Happy Wine and cheese day!
What better way to celebrate life than with 2 of our favorite things: wine and cheese. And, the beauty is, you don’t have to do any cooking. You can if you want. But, the simplicity of pairing a fine with with great cheeses is a no-brainer. Of course, you could just celebrate it with a can of cheez whiz and a bottle of Mad Dog 20 20. Although, that does seem a bit off point, and, by far, much, much sadder. But, for those of us who aren’t staring into the abyss, perhaps something a little more palatable. Happy Wine and cheese day!
The beauty of pairing wine and cheese is the versatility of the task. You can use what you have on hand or make a special trip. A trip to your local cheese monger or winery is a day in and of itself. If you are lucky enough to live near a quality cheese shop, consider yourself blessed. There is nothing like the personalized service and a chance to taste test some fine products. Most have everything you need to have a wonderful picnic, casual party, or gourmet dining experience. We are in Massachusetts. So, I can’t speak for the rest of the country. But, Formaggio (in Cambridge and Boston) and The Bloomy Rind (In Hingham, MA) are a couple of my favorites.
With the proliferation of high end stores across the country, places like whole foods and Wegman’s now have some great cheese offerings as well. And, some of the stores also carry wine and everything you need for a Happy Wine and cheese day. They have trained people working the cheese department as well. But, it’s never the same as the independent shopkeeper, IMHO.
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Happy Wine and cheese day! what to do:
Wines come in many complex varieties. The same goes for cheeses. Cheeses, however, are made by recipes, so they tend to have pretty good consistency. But, wines are subject to a myriad of factors that will affect their flavor and complexities. If wine were a simple formula, we wouldn’t have the constant hunt for the best glass. Everything from the variety of grapes to where and when they are grown affects the wine we drink. The weather plays more of a role than any other factor in wine making. Just try tasting a 2012 Napa Cabernet next to a 2013; same vintner, same grapes, drastic difference due to the change in weather.
This variation makes the act of pairing a bit daunting. But, rest assured: it’s hard to go wrong when putting wine and cheese together. It comes down to your personal tastes. A couple pointers:
For the cheese, you want to offer at least 3 different varieties. A good rule of thumb is a hard cheese, a semi soft, and a double or triple cream. If you like Bleu cheese, definitely add one in. I tend to choose more locally produced artisan cheeses. But, there are cheese from all over the world. It has been said that the French know a thing or two about making cheese. But, don’t forget the rest of Europe. The Swiss make some incredible cheeses (far beyond their namesake). And, Don’t forget Italian and British Cheeses. The fact is, great cheese can be found all over the world.
A few recommendations:
- Vary the wines. Some people think the only good wines are red. This is not true at all. Every wine has a place and a purpose. If it is 90 degrees and you are sweating in the sun, a Merlot is not going to be very refreshing. This is where a chilled sauvignon blanc is going to really shine. Don’t be afraid to try different varieties. Serve a syrah with a hearty Stilton. Serve a chardonnay with a creamy chevre. It all works.
- Pick the cheeses for contrasting flavors. You don’t want a platter with 3 versions of Gouda; or, a brie next to a Camembert. Have a mild, a pungent, and an in between. Again, it’s hard to go wrong. But, try to bring multiple taste sensations.
- Pick your accompaniments with care. Cheese and wine are the starting point. You need vehicles for serving them on (crackers and breads) and flavors to go with them: Fruits, jams, preserves, charcuterie, olives, relishes, and more.
Here are a few pairing suggestions:
A) The California experience: Midnight Moon, Humboldt Fog, and Red Hawk from Cowgirl Creamery. Wines: Burgess Cellars Cabernet, Matanza’s Creek Sauvignon Blanc, and Shramsberg Blanc de Noirs. Serve with a sour dough bread and California Fresh fruits and artisan olives
B) The New Englander: Great Hill Blue (Massachusetts), Moses Sleeper (Vermont), and Cato farm Hooligan (Connecticut). Wines: Westport Rivers winery Brut Cuvee RJR, Sakonnet Lotus (Gewurztraminer), Johnathan Edwards Connecticut Cabernet Franc. For a truly New England feel, serve with a cranberry compote, Pear chutney, Blueberries, and Iggy’s Focaccia.
C) A taste of Italy: Articiano Balsamic and Cippolini cheese, Gorgonzola DOP, Tallegio. Wines: Alice Prosecco, Produttori del Barbaresco, Benanti Etna Bianco. Serve with Focaccia, Olive bread, Italian olives, and Grapes. A lemon marmalade will go nicely as well. And, don’t forget the salamis, prsciutto, and bresciola.
Happy Wine and cheese day! Don’t stop with the usual suspects.
These are just a few suggestions. But, feel free to explore your own back yard. New York state has become a great wine producing region. And, the wineries of the Sierra foothills are starting to rival some of their California neighbors. Heck, even Texas and Virginia are producing quality wines now.
And, there are Artisan cheese producers all across the country too. You may be surprised to find a producer near you. Anywhere there are dairy farms, here is the potential for good cheese. Don’t be afraid to splurge.
I know many of our vegan friends are feeling left out. Don’t fret. Start with the wine. And, look for artisan made cheeses in specialty stores. Many vegan cheeses are so so. But, don’t worry, with a few ingredients you can make your own. Start with a coconut, almond, or cashew milk. Add citrus, agar agar, salt, Nutritional yeast, and other flavorings, and you are on your way.
The most important thing to remember about National Wine and Cheese day is to enjoy life. That is what wine and cheese are all about.
And, of course, for dessert: cheesecake!