Rogue Creamery Smokey Blue
The new owners of this famed Central Point creamery Dave Grimmels and Carey Bryant bring their respective marketing and microbiology training to the table. Theyve mastered the classic Oregon Blue Vein recipe, and then taken it in directions that expression Pacific Northwest terrior. For instance, these wheels are cold smoked for 16 hours over local hazelnut shells. The result is a surprisingly civilized nuance, including aromas of the hazelnuts as well as sweet caramel, fresh milk, which work to balance the otherwise sharp bite of blue veining. Pair with ale on a cozy night in.
Just the Facts
Porters and StoutsPorter, Stout, Imperial Stout
Welcome to the dark side of beer. Porters and Stouts are born of heavily roasted malted barley, which colors the beer and develops toasty flavors recalling chocolate, coffee, and chicory. Looks can be deceiving, though: dark doesn’t always mean strong. Porters and stouts can be incredibly light in body, or big boozy affairs that pour like syrup.
Pair with: A mild, creamy blue like Cambozola Black.
RieslingThis food-friendly wine ranges from super sweet to quite dry. Acidity, minerality, and aromas of tropical fruit are almost always present.
Dry: Characterized by bracing acidity and stark minerality. Tropical fruit on the nose, stunningly balanced flavor overall.
Pair with: This versatile wine works equally well with a fresh chevre (bringing out acidity) as it does a stinker like Willoughby (playing up the sweet/salty contrast).
Sweet: The other end of the spectrum offers a cloyingly sweet, syrupy wine. Aromas of ripe peaches and tropical fruit dominate, along with floral, perfumed accents.
Pair with: With something this strong it’s best to contrast the sweetness with something funky or salty: A pungent washed rind like Grayson or a punchy blue like Bleu du Bocage.