On Monday February 25th Bin 702 will be hosting a special night Alessandro Samogin, International Marketing Manager for Borgoluce Winery in Italy. I have had the pleasure of staying at the winery, touring the property and learning their history.
Should you not be able to attend our event below is outlined what you are missing. We will be pouring 3 Proseccos that will be paired with 3 Northern Italian cheeses all produced relatively close to the winery.
Borgoluce’s Prosecco is not what one normally thinks of when thinking Prosecco. These wines are on the drier side with great acidity and complexity. To highlight the wine we hand selected regional cheese that we feel pair perfectly. For those of you attending we hope you agree. For you who are not I recommend you pick up these wines and order the paired cheeses. Believe me even if we are wrong what could go wrong with Italian bubbles and cheese.
Wine: Borgoluce Lampo
Cheese: Ubriaco, Italy
· Made from cow’s milk
· Hard Cheese
· From Veneto Region. Northern Italy
Umbriaco means drunken which is why they call this ‘Drunken Cheese’
As described from cheese.com:
Ubriaco Prosecco is a traditional, Italian cheese made in northern Italy’s Veneto region. Affectionately called "drunken cheese", it is bathed in gallons of dry and sparkling Prosecco wine along with skins, seeds, and leftovers from the winemaking process to extract the unique sweet, delicate aroma of the wine and complex flavours.
An unpasteurized cow’s milk cheese, Ubriaco is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly Prosecco wine. It is best served in crumbles or shavings with a glass of Prosecco or any aged, red wine.
Wine: Borgoluce Gailante
Cheese: Crucolo, Italy
· Made from cow’s milk
· From Alto Adige. Northern Italy
As described from olioandolive.com
Italian Crucolo cheese is made from raw cow’s milk, from the picturesque Trentino-Alto Adige region in Northern Italy. With cows grazing on lush, green grass along the crystal clear banks of the Brenta River at the foot of the Lagorai Mountain range, the milk used to make this cheese is of the highest quality. And with cheese making traditions passed down from generation to generation, as far back as the 19th century, the result is an exceptionally moist, rich, and buttery Italian cheese deliciously dotted with holes. Aged more than 30 days, this toothsome yet supple semi-soft cheese pairs well with wine jellies and mostarda.
Wine: Borgoluce Rive de Collalto Valdobbiadene DOCG Brut
Cheese: Quader de Cavra, Italy
· Washed rind cheese, produced with pasteurized whole goat's milk from Valsassina
· The rind is soft, thin and smooth, pink to yellow in color. The paste is soft, slightly elastic, ivory white to straw yellow
· Produced by Carozzi Formaggi - Pasturo (LC) - Lombardy
Founded in 1960 by Aldo Carozzi, the company is run now by the third generation: Roberto Carozzi with his wife Donata and their three children: Vera, Aldo and Marco. Carozzi combines his passion, the modern technology of his factory and the precious milk from the dairies of the area. In his modern factory in Pasturo (LC), the human effort is still fundamental