Wine and cheese are a naturally delicious combination. They’ve been together for 8,000 years that we know of, and our species has been busy figuring out ways to make both of them more and more delicious all the time. The match of wine and cheese is partly natural and automatic, but by applying ourselves, our tastes, our abilities to understand and choose, we can put together pairings that are many times greater than just the sum of the parts.
This class will experience six major wine and cheese combinations together that express the full range of how these foods match up: by style, by texture, by flavor, geography, even temperament.
TASTING CLASS MENU
PLEASE NOTE this menu is tentative and variable based on availability, inspiration, or whimsy.
2014 Roche Lacour Cremant Brut 60% Chardonnay, 25% Chenin Blanc, 10% Mauzac, 5% Pinot Noir (Limoux, southern France) Canapés of Ricotta Fresca
2016 Mahau Sound Sauvignon Blanc 100% Sauvignon Blanc (Marlborough, South Island, New Zealand) Westfield Farm Capri
2016 Pietro Disarti DOCG Roero Arneis 100% Arneis (Roero, Piedmont, northwest Italy) Robiola a due latti
Merlot, It’s Me
2010 The Forager “Rack and Roll” Merlot 100% Merlot (Napa Valley, northern California, USA) Aged Monterey Jack
The Reign Of Spain
2013 Altos de la Guardia Crianza Rioja 100% Tempranillo (Rioja, northern central Spain) Manchego
Kind Of Blue
2014 Le Chai au Quai, Le Grand Chai Haut-Medoc 50% Cabernet Sauvignon, 50% Merlot (Haut-Medoc, Bordeaux, southwestern France) Fourme d’Ambert
A Night In Italy
Timballo | Baked pasta with eggplant Spinaci alla fiorentina | Baked spinach Pollo Cristina | Chicken baked in wine & sage Insalata mista | Mixed green salad Citrus polenta cake with balsamic strawberries
2015 Strozzi Vernaccia di San Gimignano (San Gimignano, southern Tuscany) 2014 Collezione di Paolo Chianti Riserva (Rufina, central Tuscany)