Ciresa Fontina Fontal
Fontina is a northern Italian, Alpine pantry staple. At its most basic a table cheese, it can also be melted into sauces, thickly shredded over pasta or pizza, or pressed into a gooey grilled sandwich. The bouncy paste is a bit more supple, mild and sweet than its aged and assertive cousin Fontina Valle d'Aosta. The best pairings are probably fresh fruit or dry salumi, but if you're inclined to wine, you might have to visit the French section for a Cotes du Rhone Rose, or to stay regional, look for indigenous Blanc de Morgex grape on the label.
Just the Facts
CiderBrie 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 to contrast the sugar and bring out the funk.
MerlotA smooth and medium-bodied wine with a more rounded flavor than other reds. Dark fruits are present but with minimal tannins and no noticeable spice.
Pinot GrigioA lighter, crisper white wine. Tends to be refreshing and fruity, with aromas of stone fruit, peach, quince, and lemon.
Wheat BeersWheat Beer, Weisse, Hefeweizen, Wit
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