{"id":2532,"date":"2023-08-18T16:26:11","date_gmt":"2023-08-18T16:26:11","guid":{"rendered":"https:\/\/www.sutyo.com\/10-cheese-wine-pairings-to-enjoy-on-memorial-day-weekend\/"},"modified":"2023-08-18T16:26:11","modified_gmt":"2023-08-18T16:26:11","slug":"10-cheese-wine-pairings-to-enjoy-on-memorial-day-weekend","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/10-cheese-wine-pairings-to-enjoy-on-memorial-day-weekend\/","title":{"rendered":"10 Cheese & Wine Pairings to Enjoy on Memorial Day Weekend"},"content":{"rendered":"
\n

Memorial Day honors those who served our country and is also the start of cookout and picnic season. Instead of the typical messy barbecue fare, why not enjoy wine and cheese outdoors with friends and family? We spoke with Andr\u00e9 Compeyre, Chef Sommelier and Manager at Aldo Sohm Wine Bar<\/a> in New York City, for his recommendations on the best pairings for the upcoming holiday weekend. A Toulouse native, Compeyre is the official Ambassador of the Wines of Southwest France<\/a> and teaches classes for the American Sommelier Association.\u00a0<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Andre\u0301

\n

Andr\u00e9 Compeyre @Nigel Parry<\/p>\n<\/figcaption><\/figure>\n

According to Compeyre, an outdoor picnic calls for cheeses that won\u2019t get too runny in the warm weather and come in packaging that is easy to serve from. As for wines, it is all about \u201cBubbles, the refreshing whites and roses, and the lighter, fruity reds.\u201d And if you can score a magnum bottle, even better. It\u2019s also important not to forget the bread with your pairings. Compeyre suggests anything from baguette to sourdough, whole wheat, and a gluten-free option.\u00a0<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Saint

\n

“Saint-nectaire<\/a>” by\u00a0julienfour<\/a>\u00a0is marked with\u00a0CC0 1.0<\/a>.<\/p>\n<\/figcaption><\/figure>\n

Saint Nectaire with Bordeaux Blend<\/strong><\/h2>\n

Straight from the Auvergne region of central France, Saint Nectaire<\/a> is a cow\u2019s milk cheese with an \u201cearthy flavor that has some spice,\u201d says Compeyre. A cheese like this will complement the black fruity notes of the La<\/strong> Dame de Montrose<\/strong><\/a>, Saint-Est\u00e8phe 2011<\/strong>, or the hints of berry in the Blaufr\u00e4nkisch, Finger Lakes<\/strong>.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"La

\n

La Noix d\u2019Argental photo credit Murray\u2019s Cheese<\/p>\n<\/figcaption><\/figure>\n

La Noix d’Argental with C\u00f4tes du Rh\u00f4ne Villages<\/strong><\/h2>\n

This French cow\u2019s milk cheese matures with a nut liqueur from France giving it a flavor that is indeed, nutty. \u201cThe La Noix d\u2019Argental<\/a> is aged in a damp cellar for six weeks,\u201d says Compeyre. Then it is rubbed three times with that nut liqueur. Expect a creamy texture from this cheese and enjoy it with a red blend that has some floral and spice notes, such as the Ch\u00e2teau La Nerthe<\/strong><\/a>, Les Cassagnes C\u00f4tes du Rh\u00f4ne Villages 2019<\/strong>.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Fleur

\n

“Wikicheese – Fleur du Maquis – 20150417 – 003.jpg<\/a>” by\u00a0Thesupermat<\/a>\u00a0is licensed under\u00a0CC BY-SA 4.0<\/a>.<\/p>\n<\/figcaption><\/figure>\n

Fleur du Maquis with Provence Ros\u00e9<\/strong><\/h2>\n

A sheep\u2019s milk that originates from the island of Corsica in France, the Fleur du Maquis is a soft cheese that is \u201ccovered with juniper berries and rosemary,\u201d says Compeyre. The overall flavor is mild with some citrus and pairs nicely with the soft berry notes of La Chapelle Gordonne Ros\u00e9<\/strong><\/a>, T\u00eate de Cuv\u00e9e C\u00f4tes de Provence 2021<\/strong>.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Montagnard

\n

Montagnard photo credit Murray’s Cheese<\/p>\n<\/figcaption><\/figure>\n

Montagnard with Sonoma Chardonnay<\/strong><\/h2>\n

The word \u201cMontagnard\u201d translates to \u201cmountain\u201d in French which works well since this cheese comes from the French mountain range of Vosges. Montagnard is a creamy cheese with a \u201cfunky aroma,\u201d says Compeyre. However, the flavor, while earthy, is on the mild side and accompanies the pear and lemon notes of the Domaine Della, Chardonnay<\/strong><\/a>, Sonoma Coast 2018<\/strong>.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Greensward

\n

Greensward Special Edition photo credit Murray’s Cheese<\/p>\n<\/figcaption><\/figure>\n

