Blue Cheese and Mutized Lagrein

I welcome the Moncenisio Blue cheese into the kitchen, wait... I bring it to room temperature to make the most of &' excellent raw cow's milk d&' mountain pasture and the pleasantness of &' intense bluing derived from the craftsmanship of the Cheesemaker in &' inoculation of noble molds. Admire a portion of Il Mongetto's Pumpkin Jam, admiring its color and varied scents.

Nearby I place the right glass (I recommend the classic narrow-necked ISO) where I pour Pojer and Sandri's Merlin wine.

E&' a mutised wine, or rather as per the Fortified declaration. It comes from ripe Lagrein grape variety, is partially fermented and Brandy is added until an alcohol content of about 20° is obtained. Thanks to this procedure, the proliferation of additional yeasts and bacteria is blocked and that a certain amount of unprocessed fruit sugars remain: hence the “Mutization”

As the first visual emotion, the purple-purple color is captured. A & #39 is born on the nose; emotion thanks to the pleasantness of brandy, where notes not usually present in wines, intrigue the drinker more and more. To the taste, this nectar, as a first delicious impact, gives jam, juiciness, then, last but not least, a &' a further boost given by sugar and noble alcohol. It's up to everyone to find the right portion of everything to achieve the best.