Not Your Average Cheese Plate; Pair with Fritz’s Riesling 2008

Wine and cheese… I know you’ve heard it before this is NOT your average cheese plate. Riesling is known for being a versatile wine to pair with food. You name it and Riesling will probably taste great with it. So what better way to showcase Fritz’s 2008 Riesling then to pair it with 4 different cheeses and 4 complementary foods?

The 2008 vintage of Fritz’s Riesling offers flavors of apple and nectarine. It is very round, fruity and like many Rieslings brings out the best in sweet dishes. Three of our cheese pairings feature a sweet dish while the fourth showcases how well this Riesling can also pair with a hearty, savory dish.

Fontina Val D’Aosta with Hazelnut Brittle

1/3 cup hazelnuts, skins removed, toasted
1 cup sugar
2 tablespoons water

1.  Combine sugar and water in a small saucepan and cook over medium-high heat without stirring. As soon as an amber color develops, take off the heat! Caramel can go from perfect to burnt in a matter of seconds.
2.  Remove from the heat and stir in hazelnuts. Transfer to a baking sheet lined with a silpat. Let sit until the caramel has hardened, about 20 minutes. Break into small pieces with your hands.

Goat Cheese with Dark Cherry Jam

1 cup frozen cherries, thawed
¼ cup sugar
¼ teaspoon almond extract

1.  Add all ingredients to a bowl and mix. Let macerate for at least 1 hour or overnight.
2.  Pour mixture into a small saucepan over medium heat. Let simmer until mixture thickens to a jam consistency, about 40 minutes.

Gorgonzola Dolce and Roasted Apples

1 golden delicious apple, cut into chunks
1 tablespoon unsalted butter, melted
2 tablespoons brown sugar
¼ teaspoon cinnamon
¼ teaspoon nutmeg
Pinch of salt

1.  Preheat oven to 350 degrees.
2.  Add all ingredients to a large bowl and mix until apples are well covered in butter and seasoning.
3.  Pour mixture onto baking sheet and bake until apples are soft and begin to caramelize, 30-40 minutes.

Essex St. Comte with Wild Mushrooms

½ lb fresh wild mushrooms of choice (I used royal trumpet, shiitake and porcini)
1 tablespoon unsalted butter
1 large garlic clove
½ teaspoon Herbes de Provence
Salt and pepper to taste

1.  Melt butter in a saucepan over medium heat. Add garlic and cook until fragrant, about 1 minute.
2.  Add mushrooms and Herbes de Provence. Cook until soften and brown.
3.  Add salt and pepper to finish. Don’t salt mushrooms until the end or they won’t brown for you!