Mead, tej, metheglin, hydromel, karri—whatever you call it, honey wine is one of mankind’s earliest alcoholic beverages.
Mead has a reputation for being undrinkably sweet, medicinally thick, and generally not for everyone. But there is a new class of mead makers creating delicate, food-friendly honey wines. They’re exploring the drink’s roots in Africa and Asia, sourcing monofloral varietals from around the globe, and playing with new ways of fermenting mead, like méthode champenoise.
The result? Crushable, balanced, and food-friendly meads begging to be paired with cheese. They’re deeply floral and flavorful enough to stand on their own next to strong wheels, yet delicate enough to play with milder ones, too.
Go to our #linkinbio to learn more about mead and get a few inspiring #cheese and #mead pairings.
#cheeselover #cheesepairing #honeywine #wine #california #californiamead #meadery #winepairing #culturecheese ...