92Y July 31, 2014
Instructors: Martin Johnson (Gastronomie 491 & The Joy of Cheese) and Michael Whidden (AI Selections)
Cheese: Berkswell (raw sheep’s milk, England): a buttery, nutty sheep’s milk cheese that splits the difference between the Italian and the Basque traditions.
Wine: Katharina Wechsler Trocken Riesling 2013 (Rheinhessen)
An intense nose of peach with hints of brioche. Crisp green apple and wet pebbles on the palate.
Cheese: Etude (raw goat’s milk, California), a firm, sweet cheese from America’s best cheesemaker.
Dr Wehrheim “Buntstuck” Riesling 2013 (Pralz)
Overtones include citrus, lime zest and green apple.
Cheese : Alpe Lach, (raw cow’s milk, Austria), a classic Alpine cheese.
Van Volxem Saar Riesling 2011
The palate is dry with lovely mineral, citrus, pear and baked apple character. Very precise with a a spicy, mineral core. It’s generous and ripe but with good acidity and a dry finish.
Cheese: Brebirousse D’Agrental (raw sheep’s milk, France), a washed rind sheep cheese from the Auvergne.
Bellwether “A&D” Riesling 2012 (Finger Lakes)
Kaffir lime, green apple, wet slate and gun flint on the nose carrying onto the textured palate with brioche and chalky minerality.
Cheese: Blauschimmel, (raw cow’s milk, Germany) a super buttery blue.
Mac Forbes RS16 Riesling 2013 (Yarra Valley, Australia)
The nose offers intense thistle, white/green melon with kaffir lime leaf, basil, citrus pith and white blossom. Distinct hoppy undertones on the palate, plush but focused with driving purity and length. The palate is almost gravelly, reflecting the fine granitic soils, tightening the finish and carrying the residual sugar. Lime and sulphur combine with herbs of basil and kaffir lime with fresh lemon juice on the finish
The cheeses are available at Bedford Cheese Shop, 67 Irving Place.
Ask Michael about the availability of the wines, but I’m a fan of www.wine-searcher.com
Next Class: The Cheese Pairing Showdown: Beer v. Wine. 09.18