Your 2018 drinks list, Melbourne!

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Cheese and wine is a popular pairing, but it doesn’t always work. Except for at MOULD. We’ve curated a drinks offering specially designed to pair well with cheese. Wine importer Campbell Burton has selected the wines – except for the rosé which was made just for the festival. We’ve got the best beer and cider producers in the state. Shaun Byrne from Maidenii is running a standalone vermouth bar, Starward is bringing a range of whiskies, and Hartshorn Distillery will have its sheep’s whey gin and vodka.

There may even be some more surprises on the day.

Wine

Sparkling
2013 Sylvain Martinez ‘Gazouillis’ Chenin Blanc, Anjou
2015 Bodega Cueva Macabeo, Valencia
2012 Verge Bulle a Zero, Macon
2007 Carriel dels Vilars ‘Rosat Escumos’, Penedes

White
2017 Manon Forest ‘High Paradise’, Savagnin Chardonay Garganega, Adelaide Hills
2017 Borachio ‘Gold Tooth’ Savagnin Chardonnay, Adelaide Hills
2014 Jerome Guichard ‘Vin d’Montbled’, Chardonnay, Macon
2015 Gregory White ‘White is Blanc’ Grenache Blanc Terret Bourret, Languedoc
2014 Jerome Lambert ‘Melodie en Sous Sol’ Chenin Blanc, Anjou

2013 Verge Balaise Oxidative

Rose
Valentine Wines GSM Rosé

Red
2017 Sam Vinciullo ‘Red / White’ Merlot Semillon
2017 Sam Vinciullo ‘Red’ Merlot Cabernet
2016 Tomas Torres ‘Jove’ Tempranillo Syrah
2016 Bodega Cueva ‘Vi-Viu’ Syrah
2009 Carriel dels Vilars Negre
2015 Schnabel Blaufrankisch vom Sausal, Styria

Vermouth

Maidenii
Regal Rogue
Castagna
Causes & Cures
Adelaide Hills
Margan

Beer and Cider

La Sirène Brewing
Sample Brew
Bruny Island Beer Co.
Napoleone Cider
2016 Yahou Fatal ‘C.N.T’, Auvergne Cider
2012 Le Pelut ‘Babiole’, Rousillon Cider

Spirits

STARWARD Distillery – whisky
Hartshorn Distillery – sheep’s whey gin and vodka

 

Wine and Cheese Matching is (Generally) Gross. Discuss.

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Most people would agree that wine and cheese is the perfect pairing, but in reality, the two don’t often work together. In some cases, the combination is positively gross.

First, a disclaimer. Let us acknowledge that drinks pairing is very personal. You are, of course, entitled to do what you want, and this is as much opinion as it is science.

Still, we’re not sure who decided that cheese and wine were meant for each other, and when. Wine writer and delicious. magazine drinks editor Mike Bennie thinks it was borne from convention, fostered by lack of imagination, and encouraged by a perpetuation of classic wine and food thinking (i.e., cheese comes at the end of a meal when the heavy reds do, too). Wine educator and writer Clare Burder thinks that we took the few wine and cheese pairings that do work and concluded that they all do.

But consider this.

“When you eat cheese, you get a lactic build-up in your palate, which ends up negating a lot of the nuance in wine,” says Bennie. “If you’re drinking a big red and you have a cheddar alongside it, the creaminess of the cheddar will end up staining your palate in a way that means you won’t be able to appreciate the wine. Nor will the wine be able to cut through that creaminess in order to refresh your palate and encourage another mouthful.

“It creates a sluggish, pleasure-less experience, like stuffing cottage cheese through fishnet stockings. It’s just not the right combo in terms of the way things fit in your mouth.”

Burder agrees. “Pairing wine and cheese is largely a disservice to both,” she says, especially with wines that are high in tannin. “Tannins in wine bind with the fat in cheese, leaving everything else behind and forcing the cheese to dissolve in the wrong way in your mouth.”

Soft cheeses in particular can make red wine taste metallic, thanks to trace compounds of iron in wine which can bind to aldehydes (a type of organic compound) created during the cheese fermentation process.

Bennie and Burder both believe there are much better pairing alternatives (namely beer, cider, sake and whisky), but for those of us who want to keep the wine and cheese dream alive, it’s not completely hopeless. There are a couple of pairings that work well.

One of the most famous is Comté and Vin Jaune (“Yellow Wine” made from white Savagnin grapes), both from the Jura in France. Vin Jaune is made in a similar way to sherry (although Vin Jaune is unfortified), and like sherry and some dry vermouth, its intensity and pungency can stand up to cheese. It is, says Bennie, “the most sublime food and drink pairing in the galaxy.” It’s also a reason why we kept the bar offering at MOULD on the funky side.

More conventional wine and cheese pairings exist, too. Sauvignon Blanc and fresh goat’s cheese is a firm favourite of Burder’s, and she also believes that there’s room for success between Chardonnay (although be careful with oak) and white mould cheeses. Sparkling wine can also work really well, thanks to a hint of sweetness and the cleansing cut-through of its bubbles.

