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 – limited to 14 students – will taste 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.
Class Menu (subject to change)
NV Flama d’Or Brut Cava Rosé (Penedes, southern Spain) + Ricotta fresca (Cow’s milk, Italy)
Austrian Grüner Veltliner (Niederösterreich, northeast Austria) + Bûcherondin (Goat’s milk, Loire Valley, northwest France)
Albastrele Blanc de Cabernet Sauvignon (Moldova, eastern Europe) + Brie (Cow’s milk, central France)
San Silvestro “Brumo” Nebbiolo d’Alba (Langhe, Piemonte, northwest Italy) + Fontina (Cow’s milk, Val d’Aosta, northwest Italy)
Aguijon de Abeja Bonarda (Catamarca, northwest Argentina) + Mahon (Cow’s milk, Minorca, Mediterranean Spain)
Schild Estate Grenache-Mourvedre-Syrah (Barossa Valley, southern Australia) + Fourme D’Ambert (Cow’s milk, central France)