Last night I
got to taste some of Whole Foods’ Top 10 Holiday Wines along with a delicious
cheese plate. Thanks to Jeanette and
Arwen at the Montrose store, for a very educational evening! (Note:
If you’re really into cheese, go to Whole Foods and talk to Arwen. She knows her stuff!) You can read Whole Foods’ description of the
10 wines, along with recommended cheeses and recipes, here. Whole Foods has a good summary of the
wines, so I’ll just add my impressions of the 4 I tasted.
Roger d’Anoia Cava
Cava is a
sparkling white wine from Spain, which is made using the same method as
Champagne, but with different grapes.
This Cava is dry, but fruity. I
would put it somewhere between a California sparkling wine and Champagne – it’s
fruitier and less toasty/bready than Champagne, but not as fruity as a
California sparkler. This may have been my
favorite of the evening, and it paired beautifully with the Parrano cheese (as recommended at the
link above). Parrano tastes similar to parmigiano
reggiano because it’s made with the same cultures. This Cava also paired nicely with
strawberries, and I think would be good with anything that pairs well with Champagne. (I have it on good authority that popcorn and
Champagne are a good match, so Cava probably is too.) At $10 per bottle, this is a crazy good deal.
Skouras Anassa
This Greek
white wine is made primarily from the Greek grape Moschofilero, though I
believe it has some Viognier blended in.
It had a fuller body than I was expecting, with lots of fruit up front
and a clean dry finish. I liked this one
better paired with the cheese than I did on its own (not necessarily a criticism – different wines are better at different things). We paired the Anassa with a Seaside Cheddar
(which is not the same as the pairing listed on the site), which was a good
match. The Seaside Cheddar is amazing – so rich and buttery, yet quite sharp –
and only sold at Whole Foods. This wine is
also reasonably priced at $12.
Santa Julia Innovacion
This dry red
is a Bonarda-Cabernet blend from Argentina, and comes in a 1 liter bottle
(instead of the usual 750 ml) for only $10.
It has dark fruit flavors and medium-to-high acid and tannin. It has many of the flavors of a Cabernet, but
is leaner and lighter due to the Bonarda.
It had a touch of bitterness at the finish, but I’d still recommend it
at $10, especially with food. It held
its own against the green olives, so you know it can stand up to any strong
flavors you might be serving.
We tasted
this along with a wonderful cheese called Jasper
Hill Cloth-Bound Cheddar. This
cheese won 1st place at the American Cheese Society, and I can see
why! It’s less sharp and less rich
than the Seaside Cheddar, but more earthy, and with a bit of smoke. (It turns out that the slight smokiness is not from actually being smoked – it’s from the type of mold!) It reminded me of a cross between white
cheddar and smoked Gouda. Fantastic.
Mat Kearney
Verse and Chorus Napa Valley Red
This rich,
fruit-forward red had lots of black currant and plum flavors, with some
earthiness – think nuts or coffee. It was
moderate in both acid and tannin, and would be a crowd-pleaser I think. At $25 it was the most expensive of the wines
we tasted, but it was also pretty darn yummy.
We tasted it with Emmi Le Gruyere
(as recommended on the website), a nutty Swiss cheese which paired nicely.
(I've been thinking lately that saltier cheeses (like cheddar and parmesan) work better with white wines, while creamier, less sharp and salty cheeses (like brie, blue cheese, or swiss) work better with red wines. I'll try to notice this more in the future and report back...)
All these
wines would be fine choices at a holiday party or dinner, but the cheeses were
the star of the night for me, and a good reminder that the right wine and the
right cheese can really bring out the best in each other!
No comments:
Post a Comment
Note: Only a member of this blog may post a comment.