Wine & Cheese Pairings: Edam & Louis Guntrum Dry Riesling

by Travis Loncar on September 27, 2011

A contribution from our friends at Dreadnought Wines.

Cheese: Edam

edam cheeseEdam is a cow’s milk cheese that was first mentioned during the 14th century sea travels. It
comes from the city Edam, located in Northern Holland. Edam has the same consistency and texture as cheddar cheese because of the low fat content, and 17 weeks is the average aging period for the cheese. Covered for protection with a tough red wax, Edam travels well, provided that this cover is not removed or broken. While its flavor is typically considered mild, it may have a slight salty bite for some. Edam is a wonderful cheese that goes well with light summer fruits such as melons and is a wonderful addition to a Saturday picnic. Once it matures, you can use this wonderful cheese for grating on top of soups, salads, or whatever else it is that you put grated cheese on. For best storage, keep it wrapped in a layer of wax paper and plastic in a safe place in your fridge. It tastes best when eaten at room temperature.

Wine: Louis Guntrum Dry Riesling, 2009

Louis Dry Riesling 2009Louis Guntrum Dry Riesling comes from 11 generations of family tradition and experience in grape growing and wine making.  It is exported to more than 60 countries internationally, with its Riesling grapes (some of the best and most versatile white wine grapes in the world) having an appellation of Rheinhassen, Germany.  This area’s terroir is comprised primarily of loam and clay, with hill-top vineyards, and heavy soil (with excellent absorptive capacity for rain water). Classified as Qualitätswein b.A – or quality wine of a designated area – dry Riesling has a delicate fragrance of white peaches, apricot and juicy pears.  It is essentially the classical Riesling in expression and elegance. An analysis of the wine shows 12% alcohol, 4 g/l residual sweetness, and 6.5 g/l fruit acidity.  Its viticulture is natural cultivation in limited years (through reduced pruning) and limited use of fertilizers and chemicals.  The vinification process includes gentle pressing, natural sedimentation, temperature controlled fermentation at 15 degrees Celsius in stainless steel, a single filtration, and aging in stainless steel.  The wine is recommended as an aperitif, and can be used with all different kinds of seafood and various styles of preparation.  Additionally, it goes well with veal, salads (without vinegar dressing), and cheeses, of course.  It is best if kept between eight and ten degrees Celsius.

Hope you get a chance to try this one out in the near future! Let us know what you think!

 

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