Cabernet....mmmmmm......Sorry, having a moment there...sooo good, and better with cheese. There is definately plenty of this big boy in our valley, so of course it gets it's own tray. Balancing the right cheese with the tannins in cabernet is one of the things we do best. Tannins are the chemical compound found in grape skins and seeds. They are the thing that gives the wine that astringent feeling in your mouth and can add a touch of bitterness which is where the milk fats in cheese really show their impact during pairings. This tray has Cana de Oveja, a sheeps milk from Spain which is the only one that's flavor can be lost if the wine is too tannic; Bleu d'Auvergne, a french blue that is not too strong, a little sweet and a little salty; 4 year aged Gouda, dutch cows milk with a nutty toffee-ish flavor: and Vella Dry Jack, a hard jack from Sonoma, CA that is strong, nutty and slightly salty.
Small (8-10) $51.99
Medium (12-18) $77.99
Large (18-24) $104.99 |