While white wines tend to be a safer bet than red, fruity reds can often do the trick, and this comes down to sugar. “The savoury, umami, salty flavours in cheese are elevated by sugar,” she says, so, like eating cheese with quince paste, pairing cheese with a wine that’s on the sweeter side can really work well.

Whatever you do though, and disclaimer aside, avoid big reds and cheddar. “The classic, men-in-suits-kind-of-dining always crescendos into a slab of cheddar and a big, thick, rich Shiraz,” says Bennie. “That is fucking horror. It’s sumos fucking. It’s no good.”

Some combinations to try:

Yarra Valley Dairy Fresh Pyramid with Sauvignon Blanc
Yarra Valley Dairy Gentle Goat with a Yarra Valley Pinot Rosé
Yarra Valley Dairy Le Jack white mould with Serrat Chardonnay (current vintage)
Yarra Valley Dairy Fresh Ashed Goats Pyramid with Dappled Appellation Chardonnay (current vintage)
Yarra Valley Dairy White Savourine with Dappled Appellation Gewurztraminer (current vintage)
Yarra Valley Dairy Yering (camembert) – Steels Gate Blanc de Blanc
Yarra Valley Dairy Bullseye + St Ronan’s Methode Traditionale Apple Cider
Binnorie Dairy Labneh or Feta with a young Hunter Valley Semillion
Comté and Vin Jaune or other oxidative wine
A washed rind cheese with red vermouth
 

Images courtesy of Yarra Valley Dairy

 

 

 

 

Sample Brew

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Tell Us Your Story!

At SAMPLE Brew, we’re all about creating beer that inspires ideas in people.

We believe ideas are the building blocks of creativity. Big, small, sometimes wild and often irreverent. Whatever form, ideas allow us to progress.

And the most delicious way to reach the peak of ideas is with Fine Beer – our premium alternative to craft and commercial beer that offers today’s generation of drinkers uncompromised taste, quality and design.

 

Your drinks list

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It wouldn’t be a Bottle Shop Concepts event without a well stocked bar, with all drinks chosen because of their cheese-pairing qualities. Enjoy.

WINE

Patrick Sullivan

Jumpin’ Juice
Shiraz Rosé

Josef Chromy

Hand-pumped Pinot Noir
Unfiltered Chardonnay

Brash Higgins

Baby Bloom
ZBO Zibbibo

SAKE

Akishika Shuzo ‘888’ 2017 – Junmai Yamahai Muroka Nama Genshu, Osaka
Fujiichi Shuzo ‘Kikutaka #8’ 2016 – Junmai Muroka Nama Genshu, Aichi
Moriki Shuzo ‘Tae no Hana Kimoto’ 2015 – Junmai Kimoto Muroka Nama Genshu, Mie
Mutemuka Shuzo ‘Mutemuka’ 2016 – Junmai Muroka Nama Genshu, Kochi
Sugii Shuzo ‘Suginishiki Yamahai’ 2014 – Junmai Yamahai Muroka, Shizuoka

BEER

Sample Brew

Fingerlime and Saltbush Gose
¾ IPA

La Sirène

Bière de Provision
Vin Folie Grenache
Wild Saison
Saisonette
Cidre

Stone & Wood

Green Coast Lager
Stone Beer 2017

Bruny Island Beer Co.

Farm Ale (Tasmanian session ale)
Oxymoron (dark pale ale)
Whey Stout (milk stout made with whey)
Cloudy Bay IPA (raw wheat IPA)
2017 Metric Stout (post-imperial stout)
Saison d’Entrecasteaux (farmhouse ale)
Two Frogs (single malt and single hop double IPA)

CIDER

Napoleone Cider

Apple Cider
Pear Cider
Methode Traditionnelle Pear Cider

Willie Smith

TBC

SPIRITS

Starward Whisky

Solera Whisky
Wine Cask Whisky

Hartshorn Distillery

Sheep Whey Gin
Sheep Whey Vodka

La Sirène Brewing

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Tell Us Your Story!
La Sirène Brewing began as a response to a calling to create modern day artisanal farmhouse-style beers with character and identity, which quickly evolved into our life-long obsession. Starting life as gypsy brewers in the Victorian Highlands, our artisan brewing adventures swiftly led us to creating our own Urban Farmhouse Brewery next door to the Darebin Creek & National Park in inner-city Melbourne, Australia.

An independent family owned & operated Urban Farmhouse Brewery, we are akin to modern-day ‘Saisonniers’ striving for Artistry in brewing; the intrigue of the unknown is what drives us, exploring & pioneering techniques and unique flavour profiles is what inspires us.

We focus on producing New World Farmhouse beers in our House Style with finesse, texture and above all crisp drinkability in humble honour of these age-old styles.

Tell us three things about your style of cheeses and what makes them unique?
We are a slow beer operation, which is very unusual in this fast paced industry, with a focus on allowing time for carbonation and conditioning across all of our products . All of our bottled beers undertake secondary fermentation in the bottle, it’s a real art and gives our beers the La Sirène house character we seek. We have a specifically built “warm room” that allows for this process where all the bottles (& sometimes kegs) are laid to sleep to evolve. This essentially is the Méthode Champenoise technique to carbonate and condition our beers which can sometimes take months before release, it takes a lot of patience, but we think it’s worth it.

