Wine and cheese pairing

Wine and Cheese Pairing

Oka Cheese

A variation of Port Salut from Northeast France. This was once a monastery cheese made by the monks who emigrated from Brittany to Canada at the end of the nineteenth century. They carried on making their Port Salut-style cheese at a monastery at the village of Oka near Montreal. Today it is made by Canada’s largest dairy cooperative but it is still matured in the cellars of the monastery. This cheese has less rubbery texture than its French cousin and a more interesting flavour.

Pinot Noir

Try Marisco The Ned from New Zealand   – This Pinot Noir is a bright ruby red colour with aromas of red and black cherry, earthy underbrush, ripe raspberries.  On the palate, it is juicy with medium plus acidity and medium satin-like tannins. It is 13.5% abv. with good body and length. The flavour profile is full of red berry fruit, zingy cranberry as well as a beautiful balance of leather, white pepper and spice which makes for a vibrant and very enjoyable Pinot Noir.



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