Josef Friederich Riesling WIth Free Cheese
¥168.88 Per bottle
Josef Friederich Riesling with Free Cheese is an expertly paired combination of one of our favourite Riesling wines from Germany, alongside a beautiful example of artisanal aged cheddar from the UK.
Germany’s cool climates are mostly suitable for white grapes. The best vineyards are situated along rivers such as the Rhine and the Mosel, which temper the extremes of weather and help the grapes ripen. Riesling is one of the German classics and Mosel (the region where this wine is produced) is universally considered one of the best white wine regions in Germany.
We normally sell this bottle on its own for the same price as this cheese and wine – ¥88.88. CLICK HERE to see for yourself
Josef Friederich Riesling is lemon in colour, this wine has a strong and rich fruit flavour with hints of peach, lemon and pineapple. Elegant notes of minerals – typical for the Riesling grape – give the wine structure and a harmonious balance. There is a longlasting, full-bodied finish.
Josef Friederich Riesling With Free Cheese is a semi-dry style and so it can be combined with almost any style of dish. Fish, poultry or a great accompaniment to a rustic sharp cheese. For Chinese food, sweeter wines pair well with spicier food so Hunan or Sichuan style foods are the best pairing.
Westminster Sharp is an aged Cheddar cheese matured for at least 12 months. This a well-rounded and delicious Cheddar, delivering a mouth-watering, strong and full flavour on the palate. Perfect to pair with medium-bodied red wines.
We normally sell this at ¥68.88 including delivery. CLICK HERE to see for yourself.
Straight From The Mayor
The pairing of this Josef Friederich Riesling With Free Cheese bundle has been done for you but there are some other hints and tips you need to get the very best out of a cheese and wine pairing. Let’s start with the “don’t” for the really simple folk.
DON’T chop up this cheese into little cubes and start poking toothpicks in the cubes. That wasn’t even a fashionable approach in the 1970s. It was mostly something done by the riffraff trying to look as though they had some class and breeding. Well, it’s not classy. It’s savagery.
Get your hands on some decent quality dry bread, crackers, wafers or anything similar. You need a bland or neutral taste. Nothing sweet, sugary or salty. Shave the cheese into very thin slices with a vegetable peeler. Don’t try and slice it yourself. You’re not that clever nor gifted with a knife. 1mm thin slices with a knife are for Samurais and Ninjas so don’t even try.
Pile up your dry bread/crackers/wafers on one side of a large plate, with a scattered pile of very thin cheese slices. Remember to scatter the cheese. Don’t pile it up neatly or it will be a nightmare to separate individual slices.
If you’re feeling a bit flush with your money, why not add some cold cuts?