…Liquor Mart, where I wasn't even in the wine department. I sold cheese. By the way aged Gouda and Corton Charlemagne is a must try. I mean the Gouda that is crystalized, which only comes at 5-7 years of age. I digress. $ 75 dollars was a big deal back in the day so this was a major treat. What I normally drank was more of the humbler appellations. Macon, Santenay (there was a white Santenay, I don't remember what it was, that I must have sucked down a case at $ 14 a bottle), …
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…dairy centric fare I'd match with Feta, Cream Cheese or soft Gouda. (86 points)
2012 Binyamina Yogev Aromatic Blend NIS 52 ($15) 88 points
The 2012 Binyamina Yogev Aromatic Blend is a semi-dry (which is slightly sweet) white wine blended from French Colombard ( 45%), Gewurztraminer ( 40%) and Muscat of Alexandria ( 15%). The French Colombard and Muscat Alexandria grapes are sourced from grower Dror Eliraz 's vineyards at Moshav Lachish …
…across the street and alongside the vineyards, yet the tasting room, with wood paneling and plates of Gouda set out on the bar, invites you to relax. There are more tables outside on a gravel patio — the vineyard gets most of its visitors in the summer, including traffic from the Jersey Shore, about an hour away.
The young woman behind the bar, unpretentious, friendly and smart, introduced us to Chambourcin, wine made from a hybrid grape that was developed in France specifically …
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The Dutch Gouda (beautiful city, by the way) seems to me perfect to go together with a white wine from Alella. However, the Gruyere is ideal when accompanied by a Sauvignon Blanc ( Chile, if you like powerful flavor or New Zealand , if you prefer a more floral touch).
Brie cheese can be quite an experience when presented with a glass of Pedro Ximénez, but if someone does not want to or cannot wait to the dessert time to try this combination, worthy of Olympus, …
Foods: smoked ribs, brisket, smoked Gouda
Brix: 26°
Aging: American oak, 24 months, unfiltered
Aging Potential: 3-5 years
Serving Temperature: 65°
Alcohol: 14.0%
Residual Sugar: 0.2%
Ph: 3.81
Total Acidity: 5.9 g/L
Here's a favorite recipe from Anne Burrell to try with the Petit Verdot:
Pork & Pancetta Stuffed Mushrooms
recipe adapted from Anne Burrell
Ingredients
Extra-virgin olive oil
1/2 pound pancetta, cut into 1/2-inch dice …
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Chicken Vegetable and Gouda Couscous
Welcome the warmer weather with a cold dish. Celebrate the longer days by inviting a few friends over for some good food and wine. Don't know what to make? Fret not, I found the perfect little recipe that tastes great served cold or warm. This recipe for Chicken, vegetable, and Gouda couscous is so fast and easy to prepare, you'll have plenty of time to catch up with your guests. Made with Canadian Gouda, it's the perfect combination of creamy and crunchy and will be sure to chase away any remaining winter blues.
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…Touches of leather on the finish. The tannins have mellowed from what I imagine was a fairly strong young wine, leading to a glass that is mild and refreshing. Incredible depth and a great price makes this wine highly recommended.
Though I sampled this with sliders topped with red onion marmalade and smoked Gouda, I do think that the most perfect pairing would come from roast lamb aggressively studded with garlic and rosemary.
Note: This wine was received as a sample.
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…immediately with hunks of fresh local Boeren Oplegkaas (farmer's artisan 2+ years aged Gouda) and local Oude kaas ( Gouda aged 10-12 months just to turn creamy to hard). Even better wine shopping exists just a few storefronts down at De Wijnwinkel at Runstraat 23. The shop efficiently packs a very smart inventory into an extraordinarily tight footprint. I grabbed some of this Knoll Federspiel Grüner Veltliner and Kracher Zweigelt Beerenauslese…
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…chestnut espuma
Port Cured Boneless Braised Beef Short Rib - roasted beet, mascarpone polenta, walnut & Brussel sprout
Thunder Oak Gouda - fig & filbert, cranberry chocolate sour dough
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…usually the aged cheeses which possess the most umami, like a fine Parmesan or aged Gouda.
The diversity of Sake also contributes to its versatility. There are dry Sakes with high acidity which work well with smooth goat cheeses or similar soft, spreadable cheeses. A fresh, bright Namazake would work well in that situation too. An earthy Kimoto or Yamahai, rich in umami goes well with aged cheeses, or even the strong flavors of a blue cheese. Or try an aged Koshu Sake with such …
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