As Promised: The Cambozola Duel and More Pairings

Holidays Among the Vines

Cambozola with 2006 El Pecado or 2010 Viognier…

Sometimes referred to as blue brie, Cambozola is made using the same Penicillium roqueforti (mold) used to make Roquefort and Stilton.  It has a very smooth and decadent  texture as a result of added cream.  An uncut round of Cambozola appears very similar to Camembert.

As implied last week, Sarah D. and Sarah F. of Halter Ranch Tasting room fame are immersed in a difference of opinion in regard to the ideal pairing for this particular cheese:

Sarah F. prefers the creamy deliciousness of Cambozola with the floral delicacy of our 2010 Viognier.  This would be an ideal pre-dinner appetizer.

Sarah D. is inclined to imbibe a small (sherry sized) glass of 2006 El Pecado (port style) with her Cambozola wedge for a dash of post meal extravagance. 

We’d love to hear (or read) your thoughts on this dispute.  Expect a weekly update as the debate continues!

2010 Sauvignon Blanc with Warm Winter Salad

Serves four

  • 1 large head cauliflower, cut into small florets
  • 3 T + 4 tsp extra virgin olive oil, divided
  • 3 cups baby arugula
  • 2-3 tsp fresh lemon juice
  • 1 hardboiled egg, grated on the large holes of a cheese grater
  • 1/3 cup thinly-sliced Parmigiano Reggiano (not generic Parmesan)
  • 2 T chopped walnuts, lightly toasted
  • salt and pepper

Preheat oven to 425º F. Place cauliflower on a baking sheet. Drizzle with 3 tablespoons olive oil and season with salt. Toss well to combine. Roast cauliflower, stirring occasionally, until soft, golden, and lightly browned, about 20-25 minutes. Remove from oven and cool to room temperature.

In a large bowl, combine cauliflower and arugula. Drizzle with remaining olive oil and lemon juice. Gently fold in hardboiled egg, Parmigiano Reggiano, and walnuts. Season with salt and pepper.

This recipe was generously contributed by Sarah Doyle, if you’re craving more of the same check out her blog!

2008 Malbec with Villa Creek’s Not Nachos

For those disinterested in cooking a meal there are a few excellent take-out options ( in biodegradeable packaging of course!).  Among these, a favorite among the Halter Ranch Staff is Villa Creek, specifically their delectible and decadent Not Nachos.

Our ideal pairing for this excellent dish is 2008 Malbec with its exquisite velvety texture.  We look forward to your comments!

Check back next Tuesday for another pairing post!  Have you visited us on facebook yet?

This entry was posted in Updates. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s