Wednesday, December 14, 2011

Day 672 : A recap of last night's Holiday Wine and Cheese

It's the holiday season and I'm sure you are frequenting plenty of holiday parties stocked with the requisite Proseccos, Pinot Grigios, Merlots, Bries, Cheddars and more. In last night's class, we looked at how one could do that with a focus on local products -- Vermont cheeses and New York state wines. So lets get going!

Pairing Number # 1 - Onabay's Blanc de Blancs with Vermont Butter and Cheese's Cremont
A holiday party is not complete without some bubbles in my mind, it just gets you in a festive mood. Blanc de blancs unlike champagne is crafted with 100% Chardonnay grapes whereas champagne is made with a blend of Pinot Noir, Pinot Meunier, and Chardonnay. Onabay's Blanc de blancs is crafted in the traditional style with a second fermentation in the bottle. However folks this is truly a North Fork product, as Onabay hand picks their Chardonnay grapes two to three weeks before the regular harvest so that this bubbly can embody that classic Long Island minerality and light notes of acidity. For under $20 this wine is definitely an affordable and local bubbly. To go with the crisp and refreshing green apple and lemon notes of the bubbly one wants a creamy but not too heavy cheese which is why the mixed milk Cremont from Vermont Butter and Cheese is the obvious choice. This little disc of goat and cow's milk also known as the Cream of Vermont is a soft ripened creamster. Slight nutty notes with a lactic, grassy, and citrusy goaty tang and the roundness of mouthfeel of a cow's milk cheese will be the perfect counterpart to our refreshing and light bubbly.

Think what an upgrade this pairing is to your traditional Brie and Prosecco!

Pairing # 2 : Millbrook's Tocai Friulano and Consider Bardwell's Manchester

Located in the Hudson Valley, Millbrook's Tocai Friulano is an excellent example of an old world wine thriving in new world conditions. A light to medium bodied white with notes of lemon, pineapple, clementine, and pear this wine has a refreshing finish with a nice burst of acidity. Instead of your traditional Pinot Grigio or non-descript white wine, this $15 wine will delight and excite the palate. To go with this how about raw goat's milk tomme from Consider Bardwell in West Pawlet, Vermont. A firm aged goat's milk cheese with a rustic goaty tang this cheese mirrors the citrusy notes of the wine with a nice farmsteady hay finish.

Pairing # 3 : Shinn Estate Red NV and Cabot Clothbound

Shinn holds a place near and dear to my heart because of their sustainable wine practices and diverse varietal production while staying true to their region's roots. Their estate red is a blend of Merlot, Cab Franc, and Syrah and is the perfect balance of easy drinking with a depth of flavor. Red berries, slightly oak and a sensual smoothness make this an excellent holiday party choice. Paired with the nutty, butterscotchy, and caramelly ten month aged Cabot Clothbound cheddar aged in Jasper Hill's Cellars. Its firm and dry with a nice biting sharpness to it. Perfect with the juicy smoothness of the wine.

Pairing # 4 : Eve's Cidery's Autumn Gold and Jasper Hill's Bayley Hazen Blue

Cider is the new in thing, haven't you heard? Well if you haven't get thee to your local wine and spirits shop or farmer's market. This semi-sweet sparkling cider is rustic and yeasty with a roundness of mouth feel. Great with the spicy punch of our Bayley Hazen Blue. An aged cow's milk blue that is a delight for those of you who like blue cheese.

Overall a lovely time was had by all. Thank you to everyone who helped out putting last night together. Happy Holidays all!

No comments:

Post a Comment

Blog Archive