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.
Wine and Cheese can be a pairing made in heaven and I happened to be one of the lucky 18 that was chosen to attend this delectable pairing event!
First of all, if you don’t know about Antonelli’s Cheese Shop, WHY NOT??? This amazing boutique cheese shop, owned by John and Kendall Antonelli, located in the Hyde Park area of Austin, offers an incredible selection of boutique artisan cheeses from all around the globe as well as local artisan Texas cheese. The cheese case is well-stocked with incredible hand-crafted domestic artisan cheeses too. The staff is extremely friendly, knowledgable and passionate about cheese and will help you select the perfect cheese to fit the occasion. Of course, you get to sample! The Saturday I was in the store there was a long line and it was well worth the wait. No one seemed to mind standing in line and I knew I would soon have a smile on my face like everyone else after sampling and selecting my cheese!
Check out Antonelli’s Cheese Shop website and read all about Kendall and John Antonelli and how their passion turned into such an amazing local hit.
The harmonious selections of Jordan Wines by Lisa and the artisan cheeses by Kendall Antonelli were enjoyed by all attendees while Lisa and Kendall both educated us about the wines and cheeses and how they determined the selections.
A simple guideline for an enjoyable wine and cheese pairing is to match the acidity and power of both the wine and cheese.
Jordan Wines are elegant and produced Old World style using New World methods. The Cabernet Sauvignon has balanced fruit, acid and tannins and the cool climate of the Russian River produces a delightful chardonnay that is crisp and minerally with lemon and lime notes.
The Jordan wines that were selected for the event was the 2010 Chardonnay and 2003,2008,2009 Cabernet Sauvignon. The variety of vintages include the younger,fruiter wines up through a more developed wine with slightly different flavor profiles that will pair with the variety of cheeses.
*Jordan Wines can be purchased in the Austin area at Twin Liquors,Specs and Central Market.*
Here is the list of the cheeses and wines that were paired exceptionally well. I am sure that Kendall and the exceptional Antonelli’s staff will hook you up with these cheeses for your next wine and cheese party!
An ashy,bloomy goat’s milk cheese made in the Ste.Maure Style: The creamy,chalky and delicate tanginess topped with the AMAZING Lime marmalade was a great match with the fresh lime and mineral notes of the Chardonnay.
Red Hawk Cow Girl Creamery/California: A creamy,mushroomy cow’s milk cheese, wash rind style plus the salty Alle-Pia Sopressa:
The hint of earthy mushroom,blackberry,cherry and spice notes of the 2009 Cabernet Sauvignon was another perfect pairing.