Challerhocker

Pour a glass of...

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  Pinot Noir

  Lighter bodied and delicate. Old World style generally offers more funk, New World more fruit.

  Old World Pinot: Flavors of fresh cherries and raspberry balanced by a barnyard funk and high minerality. Sometimes has floral aromas, reminiscent of rose petal.
  Pair with: Almost anything! Works with funky Frenchies Epoisses and Langres, or mild natural rinds like St. Nectaire.

  New World Pinot: More sugary, with jam-like fruit, dried cherries, oak, and spice.
  Pair with: Full, fatty flavors. Alpines, cheddars, and Manchego.

   

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  Chardonnay

  This wine is all over the map – literally! Flavor varies widely depending on where and how it’s made.

  Old World Chardonnay: crisp and minerally, with flavors of apples and roasted pears.
  Pair with: Fresh or bloomy rind cheese, like Delice de Bourgogne

  New World Chardonnay (USA, warmer climates): richly buttery and oaky, heavy notes of vanilla, brown butter, and tropical fruits.
  Pair with: Slightly stronger cheese like sweet Prairie Breeze cheddar, or a mild washed rind like Keeley’s Across the Pond.

   

  Oxidized Chardonnay: When Chardonnay is intentionally exposed to air it is “oxidized.” Common in the Jura mountain region, this wine is almost sherry-like with spicy, nutty flavors.
  Pair with: Play up the bolder flavors with a more complex or funky cheese. Almost any Alpine cheese, like Comte, or earthy aged goat cheese like Chevrot make a great match.

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  Cider

  Brie and apples, cheddar and apples – both delicious! Why not extend that deliciousness to apples in liquid form? Enjoy cider and cheese for a pairing to remember.

  English style: drier, more like a beer, with nice acidity.
  Pair with: : Just about anything but we love it with firm natural rind cheese, like Landaff.

  Basque/Normandy : barnyardy and funky, but still with a little sweetness.
  Pair with: A beefy washed rind, like Grayson or Hudson Red to contrast the sugar and bring out the funk.

   

  American Cider: often, but not always on the sweeter side.
  Pair with: Sweet and earthy Bleumont Bandaged Cheddar or malty Bleu d’Auvergne.