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Wine and Cheese Pairing: Crasto and Piave

The Wine: Quinta do Crasto, Crasto Douro 2007 (about $14 US, $16 Cdn)
The Cheese: Piave

I’ve reviewed a few other reds from Portugal’s port-producing region of Douro, but the Quinta do Crasto, Crasto Douro 2007 tops the lot. A rich, majestic wine, the Crasto is made from a blend of Tinta Roriz, Tinta Barroca, Touriga Frano and Touriga Nacional grapes. Chewy tannins and well-balanced acidity round out deep, dark fruit flavours and woodsy, spicy undertones. Wine expert Jancis Robinson pegged this one as a great value as well, so you don’t have to just take my word for it.

Quaffability Rating: 90

The Crasto paired decently with a Piave artisanal cow’s milk cheese from Italy that has plenty of citrus fruitiness while maintaining – like the wine – a rich texture. The wine was a bit much for this cheese, but it wasn’t overwhelming. The Piave’s sweetness meshes with the Douro\s Port-like fruit flavours. The cheese comes from the northern region of the province of Veneto and is named after the Piave River in that area. It does demand a rich wine, be it red or white, because the aging process produces a firmness similar to that of Parmigiano. While not necessarily the perfect combo, both the wine and the cheese were delicious enough to make it work.







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“Wine and Cheese Pairing: Crasto and Piave”