Some of my friends might complain that I try to “teach” them things too often. But when it comes to “teaching” them about wine and cheese pairings they are most eager to learn. Visiting my dear friend Stephanie, I decided to bring a cheese plate with appropriate pairings. My friend Macon would also be there who had given me a brilliant idea a few weeks prior. Create a “Wine and Cheese Garden.”
The history behind it is that the three of us went to college together and used to love to go the Gilded Otter in New Paltz, NY to get the “Beer Garden.” We would sit there, each ordering a beer garden (or 2) and each drinking it in a different way. Stephanie, finishing an entire taste of one type of beer before going on to the next and Macon taking a small sip out of each and going around the circle as many times possible. What we all did the same was stumble out, full of giggles. Whenever we go back to visit, we always make a stop at the Gilded Otter for their “Beer Garden.” So now it was time to make a “WaCG.”
I wanted to travel the world with this garden and introduce them to wine and cheese they had never experienced before. We started off (left to right in photo) with a fresh Mozzarella from Casa Della Mozzarella in the Bronx. They are world renowned for their mozzarella and it is obvious why. Wet, clean, fresh and light, this mozzarella is what all mozzarellas should be like. I paired it with a clean fresh Prosecco, which turned out to be the groups least favorite pairing. After one bite of the mozzarella they became very bias towards the wine. Me, I liked it.
Next was the Bocconcino di Pura Capra (bocconcino means “little mouth” in Italian). From Piedmont, this small white disc, made from goats milk has a bloomy rind, with a buttery and melting pate. This was one was a big hit especially when tried with the 2004 Langhe Arneis white wine (also from Piedmont) that it was paired with.
Third was an aged Mahon from Spain. At this point people started really getting the hang of this and were giving a lot of feedback. Jonas stated, “My palate has been touched!” which sent the crowd rolling. A tad bit crumbly, dry and grainy, the Mahon left notes of sharp butterscotch. This cheese we had with a Campo Viejo Tempranillo. Absolutely mouth-watering! I am considering writing to Willy Wonka and telling him to get a Tempranillo river and to screw the chocolate one.
Last, but certainly not least in any way was the Roquefort. Covered in blue mold, this aged cheese was extremely creamy and potent. The strength of the cheese alarmed Dave, which put him off of it immediately. Definitely not the groups favorite cheese, however it did show a clear progression of milk types. This was paired with a sweet French Sauterne which balanced out the strength of the cheese.
This was a really great way to educate myself and my friends about cheeses. A fantastic time was had by all and we are planning the next one for the near future.
The history behind it is that the three of us went to college together and used to love to go the Gilded Otter in New Paltz, NY to get the “Beer Garden.” We would sit there, each ordering a beer garden (or 2) and each drinking it in a different way. Stephanie, finishing an entire taste of one type of beer before going on to the next and Macon taking a small sip out of each and going around the circle as many times possible. What we all did the same was stumble out, full of giggles. Whenever we go back to visit, we always make a stop at the Gilded Otter for their “Beer Garden.” So now it was time to make a “WaCG.”
I wanted to travel the world with this garden and introduce them to wine and cheese they had never experienced before. We started off (left to right in photo) with a fresh Mozzarella from Casa Della Mozzarella in the Bronx. They are world renowned for their mozzarella and it is obvious why. Wet, clean, fresh and light, this mozzarella is what all mozzarellas should be like. I paired it with a clean fresh Prosecco, which turned out to be the groups least favorite pairing. After one bite of the mozzarella they became very bias towards the wine. Me, I liked it.
Next was the Bocconcino di Pura Capra (bocconcino means “little mouth” in Italian). From Piedmont, this small white disc, made from goats milk has a bloomy rind, with a buttery and melting pate. This was one was a big hit especially when tried with the 2004 Langhe Arneis white wine (also from Piedmont) that it was paired with.
Third was an aged Mahon from Spain. At this point people started really getting the hang of this and were giving a lot of feedback. Jonas stated, “My palate has been touched!” which sent the crowd rolling. A tad bit crumbly, dry and grainy, the Mahon left notes of sharp butterscotch. This cheese we had with a Campo Viejo Tempranillo. Absolutely mouth-watering! I am considering writing to Willy Wonka and telling him to get a Tempranillo river and to screw the chocolate one.
Last, but certainly not least in any way was the Roquefort. Covered in blue mold, this aged cheese was extremely creamy and potent. The strength of the cheese alarmed Dave, which put him off of it immediately. Definitely not the groups favorite cheese, however it did show a clear progression of milk types. This was paired with a sweet French Sauterne which balanced out the strength of the cheese.
This was a really great way to educate myself and my friends about cheeses. A fantastic time was had by all and we are planning the next one for the near future.
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