Do you have a favourite Cheese pun?
Q: Which cheese has a drinking problem?
A: Morbier

Hard or Soft?
Soft

Best cheese and booze match ever?
Wild Saison with Delice de bourgogne – but all our beers are extraordinarily scrumptious with all cheeses

Bruny Island Beer Co.

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It’s not just cheese that Bruny Island is known for. Nick Haddow of Bruny Island Cheese Co. also runs a beer business, with brewer Evan Hunter (formerly of Tasmanian stalwarts Seven Sheds, Moo Brew and Lark Distillery). Learn a bit about Bruny Island Beer Co. below.

Tell us your story!
Bruny Island Beer Co. started with a conversation between a cheesemaker and a brewer. Nick Haddow and Evan Hunter designed the brewery around a shared enthusiasm for fermentation and regionally distinctive, artisan produce. The brewery was built behind the cheesery in Great Bay, Bruny Island and our first beer was released in February 2016.

The unique brewhouse has been built to Evan’s specifications using recycled dairy equipment sourced from local farms. While we maximise the quality and consistency of our products with a mix of old and modern technology, we practise a simple approach to brewing – one that harks back to older methods of making and maturing beer. We brew slow beer in small batches, and lift, tip and stir everything by hand, knowing that quality is only attainable through determination and hard work.

Try it at Mould Cheese Festival.

Stone and Wood Brewing Company

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Stone & Wood is by three boys – Brad, Jamie and Ross – who, sick of “working for the man”, decided to go out on their own. They established the company in 2008 and built their first brewery in Byron Bay, followed up with a second (due to demand!) in Murwillumbah in 2014.

Wine is often the go-to for cheese, but beer is just as good. Perhaps it’s even better. Especially S&C’s Green Coast Lager, which it’ll be selling at Mould Cheese Festival. See for yourself.

Tell us your story!
Born and raised in Byron Bay, we take a fresh approach to brewing handcrafted beer in the Northern Rivers of NSW, one of the greatest places on earth. Our brewing philosophy at Stone & Wood is based on brewing beer that makes the most of the ingredients available today. Beer that simply lets the flavours and aromas of the ingredients shine through by keeping the processes to a minimum. Beer that is simply good to drink.

Tell us something about your brew and what makes it unique?

  1. Subtle hops
  2. Full malt
  3. Soft, clean finish

Green Coast has a light amber colour with a natural yeast cloud, and a flavour that strikes a balance between its subtle hop aroma and full malt palate, finishing soft and clean. Something so fine, yet so complex requires quality ingredients, attention to detail and finesse to produce.

Napoleone Cider

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If you haven’t paired cheese and cider, then you basically haven’t lived. And because we won’t settle for anything less than the best, we’ve enlisted Napoleone Cider to be involved with Mould Cheese Festival. It’s all about apples and pears grown in the Yarra Valley, produced in regular small batches on site using 100% fruit juice, by brewers with winemaking backgrounds. BAM!

Tell us your story!
The Napoleone family are third generation fruit growers who originally began as orchardists back in the 1940s. It’s been a family owned business since 1948, and is now run by brothers Joe and Michael Jr Napoleone. In 1987, the Napoleone vineyard was planted in Coldstream and 2001 saw the inaugural vintage of Punt Road Wines. 2008 then saw the creation of Napoleone Cider which has gone on to win a slew of awards including Best Cider in 2014 for their Pear Methode Traditionalle Cider. The family shows no signs of slowing with Joe’s sons now even working in the family business, manning the brewery and cider house cellar door on weekends.

Best cheese and booze match ever?
Napoleone Cider with any of the cheeses down the road at the Yarra Valley Dairy.

Hartshorn Distillery

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Tell Us Your Story!
Hartshorn Distillery is a new Tasmanian micro distillery making boutique batches of Vodka and Gin from our own sheep whey. We are the first in the world to create this unique product.

We are proud to be the smallest distillery in Australia making small 10 bottle batches using a 50L glass column still. Each bottle and label is hand painted by head distiller Ryan so you can display it proudly amongst your collection. All of our spirits are unfiltered meaning you can enjoy a spirit with more character and complexity.

Ryan and his family run Grandvewe Cheeses in Birchs Bay located deep in Tasmania’s south. When making cheese, the whey is often discarded and put to little use. Ryan has spent the last two years discovering how to turn the complex sugars held within the whey protein and convert them into a basic sugars to then ferment into alcohol and eventually distil. The resulting distillate has a delicately sweet bouquet and extremely smooth finish, thanks to the dairy influence and traditional aging methods.

Tell us three things about your drinks and what makes them unique?
All my spirits are made from Sheep whey making me the only sheep Whey distillery in the world. We also just won best vodka of Australia at the World Vodka Awards 2017.

Do you have a favourite Cheese pun?
Where there’s a will there’s a Whey

Hard or Soft?
Hard

Best cheese and booze match ever?
Vodka and Manchego or Oaked Vodka and Blue cheese

Funniest cheese making experience?
A customer read one of my bottles and thought it said “Sheep Wee Vodka”