Daily throughout the
month of April 2010
'RESERVE WINE AND CHEESE PAIRING'
April 1-30,
2010
Celebrate
the rites of spring, sunshine, flowers and wine with Linganore
Winecellars ‘Reserve
Wine and Cheese Pairing’. Throughout
the month of April, guests will enjoy a special selection of
past vintages paired with distinctive cheeses from Euro-USA
in Sterling, Virginia, an importer and distributor of specialty
and imported fine foods and seafood.
Visitors can expect to enjoy five different cheeses paired with
our specially selected reserve wines. Linganore winemaker, Anthony
Aellen is looking forward to this spring tasting. “The
most frequent question I get is how long should I keep a bottle
of wine and what happens when you set themdown to age? Well,
here is your chance to taste the answer,” says
Aellen.
“This year we are presenting four delicious red wines from
our library and one estate bottled white. Visitors will sample
the 2001 and 2002 vintage estate bottled Chambourcin, 2001 - Cabernet Sauvignon
( Byrd Reserve), our newest estate bottled red – 2007 - Red Skins Block
D and 2007 Estate Bottled Melody. We offer this unique opportunity
to compare wines of the current vintage to older wines of the
same variety, so you can experience how the taste and structure
of the wine changes with time.”
Our 2001 and 2002 Chambourcin is a dry, full bodied red aged
in American oak casks and presents itself with hints of raspberry
overtones. Incredible on the pallet and deliciously paired with
carefully selected cheeses. Taste our 2001 Cabernet (Byrd Reserve);
the grapes were grown from the ByrdVineyard, which is located
in Washington County. 2007 - Estate bottled Red Skins Block D
is a blend of Cabernet Sauvignon, Cabernet Franc, and Chambourcin,
oak aged for 2 years. Full bodied w/ plum and cherry notes. Block
D is a specially selected vineyard that has been producing some
of our
finest quality grapes. 2007 Estate bottled Melody is a semi-sweet
German style white rich and full bodied, with an abundance of
tropical fruit & apricot background.
Cheeses offered include, from Vermont - Cabot Cheddar Private
Stock - sharp and tangy cheddar, creamy at first taste with a
nice pungent cheddar finish is paired with Linganore’s
Chambourcin. The Roomkaas Gouda—a
luscious cow’s milk Dutch cheese traditionally aged six
months will be paired with several wines, including the reserve
Cabernet Sauvignon.
Additional cheeses will consist of Boursin Herb—a creamy
soft cheese with a fragrant garlic and herb seasoning, Campo
de Montalban - a savory blend of cow, goat and sheep’s
milk cheese from Spain. Pecorino Toscano - produced in Tuscany,
is exclusively from sheep's milk and is fragrant, savory and
distinctive.
As winter gives way to spring, come enjoy the awakening countryside
of Western Maryland and Linganore’s welcoming tasting room.
Tour the winery and learn how Linganore continues to add quality
and value to their wine by allowing it to age gracefully in their
professionally managed cellar—a process that maximizes
both the enjoyment and investment potential of the Linganore
collection.
Guided winery tours are 12, 2, and 4 p.m. daily.
INFORMATION:
(410) 795-6432
(301) 831-5889
E-mail:info@linganorewines
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