Gorgonzola cheese and beer
If you want to taste Gorgonzola cheese accompanied by a cold beer to sip with friends; But how do you choose the right beer? Gorgonzola the perfect combination between this cheese and beer. These two products have some characteristics in common: Gorgonzola and beer are both the result of a fermentation process, that of milk that occurs through rennet and caused by the action of sourdough. These are two "living" products whose taste can vary over time but also according to ripening and aging.
The freshness and effervescence of beer have the ability to attenuate and develop the taste of certain cheeses. Moreover, it should not be forgotten that the best combination is not obtained by blurring the most acute characteristics of one of the two products but by highlighting them properly. Therefore, the right combination is beers that stand up to equally complex, intense and spicy flavors: English beer with strong hops and good alcohol content, is very fashionable lately, clear Belgian beer and abbey beers pair very well with the spicy Gorgonzola, while double-malt, that is consumed a lot in northern Europe, go better with the sweet Gorgonzola. On the other hand, in Canadian craft breweries you will find many other beers that offer a perfect combination.
Gorgonzola is increasingly a source of inspiration for cooks and gourmets, as it has become a "jack-of-all-trades" cheese. Indeed, there are many recipes (appetizers, starters, main courses or even desserts, up to the classic tasting) to which its flavor offers this extra touch.
Which wine to accompany it?The strong personality of this cheese offers such a variety of tastes that they inevitably also influence the choice of wines. It is sold as well as sweet and creamy as spicy, which opens a range of very variable flavors. It is precisely necessary to consider the characteristics of the different types of gorgonzola to guide the choice of wine. Classic Gorgonzola – red wines, well structured, warm and generous, aged: Barolo, Barbaresco, Gattinara, Chianti Classico Riserva, Recioto, Amarone, Brunello di Montalcino, Cabernet, Sangiovese, etc.Serving temperature: 18/20° C
2016 Travaglini Gattinara
Gattinara is known for producing some of the noblest and finest forms of Nebbiolo. The wines in Gattinara, depending on the grower and the percentages of Bonarda or Vespolina grapes in the blend, are very aromatic, and can be as fragrant as a Barolo or Barbaresco. It can also have a finer weight and intensity, thanks to the volcanic soil.
Pale ruby. Black cherry, raspberry, hint of rose and tar, black pepper, wet stones, vanilla, mushroom. Light body, medium acidity, medium plus tannins. Very good, to drink now.
If you want to taste Gorgonzola cheese accompanied by a cold beer to sip with friends; But how do you choose the right beer? Gorgonzola the perfect combination between this cheese and beer. These two products have some characteristics in common: Gorgonzola and beer are both the result of a fermentation process, that of milk that occurs through rennet and caused by the action of sourdough. These are two "living" products whose taste can vary over time but also according to ripening and aging.
The freshness and effervescence of beer have the ability to attenuate and develop the taste of certain cheeses. Moreover, it should not be forgotten that the best combination is not obtained by blurring the most acute characteristics of one of the two products but by highlighting them properly. Therefore, the right combination is beers that stand up to equally complex, intense and spicy flavors: English beer with strong hops and good alcohol content, is very fashionable lately, clear Belgian beer and abbey beers pair very well with the spicy Gorgonzola, while double-malt, that is consumed a lot in northern Europe, go better with the sweet Gorgonzola. On the other hand, in Canadian craft breweries you will find many other beers that offer a perfect combination.
Gorgonzola is increasingly a source of inspiration for cooks and gourmets, as it has become a "jack-of-all-trades" cheese. Indeed, there are many recipes (appetizers, starters, main courses or even desserts, up to the classic tasting) to which its flavor offers this extra touch.
Which wine to accompany it?
The strong personality of this cheese offers such a variety of tastes that they inevitably also influence the choice of wines. It is sold as well as sweet and creamy as spicy, which opens a range of very variable flavors. It is precisely necessary to consider the characteristics of the different types of gorgonzola to guide the choice of wine. Classic Gorgonzola – red wines, well structured, warm and generous, aged: Barolo, Barbaresco, Gattinara, Chianti Classico Riserva, Recioto, Amarone, Brunello di Montalcino, Cabernet, Sangiovese, etc.
Serving temperature: 18/20° C
2016 Travaglini Gattinara
Gattinara is known for producing some of the noblest and finest forms of Nebbiolo. The wines in Gattinara, depending on the grower and the percentages of Bonarda or Vespolina grapes in the blend, are very aromatic, and can be as fragrant as a Barolo or Barbaresco. It can also have a finer weight and intensity, thanks to the volcanic soil.
Pale ruby. Black cherry, raspberry, hint of rose and tar, black pepper, wet stones, vanilla, mushroom. Light body, medium acidity, medium plus tannins. Very good, to drink now.
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