TASTING NOTES
FOOD PAIRING
Bean-based dishes, beef: roast, black bean sauces: with Asian dishes, boar: wild, brisket, cheddar, cheddar: sharp: 5 years – 12 years, cheddar: smoked, chicken: butter, cold meats, curries: creamy, curries: spicy, jack: garlic & onion, jack: garlic dill, kangaroo, lamb kebabs with vegetables, lamb shank, lasagna, mackerel, paella, pasta with bolognese sauce, pasta with herbed tomato sauce, pizza: combination, pork chops, pork tenderloin, rabbit, romano, sauce: cranberry, Spanish dishes, steak au poivre, tourtiere.
Herbs | Aleppo, Ancho, Anise, Black Pepper, Chili, Chipotle, Fennel, Red Pepper, Saffron, Turmeric |
Vegetable | Alliums, Bell Pepper, Chanterelle, Crimini, Eggplant, Funghi, Garlic, Maitake, Nightshades, Onion, Scallion, Shallot, Tomato |
Dairy | Asiago, Bleu, Brie, Cheddar, Gorgonzola, Hard Cheese, Manchego, Mascarpone, Parmesan, Pecorino Cheese, Pungent Cheese, Roquefort, Soft Cheese, Stilton |
Meat | Bacon, Beef, Bresaola, Chicken, Cured Meat, Duck, Lamb, Pork, Pork Chop, Poultry, Prosciutto, Red Meat, Roast, Salami, Tenderloin, Turkey, Venison |
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