Carles Roquefort + Nik Weis Riesling Kabinett
As cheesemongers, we love to wax poetic about our cheeses, about where they came from, what they mean to us, and why you’ll love them. It can be hard to keep all the information straight and sort through what we’ve told you, but if there’s anything to take away from this project or our shop, it’s this: Roquefort and Riesling are so darn good together. Maybe you have to be a blue cheese lover to enjoy Roquefort, but you only need to be a fan of crisp, acidic, delicious white wine to love Riesling.
Why we love the cheese
Maison Carles has been making Carles Roquefort since 1922. They are one of the smallest and most dedicated producers of this traditional cheese, using only delicious, herbaceous, buttery sheep milk from their own farm. Rich, slightly spicy, and speckled with crunchy crystals, this melt-in-your-mouth blue cheese is what blue cheese dreams are made of. If you’d like to learn more, click here.
Why we love the wine
Nik Weis Riesling Kabinett comes from the heart of the Mosel where it’s grown and crafted by a third-generation winemaker who’s been involved with the vineyards since he was a young boy. This Riesling has complex notes of tart lemons, sweet peaches, fresh melon and ripe tropical fruits. Right along the fruit notes are pops of minerality and earth, adding a lovely depth to this off-dry, acidic, gorgeous example of high quality Riesling.
Why we love the pairing
Riesling, especially when off-dry, is the perfect pairing for spice. Carles Roquefort has a surprising amount of prickly, zippy, spiciness. Not spice from chili, but piquantness from both the sheep’s milk and the strain of mold itself, Penicillium roqueforti. This Kabinett Riesling eases the cheese’s zip perfectly while the acidic richness in the cheese softens the Riesling’s acid just enough.
What else you should do with it
While we’re still in the throes of winter squash season, make an incredible roast squash dinner featuring Carles Roquefort crumbles, candied pecans, and spicy arugula, all paired with a glass of Nik Weis Riesling. Roast the squash for long enough to develop lots of caramelization and use some cumin and cinnamon to flavor. And don’t forget the flakey salt!