Posts Tagged ‘Fortuna wheat’

Create a Cheese Board with La Brea Bakery’s Reserve Fortuna and Sauvignon Blanc to Enjoy with Friends (Part 3)

 La Brea Bakery Reserve Fortuna  Bread


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La Brea Bakery sent three loaves of Reserve bread to re-create their suggested pairings. We hope you love what we came up with!

La Brea Bakery Reserve Fortuna bread is the single origin heirloom wheat and grown Grown in Big Sky Country, Montana. Each loaf has it’s own personality and distinctive flavors.


This loaf has levels of texture from the Fortuna grain mix, including a crispy crust and a mixed crumb from the cracked wheat berries.

Everyone loves a well-crafted cheese board with varying textures and flavors. We added Murray’s Forteto Pecorino Toscano Cheese imported from Tuscany. This Italian sheep’s milk cheese has a smooth flavor and texture with a fresh, mild, and grassy taste.  Salty, savory salami, crisp, tart apples, sweet grapes and toasted pecans balances out the board with just about every flavor and texture imaginable. Don’t forget the tangy mustard!


Sauvignon Blanc wines are refreshing, fruity and crisp which is a nice wine to pair with a cheese and salami. They are known for higher acidity with lots of lemon, lime and grapefruit notes. From Sonoma County in California,  Twomey 2014 Sauvignon Blanc was my pick to enjoy with my mixed cheese board.

It is a dry, zesty and refreshing with fresh citrus notes of lemon, lime and grapefruit notes. The mouthwatering acidity is the key to the pairing but is balanced by ripe melon notes and medium body with a lingering finish.

I couldn’t think of a better choice of wines to balance out all of the flavors so well.




08 2016

Pair Spanish Cava Sparkling Wine with La Brea Bakery’s Reserve Pain De Campagne with Figs, Goat Cheese and Honey (Part 2)

La Brea Bakery Reserve Pain de Campagne  plus Cava will become your favorite way to enjoy sparkling wine and cheese


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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.


Segura Viudas Brut Cava

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.




08 2016