Food with Wine Part 4: Semi Hard Cheese

Stilton & Port A Classic Combination

In the last post in the food with wine string we looked at the soft cheeses, this time round I'm going to focus on the semi-hard cheese including the one we all have in our fridge, ceddar. Remeber the following matches are not set in stone and everyones palate is differernt so what works for you or me might not work for everybody.

Ceddar: The most widely purchased and eaten cheese in the world. Cheddar cheeses were originally made in England, however today they are manufactured in many countries all over the world. This popular cheese originated in the village of Cheddar in the Somerset region of England. It's a firm, cow's-milk cheese that ranges in flavor from mild to sharp, and in color from natural white to pumpkin orange. Depending on the strenght and style of ceddar there are many wines to try, for mild ceddar a nice creamy Chardonnay or if your feeling a bit more flush a sparkling wine from Champagne or a new world sparkler made in the Champagne method. For red wine drinkers a rounded Rioja such as a Tinto or Crianza is a good match with mild ceddar as well as sharp ceddar. However for sharper cheddars a nice Cabernet based Bordeaux or Australian Cabernet does the trick perfectly or a nice crisp Chilean or Australian Sauvignon Blanc.

Gouda: was named after the Dutch town of Gouda, just outside Rotterdam. It accounts for more than 60% of the cheese produced in Holland and it has a very long history. Gouda is a traditional, creamery, hard cheese, similar to ceddar. It is round with very smooth, yellow, waxed rind. The flavor is sweet and fruity. As time passes, the taste intensifies and becomes more complex. Mature Gouda (18 months plus) is coated in black wax which provides a stark contrast to the deep yellow interior. Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine. Gouda is now made globally, again like ceddar. Wine matches with Gouda are like those for ceddar, Champagne for those who like to splash out, but if it is a still wine your looking for Riesling is the only man a zesty citrusy Aussie Rielsling or a slighlty drier Alstain are delectable partners with gouda. For red lovers a fruity new world Merlot or a fruit forward Cabernet do the job especially if it is mature.

Stilton: Historically referred to as "The King of Cheeses" Stilton is a blue-mould cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow, blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola, and is equally excellent for crumbling over salads or as a dessert cheese. The classic cheese and wine combination is Stilton and Port. But if you feel like being a bit more adventerous try a spannish red something from Ribera del Duero or a crisp Kiwi Sauvignon Blanc from Nelson or Waipara.

There is more to Spain than Rioja.

Its amazing to see we’ve taken to the hot weather like a fish to water everywhere I looked last weekend people we either loading up and heading to the beach or preparing for the new great love of the Irish people the barbeque. And who could blame us after the terrible summer last year when most barbequing was done inside the door of the shed watching the rain teeming down. Now we all know a lovely Aussie shiraz goes lovely with the Barbeque, and Rioja provides a great alternative, but I began to wonder this weekend about great Spainish alternatives to Rioja.

The other wine producing areas in Spain, Toro, Bierzo and Ribera del Duero have been leading the charge in the challenge to Riojas supremacy. And this competition that can only mean good news for you and me. In the last few years these regions have really come into their own and out from the shadow of Rioja and are now producing wines to equal some of their more well known Rioja Rivals. I have put together a list, below, of three alternative Spanish reds all around the price of a good Rioja Crianza. If you love Rioja, but are looking for something different try these and let us know what you think.

Obra Roble, Ribera Del Duero

This fantastic red is from Ribera del Duero, by far the and away the leader of the pack in regions chasing Rioja, has inviting dark and red fruit aromas on the nose with an interesting floral hint. The palate has sumptuous red fruit flavours and a touch of chocolate leading to a long lasting finish. This is an absolutely great wine to have with cooked red meat of any kind.

Eternum Viti, Toro

What can I say about this wine, once you try it you’ll wonder what life was like with out it. 100% Tinto de Toro (Tempranillo) from Spain’s up and coming region in the north west, Toro. The world renowned wine critic Robert Parker gave this wine 90 points recently. And its no wonder, once you try this dark inky wine, with its alluring nose of toasty oak, black fruits, tobacco and leather. The palate has huge black fruit flavours that is smooth and sweet. What a wine! Just try it with steak.

Motivo, Bierzo

From another up and coming region in North West Spain, Bierzo This is a fantastic everyday drinking red has an interesting nose of dried coffee grounds with nutty hints. It has an soft mouthfeel violets and gentle fruits, and good balanced acidity a lovely finish.

It not just all about Rioja anymore.