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A complete "package" with no less than 7 ! high end wines that we managed to provide great cheese wine combinations despite the sometimes complex flavors.
1 Bacharacher Riesling brut sekt, Weingut Ratzenberger Mittelrhein GermanyTasting Journal writes :
Riesling; lively aroma and taste aromas, fruity fresh aroma, fine mousse, nice acidity, fine bitterness makes the taste richer, nice juice, good bite, elegant, very accessible and pleasant, good value for money
(12%) Serving temperature 8° C. Keep until 2030
Serve with festive appetizers e.g. PUUR ZEE amuses or oysters
Cheese:
Wild meadow mature - Organic raw milk cheese from the Zwanburger polder, 5 months
Le Barisien - Raw milk triple cream cheese from Meaux, France. Cow's Milk
Rheinschiefer Riesling, Matthias Mueller Mittelrhein, Germany
MATTHIAS MUELLER winery is located in the heart of the romantic Middle Rhine Valley. This section of the Rhine between Bingen and Koblenz was declared a UNESCO World Heritage Site in 2002.
The picturesque town of Spay is embedded in this extremely charming landscape in the Loreley Valley.The vines stand in the Bopparder Hamm - one of the most impressive slate slopes of the Middle Rhine. The entire Bopparder Hamm, in which the Engelstein, Rabenlei, Ohlenberg, Feuerlay and Mandelstein vineyards are located, faces primarily south. The vineyards receive sun until late in the evening, allowing the grapes to ripen perfectly, something that is clearly reflected in the wine later.Incredibly fine expression of the grape. Fine fresh, almost crisp juicy fruit like apple, citrus, peach, pineapple and apricot. In the aroma also something of flowers. Lively, tight and pure and very fine structure. Balanced glass with ragged acidity and mineral notes.
12% Serving temperature 8° C. Best before 2025
Cheese:
La Gabarre - Raw milk goat's cheese from Franhe Comté, aged 6 weeks
Beaufort Alpage - Raw milk cow's milk cheese from Savoy, France. Aged 1.5 years
3 Solotredici, Gabriele Palmas, Vermentino di Sardegna, Italy 2021
Vermentino; yellow-green appearance, clean vermentino aroma, pleasant attack, filling ripe fruit, lively, good acidity, hint of fennel, elegant and straightforward, briny, light spiciness, uplifting.
(13.5%) Serving temperature 8-10° C.
Aperitifs, Aioli, Calamares, Escargots, Deep-fried fish, Bouillabaisse, Our PUUR ZEE Brandade of cod, cod with eggplant puree and salsify, sauce pearl barley with sherry vinegar, Lobster; Turbot with pumpkin and fenugreek sauce;
Cheese:
Mecorino - Dutch sheep cheese from Zwolle, pasteurized
Pecorino Debbene - Organic raw milk sheep's cheese from Sardinia. Aged 10 months
Nero d'Avola, Castellucci Miano, Sicily, Italy 2020
Nero d'Avola; fiery color, recognizable aromas of the grape, lined aromatic range, slightly mousy and stalky, intense, ripened dark fruit, very fruity on the nose, lively acidity, nice juice, clean, good tension and balance, refreshing
14%, Serve 15-17° C , Keep -2025
Tuna, Quail from the grill with rosemary, Lamb chops/but also Chicken with anchovy butter, Blood sausage, Harder Italian cheeses, Spicy sausages
Cheese:
Laguiole - Mountain cheese from Aubrac, Auvergne, unpasteurized milk from Aubrac cows, aged 10 months
Chiriboga Blue - Blue vein from the Allgau made with pasteurized cow's milk by Arthuro Chiriboga.
Cannonau di Sardegna, Gabriele Palmas, SicilyItaly 2020€ 27.00
Cannonau; lightly developed color and aroma, pleasant aromas, nice ripened attack, tension, nice spiciness, good acidity, slightly salty, nicely developed, light truffle note, nice balance
14.5%, Serve 15-17° C, Store -2028
|
Grilled chicken Portuguese style, Piece of Iberico, Marinated lamb chops, Various cheeses, Pasta and risotto dishes, truffle dishes, meal wine, meditation Pietra - Pasteurized cow's milk cheese from Lopikerkapel, according to Italian Tuma recipe.
