Back in March, Michael Whidden and I convened a class at the 92nd St. Y called Better Red Than Dead. The premise was to show that the emerging bias in the wine world that red wines were impossible to pair with cheeses was wrong. Through eight pairings, noted below, we succeeded.
Now, we’re doing it again. Please join us Thursday evening November 21, as we present eight more great pairings of red wines with cheese. Tickets are $40 and available via this link, http://www.92y.org/tickets/production.aspx?performanceNumber=96804&utm_source=92Y_HP&utm_medium=cal_buy&utm_campaign=Institutional
Oh yeah, this is how we did it last time.
Cheese: Adelegger, a crisp, nutty Bavarian alpine cow’s milk cheese.
Vaona Valpolicella Classico 11 (Veneto; Corvina 40%, Corvinone 30%, Rondinella 25%, Molinara 5%) Intense red fruits; well-balanced with good acidity.
Cheese: Mastorazio, a firm, concise pecorino from Casa Madaio in Castelcivita Italy.
Chenu Savigny Lavieres 09 (Burgundy; Pinot Noir)
Very fragrant when young and remains so with age, which is typical of this appellation. It makes a tender, elegant and pleasant wine when young due to its finesse. It gives off several aromas of red fruits and also violet.
Cheese: Camembert Jouvence, a thermalized milk edition of the French classic.
Bolzano Sta Magdalener “Huck am Bach” 11 (Alto Adige; Schiava 90%, Lagrein 10%)
Ruby red, intensive aromas of ripe cherries, violets and almonds. Medium body, fruity taste.
Cheese: Pantaleo, a floral, sweet goat’s milk cheese from Sardinia.
Strehn Blaufrankisch 11 (Mittelburgenland)
Meaty dark berry fruit, ripe cherries, violets and hints of cinnamon. Full bodied, juicy fruit and well integrated acidity. The tannins and long finish indicated a good aging potential.
Cheese: Harbison, a woodsy, bloomy rind cheese from Vermont.
Chateau Le Peyrat 09 (Bordeaux; 85% Merlot, 15% Cab Fr)
Ripe, oaky, truffley fruit complete with leathery finish.
Cheese, Fontina Val D’Aosta, an organic edition of the northern Italian classic.
Ercavio Tempranillo 10 (La Mancha)
Aromas of dark fruits, black pepper, and even a bit of licorice. On the palate, the wine has gobs of blackberry and currant flavors balanced with wild herb undertones and lively acidity.
Cheese. Taleggio, another organic rendition of a northern Italian classic.
Cultivar Cabernet Sauvignon 10 (Napa Valley)
High tones of mint, raspberry and minerals. On the palate, this is a unique style of Cabernet focused on preserving purity of fruit, natural tannin and acidity. Fresh and food friendly, this bottle belongs on your dinner table.
Cheese, Cornish Blue, a new, light blue from Cornwall.
Granata Malbec Oak Cask 09 (Mendoza)
Plums, blackberries. Complex and pleasant. Good structure and long finish.