Comte Saint Antoine
Murray's selects each 90-pound wheel from France's Jura for desired age and flavor. Considered one of the world's greatest cheeses Comte captures the essence of raw, mountain pasture-fed cow milk. Murray's chosen wheels tend toward the sweetness of cooked milk, a bit of stone fruit and the quiet nuttiness of browned butter. Ideal for any cooking application, and classically melted in everything from fondue to Croque Monsieur, this Saint is divine with Rhone reds.
Pronunciation: Comm-tay Sane An-twon
Just the Facts
ChardonnayThis 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 Tickler cheddar, or a mild washed rind.
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.
Pinot NoirLighter 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 Tomme de Savoie.
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