Today’s pairing is as elegant and delicious, as it is age-old in the best way. Read on to meet these classics and why we think they are wonderful match for each other and for your winter table.
Spring Brook Farm Ashbrook
We are in the midst of a love affair with Vermont cheeses and we’re not ashamed to admit it. This week’s cheese pick is Ashbrook from Spring Brook Farm in Reading, VT where they proudly have their “hearts in the past and heads in the future.” Ashbrook is an ode to the French classic, Morbier, with the traditional line of ash running through the center, but made with fresh, raw milk from the Farm’s sweet, curious herd of Jersey cows. This washed rind beauty is an aesthetically pleasing addition to any cheese plate or grazing board, and boy, is she tasty. The initial aromas are reminiscent of a wet stone cellar, but the semi-soft paste is milky and sweet with semi-firm fudge-like texture. This marriage of France and New England is a perfect option for dishes featuring melty cheese; use it Raclette-style and scrape over roasted fingerlings, throw it in your grilled cheese with thin slices of pear, or have yourself a Fondue night. With a delicious twist on something so classic and versatile, you simply can’t go wrong.
Wimmer-Czerny Gruner Veltliner
Nestled into the Danube River valley is the delicious winemaking Wagram region of Austria where Hans Wimmer biodynamically farms his 15 hectare vineyards alongside another 10 hectares where he raises heritage breeds of cows and pigs. Gruner Veltliner grows almost exclusively in Austria and could be described as a sophisticated, cold-weather version of Sauvignon Blanc. The hallmark of this grape is its high acidity, a perfect complement to Ashbrook’s rich, creamy characteristics. This particular bottle from Wimmer-Czerny comes from hand-picked grapes fermented with only native yeasts, which we are a huge fan of. While this Gruner is biodynamic and organically grown (since the 1980s), the result is an elegant and authentic wine with a clean, lasting finish, suggesting a much higher price tag (lucky for us, this wine is a bargain at $18 a bottle). The wine opens with vibrant citrus curd on the nose with bright minerality and herbal tones on the palate. A classic peppery finish and mouthwatering acidity lingers on the palate, pairing beautifully with your favorite winter dishes like scalloped potatoes, creamy risottos and squash gratins. Let’s not forget why we are here though. This an ideal pairing for Ashbrook’s earthy sweet profile anyway you want to serve it.
written by Erin Hepinstall, Cheese Manager
edited by Leah Mojer, M & P