Our favorite wine pairing is Vintage Port.
A White favorite is Oaked Chardonnay.
A Red favorite is French Malbec.
Fully aged cheeses are often stiffy and hard with a nutty and salty flavor.
Fully aged cheeses match tannic Red Wines:
Fully aged cheeses match full bodied White Wines:
Fully aged cheeses pair well with Sparkling Wines:
Fully aged cheeses also pair well with Dessert Wines:
Mimolette is a firm cow cheese from Flanders in Northern France.
Mimolette is cooked and pressed in a shape of a cannonball of 2kg (4.5 pounds).
The texture is fudge-like and dense.
The taste has nuttiness and butterscotch tones.
Being a hard cheese, Mimolette matches both medium and full-bodied red wines because they share the intensity.
Another way to go is matching the saltiness of this hard cheese with the sweetness of a Vintage Port or of your favourite off-dry to sweet wine.
Rustic wines such Carignan, French Malbec and Cabernet Sauvignon match the earthiness of Mimolette.
The distintive deep orange color comes from a vegetable pigment called "annatto", originating in South America.
Annatto or Roucou is extracted from the seeds of the Achiote tree and was used by indigenous as body paint, dye, lipstick as well as spice in food.
Make it a habit to eat and drink local. Expand your skills to understand the passion that wine communicates. Explore the range of possibilities a grape can express through culture, terroir, and climate.
Travel and Taste
Practice Makes Perfect
Variety is the Spice of Life
Food and wine pairing is highly dependent on both the taste components in the food and the taste components in the wine.