The Ultimate Guide to Pair Cava with Cheese Archives - Vitis House

What’s This Funky Flavor?

Vitis House — Fri, 08 Nov 2024 14:06:18 +0000

Ever tasted a wine and thought, Whoa, this smells like a barnyard? Or caught hints of leather, spice, or even… Band-Aids? That’s Brett! Short for Brettanomyces, this wild yeast can add a unique and sometimes polarizing twist to wines. It’s a bit like the “bad boy” of wine yeast, adding everything from smoky clove to earthy leather aromas.

Why does Brett Happens?

Brett can sneak into wine from the vineyard, barrels, or even the winery itself. It loves a cozy spot to thrive, especially in red wines with low sulfites. Winemakers who appreciate some rustic, complex flavors might let a hint of Brett stay, while others work hard to keep it out!

The Good, The Bad, and The Brett-y

Here’s the thing—Brett is polarizing. For some, it’s a charming layer of depth; for others, it’s downright funky. Here’s a breakdown of the flavors Brett can add:

Barnyard or Stable: Like stepping into a hay-filled barn, earthy and animal-like.
Leather & Tobacco: Think of an old leather jacket or cigar box.
Smoky Clove: A bit of spice, often found in wines like Rioja or Rhône reds.
Band-Aid or Medicinal: Not for everyone! Some might find this a bit… hospital-like.
Gamey: Adds a touch of wild, meaty flavors, like a walk through the forest.

To Brett or Not to Brett?

Brett divides wine lovers. For some, it adds depth and a rustic charm. For others, it detracts from the fruity or floral notes they enjoy. If you’re curious to try wines with a touch of Brett, explore those from traditional, Old World regions that use minimal intervention techniques like parts of the Rhône and Rioja. But it’s not always a crowd-pleaser. At the end of the day, Brett is about balance and personal taste.

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The Challenge of Acidity in Ribera del Duero

Vitis House — Thu, 24 Oct 2024 16:57:21 +0000

When someone asks me how real climate change is, I always respond, “talk to a winemaker.” Ribera del Duero DO, known for its bold yet elegant Tempranillo wines, is just one of many regions facing challenges due to climate change-particularly when it comes to preserving the acidity that keeps wines fresh and balanced. With the region’s naturally warm climate, overripe grapes can easily result in wines that feel flat, missing that essential vibrancy.

To tackle this, even the most prestigious wineries are exploring higher-altitude vineyards in non-traditional areas. These elevated sites benefit from cooler temperatures, which help the grapes maintain their acidity. The stark temperature difference between warm days and cool nights (known as diurnal variation) slows down ripening, allowing the grapes to develop brighter acidity. Not only does this solve the acidity challenge, but it also boosts the wine’s aging potential, letting more complex and nuanced flavors shine through over time.

Top producers are embracing this shift, with a focus on regions like the province of Soria and the northern edges of Ribera del Duero. These areas, sometimes nearly an hour away from the big-name wineries, bring new possibilities and diverse terroirs into the mix. In fact, the move to higher-altitude plots isn’t just a workaround for acidity-it’s redefining the region’s identity while safeguarding the quality of Ribera del Duero wines for the future.

Because of this, a growing trend is emerging with more attention on small, highly specific sub-regions-what they call parcelas de viñas (vineyard parcels). These small plots, often with very old vines, showcase distinct terroirs with naturally higher acidity. In some cases, the grapes are so exceptional they’re bottled on their own. In others, they re blended with other grapes to lift the overall acidity in a wine, maintaining the authentic balance and freshness of Tempranillo in the region.

Are these changes for the better? So far, yes. Unlike other regions that have had to add new grape varieties to cope with climate pressures, Ribera del Duero is holding steady. For now, the DO will continue allowing its traditional varieties: Tinta del País (Tempranillo), Cabernet Sauvignon, Merlot, Malbec, Garnacha Tinta, and Albillo Mayor (used in both reds and whites).

