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FOOD

Farmstead Fresh Chèvre from Caromont Farms & 2009 Vintage Rosé from Barboursville Vineyards

A Beautiful Marriage By Kendra Bailey Morris

While chèvres are most typically paired with similarly flavored bright, acidic Sauvignon Blancs, or sometimes with young reds, it’s the berry-laden, slightly sweet nuances of the Barboursville rosé that make the grade alongside Caromont Farm’s lightly salted, tangy Farmstead Fresh Chèvre—a seasonal fresh goat’s milk cheese that is best described as soft, creamy and slightly acidic with just a hint of tannin. This unique coupling gets even better when served with crusty bread topped with red tomato jam. Together, this wine and cheese marriage tempers the other’s acidity, causing the wine to taste a bit fruitier and the cheese just a tad milder. It’s an amazing feat that only a true European-styled rosé, made from a blend of Nebbiolo, Cab Franc, Merlot and Cabernet Sauvignon and created under the direction of Barbourville’s award-winning winemaker, Luca Paschina, could expertly pull off. Founded in 1976 by the Zonin family from Veneto, Italy, Barboursville is one of Virginia’s oldest wineries. Caromont Farm in Esmont, (located just south of Monticello) may not be the oldest farm producing artisan cheese in Virginia, but the cheese-making genius of owner Gail Hobbs-Page is not to be denied. Page cranks out an array of goat goodies, including an “Alberene” ashed goat cheese, a raw goat feta and, her latest 2011 release, the “Esmontian,” which is a Manchego-style raw goat cheese aged 120 days. Her chèvre with Barboursville’s rosé is simply irresistible. CaromontFarm.com, BarboursvilleWine.net

I

t’s no surprise that Virginia’s wineries are turning out some pretty amazing juice these days. With 15 wine-producing regions and 192 wineries—and accolades pouring in from around the country, including taking home a whopping 226 medals at the 2011 International Eastern Wine Competition

and the Atlantic Seaboard Wine Competition—Virginia has clearly established itself as a contender in the wine industry. Yet, as enjoyable as Virginia wines are all by their lonesome, they get even better when expertly paired with another one of Virginia’s culinary claims-to-fame: our cheese. From chèvres to aged cheddars, and Goudas to tangy blues and creamy mascarpone, Virginia’s dairies are churning out some pretty incredible cheese. And when they come together? Well, let’s just call it a moment of pure bliss for both the oenophile and the turophile.

DAWKINS 56 Photography | V i r g i n i abyL KIP i v i n g

FOOD_WineCheese_OCT11.indd 56

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Food by J Frank

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Styling by NEELY DYKSHORN and JULIE VANDEN BOSCH

8/24/11 6:08 PM

Virginia Living - October 2011  

The October 2011 issue of Virginia Living is the tastiest yet, featuring our favorite pairings of cheese and wine, with every crumb and drop...

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