Greensward with Long Island Chardonnay<\/strong><\/h2>\n

Greensward<\/a> is rich in New York City history. It was named after the Greensward Plan, the landscape layout for Central Park, and is aged in caves right in the city. Because of its loose and milky texture, the cheese is wrapped in strips of spruce to keep it secure, Compeyre explains. It’s washed with the residue of wine leftover in the barrel from Vermont\u2019s own Eden Specialty Ciders. The result is flavorful with hints of bacon, making for a great companion to the complex Channing Daughters Winery, L’Enfant Sauvage Chardonnay<\/strong><\/a> <\/strong>2016 from Long Island.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Vermont

\n

Coupole photo credit Vermonth Creamery<\/p>\n<\/figcaption><\/figure>\n

Coupole with Russian River Sparkling<\/strong><\/h2>\n

This goat\u2019s milk cheese is produced at Vermont Creamery using pasteurized milk from family goat farms. Coupole<\/a> is \u201ccreamy,\u201d says Compeyre, and has hints of \u201cearthy aromas.\u201d Its flavors work well with anything a little on the fizzy side, such as Iron Horse Vineyards<\/strong><\/a>, Wedding Cuv\u00e9e Estate Bottled Green Valley of Russian River Valley 2018<\/strong>.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Cambozola

\n

Cambozola with credit <\/strong>Naoto Sato<\/strong><\/a><\/p>\n<\/figcaption><\/figure>\n

Cambozola Black Label with Sauternes\u00a0<\/strong><\/h2>\n

Cambozola Black Label<\/a> is a cow\u2019s milk cheese made by the German producer K\u00e4serei Champignon in Bavaria. This label is aged longer than the classic Cambozola and \u201cpunches up the flavor,\u201d says Compeyre, as does the \u201cgray mold found along with the rind.\u201d It is the ultimate in a creamy blue cheese that is both sweet and nutty. The equally creamy, full-bodied Ch\u00e2teau Rieussec<\/strong><\/a>, Sauternes 1er Grand Cru Class\u00e9 2019 i<\/strong>s a stellar pairing choice.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"5

\n

Cheese cube, 5 Spoke Creamery’s Tumbleweed<\/a> by Brian Boucheron<\/a> is licensed under CC BY 2.0<\/a><\/p>\n<\/figcaption><\/figure>\n

Tumbleweed with NY Riesling<\/strong><\/h2>\n

This raw cow\u2019s milk cheese is from 5 Spoke Creamery<\/a> in New York and made with local Hudson Valley milk that helps give it that rich \u201cbuttery\u201d flavor. It\u2019s a semi-hard cheese with a slight \u201ccrumbly texture,\u201d says Compeyre, and is aged in a cave for about a year to help intensify its profile. As for the right wine, Compeyre suggests a peachy floral wine like Hermann J. Wiemer, Riesling<\/strong><\/a> Dry Estate Bottled and Grown Seneca Lake 2020<\/strong>.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Morbier\"

\n

“Morbier<\/a>” by\u00a0mkorcuska<\/a>\u00a0is licensed under\u00a0CC BY-SA 2.0<\/a>.<\/p>\n<\/figcaption><\/figure>\n

Morbier with Jura<\/strong><\/h2>\n

With the same name as the eastern region of France Franche-Comt\u00e9, Morbier is a \u201craw cow\u2019s milk cheese,\u201d says Compeyre, with a \u201cpungent and nutty\u201d flavor that can linger. Aged for three months, this cheese is semi-firm with a creamy texture and a layer of flavorless vegetable ash found in the middle. Compeyre says a smooth white Jura wine from France with Savagnin grapes is a great pairing option, such as the B\u00e9n\u00e9dicte et St\u00e9phane Tissot, Arbois Savagnin Amphore 2017<\/strong>.<\/p>\n

\u00a0<\/p>\n

<\/p>\n

\"Zimbro\"

\n

Zimbro photo credit Matt Neyens<\/a><\/p>\n<\/figcaption><\/figure>\n

Zimbro with D\u00e3o Encruzado<\/strong><\/h2>\n

Zimbro is raw sheep\u2019s milk cheese that is produced in the Centro Region of Portugal. It is made with the local cardoon thistle which helps add hints of \u201cherbal flavor,\u201d says Compeyre. It\u2019s a soft and creamy cheese that is aged for 60 days and tied with a white cloth to create its thick interior. Compeyre suggests pairing this cheese with a crisp white wine from Portugal with white Encruzado grapes, such as the Textura Wines<\/strong> Pretexto<\/strong><\/a>, D\u00e3o 2020<\/strong>.\u00a0<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

Memorial Day honors those who served our country and is also the start of cookout and picnic season. Instead of the typical messy barbecue fare, why not enjoy wine and cheese outdoors with friends and family? We spoke with Andr\u00e9 Compeyre, Chef Sommelier and Manager at Aldo Sohm Wine Bar in New York City, for … Okumaya devam et “10 Cheese & Wine Pairings to Enjoy on Memorial Day Weekend”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2532","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2532","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2532"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2532\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2532"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2532"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2532"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}