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In partnership with
Old World, New World Collection
Get a taste of the Old World and the New World — in both wine and cheese!
These wines were selected specifically by your wine guides here at Wine365 and experts at Artisanal to pair fantastically with St. Stephen, Brillat Savarin, Gruyère, and Terraluna cheeses. The pros did the pairing for you — so you could impress your friends with an unforgettable wine and cheese party.
Order the wines here and the cheese at Artisanal, and we will ensure that both arrive at your doorstep: Old World, New World Cheeses at Artisanal.
(NOTE: price does not include cost of cheese, which is ordered separately.)
About the wines
REGION: Italy | Veneto
GRAPES: 100% Pinot Grigio
NOTE: Delicate aromas and a dry, crisp, vibrant texture featuring apple, pear, and stone fruit with hints of white flowers and almonds.
FOOD PAIRING: Fresh and crisp, impeccable with seafood, poultry, classic basil pesto, and delicate cheeses.
REGION: France | Rhône Valley | Châteauneuf-du-Pape
GRAPES: 60% Grenache Noir, 30% Syrah, 10% Mourvèdre
TASTING NOTE: On the nose it delivers red berry fruit flavors along with perfumed notes and sweet spices. The finish is very delicate and balanced. Overall, this is a medium to full-bodied wine with a very silky texture.
FOOD PAIRING: Enjoy with vegetable dishes, grilled red meats, and pasta Bolognese.
92 Points – James Suckling (February 2022)
REGION: Italy / Piedmont / Langhe
GRAPES: 100% Nebbiolo
TASTING NOTE: Intense complexity and elegance with hints of black fruit, plums, and violet. Pleasant impact, ample and balanced with silky tannins. It is highly pleasing and long lasting. It is well balanced at 2 years old and could easily age for 8-10 years.
FOOD PAIRING: First courses, red and white meat, medium-ripe cheese
REGION: Argentina | Mendoza
GRAPES: 100% Sauvignon Blanc
TASTING NOTE: Fresh aromas of green apples and tropical fruit, with a balanced acidity that highlights the freshness.
PAIRING: Pairs well with salad, pasta, grilled fish, and vegetables.
92 Points – Wine&Spirits Magazine (June 2022)
About the Cheeses
St. Stephen is a triple-cream delight, luxuriously smooth with a fragrant hint of mushroom. This wonderfully creamy cow’s milk cheese is crafted in Stephentown, New York, named for Stephen van Rensselaer III, the last patroon (feudal landowner) of what is now Rensselaer county. A benevolent yet accomplished man (elected to several New York State and federal government positions and founder of the Rensselaer Polytechnic Institute), his landholdings at the time of his death in 1839 have made him the tenth-richest American in history to date. A rich cheese named for a rich man! Pour a crisp white wine like The Seeker Pinot Grigio or Norton Sauvignon Blanc with this beauty and toast to the riches in your life!
Brillat Savarin, Petite is a cow’s milk, triple-crème brie-style cheese from France. This lovely cheese is buttery, rich, creamy and decadent with a rare “natural rind” which is essentially a thin skin. Brillat Savarin, Petite is essentially the cheese equivalent of ice cream! Incredible on its own or served with a fruit jam on hearty bread. Pair Brillat Savarin “natural rind” with The Seeker Pinot Grigio or Norton Sauvignon Blanc.
Gruyère is one of the most famous Swiss cheeses. It is made from cow’s milk and has a nutty, sweet taste with complex musty and mushroomy notes. Our wheels of Gruyère are aged by Rolf Beeler, a master affineur in Zurich. Aging a minimum of sixteen months yields a firm pâte with a granular texture. This exceptional Gruyère is delicious when used in a fondue as well as on it own. Pair this cheese with Chateau La Nerthe “Les Cassagnes.”
Terraluna is produced in Utah from clean pasteurized Jersey cow milk. This firm cheese is in the cheddar family yet it has a deeper flavor and a longer finish than most cheddars. The award-winning Terraluna owes its superior quality to the mineral-rich soil where the cows graze, and to the fine cheese making skills of its producers. Terraluna can be paired with Michele Chiarlo “Il Principe” Langhe Nebbiolo.