Known for being lighter bodied red wines with a soft tender mouth feel and nice subtle dark red fruit notes, Zweigelts should be served slightly chilled, like a Beaujolais. Very versatile when it comes to food pairings -- a nice glass goes with everything from roasted veggies to ravioli to pizza to cheese and more.
My new Zweigelt discovery is E & M Berger Blauer Zweigelt found in one liter bottles at Union Square Wines for the surprising price of $14.99 a bottle. The perfect wine for rainy nights and cooler afternoons and at that price, you don't have to feel guilty if you have one extra glass!
So what sort of cheeses go with our dear wine friend?
Contestant Number #1: Califon Tomme - Hailing from Valley Shepherd Creamery located in our neighboring state of New Jersey, this is a raw mixed milk cheese. It is made with sheep and cow's milk and is aged for anywhere between three and six months. Semi-firm in texture, it sure is a delight on the tongue. An eclectic melange of flavors is present here -- buttery, farmy, barnyardy, herbal, toasty, and yeasty; with a nice lusciousness mouthfeel, this is a cheese that certainly thrills! Will it thrill our Austrian this week?
Contestant Number # 3: Dorset - Crafted at Consider Bardwell Farm in Vermont this is a raw cow's milk washed rind cheese. Our last and final contestant is a flavor chameleon; on any number of occasions one will find notes of asparagus, herbs, butter, minerals, fresh cut grass, citrus and more present in this stunner of a cheese. Rich and unctuous, it has the texture almost of an Alpine style cheese with the American artisanal dynamism of a unique Vermont creation. Does it have what it takes to win this week?
Stay tuned to find out tomorrow. Stay dry folks!