SUMMARY OF THE ACCOMMODATION OF SPARKLING WITH CHEESE
Last Saturday April 13th, in our tasting room in Vilanova i la Geltrú, we celebrated a tast of sparkling wines with cheese, truly interactive.
We proposed to taste blind the sparkling wines first, just to play a little. Then a short introduction about the different options we have today when we want to drink bubbles.
First, we paired a Camembert of pasteurized buffala milk, tasty and creamy with the Mosset de Castellroig.
The second cheese, from the nearest, made by our friend Joan de la Formatgeria del Garraf. A pasteurized goat's cheese, made in Sant Pere de Ribes, which was linked to the sparkling ancestral Clásico Penedés from the Albet y Noya winery.
Then we get one from France. A spectacular Brie cheese with mustard, accompanied by a champagne: the Mumm Cordon Rouge.
The penultimate was the cheese that he liked most, contrasting with the sparkling less. A surprising Rochefort of raw milk of corn with Williams pear pieces and macerated with white wine, which we will marry with the Doc Prosecco elaborated by Freixenet.
The last one was the Rochebaron cheese, raw cow's milk with blue touches of penicillium Rochefort, married to the Llobregat Terrestrial Nectar.
As always a fun and instructive afternoon, where everyone said their about the pairing and they were very happy.