July 30, 2015; 92nd St. Y
Instructors: Martin Johnson (The Joy of Cheese and Westside Market, East Village) and Michael Whidden (Banville Wine Merchants)
Cheese: Cabot Clothbound Cheddar (pasteurized cow’s milk, Vermont): the new gold standard for American cheddar.
Wine: Gehrs Riesling 2011 (Mosel): The residual sugar of 2½% comes across on the palate as more “fruity” than “sweet”, much as the taste of fresh, tree-ripe fruit does.
Cheese: Nancy’s Hudson Valley Camembert (pasteurized sheep’s milk, Chatham, NY): a rich, buttery delight.
Wine: Dr Lippold “Empress Josephine” Riesling 2013 (Mosel): This wine offers a rich mouthfeel with delicious tropical and stone fruit notes.
Cheese: Marcel Petite Comte (raw cow’s milk, France): delicate and fruity, this French classic is distinctly nutty.
Wine: Basserman-Jordan Feinherb 2012 (Pfalz); What a wonderfully balanced half-dry Riesling should be. Orchard fruits of apple and pear combine with citrus on the palate. The taste at the front and mid-palate is fruity, but the finish is dry without a hint of sweetness.
Cheese: Chevre du Haute Beran (raw goat’s milk, France), a firm, grassy goat’s milk cheese.
Wine: Basserman-Jordan Trocken 2014 (Pfalz); Flowers on the nose. Bright apples and pears on the palate with well-balanced acidity. Refreshing.
Cheese: Winnimere (raw cow’s milk cheese, Vermont): the best washed rind cheese in the U.S.
Wine: Moser “Gebling” 2013 (Kremstal); Aromas of intense stone fruits, fine honey, fresh mandarin peel, delicate herbs and spices such as sage, juniper and nutmeg. Well defined on the palate. Solid, crisp, a lighter-styled Riesling showing purity with a lively core. Tight minerality.
Cheese: Cayuga Blue (pasteurized goat’s milk, Interlaken, NY), a peppery, herbal goat blue.
Wine: Dr Lippold Sparkling Riesling 2011 (Mosel); There’s a little apple & grapefruit in the nose, it’s a touch on the dry side and has just enough acidity to make it a very food friendly wine.
Contact Martin at email@example.com
Next class: October 15: Better Red Than Dead