La Brea Bakery Reserve Pain de Campagne plus Cava will become your favorite way to enjoy sparkling wine and cheese
La Brea Bakery recently sent three reserve breads to pair their wine suggestions along with the bread and food suggestions. My first article was a hit so we hope that you will enjoy and try this one too.
What each reserve bread has in common is that the wheat is grown in Big Sky Country, Montana and made from the single origin heirloom wheat.
Yet, each bread is has its own personality, flavor and texture by the different combinations of wheat. The grain mix is Fortuna wheat and whole milled rye.
Each slice slice has a thin, crispy crust and a chewy crumb contain sweet, nutty flavors followed by balanced, gentle sour notes. Pairing with a sparkling wine made in the traditional method of champagne brings out the complex notes of yeast bread, nuttiness and slight sourness similar to sourdough.
Vermont Creamery fresh and tangy goat cheese is the second layer of flavor base that goes so well with this pairing. It’s the layers of flavors that support the fresh figs and local honey for sweetness which is topped off with toasted almond slivers for added nuttiness.
The original suggested pairing is a non-vintage champagne. Ultimately, I decided upon Cava, one of my favorite go-sparkling wines that is made just like the champagne method. Cava is the sparkling wine of Spain and has a complex flavors similar to champagne that would complement the tangy goat cheese and yeastiness from the bread. This dry (Brut) sparkling wine of Spain has aromas of tropical fruit and lemon-lime peel. The secondary fermentation boosts the aromas of baked bread and finishes with.tart and tangy sourness of lemon peel.
This is a perfect small plate appetizer for anytime and you will take delight in the flavor dimensions created by this pairing.