Tomme brûlée and Pinot Noir – Our cheese & wine pairing of the month for April!

Each month, we offer you beautiful cheese and wine pairings from our downtown cheese shop and wine cellar.

This April, discover a pairing between the Pyrénées-Orientales and Burgundy: tomme brûlée and Pinot Noir from Michel Bouzereau et Fils.

Produced in the Basque Country, tomme brûlée is a sheep’s milk cheese with a reddish-orange rind, slightly scorched by flames at the end of its aging process.

With its distinctively blackened rind, this cheese is a true celebration of bold flavors. Its firm texture and intensely smoky taste, highlighted by delicate caramelized, fine, and fruity notes, make tomme brûlée a characterful choice for lovers of strong cheeses.

This uncooked pressed cheese is closely related to Ossau-Iraty, crafted in the heart of the Basque Country using milk from Basco-Béarnaise and Manech sheep, both black-headed and red-headed varieties.

The Bourgogne Côte-d’Or Pinot Noir from Domaine Michel Bouzereau is a red wine with a delicate nose, revealing aromas of red berries such as cherry and raspberry, accompanied by subtle hints of undergrowth and spices, with a touch of licorice.

Grown on classic clay-limestone soils, destemmed and cold-macerated, it stands out with its brilliant ruby-red hue.

Its fermentation occurs without added yeast, and it matures for twelve to sixteen months in oak barrels.

On the palate, it offers a silky texture with fine tannins and well-balanced acidity, culminating in an elegant and lingering finish.

The Bouzereau family has been cultivating vines in Meursault for seven generations.

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