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Biba Wine and Cheese Pairing: The Reds

May 16, 2011

Part two of the Biba Wine and Cheese Pairing from the Tria’s Fermentation School brings us to the reds!  As with the whites here are the reds, the cheese, and a fun fact or two!

Côte de Nuits-Villages, Domaine Gachot-Monot, ’07, Burgundy, France, paired with Pyrenees Brebis, a sheep cheese from Aquitaine, France.
– This cheese was a winner for me!  It is quite versatile, pairing will with Pinot noir or with Riesling.

Cabernet Blend “Double T” Trefethen, ’07, Napa CA, paired with Montgomery Cheddar a cow cheese from Somerset, England.- This cheddar was clothed and therefore did not make its own rind.

LBV Port, Grahams, ’03, Douro, Portugal paired with a cow cheese, the Colston-Bassett Stilton from Nottinghamshire, England.- LBV= Late Bottle Vintage.  This port reminded me of a campfire, which I loved.  This salty cheese is called the “king of blue cheese”.

The experts, Michael McCaulley and Sean Faeth, recommended several resources:

Favorite Fromagers:

Cheese Reference:

Wine Reference:

Taste, savor, and enjoy!

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