Wine & Cheese Pairing: Grinzing and Monmousseau Rose D’Anjou 2010

by Leslie Stauffer on May 2, 2012

Austria’s Grinzing Cheese

Picture Provided by Dreadnought Wine

Grinzing is a semi – soft, young, cow’s milk cheese from the country in central Europe known as Austria. Grinzing cheese is molded after Danish Tilsit and its taste is similar to a mild gouda. Made from past-skim, Grinzing goes well with fresh grapes and can also be sliced very thin for a twist on your traditional sandwich.

Recipe:

Dressing:
2 tablespoons sherry vinegar
1 teaspoon honey
¾ teaspoon kosher salt
Freshly ground black pepper
3 tablespoons Bellisimo Extra-Virgin Olive Oil
Salad:

1 pound of pitted and quartered grapes
1 teaspoon Bellisimo Extra-Virgin Olive Oil
Kosher salt and freshly ground black pepper
3 cups torn escarole leaves
1 bunch watercress, washed, dried, and stems trimmed (about 3 cups) / or 3 cups of cut red cabbage
4 ounces Grinzing cheese, thinly sliced
¼ cup slivered pecans

For the dressing begin by stirring the vinegar, honey, ¾ teaspoon salt, and pepper to taste in a large bowl. Gradually whisk in oil, starting with a few drops and adding the rest in a steady stream to make a smooth, slightly thick vinaigrette. Set aside.
For the salad, heat a grill pan over medium-high heat. Brush the grapes with Belissimo Extra Virgin olive oil and sprinkle with salt and pepper to taste. Grill the grapes until slightly soft. Cut the grapes in half crosswise and toss with the dressing. Set the grapes aside to marinate in the dressing for 15 minutes. (The salad can be prepared up to this point 1 hour before serving.)
Right before serving, toss the greens with the grapes and dressing. Divide the salad among 4 serving plates and scatter the Grinzing cheese and slivered pecans over the top. But you cannot forget the wine! Grinzing pairs well with Monmousseau Rose D’Anjou 2010.

Monmousseau Rose D’Anjou 2010

Appellation: AOC Rosé d’Anjou; Loire Valley, France
Grape variety: chiefly Grolleau

Winemaking
The grapes are pressed straight after the harvest and only the first juice with the most condensed aromas is blended with the “free-run juice”.
The fermentation of this wine is maintained at a low temperature (14/15°C).
It is bottled at the beginning of the springtime to conserve its freshness and its bouquet.

Tasting notes
Color : pale pink, slightly salmon in color.
Nose : impressive red berry notes.
Palate : good freshness, a par excellence summer wine.

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