October 24, 92Y

Big A–ed Reds

92Y, October 24

Instructors: Martin Johnson (The Joy of Cheese), Michael Whidden (Regal Wines)

Carol Shelton “Wild Thing” Zinfandel 2016 (Mendocino County, California)

Spirited and zesty, satisfying deep body, with lively cherry and smoky cracked pepper flavors that frolic on the long finish toward well-groomed tannins.

Cheese:  Beaufort D’Or (raw cow’s milk, France)

Rejadorada “Temple” Crianza Toro 2015 (La Mancha, Spain)

Deep aromas of rich, ripe black fruit well balanced with the aromas from the oak: vanilla, cinnamon and cassis. It is balanced and potent in the mouth, with nice, well-polished tannins.

Cheese: Manchego 1605 (raw sheep’s milk, La Mancha Spain)

Roucas Toumba “La Grande Terre” Vacqueyras 2017 (So. Rhône, France)

Violets intertwined with generous blackberry character and notes of black currants and black pepper.  The wine finishes with lovely licorice florality and fine tannins.

Cheese: Blauschimmel (pasteurized cow’s milk, Germany)

Chateau Bouscasse Madiran 2014 (Gascony, France)

Harmony and power.  A delicate yet intense riot of black fruits, cassis, cloves, cedar, lavender and exotic savory notes (think black sauce in Chinese food), held together by firm tannins and a velvety body, provide a real treat for the palate.

Cheese: Camembert di Bufala (pasteurized water buffalo milk, Piedmont, Italy)

Plani Arche Montefalco Sagrantino 2014 (Umbria, Italy)

Intense black and red fruit with brambley and herbaceous undertones.  Supple, deep body with lively tannins and an extended finish.

Cheese:  Brabender (pasteurized goat’s milk, Holland)

Next class:  Bubbles Bubbles Bubbles December 5

Information:  Martin at thejoyofcheese@gmail.com

Adult Education at 92Y  adulteducation@92y.org

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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1 Response to October 24, 92Y

  1. Pingback: Life on Aisle 2: This is What Plan C Looks Like, Episode 23, An All Too Familiar Feeling – The Geoffrey Owens Experience

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