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Savoring Raleigh

Vitis House — Mon, 02 Sep 2024 15:35:38 +0000

Food is a universal language, a flavorful thread that weaves us all together. In Raleigh, this culinary conversation is becoming more vibrant than ever. Our city has long been celebrated for its bar food and classic Southern cuisine, but now we’re stepping boldly into innovative concepts.

As a city on the rise, Raleigh’s culinary scene has grown—slowly but surely—creating an increasingly exciting and competitive landscape. Some of our restaurants now focus on delivering immersive experiences, while others emphasize outstanding food or ambiance. To top it off, the wine, sake, and cocktail menus are improving exceptionally.

Last week, we had the honor of attending the 2024 Raleigh Magazine Best Restaurants Awards. These spots represent the pinnacle of Raleigh’s culinary offerings, as selected by the magazine’s team. So, prepare your taste buds and dive into the flavors that make Raleigh a city worth savoring.

Terraza, Tamasha, Ajja, Hummingbird, Cucciolo Terraza, Brodetto, Sono, and East End Bistro—who made it this year, and which ones are still on your must-try list?

Raleigh’s Top 20

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The Ultimate Guide to Pair Cava with Cheese

Vitis House — Fri, 26 Jul 2024 20:24:15 +0000

Cava, the sparkling wine from Spain that graces our celebrations, is renowned for its quality, versatility, aromas, and flavors. It’s the perfect partner for a myriad of foods. One of the simplest and most delightful pairings is with cheese, and here, i’ll guide you through the most common cheeses to serve with different types of Cava, enhancing your tasting experience and elevating your enjoyment.

Cava is unique! White or Rose, they are all produced using the traditional method, which involves a second fermentation in the bottle similar to Champagne, it boasts bubbles and a much more complex flavor profile compared to Prosecco or other sparkling wines. One of Cava’s advantages is its variety of styles, depending on the aging. Here’s a breakdown:

Cava de Guarda:
Aged for a minimum of 9 months
Cava de Guarda Superior:
Reserva (18+ months)
Gran Reserva (30+ months)
Paraje Calificado (36+ months)

When pairing Cava with cheese, consider the following principles:

Acidity: The high acidity of Cava enhances the cheese flavors on your palate.
Bubbles: Its effervescence cleanses the palate, making it ideal for more complex cheeses.
Complexity: Match the intensity of the cheese with the complexity of the Cava. Light and fresh Cavas pair better with mild cheeses, while aged Cavas complement aged cheeses.

Cava de Guarda:

Manchego 3 Months: This Spanish sheep’s cheese has a buttery texture and nutty flavor that complements the freshness of young Cava.
Goat Cheese: Its acidic and creamy nature pairs perfectly with the bright acidity of young Cava.

Cava Reserva (18+ months):

Brie: The creaminess of Brie contrasts beautifully with the developed flavors of a Reserva Cava, even more so with the addition of honey or a slice of Jamón Consorcio Serrano combining creamy, sweet, salty, and refreshing elements.
Mimolette: This French cow’s milk cheese, known for its intense orange color and firm texture, has a nutty flavor with a hint of sweetness and caramel notes that pair well with both Reserva and Gran Reserva Cava.

Gran Reserva and Paraje Calificado (30+ and 36+ months):

Aged Gouda: The nutty and caramelized flavors of aged Gouda pair wonderfully with the deep and mature notes of Gran Reserva Cava.
Parmesan: The sharp and savory profile of Parmesan balances with the refined and persistent bubbles of aged Cava.
Sheep Cheese with Truffle: A sheep cheese with fresh truffle is a divine experience. If you prefer it without truffle, opt for a 12-month Manchego.

When serving multiple cheeses, start with lighter cheeses and progress to stronger flavors to avoid overwhelming your palate. Remember, a good pairing enhances both the wine and the cheese. Whether you’re hosting a party or enjoying a quiet night at home, these pairings will surely elevate your appreciation for this sparkling Spanish gem.

¡Salud!

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