Ol Scuir - Italian pasteurized goat cheese with blue vein, aged 2 months in blueberry pulp with rose petals. |
A complete "package" with no less than 7 ! high end wines that we managed to provide great cheese wine combinations despite the sometimes complex flavors.
1 Bacharacher Riesling brut sekt, Weingut Ratzenberger Mittelrhein GermanyTasting Journal writes :
Riesling; lively aroma and taste aromas, fruity fresh aroma, fine mousse, nice acidity, fine bitterness makes the taste richer, nice juice, good bite, elegant, very accessible and pleasant, good value for money
(12%) Serving temperature 8° C. Keep until 2030
Serve with festive appetizers e.g. PUUR ZEE amuses or oysters
Cheese:
Wild meadow mature - Organic raw milk cheese from the Zwanburger polder, 5 months
Le Barisien - Raw milk triple cream cheese from Meaux, France. Cow's Milk
Rheinschiefer Riesling, Matthias Mueller Mittelrhein, Germany
MATTHIAS MUELLER winery is located in the heart of the romantic Middle Rhine Valley. This section of the Rhine between Bingen and Koblenz was declared a UNESCO World Heritage Site in 2002.
The picturesque town of Spay is embedded in this extremely charming landscape in the Loreley Valley.The vines stand in the Bopparder Hamm - one of the most impressive slate slopes of the Middle Rhine. The entire Bopparder Hamm, in which the Engelstein, Rabenlei, Ohlenberg, Feuerlay and Mandelstein vineyards are located, faces primarily south. The vineyards receive sun until late in the evening, allowing the grapes to ripen perfectly, something that is clearly reflected in the wine later.Incredibly fine expression of the grape. Fine fresh, almost crisp juicy fruit like apple, citrus, peach, pineapple and apricot. In the aroma also something of flowers. Lively, tight and pure and very fine structure. Balanced glass with ragged acidity and mineral notes.
12% Serving temperature 8° C. Best before 2025
Cheese:
La Gabarre - Raw milk goat's cheese from Franhe Comté, aged 6 weeks
Beaufort Alpage - Raw milk cow's milk cheese from Savoy, France. Aged 1.5 years
3 Solotredici, Gabriele Palmas, Vermentino di Sardegna, Italy 2021
Vermentino; yellow-green appearance, clean vermentino aroma, pleasant attack, filling ripe fruit, lively, good acidity, hint of fennel, elegant and straightforward, briny, light spiciness, uplifting.
(13.5%) Serving temperature 8-10° C.
Aperitifs, Aioli, Calamares, Escargots, Deep-fried fish, Bouillabaisse, Our PUUR ZEE Brandade of cod, cod with eggplant puree and salsify, sauce pearl barley with sherry vinegar, Lobster; Turbot with pumpkin and fenugreek sauce;
Cheese:
Mecorino - Dutch sheep cheese from Zwolle, pasteurized
Pecorino Debbene - Organic raw milk sheep's cheese from Sardinia. Aged 10 months
Nero d'Avola, Castellucci Miano, Sicily, Italy 2020
Nero d'Avola; fiery color, recognizable aromas of the grape, lined aromatic range, slightly mousy and stalky, intense, ripened dark fruit, very fruity on the nose, lively acidity, nice juice, clean, good tension and balance, refreshing
14%, Serve 15-17° C , Keep -2025
Tuna, Quail from the grill with rosemary, Lamb chops/but also Chicken with anchovy butter, Blood sausage, Harder Italian cheeses, Spicy sausages
Cheese:
Laguiole - Mountain cheese from Aubrac, Auvergne, unpasteurized milk from Aubrac cows, aged 10 months
Chiriboga Blue - Blue vein from the Allgau made with pasteurized cow's milk by Arthuro Chiriboga.
Cannonau di Sardegna, Gabriele Palmas, SicilyItaly 2020€ 27.00
Cannonau; lightly developed color and aroma, pleasant aromas, nice ripened attack, tension, nice spiciness, good acidity, slightly salty, nicely developed, light truffle note, nice balance
14.5%, Serve 15-17° C, Store -2028
|
Grilled chicken Portuguese style, Piece of Iberico, Marinated lamb chops, Various cheeses, Pasta and risotto dishes, truffle dishes, meal wine, meditation Pietra - Pasteurized cow's milk cheese from Lopikerkapel, according to Italian Tuma recipe.
Ol Scuir - Italian pasteurized goat cheese with blue vein, aged 2 months in blueberry pulp with rose petals. |
