Posts Tagged ‘’

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


Photos by

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


Photos by

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

La Brea Bakery’s Reserve Struan Loaf is the Perfect Pairing with French Rosè Wine and Murray’s Cheddar Cheese (Part 1)

 In Fine Rosè wine from the Rhone Valley paired with a grilled cheese sandwich made with the Struan Bread filled with melted cheddar cheese, Black Forest ham and strawberry jam…..

(LaBrea Bakery sent 3 bread samples for me to review and pair with wines)


Recently, La Brea Bakery sent three of their reserve artisan breads for me to try out the wine and food pairing suggestions.

 How could I resist?

The single origin heirloom wheat is grown and harvested under Big Sky Country, Montana.  La Brea Bakery Reserve breads have their own personality, flavor profile and texture that creates irresistible pairings.


photos by 

La Brea Bread: Struan

The complex and diverse grain mix provides incredible texture and flavors of La Brea Bakery’s Struan Reserve Loaf are complemented perfectly with ancient grain notes and subtle acid from the whole milled wheat starter.

Ohhhhh yeah. This mouth-watering  buttery, crispy grilled sandwich is layered with Murray’s Pineland Farms Medium Cheddar, Boar’s Head Black Forest Ham and slathered with Bonne Maman strawberry preserves.

 A Perfect Pairing

I love this pairing! The balance of acidity and flavor profiles from the wine and bread are highlighted by the tanginess from strawberry preserves. The salty, slightly sweet and smoky ham along with the bright flavors of the medium cheddar cheese are the perfect flavor balance of a sweet and salty combination that is a favorite flavor combination.

Now, this is a perfect pairing with In Fine Rosè from the Rhone in France

This bright pink rosè is a well balanced blend of Syrah, Grenache and Cinsault from the Cote du Ventoux region of the Rhone Valley in France. Big Aromas of strawberries, blackberries and raspberries emerge from the wine and is confirmed on the palate with refreshing and lively finish.




08 2016