Liebfraumilch with Free Cheese
Peter Brum Liebfraumilch is no longer at Liquor Town. We have moved all our wine products to our related site – Chateau Bole. To go directly to this wine PLEASE CLICK HERE.
Peter Brum Liebfraumilch 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.
This is a traditional blend of Riesling, Kerner, Silvaner and Müller-Thurgau grapes from a producer that has a history that goes back to 1636 when the original Peter formed the company.
We normally sell this bottle on its own for the same price as this cheese and wine – ¥99.99. CLICK HERE to see for yourself
Peter Brum Liebfraumilch with Free Cheese is a fruity and mellow wine. it is straw to gold in colour. The nose is floral with notes of ripe apricot and orange. On the palate, the wine enters with flavours of baked apple and a hint of honey. Fresh and clean.
Peter Brum Liebfraumilch complements lighter chicken and pasta dishes that are rich with vegetables. It pairs well with hard, sharp cheeses.
Where this wine really comes into its own is when it’s paired with much spicier food. The sweetness of this wine gives it distinction when paired with Sichuan hotpots, and spicy Hunan dishes.
Westminster Sharp is an aged Cheddar cheese matured for at least 12 months. This is 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 Peter Brum Liebfraumilch 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?