Wine and Grilled Cheese Pairing: 2011 Weingut L. Hiedler Gruner Veltliner, 2012 Loca Linda 'Jolie Folle' Rosé, 2011 Gothic 'Nevermore' Pinot Noir

In honor of National Grilled Cheese Day we are pairing our favorite wines with grilled cheese sandwiches. It only seems natural, wine and cheese work so well together!

2011 Weingut L. Hiedler Gruner Veltliner makes a lovely addition to a Grilled Muenster Cheese Sandwich with Heirloom Tomatoes. The gorgeous floral and fruit aromas and refined acidity found in this Gruner Veltliner complement the soft, smooth flavors of Muenster Cheese. 2011 Weingut L. Hiedler Gruner Veltliner is an excellent wine to pair with spring vegetables and salads. It is a must-have-white for spring and summer!

Muenster Grilled Cheese with Heirloom Tomatoes: Spread butter on one side of both slices of bread. Lay one slice of bread butter side down. Top with one slice of Muenster Cheese, tomatoes, and remaining slice of cheese. Top with remaining slice of bread, butter side up. Grill until golden brown on each side; about 3-5 minutes.

2012 Loca Linda 'Jolie Folle' Rosé is a great companion for a Grilled Swiss Cheese and Apple sandwich. The light, fresh fruit flavors in this Rosé complement the dense, creamy texture of Swiss Cheese. 2012 Loca Linda 'Jolie Folle' Rosé has a luminous pale pink hue and balanced pallet that make it an attractive option for spring-time dining.

Grilled Swiss Cheese and Apple Sandwich: Spread butter on one side of both slices of bread. Lay one slice of bread butter side down. Top with shredded Swiss Cheese, granny smith apple, and remaining cheese. Top with remaining slice of bread, butter side up. Grill until golden brown on each side; about 3-5 minutes.

2011 Gothic 'Nevermore' Pinot Noir is an excellent choice to serve with a Grilled Cheddar Cheese and Bacon Sandwich. This silky-smooth, medium-bodied Pinot Noir has the perfect amount of acidity to complement the sharp, earthy flavor of Cheddar Cheese. 2011 Gothic 'Nevermore' Pinot Noir has a crisp, lush palate that leads to a lingering, mouth-watering finish that keeps you coming back for more.

Grilled Cheddar Cheese and Bacon Sandwich: Spread butter on one side of both slices of bread. Lay one slice of bread butter side down. Top with one slice of Cheddar Cheese, bacon, and remaining slice of cheese. Top with remaining slice of bread, butter side up. Grill until golden brown on each side; about 3-5 minutes.

Wines to Pair with Your Main Course This Easter

By Codey Foster

Easter is right around the corner and in preparation for the festivities we thought we would put together a few wine pairing suggestions for your favorite Main Courses —ham and lamb.

Ham especially is one of those meats that makes itself available to both white and red wines. The key to pairing with ham is countering its saltiness with fruit and/or residual sugar and cutting through its fattiness with acidity and freshness. For this reason spicy and crisp white blends, and cherry driven Pinot Noirs and Gamays will work quite well. A couple wines we had in mind:
Amycas White 2010 ($16.99)—This wine is fresh and packed with brilliant aromactics of citrus, tropical fruit, and a hint of sweet spice, which lends it well to ham.
Domaine de Fontsainte Gris de Gris Rose 2012 ($14.99)—A delicious rose’ from Corbieres in Languedoc-Roussillon. Pours a vibrant salmon pink hue. Fresh red fruits blend with guava, mango, and pineapple.
Chignard Fleurie Les Moriers 2009($19.99)—“Michel and son Cedric Chignard’s unfined and unfiltered cuvee of 2009 Fleurie Les Mories features dark cherry, cassis, and purple plum tinged with mace, moss, wet stone, and bitterness of cherry pit. With a fine sense of richness but fine-grained tannins hidden beneath its surface, and an incipient sense of meatiness, this grips formidably and should prove worth following for at least 3-4 years.”~(WA)
Willakenzie Pinot Noir “Piuerre Leon” 2010 ($42.99)—This classic Oregon Pinot Noir shows off everything that a Willamette Pinot Noir should—tart red cherries, earthiness, tobacco, and spice harmonize in a wine that is truly complex and the preface companion for ham.

As for Lamb, we generally prefer mostly reds, and reds that are fairly meaty, concentrated, and also well fruited. Chateauneuf du Pape and other, ripe, full-bodied blends will be perfect. A couple wines we had in mind:
Gia Langhe Rosso 2011 ($16.99)-- (great for both ham or lamb) This cool little rosso is produced by Fontanafredda and comes in a 1 iter bottle! We love it for its brightness and distinguished and distinct Italian quality.
Domaine de Marcoux 2006 ($49.99)—Not only is this wine brilliant for lamb but it is just delicious to drink all on its own. Its aromas are incredibly complex showing off luscious red fruit, licquorice, mineral, roasted herbs, and pine needles. Simply fantastic!
Chateau Clinet 2009 ($92.99)—A classic Pomerol (Merlot-based Bordeaux) that is plush, ripe and black fruited. This example is just starting to show some age. Wine Advocate says; “Another strong effort, the dark ruby/purple-hued 2006 offers sweet aromas of blueberries, plums, black cherries, smoke, and toasty oak. Opulent, medium to full-bodied and rich with a good tannic structure in the finish.”

Whatever you decide to eat and drink, we wish you a happy/healthy Easter full of good food and good wine. Eating something other than ham or lamb? Come tell us what it is and we’d be happy to pick out the perfect wine for your occasion!

Wine Review: 2009 Bodegas Borsao Campo de Borja Tres Picos

This Garnacha is bursting with flavor. Succulent dark cherry and raspberry on the palate with hints of vanilla and spice. Medium/full body with mellow tannins and a smooth finish. A perfect wine for holiday dining, with loads of pairing potential. It is delicious!