a medium-bodied Pinot Noir from Oregon.
I will be exploring cheeses from America’s Heartland and the East Coast in my next post.