Cheese & Wine Pairing
92nd St. Y, 02.10.11
Instructors: Martin Johnson (The Joy of Cheese) and Beau Rapier (Uva Wines & Spirits)
Round 1
L’Amuse: A crumbly, tangy, small producer aged gouda from southern Holland. If you’re getting overtones of butterscotch and caramel at the finish, it’s not your imagination. (BCS, various WFs)
Wine: Albrecht, Cremant de Alsace Rose NV
Round 2
Old Ford: A new (to these shores) firm goat’s milk cheese from a region of England better known for its cheddars. (BCS)
Wine: Jean-Paul Balland, Sancerre 2009
Round 3
Tomme D’Acquitaine: A nutty, firm goat’s milk cheese from the Bordeaux . (BCS)
Wine: Tremblay-Bouchard, Chablis 2008
Round 4
Reblochon Kuentener: Grassy, buttery and just a little funky, this Swiss cheese is made from cow’s milk. (BCS, DD)
Wine: Pieropan, Soave Classico Superiore 2009
Round 5
Adelegger: Dense, nutty and crisp, this German alpine style cheese is made of cow’s milk. (BCS, M, DD)
Wine: Mayacamas Vineyards, Chardonnay 2007
Round 6
Spenwood: Nutty, earthy and sweet, this sheep’s milk cheese ranks as one of England’s finest. (BCS, various WF)
Wine: Drouhin, Brouilly 2009
Round 7
Montgomery’s Cheddar: The real thing, cheddar from Somerset England, full of complex grassy flavors and a real horseradish-ey finish. (BCS, DD, WFT)
Wine: Chateau Listran, Medoc 2006
Round 8
Rogue River Blue: The finest American blue, this cheese is wrapped in leaves soaked in pear brandy. (BCS, M, DD, several WFs)
Wine: Grahams Tawny Port 10 yr
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