Rosters: Ports & Sherries & Cheeses to Match, 92Y Uptown, January 10

Fortified: Ports, Sherrys, Etc with Cheese

92nd St. Y Uptown, 01.10.13

Instructors: Martin Johnson (The Joy of Cheese, Gastronomie 491) and Dave Herman (Grand Tsar of Malt)

Round 1
Pagliareno: A nutty, sweet, buttery sheep’s milk cheese from Italy.

Sherry: Bodegas Grant “La Garrocha” Fino Sherry – Cádiz, Spain (15% abv)

Young & light Sherry made at a winery owned by the same family since opening in 1841.

Round 2
Winnimere: A washed-rind, bark wrapped cheese from Vermont.

Sherry: Bodegas Grant “La Garrocha” Amontillado Sherry – Cádiz, Spain (18% abv) A longer time in the famed “Solera System” brings richness & oxidation to this wine.

Round 3
Hoch Ybrig
:  A sweet, nutty alpine cheese that has been washed in white wine as it ripens.

Sherry: Bodegas Grant “La Garrocha” Oloroso Sherry – Cádiz, Spain (18% abv)

Oloroso Sherry is rich but not sweet, and when sweetened becomes Cream

Sherry.
Round 4

Camembert Jouvence:  A thermalized version of the French classic

Madeira: Blandy’s 5-year-old Bual Madeira – Madeira, Portugal (19% abv)

The Blandy family was one of the original founders of the Madeira wine-making trade.

Round 5

Colston Bassett Stilton:  Buttery and earthy, this is the best English Stilton.

Port: Casa de Santa Eufemia Tawny Port – Duoro, Portugal (19.5% abv)

From one of the rare port producers that grows their own grapes, which can be a blend of up to 20 varietals.

Round 6
Roquefort Rodolph Le Meunier: Smooth, yes, I said smooth and delicately well- articulated, this iteration of the classic French blue is from one of the leading new affineurs.

Port: Casa de Santa Eufemia 1999 Vintage Port – Duoro, Portugal (20% abv)

Vintage port is only made in stand-out years & is bottled between the second and third year after the harvest.

Shopping

These cheeses are available for retail sale at  Gastronomie 491, 491 Columbus Avenue.  Other good fromageries include The Bedford Cheese Shop, 229 Bedford Avenue in Williamsburg and 67 Irving Place, Murray’s on Bleecker St. and in Grand Central, Whole Foods Tribeca, Saxelby Cheesemongers and Formaggio Essex in the Essex Market.

For more wonderful cheese information please visit thejoyofcheese.wordpress.com

Next 92nd St. Y classes:  January 24: Belgian Beer Survey and Cheeses to Match with Martin Johnson and Maggie Fuller

February 7: Sparkling Wines and Cheese with Martin Johnson and Michael J. Whidden. 

February 21: A Journey to the Dark Side:  Darker Beers and Cheeses to Match with Martin Johnson and Dave Herman

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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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