Cheese x Bubbly
Cheese platter makes perfect summertime snacks!
Deliciously soft and creamy, they are extremely versatile with carbs that can easily be prepared in a variety of ways: as cheese spread, toppings, baked, eat it off a spoon (or a scoop if you can handle it) and make good combination for wine pairings. There are many types of cheese on supermarket shelves, what you choose and how you are going to serve it open up more possibility for wine pairings.
For convenience sake, we decided to serve all of the cheese on a wood plank to share. We did this at a rooftop party welcoming a friend passing through Hong Kong last week, the weather was just perfect for an al fresco! This guy only drinks red wine so it was a bit of work to talk him into dropping his all time favourite porky platter and went for something different: simply cheese.
Maybe with Cremant de Limoux - a French dry sparkling wine made by traditional Champagne method. Finer bubbles produced by second fermentation in bottle. This Chardonnay-dominant sparkling wine is with finesse and has good acidity, its sprightly fruit profile and slight nuttiness goes well with these stronger-flavoured cheeses. However, the bitterness in the rind can come too strong that easily overpowers the wine.
Works better with Franciacorta - we're lucky to be able to find one flavourful sparkling wine from our portfolio Ca del Bosco Cuvee Prestige Brut. The freshness and elegance in this are what my palate adores very much. 75% Chardonnay in the blend. Very fragrant, persistent aromas of strawberry, some black fruits and hints of bubblegum. Long aftertaste as it may have picked up some toasty notes from its 28 month ageing on yeast. On a side note though, we think this Franciacorta tastes even better when it stands alone, jolly impressive!