Our favorite wine pairing is Red Port.
A White favorite is Oaked Chardonnay.
A Red favorite is Argentinian Malbec.
Other favorites are Primitivo and Zinfandel.
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:
Red Leicester is a hard cow cheese named after the city of Leicester in England. It is similar to Cheddar, just more moist and crumbly.
Red Leicester can be as young as two months or aged longer like in the traditional style (6 to 12 months).
The texture is friable and the taste changes with ageing: from slightly sweet when young, to savory and nutty when mature.
One reason is the loss of moisture and consequent concentration of salt.
Being a hard cheese, Red Leicester 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.
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.