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Durst Wine and Cheese

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Is there any better pairing than wine and cheese? Well, unless it’s wine with Oreo cookies, but perhaps that’s just me. Cheese, of course, is the salty accompaniment and can be mild, pungent, tangy and a whole plethora of other flavors as well as textures. You’re sure to find a delectable selection at Cheese Central in Downtown Lodi. And, naturally, a good, fine wine or two is key to this combination. A sampling of some of my favorite labels is produced by Durst Winery & Estate, located in Acampo. Pour the wine and lay out a cheese board with this delightful, full-bodied selection and you won’t need much else. Unless you’re also a big Oreo fan.

The Durst Sauvignon Blanc 2016 is grown in the shelter of a full canopy of leaves, where it enjoys the heat of the day, only to receive the cool evening breeze. This grape takes full advantage of our enchanting Central Valley’s warm days and cool nights. It is rife with tropical fruit aromas, while crisp citrus flavors grace the palate. Light, clean and crisp with a perfect balance of acidity and sweet, it pairs well with a plate of sliced fruit and Humboldt Fog goat chevre from Cypress Grove Creamery.

Durst’s Grenache Rosé 2016, also from the Lodi Appellation, exhibits notes of strawberry and stone peach, with hints of Red Ruby grapefruit. It blushes brilliantly in the glass, while jammy strawberries and hints of allspice dance across your palate. This wine has beautiful structure with firm yet velvety tannins and a crisp, lingering finish. Best served chilled as a zesty summertime delight on the patio or poolside, it is the perfect partner to Toma mountain-style cow cheese from Point Reyes.

The Bordeaux-blended Durst Fairbanks Red 2013 is created with grapes that flourish in the deep, rich soils of the east side of the Lodi Appellation. The fruit is harvested at optimal ripeness, crushed and fermented in stainless-steel vessels, and aged in French oak barrels for 12 months. The quality is evident by its dark currant color, coupled with an aroma that expresses elements of bright, ripe raspberries and cherry cobbler, complemented by subtleties of white pepper, cedar and allspice. It pairs well with Barely Buzzed cheddar, made in Uintah, Utah, and rubbed with finely ground espresso coffee beans and lavender buds.

Grapes that grace Durst’s 2014 Barbera are imported from Amador County’s Shenandoah Valley, California. Processed basically the same as the Fairbanks Red, from vine to bottle, it is the color of a bright, cherry-red balloon. The aromas bring thoughts of fresh Bing cherry, raspberry and strawberry, laced with vanilla and leather. Medium-bodied with layers of berries, fruit and soft, approachable tannins, this wine has a very earthy structure with a good, balanced finish. It begs to be imbibed with Raschera mountain cheese, or Taleggio washed rind mountain cheese, both from Italy. ■

Durst Winery & Estate
10173 Acampo Road
Lodi, CA 95220
(209) 601-1413
info@durstwinery.com
Open daily from 12:00 p.m. to
5:00 p.m.

Cheese Central
11 N School Street
Lodi, CA 95240
(209) 368-3033
cheesecentrallodi@hotmail.com
Open Monday – Saturday:
10:00 a.m. to 6:00 p.m.
Sunday: 1:00 p.m. – 5:00 p.m.

Written by: Sharon Baker