Pyrenees Brebis

Pour a glass of...

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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.

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  Farmhouse Ales

  Farmhouse, Saison, Bière de Garde, Lambic, Sour Beer

  Farmhouse ales, instead of being driven by malt or hops, depend on the yeast for their distinctive spicy, floral, and tart flavors. Commonly made by brewers in France and Belgium, farmhouse ales are usually light in color and body and quite effervescent. From time to time, brewers allow wild yeasts to ferment the beer, resulting in a brew that falls somewhere in between pleasantly bright to bracingly sour.
  Pair with: Mushroomy Brie Fermier or funky, bacony Epoisses are matches made in heaven.

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  Tempranillo

  Medium-bodied with flavors of cherry, as well as some cranberry which lends bright acidity. Cinnamon and clove spices, and earthy, leathery flavors balance things out.
  Pair with: Sheep’s milk cheese like Malvarosa or Pyrenees Brebis, flavored cheese (truffles, herbs, or spices), and younger leaf-wrapped cheeses with some funk – think Robiola Foglie de Fico.

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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.