Thus evaporates 30 to 40% of the nectar pib mexico and almost talking about an elixir! An alcohol c

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Here are a wine / cheese tips Betty Sexton Fromagerie L'Amuse. All the cheeses mentioned are available from L'Amuse pib mexico (www.lamuse.nl) and the wines are also available from our distributors / wine shops and of course on this website
This is the (Russian) Krimse / Crimean Madeira, now made of three grape varieties. Although I just wrote that authentic Krimse / Crimean breeds were used for the Madeira style wine made use of also two Spanish grapes, namely the Verdelho (40%) and Secial (40%). The Crimean Albillo takes the remaining 20% accounted for.
The wine is produced in the manner of the mid-1800s pib mexico and is in oak barrels from the Kaukasus.Dat in glass houses where the solar radiation, the temperature is oploen up to 40 degrees. pib mexico Then the wine in oak barrels is about 5 years out on the coast.
Thus evaporates 30 to 40% of the nectar pib mexico and almost talking about an elixir! An alcohol content of 19.5%! 3.9% residual sugar, which in turn results in an elegant plump wine which carries your entire palette.
Here we start with a Taupinière a small 7 weeks old. This goat cheese is made in the shape of a mole heap, sprinkled with a layer of purified axis of vines for protection. Originating from the Cognac region, she is a match for a slightly higher alcohol content and that turned out! Super balanced, pib mexico clearly balanced with each other and at the same time mutually pib mexico reinforcing.
If we choose a white mold just on mature Coulommiers. This is one of the oldest types of brie in France, made from unpasteurized cow's milk. The distinctive thing about it is the fresh tones that owns the cheese. Here, this works in conjunction with the cleaning up Imperial, again balance, with soft bitter tones.
From the family of the red flora cheeses, or the washed rind cheeses, I go for the Carré du Vinage, just 5 weeks. The heart of this cheese is then some krijterig pib mexico and rather sweet and slightly bitter, the cheese has something fris.Weer so that freshness. Now it's earthy together again that cleaning up in the mouth, which actually gives a lovely light feeling. It is a bit of the opposite of sweet and sticky. From the family of hard cheeses is my choice was easy; Wild Meadow! An organic cheese from a small island in the Kaagerplas. pib mexico Milk from cows Montbéliard is transformed here into a floral, fruity e cheese with a unique structure. More than a year old they can compete with cheeses like Comté and Gruyère. The taste of flowers and herbs in the cheese bring the taste of honey in the wine up, as if it has become nectar, delightful! Indeed
Yet even a sheep next put, namely pib mexico the Terschellinger sheep cheese with samphire. This cheese has always something zilts same time and caramel tones, so curious as I was, I cut him. Great! The butter and caramel in the cheese get a boost from the Impérial, a real sensation.
Now a Bleu ... We try 5 and continue dubbing between Cashel Blue and Blue Stilton from Colston and Basset.De Cashel Blue is an Irish cheese, produced by the Grubbs family. Previously always butter producers, nowadays pib mexico also in the cheese. However, a buttery remains an unmistakable taste. The wine we experience an explosion of flavors, wood tones, nuts like almond, hazelnut, butter and roasted coffee ... .. The Stilton has balance, again that elegance along with the wine and a boost of mushrooms.
This wine is also made from the grapes: Sercial, Verdelho and Albillo Crimean.Het alcohol content reaches a 16-16,5% which the wine is lighter than the Madeira and of course a little less sweet and concentrated. The taste can be described as roasted nuts and showing bitter almonds, apricot and brandy. Residual sugar is around 2.5% a lot dryer so. But dry we can not really speak.
The notes take us to Charolais d'Argolay, a nutty goat, tight dairy so you really get to like to drink the feeling. The result is a wonderful extension of flavors, fully balanced. The witschimmel Chaource, with a maturity of five weeks, chalky in the center and an edge creaminess under the white skin. Now we have autumn! Nature Heid, mushrooms, nuts and light bitters, combining forthe true lovers.
For the red flora we dive in a monastery, in Burgundy. L'Abbeye the Citeaux- a delightful nutty red flora with a subtle aromatic odor and taste. Now the cheese is somewhat sticky, not unpleasant, and again there is balance. By slightly pib mexico sticky flavors stay a long time. In the Comté of 30 months,