Rosters, 92nd St. Y Cheese and Wine Class, 06.07.12

A Cheese & Wine Pairing

92nd St. Y, 06.07.12

Instructors: Martin Johnson (The Joy of Cheese, Gastronomie 491) and Michael Whidden (AI Selections)

Round 1
L’Amuse
A crumbly, tangy, small producer aged gouda aged by Betty Koster in Holland.

Wine: -Mosca Bianca Langhe Arneis ’10 (Piedmont, IT; Arneis 100%)

Sharp, light and bright with soft citrus and floral notes.

 

Round 2
Bethmale Chevre
A firm, slightly sweet goat’s milk cheese from France.

Wine: Conte Leopardi “Calcare” ’10 (La Marche IT; Sauvignon Blanc 100%)

Structured and balanced, peach and tropical fruits with floral aromatics.

 

Round 3
Tomme Vaudoise:  A bloomy rind, raw milk cow’s milk cheese from Switzerland.

Wine: Massican “Sauvignon” ’11 (Napa Valley US; Sauvignon Blanc 100%)

            Aromatic, very crisp; tangerine with honey, almond and hint of lavender.
Round 4
Scharfe Maxx: Sweet, nutty, grassy alpine cheese from Switzerland.

Wine: Domaine du Pre Semele Sancerre Rosé ’11   (Loire Valley FR; Pinot Noir 100%)

            Racy but with voluptuous red fruit and bracing minerality.

 

Round 5
Dante: Dense, nutty and crisp, this sheep cheese is from Wicsonsin. (BCS, WF, M)

Wine: Scala Ciro Rosato ’11 (Calabria IT; Gaglioppo 100%)

            Elegant and bright with fresh fruit and red flowers notes.

 

Round 6

Isle of Mull Cheddar: This Scottish cheddar is good reflection of its land.

Wine: Terre Gaie Prosecco NV (Veneto IT; Prosecco 100%)

            Fresh and delicate bouquet with fruity aromas and hints of apple.

 

Round 7
Fourme aux Molleux: A French blue soaked in Vouvray.

Wine: Opera Lambrusco Amabile ’09 (Emilia-Romagna IT: Lambrusco Grasparossa 80%, Lambrusco Sorbara 20%)            Fruity and persistent; juicy with full body and aromas of black cherry.

 

 

 

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About jmartin437

I've worked in and around the world of high end cheese for 27 years. I've been everything from a department manager who hired and fired and trained staffs to a weekend warrior who shows up ties on an apron the middle of a rush and talks to customers and cleans up the place. I enjoy it all, and I especially like my current situation conducting informal seminars about cheese at area bars and in class at the 92nd St. Y. The current schedule is always up at thejoyofcheese.blogspot.com. In addition I conduct private events that are perfect to lead off birthday parties for foodies and sommeliers and also they make great entertainment for corporate team building events and associates meetings at law firms. In addition, I've been a freelance journalist for 27 years. Currently my profiles of leading musicians and filmmakers appear in the Wall Street Journal and www.theroot.com. I also wrote about sports for the Root, and for five loooong years, which included the entirety of the Isiah Thomas Knicks era, I wrote about the NBA for the New York Sun. I enjoyed writing about basketball so much that I now do it here at rotations for free.
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