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Traci Lee
 
March 1, 2011 | Goat Cheese, Oregon | Traci Lee

And the Winner Is...

I enjoyed an award-worthy duo of Vermont Butter and Cheese Company's Bonne Bouche and 2006 Argyle Brut Willamette while watching Anne Hathaway and James Franco host the Oscar Awards on Sunday.  I was happy to see Christian Bale accept the Supporting Actor award and agree The King's Speech deserved Best Picture, but I was even more pleased to discover this great pairing!

Argyle Winery, in Dundee, Oregon, uses vintage dating on all of their sparkling wines and changes the ratio of Chardonnay and Pinot Noir grapes used each year.  This 2006 Brut is composed of 58% Chardonnay and 42% Pinot Noir, has aromas of honeysuckle and vanilla and displays an apple-crispness, with yeasty, biscuit-like flavors, which are typically found in expensive vintage Champagne.  I personally love Pinot-blended sparkling wines for their richness and spice, and this bottle offers both creamy and crisp flavors, which perfectly compliment the sweetness of Vermont B&C's flagship cheese. 

Bonne Bouche is the 2010 American Cheese Society's winner of the Best Goat Cheese in America award and has a smooth, creamy texture with notes of fresh flowers, citrus and hints of hazelnut.  This cheese is perfect on its own, as a salad topping and pairs especially well with sparkling wines.  Packaged in its own, small micro-cave, this cheese continues to age until you break the seal and enjoy!

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