Show Notes: Episode 14 Wine & Cheese

January 30, 2016 § Leave a comment

In this episode we talk about the age old, and I mean age old, combination of wine and cheese. We are talking to the first peoples to domestic animals and cultivate crops- that old.

Specifically we are going to talk about what to pair with the cheeses that are most commonly found in the Canadian refrigerator. This week we tackle Cheddar, Parmesan and, some strongly flavoured cheeses.

The list of cheeses is long so we will be doing multiple shows on this subject.

By the way if you would like a wine or beer pairing for Kraft Singles, Cheez Wiz, or any Cheese click here and let me know what you would like the pairing for and I will get back to you straight away.

Link to Podcast

Segment 1 – Shout Outs

Big shout out to the Guild Freehouse and Shawn Soole for presenting Exploring Independent Bottlers – a whisky tasting and seminar. Click here for details .

Full kudos to the merchants of Fort Street who have created one of the best ‘Slow Food’ areas in the city. Within 2-3 city blocks you can find some of the best coffee, baked goods, tacos, Ramen, Chorizo, Cheeses, Salami, Seafood, tapas in the city. You could spend a whole day of cruising the shops and periodically drop in for fresh, flavourful, real food. Brilliant!

Finally, and this leads into the rest of the show, a big shout out to the organizers of the Cheese & Meat Festival. What a great idea, so good that I know tickets are very limited so you might want to act very quickly – click here for tickets and details.

Segment 2 – Wines For Cheddar

Each cheese has its own fats, acids, and sugars which means there is a wine for each cheese and not every wine goes with every cheese. What follows are some wine recommendations for that big block of cheddar you have in your fridge.

Cheddar cheese has a special love for Chilean Cabernets. Here are some reco’s for the most commonly purchased cheddar.

Root 1 Cabernet Sauvignon – $14 – this wine of all seemed to have the right balance of structure, fruit and overall texture to work with Cheddar.

For white wine lovers I would go with the Alamos Chardonnay ($14) from Argentina. This is shows lots of bright fruit, some spice, and with a round texture.

Another best pairing for cheddar is strong ale. This means an ale with a little more alcohol than normal. I particularity like the La Trappe Triple ($8), which might be a little hard to find, so there is La Fin du Monde by Unibroue ($6). A very special Golden Ale that I would highly recommend is the Duvel ($4).

Segment 3 – Parmesan

I don’t know about you but I have Parmesan with just about everything. On eggs in the morning, obviously pasta, on it’s own, on burgers, even steak and grilled chicken. To that end we always have a wedge of Parmesan in the fridge.

Wine that goes best with this type of cheese (hard, sharp) is a wine with bright acidity and medium tannins. It shouldn’t be any surprise that the best pairing do in fact come from Italy, specifically Sangiovese based wines.

The best pairing for your standard grocery store wedge of Parmesan is Chianti. Specifically the best I can suggest that is available locally and under $20 is the Gabbiano 2012 Chianti Classico ($18).

Another great option, and easier on the pocket book, the Giacondi Sangiovese Merlot ($13 1.5L). This a very simple, straight forward wine that shows good acidity bright cherry and plum flavours and good structure.

For those that prefer white wine, I would suggest classic Italian Pinot Grigio.

Both the Mezzacorona Pinot Grigio ($14) and the Masi Modello Bianco ($13.50) are excellent choices. Both feature citrus and melon flavours and, yes, minerality.

Segment 4 – Strongly Flavoured Cheeses 

One the cheeses Carol always has in the fridge is Jalapeno flavoured soft cheese. Obviously very spicy in the hot sense. For this cheese I would go with either an ice cold lager like Corona, or a sweeter, light bodied white wine such as a Moscato or off-dry Riesling. Trick of the Trade: Sweeter wines have lower alcohol levels. Typically between 11 & 9% for off dry wines and under 9% for sweet wines.

For Boursin cheese which is a herb infused soft cheese I would go with something that matches the creaminess of the cheese and herb flavours. In this case I would go with a New Zealand  Sauvignon Blanc such as Seven Terraces ($18) or Sileni ($16).

Best Buy of the Week – Mezzomondo Negroamaro 2014 ($9)

Dark & juicy this wine is a real crowd pleaser and very easy to have more than 1 glass.

Let us know what you think of the show and if you have any feedback on the blog.

Cheers

The DorkUncorked.

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