Typically bright and lemony, with clean citrus flavors. Can also have grassy and vegetal aromas (think green bell pepper).
Barleywine, Old Ale, Strong Ale, Scotch Ale
Big and intense, with an alcohol punch to match, don’t underestimate any of these guys. Flavors will favor the malty side of the spectrum, with dark fruit, leather, and tobacco notes common. You will taste the booze. And it will be delicious.
Pair with: A cheese equally big in flavor. Dunbarton Blue has subtle bluing and a savory-sweet gouda flavor that will be a perfect match for these tough brews.
Chianti is named for a region in Italy, and is actually made from a blend of grapes (mostly Sangiovese). This dry, medium-bodied wine has a distinct herbal quality (think rosemary and oregano) with flavors of dried plums and cherries.
Pair with: An herb-crusted cheese like Hudson Flower or a young Tuscan Pecorino.
When the Callahan family needed a way to maintain the pastures of their Petaluma, California, land, they turned to the ravenous appetites of sheep, who kept the grasses of the land at bay, before the Callahans decided they might as well milk those cuddly lawnmowers. Visits to cheesemakers across Europe assured the family that diversity in cheesemaking and the impact of a land’s individual terroir was to be embraced, and embrace it they did with their balanced and savory sheep and cow’s milk cheeses.