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Abbaye de Belloc
This French sheep’s milk cheese from the Basque region is a mild, nutty and pleasant but complex-flavored cheese that doesn’t overwhelm the subtle qualities of a Pinot Noir. The cheese has a firm, dense, rich, and creamy texture. The taste resembles burnt caramel and there is a distinctive lanolin aroma.
Abbaye de Belloc is also known as ‘Abbaye Notre-Dame de Belloc’ as it was first produced by the Benedictine monks at the ‘Abbaye de Notre Dame de Belloc’ in the Pays Basque region of Aquitaine, France. They used sheep’s milk available in the locality and followed a cheese-making process that dates back to 3000 years.
Abbaye de Belloc is a flat wheel-shaped traditional, farmhouse, unpasteurized, semi-hard cheese. It has a natural, crusty, brownish rind with patches of red, orange and yellow. The rind is marked with tiny craters. The aging process of the cheese ranges from four to ten months.
Pinot Noir has enough acidity to cut through the creamy texture of soft cheeses like Roucoulons. This French cows’ milk cheese is mild, just slightly earthy and mushroomy, with beefy components, which can match the earthy flavors in some Pinot Noirs.
Roucoulons is a bloomy rind, cow’s milk cheese produced by Fromagerie Milleret in Franche-Comte region of France. It is a soft ripened cheese with a pale, orange-colored.
It is marketed as a “love” cheese with hearts on its packaging and its name deriving from the French word “roucouler” which means to talk fondly or amorously. Although it has a lovely depth of flavor, it is not very popular in the United States.
A sheep’s milk cheese from Spain with a salty, buttery, nutty flavor that is enhanced by a fruit-driven Pinot Noir (or Zinfandel). It gets characteristic flavor because of the breed of sheep – the small, scruffy Churra and the Castilian sheep. If you can’t find Zamarano, try Manchego instead.
Zamorano is made in the region of Castile-Leon, Spain. This hard cheese takes almost months to mature fully. It has a pale yellow color with crumbly texture and contains 45 percent fat.
This Italian cheese, from the northern region of Veneto, is infused with the flavor of truffles and is a good match for an earthy Pinot Noir from the French region of Burgundy.
This creamy, labor-intensive cheese is made from pasteurized cow’s milk. Aged in a coat of nutmeg, coriander, cinnamon, licorice, cloves, and fennel, the Semi-Soft paste is laced throughout with slivers of black truffle. Delicate, aromatic and unusual, Sottocenere is a silken indulgence.Continue to 5 of 5 below.
Although it’s made with unpasteurized cows’ milk, Comte has the same sweet, nutty character that makes so many sheep’s milk cheeses pair well with Pinot Noir. Aged versions of Comté that have a stronger, sharper flavor might overwhelm some Pinots, but this French cheese is often just the thing with a glass of Pinot Noir.
Comté (also called Gruyère de Comté or Comte Fort Saint Antoine) is a French cheese produced in the Jura Massif region of Eastern France. This hard mountain cheese is matured to perfection in the silence and darkness of special caves where the cheese gets its unique taste, texture, and color. Comté is ripened for a minimum of 4 months to 18 or 24 months.
Considered one of the finest cheeses in the world, a wedge of Comte reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.
Video about What Is A Good Pinot Noir Wine
Everything You Need to Know About Pinot Noir
Go to http://www.bonnerwine.club/JulienMiquel & Get a discount to America’s Most Unique Wine Club, join Bonner Private Wines.
Check out my review videos of previous Bonner Wine Club Selections: https://www.youtube.com/channel/UCSHHB3SBhaygeRxzTBV5kMA
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Continuing our exploration of the best wine types in the world to give you some essential wine knowledge that will allow you to navigate the wine aisles of your local store with ease. So far here we’ve talked about Cabernet Sauvignon, Chardonnay and Tempranillo. So let’s go on with one of the my personal favorites, and I’m sure many of you love it too: Pinot Noir.
