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Cana’s Feast Rosato and Quadrello di Bufala

Although the summer is over (we’re still hoping for a few days of lingering sunlight),rosés are in fashion all year around. Our wine buyer Ziggy and cheese wiz Kazar put their heads together for an all-seasons pairing.

Ziggy says: Cana’s Feast is a small winery in Carlton, Oregon, sourcing their juice from a number of vineyards in Washington/Oregon AVA’s. They offer some varietals unusual for our area, such as Counoise and Nebbiolo, and some blends, ranging from inexpensive and solid to moderately spendy reserves. Many of their wines have a Northwest/Italian-fusion flair, and names like Bricco Red and Rosato help to clue the buyer into this happy synchronicity.

This is a bold and satisfying rosé. While the label says off-dry, this seems to be an artifact from a previous vintage. The winemaker’s notes say the residual sugar is a mere .2%, and the alcohol content is relatively high at 13.9%. The Rosato this year is dry. There is a hint of rose flower on the nose, which comes through subtly on the palate, along with rich fruit notes of melon and citrus, herbal hints that reminded me of sagebrush, and a mineral undertone. Overall, the wine is bright and crisp, vibrant and elusive, even snappy with a rich mouthfeel and a subtle dusty finish.

Quadrello di Bufala: Made in the Lombardy region of Italy by Quattro Portoni, a cheesemaker specializing in 100% water-buffalo-milk cheeses, Quadrello bears some similarities to Taleggio, another square, sticky, richly flavored Italian cheese. Soft but not runny paste, wonderfully savory and mouthwatering, full flavored, meaty but not stinky (I found some online descriptions of Quadrello did characterize it as stinky; I beg to differ, or else our sample was younger than some). Salty but nicely balanced with the other rich flavors. I ate the rind—something I don’t always do, in spite of having a taste fquadrelloor strong cheeses—and found it delicious.

The pairing: The wine stands up to fattiness of cheese and provides a pleasing counterpoint, but seems to lose some of its complexity. Ideally I would pair Cana’s Feast Rosato with a selection of cheeses including the Quadrella di Bufala, but with some sharper and runnier cheese as well. We chose the Rosato for this pairing with the awareness that the combination wasn’t perfect; it nonetheless seemed like a fun and interesting intersection of tastes. Most online suggestions for pairing suggest sweetish white wines like Riesling; this seems like a reasonable suggestion.

Kazar says: Cana’s Feast Rosato: meaty, with flavors of hibiscus & subtle red fruit.

Quadrello di Bufala: bold & sharp, full-flavored with complex grassy tones, semi-soft and and slightly coarse texture. The sequence on the palate is sharp nuttiness, then complex grass notes. The soft, coarse texture leads into smooth mouth feel, the acids & meat tones finishing with the floral layers.

Pairing: A well-balanced dance of flavors. The sharpness of the cheese is complemented by the acid and strength of the wine’s meat-like notes, the floral notes swim through the upper palate while the soft and slightly coarse texture of the cheese gives way to the wine’s silky mouthfeel.

We both found the contrasts of taste and texture to be very enjoyable, whatever the weather!

 

 


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