Swiss chard & cheese party

Cheese tasting in Paris you will find often artisanal butters in the midst of the spread because the creaminess of the plush or sharpness of certain cheeses can amplify butter. The same is true with wines such as Chardonnay, whose aromas and flavors of only rich allusions to cream and butter, almost dripping with it. If you choose an Unoaked, moderately oaked or full on Oak chard, there is a wine style for any style of cheese. Photo courtesy of Sonoma Cutrer

If attention awhile to Chardonnay you didn't because it "to suave" are happy to learn that the producers have you heard and now many Mangold create contact, or none, with terms such as "Unoaked" or "Virgin" on the label with only minimal oak (barrel). Chablis, in the French region of Burgundy, is the standard-bearer of the Unoaked chard. Sonoma-Cutrer Russian River ranches Chardonnay is an example of restrained oak, assertive acidity to offset by minimal creaminess. Best cheeses, pair with these fruity, crisp, mineral Mangold tend to be young, semifirm cheese such as Asiago, fontina, Gouda, Jack and why not, Ossau-Iraty (a nutty goat cheese from Spain).

Moderately oaked Mangold dance the tightrope walk between elegance and wealth; Their creamy roundness is balanced with bright, mouthwatering acidity and highlighted with aromas and flavors of Apple, pear and lemon zest. Sonoma-Cutrer Sonoma Coast Chardonnay is a good example of this style, fusion of flavours to golden delicious Apple, Bosc pear and white peach with toasted nuts, Oak spice and a touch of butter. A cheese pairing strategy with this medium-bodied wine is as decadent, creamy triple creams, such as Camembert, Brie and Explorateur. A touch of sharpness is an attractive shade to pair with the wines.

When it comes to offer Chardonnays, which are aged and fermented in oak barrels, the balance and elegance, you get what you pay for. While each one daily $10-loves chard, can not reach a great Grand Cru White Burgundy or a Burgundian style Chardonnay from the new world. Les Pierres Chardonnay Sonoma-Cutrer has the best of both worlds with classic stony minerality, caramelized oak and toasted spice aromas and flavors to integrate beautifully with refreshing, citrus flavors. Cheese, powerful, elegant wines pair well with this in the rule are pungent cheese the most powerful, especially the "Blues" such as Roquefort, Stilton, gorgonzola and whose deep creaminess, Diablo and clear, distinct flavors pay the perfect complement to this Swiss chard.

View the original article here