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What goes with what?
John Ash, of John Ash restaurant in Santa Rosa and the Fetzer Food and Wine Center in Hopland, offers these suggestions on paring our cheeses with appropriate wines:
Crescenza
When young, this cheese matches nicely to a barrel-aged Chardonnay or a Pinot Noir that has lots of fruity cherry flavors. As this cheese ages, its acidity and tartness tend to make wine taste thinner. However, when you use the aged version as a warm ingredient, it is really interesting with wine. Additional ingredients can help take it to whatever wine you’re serving, e.g. with toasted almonds or pistachios (unsalted) it works well with a barrel aged Chardonnay – with roasted mushrooms it does well with softer reds. The key here is to have other ingredients that bridge to the wine.
Pepato
This one cries out for a rich, red Zinfandel which is often described as having black pepper flavors.
San Andreas
The seemingly richer, more buttery character of this cheese combines well with a bigger red such as a young California Cabernet.
Carmody
The creamy, buttery texture and flavors of this cheese seem to go very well with a rich barrel-fermented and barrel-aged Chardonnay.
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