00:00 – Intro
01:13 – About the Bonner Private Wine Club
03:58 – The Origin of Pinot Noir
06:23 – Typical Aromas & Flavors of PN
08:45 – Sideways Craze & Best Pinot Noir Wines
Video Content (partial Transcription):
The Origin of Pinot Noir, Burgundy, France – Chapter 1
With such a French sounding name, Pinot Noir, we are talking here about a grape coming from France.
By the way, a couple details before we dig deeper. How do you say Pinot Noir correctly? Well, in French, we say Pinot Noir. But it’s fine in English or American obviously to say Pinot Noir. As long as you do not pronounce the T to Pinot, do not say Pinot Noir.
Then, yes, Pinot Noir is a type of grape the wine is made from. This grape came from France where it was selected, refined, perfected in the Burgundy wine region.
Burgundy is a rather cold area, one of the coldest wine regions in France, almost as cold as Champagne. Pinot Noir is a grape that grows well only under relatively cool climate, unlike Merlot, Cabernet Sauvignon or Syrah that like warmer weather.
The Aromas & Flavors of Pinot Noir – Chapter 2
The typical flavors and aromas of Pinot Noir are in the spectrum of acidic red berry fruits. Clearly THE term that everyone uses for Pinot, which is the one you should remember if there is one takeaway from this video, this term is ‘griotte’ as we say in French, or more simply sour cherry. Virtually all Pinots have it, so keep it in mind if you want to impress your friends next time you have one. But you’ll find some other red berries, like fresh strawberry or raspberry, blueberries and redcurrant.
Often you’ll find hints of floral aromas like rose petal or violet, and some spices and herbs like white pepper, juniper and peppermint.
Pinot Noir ages and evolves with time in the cellar, it takes on delicious savory notes, earthy characters of truffle of what we call forest flour.When you taste an old pinot, you’re not only taking you imagination through a field of delicate red berries, but also through a foggy and wet forest in a cold morning.
The “Sideways” Craze & Best Pinot Noir Wines – Chapter 3
“Sideways” is probably the most popular wine-focused movie of all times. If you haven’t watched it, take a look at it as it’s fun. It features two friends who take a road trip through the Santa Ynez Valley of California. Miles is a Pinot enthusiast, and he slowly converts his friend Jack who was a Merlot lover, and teaches him to love the lighter Pinots. The movie came out in 2005 and many credit it for boosting the popularity of Pinot Noir around the world, and the decline of Merlot in the US.
Anyhow, before the early 2000s let’s say, there wasn’t all that much Pinot Noir produced around the world outside of Burgundy. A little around Burgundy like in Alsace, in Germany, Switzerland or Italy, but not a lot. Since though, the grape has gone completely mainstream.
In Burgundy, the best Pinot Noirs come from what is called the Cote d’Or area around the city of Beaune. There you’ll find the names of prestigious wine villages that are synonymous with the best and most expensive Pinots in the world like Vosne-Romanée, Pommard, Gevrey-Chambertin or Chambolle-Musigny. Grand Cru Pinot from Burgundy are some of the rarest, most demanded and therefore most expensive wines in the world, with prices easily reaching North of 00 a bottle.
Outside of Burgundy, you’ll have to go to cooler parts of California to find good ones, like some parts of the Sonoma County, the Russian River Valley or the Sonoma Coast, but also the central coast, like Santa Barbara or Santa Ynez valley. Places like Napa valley or the Central Valley of California are just too warm for Pinot. And then Oregon and Washington state also make some wonderful Pinots that you might want to investigate if you want to dig further into it.
As for other countries, New Zealand makes some fantastic Pinot Noirs that are absolutely worth tasting if you come across them, preferably those from Central Otago or Martinborough rather than the Marlborough ones. And finally, some interesting Pinot Noirs come out of the Southern end of South America, from Patagonia to be specific, Chilean and Argentine side of the continent.
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