Zweigelt
2006 A beautiful wine from Heinrich Hartl, this is a young red at its best. Ripe raspberries, strawberries, and other red fruit on the nose give way to a delightful fresh, soft red that is light enough to drink by itself, but which shows surprising body when paired with foods – a result of Heinrich’s expert winemaking ability. Either perfect on its own or try with cold meats, casseroles, light game, hard mountain cheeses, or even ripe Brie.
750ml - £8.95
500ml - £6.75
250ml - £3.15
500ml - £6.75
250ml - £3.15
Recommended Cheese Pairings
All cheeses have been recommended by Patricia Michelson of La Fromagerie after tasting the Zweigelt.
BRIE DE MEAUX Ile de France cow
Soft velvety texture with a tender bloomy rind. Rich golden cheese with an earthy character contrasting with the texture of the crust. The ideal condition to enjoy this cheese is with the centre of it not too ripe but still slightly form, yet with the edges of the cheese almost melting. Acquiring this perfect combination requires the skill of a maturer and ripening rooms with the right coolness and humidity to allow the crust to keep its fluffy bloom and the inside of the cheese to become moist and melting.
TUNWORTH Herriard Village nr Alton, Hants cow
Unpasteurised Ayleshire cow’s milk, using traditional rennet. Julie Cheyney and Stacey Hedges are two friends who decided to go into business together 3 years ago making cheese using milk from a neighbouring farm. Their interpretation of a soft, mellow tasting cheese with a thin bloomy rind has scooped up Supreme Champion at the British Cheese Awards 2006 and numerous other awards. Whilst the almost melting edges cling to the fudgy centre with the rind giving a non-invasive taste or aroma, this is really a great leap forward for British cheese making, taking on French styles of cheese but with a distinctly English edge. A delightful addition to the cheeseboard to be enjoyed around 5-6 weeks matured.
TOMME DE SAVOIE Savoie cow
This is the Alpage (high mountain) cheese using the morning and evening milk, adding semi-skimmed milk to the full fat milk, with a crust that is both earthy and musty. However the winter and spring cheeses use the milk from cattle grazing on lower pastures and the flavour of the cheese becomes lighter and creamier with a slightly pitted pate, almost verging on sweet fresh cobnuts in flavour whereas the Alpage cheeses can be deeper in colour and taste more robust.