Matching Cheese and Spring Wine

I have to admit; today’s post is all about tempting you to come to La Vigna’s exciting upcoming Cheese and Spring Wine tasting on the 15th of September. As the weather warms and the grapevines flower, Perth is coming to life again and La Vigna has something to offer those who want to get out and about. This event is something new for us as we are pairing up with Little Cheese Shop, Bayswater’s boutique cheese destination!

Owner Geoff Hodder was introduced to me through a friend and I feel he runs the cheese equivalent of La Vigna. He is a true industry professional, passionate about his products and also happy to assist and accommodate his customers. Geoff started his hospitality career as a chef, working for 14 years in a variety of prestigious restaurants, including Head Chef at 44 King Street and Sous Chef at Must Wine Bar. Cheffing introduced Geoff to a love of cheese and he developed this passion as Sales Manager at the Blue Cow Cheese Company. This role involved profiling the best cheeses in the world to exclusive Perth venues, for Chefs to utilise on their menus. In August 2014 Geoff and his wife realised a dream: to build a brand and store that allows the public to experience cheese as they experienced it and educate and transform the Perth Cheese scene. Geoff will be pairing cheeses with my Spring wine selections – see below for what he has recommended and then come and try both on the day. Or get your own Spring tasting happening!

As a general guide, I like to pair creamy cheese such as a brie with a rich, clean crisp wine such as a Chardonnay or complement goats cheese with an off dry wine such as a Riesling or a Gewurztraminer. The classic match of hard aged cheddar with Cabernet Sauvignon never fails and blue cheeses work well with sweet white fortified liqueurs. My absolute favourite combination is blue cheese with honeycomb on sourdough – heavenly. This is an exception to a rule, as I prefer to avoid accompaniments or condiments. I know other people love a good paste or some fruit but for me the limit is usually a good cracker; I feel that if the cheese is good enough I don’t want to overpower the taste. In Geoff’s opinion, some cheeses, like good wines, do not need accompaniments, but many foods are elevated with additional flavour profiles and can elevate both the cheese and the accompaniment.

So what do we have in store for you at the tasting?

1st wine – Vignarosa Prosecco

Refreshing, zingy and vibrant. Pear/Apple aromas clean crisp palate.

Cheese – Capra Al prosseco Italian hard goat’s cheese soaked in prosseco.

2nd Wine – Weiner Gemischter Satz Dac 2014, Austrian White Wine

This wine is a field blend of several grape varieties; the wine is fragrant and fresh with a hint of spice and mineral edge, almost sharing some likeness to Riesling. Vibrant acid structure.

Cheese – Yallingup St Julian White mould ripened cheese, the St Julian is an adaptation of a St Marcellin from Lyon. Resembling a small Camembert, it is ripened using both white mould and yeast. It is a delicate, creamy cheese with hints of truffle, cashew and citrus.

3rd Wine – Zaccagnini Ikebana Montepulciano d ‘Abruzzo, Italy

A juicy red, similar to Beaujolais – made from the Gamay grape from burgundy in France. Can be served chilled.

Cheese – Jean Perrin Secret de Scey Morbier

4th Wine – Corymbia 2013

A blend of Tempranillo and Cabernet Sauvignon, this vibrant crunchy elegant red reminds me a little of Spanish Rioja.

Cheese – Isle of Mull Cheddar, a Scottish Cheddar

5th Wine – Amber Liqueur Nectar, ripe fruits toffee/almond and a hint of spice on the palate.

Cheese – Marcel Petite Comte Gruyere

I can’t wait to join you at this special spring event! In the mean time September for me means wine shows, with the Perth Royal Wine Show and the Perth Hills Wine Show keeping me busy. What’s on your agenda for Spring?

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