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Wine and Cheese Pairings
(compliments of Sierra Starr Vineyard & Dedrick's Cheese)

November 21, 2008
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“Starr Bright” Champagne
A fabulously fruity champagne! Not too sweet and not too dry. Perfect for all those special occasions.

Midnight Moon
This cheese is made from goat’s milk in a Gouda style, and is aged about one year. Made in Holland for the California cheese company of Cypress Grove. It’s a firm cheese with slightly sweet nutty taste.

 
2006 “Celestial” Chardonnay
Medium bodied chardonnay with inviting aromas of vanilla and toasted oak; light butter flavor, hints of green apple, butterscotch, and caramel. Smooth mouth feel. This wine is well balanced and structured.

P’tit Basque
This is what I refer to as my favorite everyday eating cheese. It’s made of 100% sheep’s milk, made in the Pyrenees, and aged about 70 days. It has a lightly nutty taste with smooth texture.

2005 “Old Clone” Zinfandel
Medium bodied and fruity without sacrificing the depth and complexity a good Zin.

Bucherondin
A very creamy and bright flavor is this goat’s milk cheese. It arrives in a log shape and is made in France. It is 100% goat and has an edible rind

 
2005 Reserve “Cosmic” Cabernet Sauvignon
A barrel selection of the best that 2005 had to offer. With just a splash of Cabernet Franc and Merlot to round out the palate and frame the finish.

Gruyère (groo-YEHR) Cheese
Named for the Swiss village that produces it, is made of cow’s milk. Noted for its smooth, nutty flavor, gruyère has small holes similar to Swiss cheese. Gruyere is aged for up to 12 months,

December 13, 2008
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2007 Reserve “Cosmic” Chardonnay
This is a very popular wine and is sure to sell out before the next release is ready.  A classic Chardonnay fermented in 100% new oak.  It’s put through malolactic fermentation and aged sur lee to create that desirable creamy buttery character. 

Parrano
This is a cow’s milk cheese produced in the Netherlands. It tastes mild and nutty, combining salty and sweet flavors. It has a semi-firm texture and a smooth, golden colored paste. It is a versatile cheese that is easy to shred, slice and melt. It is well suited for entertaining, cooking and snacking

 
2005 “Starr Dust” Cabernet Sauvignon
This Cabernet Sauvignon is full bodied and 100% Cab.  It shows classic Cabernet Sauvignon fruit with firm acids and medium tannin levels.  With nearly 2 years in French oak barrels, it is quite drinkable yet can be cellared for 5 to 7 years.   

Humboldt Fog
Made right here in the USA, Humboldt Fog gets it’s name for the rolling fog that emerges from the ocean in California’s Humboldt County. This poetically-inclined cheese is creamy and smooth, with a bloomy rind (edible) and a tangy flavor. A distinctive layer of ash divides the cheese in half, much like Morbier.  Made in Arcata, Ca.

 
2006 “Phil’s Selection” Zinfandel
This Zin is barrel select; a harmonious composition by Winemaker and Owner Phil Starr.  It’s nose is ripe with jammy black raspberry fruit, a bit of oak, and a touch of black pepper. The mouth is round, smooth and rich offering lots of ripe berries and black pepper; medium tannins and great acidity. A classic fruit forward Zin with delicious, youthful berry fruit and nice balance. 

5 Year Old Quebec Cheddar
An extra-sharp cheddar with a smooth texture, full-bodied flavor and tangy finish. Not as crumbly as some aged cheddars making it easier to work with. Fabulous with Phil’s Selection Zinfandel but will also go wonderfully with a ripe pear, a piece of apple pie, or even on top of a juicy burger.

 
Celestial Delight “Ice Wine”
Chardonnay was used in making this ice wine and the aromatics and flavors of the grape have come through with added complexity and depth.  This dessert wine is very sweet drizzling with apricots and honey.  It is richly textured, finishes clean, crisp, and with good length.  Fermented in 100% new American Oak, it’s a real treat for your senses.

St. Agur (pronounced “Sant ah-GOOR”)
A blue cheese made from pasteurized cow’s milk from the village of Monts du Velay, the mountainous Auvergne region of central France. Developed in 1988 by the cheese company Bongrain, it is made from pasteurized cow’s milk, enriched with cream, and contains 60% butterfat qualifying it as a double-cream cheese. Aged for 60 days in cellars, this cheese becomes stronger and spicier as it ages.

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