Nipozzano Mormoreto wine from Tuscany, Italy prides itself on its intense ruby color and complex texture. This wine has smell from raspberry to blueberry and raspberry, toasted coffee bean to black jasmine tea, and a hint of vanilla.
When drank, Nipozzano Mormoreto has persistent freshness, balanced and smooth to the palate. The acidity of the wine perfectly matches the alcohol content.
Nipozzano Mormoreto has a blend of Cabernet Sauvignon, Cabernet Franc, and Sangiovese, with a light touch of Petit Verdot.
You can pair this wine with cheeses like Blue Cheese, Cheddar, Dry Jack, Gouda, Gruy, Monterey Jack, Abbaye de Belloc, and Garrotxa, among your other favorite cheeses.
“Walking between the rows of Cabernet and Petit Verdot, my thoughts always run 150 years ago, when my ancestors planted these for the first time and will vary with the desire to produce a great wine,” said Lamberto Frescobaldi, of the renowned winemaking group Frescobaldi.
“From 1983 this desire came true with the Cru Mormoreto , wine with a vibrant, deep and harmonious character. Since 2013 a small amount of Sangiovese has further emphasized its elegance,” he added.
Background of Nipozzano Mormoreto
Nipozzano Mormoreto originated from Castello di Nipozzano, from the Mormoreto vineyard planted in 1976.
The first vintage was from the harvest of 1983 and since then, this wine has only been produced in the most favorable years, according to wine experts at Vini Soave.
Interestingly, the wine was not produced in 1984, 1987, 1989, 1992, 1998 and 2002.
“Since the 2013 vintage, the elegance of Sangiovese has further enhanced the qualities of the Cabernet Sauvignon, Cabernet Franc and Petit Verdot grapes planted 150 years ago and used in the production, resulting in a wine even more strongly tied to its terroir,” according to Vini Soave.
“Mormoreto is a wine of great depth, opulence, and refinement that can be cellared for many years,” it added.
According to wine experts, the 2016 season at Castello Nipozzano “can be considered a great vintage.” You will enjoy the wine, Mormoreto 2016, for its great unique character, owing to its deep purple color.
“The structure of the wine develops in a beautifully harmonious way. The grain of the tannins is particularly fine and pleasant, and helps to accentuate the long and persistent finish,” according to Vini Soave.
“Mormoreto is a vibrant and long-lasting wine that offers outstanding refinement and balance,” it added.
Some of the delicious and aged cheeses to pair with Nipozzano Mormoreto
1. Blue Cheese
Blue mold cheeses have four best-known varieties. They are Roquefort, Stilton, Danablu, and Gorgonzola,. This cheese is made all around the world.
The appearance of Ble Cheese varies according to the development of Penicillium roqueforti during ripening.
According to Science Direct, the microflora “is complex comprising both lactic acid bacteria and yeast, and influences this development, which also depends on changes in the water activity and salt content and the concentration of oxygen and carbon dioxide.”
With the breakdown of its fats and enhancing its proteolysis and lipolysis, the Blue Cheese is suitable for wine pairing.
This type of cheese is fantastic with sweet wines or drizzled with honey, turning it into a salty-sweet combination made in heaven!
2. Cheddar
Cheddar is one of the world’s most favorite cheeses.
This cheese originated from English village of Cheddar in Somerset. Ordinary cooks, chefs, and wine drinkers love this cheddar due to its versatility.
Accordingly, Cheddar cheese has been made since the time of King Henry II during the 12th century AD.
The cheese rose to international fame skillful Somerset dairyman named Joseph Harding.
Because of his relentless innovations and marketing of the modern method of making cheese, Harding was considered the “Founding father of Cheddar cheese”.
Interestingly, almost all milk in the United Kingdom went to one single class of cheese name the Government of Cheddar during World War 2.
Aside from pairing cheddar with your favorite Nipozzano Mormoreto wine, cheddar is also best in making macaroni and cheese grits. You can also add some Cheddar to your other dishes, including your favorite apple pie, as recommended by food experts at Arla.
3. Dry Jack
The Dry Jack Cheese uses a longer time to cook and stir time to dry it out. Afterward, it is pressed in cloth using no molds. At the end of the process, the spicy flavor comes out, including hints of pepper, cocoa, coffee, and oil.
This cheese is delicious and can be paired with your favorite wine, Nipozzano Mormoreto.
4. Gouda
Gouda is a Dutch cheese named after the Gouda City in the Netherlands.
Gouda is known as one of the most famous cheeses in the world, accounting for 50 to 60 percent of the world’s cheese consumption.
This semi-hard cheese is celebrated for its unique flavor, rich texture, and unique aroma.
Gouda is traditionally made from pasteurized cow’s milk. However, some cheesemakers use sheep’s or goat’s milk to make cheeses that are going to be mature for a long time.
A typical variety of unpasteurized Gouda cheese is known as Boerenkaas.
The farmers make this cheese from the milk of cow’s grazing on the low pastures, natural areas of Netherlands.
5. Monterey Jack
Monterey Jack cheese is an American-made cheese, semi-hard from pasteurized cow’s milk.
This type of cheese has a buttery, mild flavor. Also, it has a pale yellow color with a compact and smooth texture.
“With a high fat and moisture content, Monterey Jack has excellent melting properties and is commonly used in Mexican cuisine. According to cheese experts at Wisconsin Cheese, there are many flavor variants of Monterey Jack, of which pepper Jack cheese is likely the most popular.
The Monterey Jack Cheese is aged or dry jack for 6 to 9 months and resembles an aged cheddar with sharp, nutty, and rich textures and flavors.
6. Abbaye de Belloc
Abbaye de Belloc is a French-made believed to be done by Benedictine monks at the Abbaye de Notre-Dame de Belloc in the Western Pyrenees.
According to Culture Cheese Mag, the monks made this sheep’s milk cheese in the 1960s, though its recipe is based on another local classic, Ossau Iraty.
The Abbaye de Belloc cheese is pasteurized sheep’s milk, with a delicious flavor perfect for your wine. This cheese is mild, sweet, and with a hint of caramel and nuts.