IWFS LONDON WINE TASTINGS – English Cheese and Wine: Virtually Meeting, Actually Tasting

In IWFS London Blog by ashepherdiwfs

December 2020

Packs of artisan cheeses and crispbread, together with English wine, porter and cider, were delivered to participants’ homes for London Branch’s delightful December Zoom cheese and wine tasting – and with cider and porter too.

Greg Parsons, the owner of Sharpham’s Dairy in Totnes, led us through the following pairings, aided by Tom Wedgery from the Sharpham / Sandridge wine team.

Sharpham Brie with Sharpham Dart Valley Reserve 2018

Sharpham Brie has been hand made at Sharpham since 1981, with milk from their Jersey herd of cows. It was rich and creamy with mushroom notes, imparting a sweetness to the off-dry wine.

Sharpham Dart Valley Reserve 2018 was a well balanced wine, with aromas of pear and peach, a ripe palate with a touch of spice, and a mineral finish. Its acidity worked well with the Jersey milk flavours of the cheese. It is made from Bacchus, Madeleine Angevine and Chardonnay grapes.

Sharpham Ticklemore with Sharpham Pinot Noir 2018

Sharpham Ticklemore cheese is made from goats’ milk. It has a firm texture. Perceptible hints of lemon and herbs showed through its rounded maturity.

Sharpham Pinot Noir showed red fruit character with soft tannins from French oak. It was a fine example of a light, cool climate Pinot Noir. The goats’ cheese lifted the wine’s flavours.

Although Pinot Noir has become the most widely planted grape in the UK, most is used for producing English sparkling wine. Well done to make this varietal wine!

Sharpham Washbourne with Sharpham Pinot Noir 2018

Sharpham Washbourne unpressed washed curd cheese is made from sheep’s milk. It had a smooth texture and a nutty tang. It brought out the earthy, rustic, savoury qualities of the Pinot Noir.

Quicke’s Oak Smoked Cheddar with Salcombe Brewery’s Ocean Cider

Quicke’s Oak Smoked Cheddar is hand crafted using milk from grass-fed cows, clothbound and naturally matured for several months. The oak chips used are from trees on the Quicke’s estate, giving the cheese a smoky, buttery taste.

Ocean Cider is made from West Country cider apples. It is a lightly sparkling, full bodied, medium dry, traditional cider.

Devon Blue with Salcombe Brewery’s Island Street Porter

Devon Blue is an unpressed cows’ milk cheese. Its texture was crumbly and it had a mineral sharpness, combined with a creamy, buttery richness.

Island Street Porter is a rich blend of eight malts. Its coffee-like characteristics neutralised any incipient bitterness and toned down the sharpness of the cheese, bringing out the porter’s velvety smooth chocolate flavours.

This was a splendid wine and cheese tasting, with left overs to be enjoyed afterwards.