Beaujolais

• Refreshing and uncomplicated
• Light and clean
• Fruity
• Way too easy to drink!

• Biting pungency of horseradish skillfully matched with Cabot's delicious aged cheddar.
• Perfectly balanced

• Fresh-from-the-oven farmhouse breads, French baguettes or boules - wonderful staples for any great cheese.

Spicy Grilled Pork Tenderloin-Cheddar Sandwiches

Sangiovese

• Superb Tuscan varietal
• Trademark flavors of plum, tea, and spectacular black cherry
• Harmonious

• Regal combination of sun-soaked tomatoes and the 'royal herb'
• Clove-like hints of flavor
• Colorful and luscious

• What else for this great New World cheese? Old World Italian Pane Tradizonale - with a side of Gaeta olives and toasted pecans.

Sundried Tomato, Vegetable and Cabot Cheese Strudel

Pinot Noir

• Aromatic, up-front, earthy flavors
• Velvety finish
• Traces of cherry, cedar, coffee

• Piquant
• Pepper-laden with South-of-the-Border jalapeños
• Cool cheese with a hot kick

• Dark bread rounds, Swedish Crisp Bread, or toasted pita triangles; cherries or green apples too.

Oven Roasted Salmon with Cabot Cheddar Polenta

Cabernet Sauvignon

• California's noble varietal
• Whispers of black currant, chocolate, cherry
• Balance and oh so complete

• Handcrafted, full-bodied classic
• Mature
• Bountiful flavor

• Water Table Crackers and an orchard of in-season, sensuous ripe pears - Red and Golden Bartletts, Comice, Anjou, and Bosc.

Mussels Au Gratin

Meritage

• Refreshing blend of two or more Bordeaux grape varieties such as Cabernet Sauvignon, Malbec, Merlot, or Petit Verdot

• Aged to perfection up to 14 months
• Elegant, rich flavor
• Densely textured

• Any fresh country-style bread, such as an Italian Rustica; or one of the Barefoot Contessa's favorites: buttery mini-brioche and Major Grey Chutney.

Shepherd's Pie with Cabot Cheddar Crust

German Riesling

• Germany's great grape
• Late harvest, slightly sweet Spatlese
• Hints of apricot, citrus, peach

• Smooth and smokey-sweet flavor
• Caliente kick of red Morita jalapeño chilies combined with the New England mellow of Vermont.

• Stone wheat things or - naturally Vermont Common Crackers. A nice addition: figs or golden raisens soaked in Riesling.

Spicy Shrimp & Cabot Cheddar Spinach Salad

Vouvray

• A distinctive Loire specialty
• Hints of pine and orange
• Nicely balanced acidity

• One-half the fat, twice the flavor
• Smooth melting
• Most popular reduced fat on the market today

• Grilled Bruschetta or pumpernickel rounds, topped with sliced, sweet Vidalias and capers (optional).

Sole Pinwheels with Spinach Filling

Sauternes

• Sublime, yet very sweet
• Flower-scented
• Golden and rich-textured

• Subtle, refreshing flavor
• Creamy and smooth
• Ideal substitue for Monterey Jack

• Bountiful after-dinner fresh fruit platter and Biscotti, the scrumptioius, ancient Italian cookie.

Cabot Sharp Cheddar Fondue

Grenache Rose

• Delicious and light-bodied
• Fruity
• Hints of raspberry

• Decidely fiery and bold
• Packed with eye-watering Habeñero peppers
• Our hottest hot! (Not for the timid)

• Petite Johnnycakes or dense corn bread; for a Southwest kick, serve as Chili Con Queso with corn tortillas or melt over blue corn chips and top with fresh salsa.

Summer Tomato Pie