Summer Reds with Cheese

It’s been a busy week of classes with Angie Ortmann / STLwinegirl (http://www.stlwinegirl.com) and so I have a lot to write about tonight. We’ll start with the first one, and the best one, which was cheese class at The Wine and Cheese Place (http://www.wineandcheeseplace.com/) entitled “Summer Reds and Rose Wines”.

I was a little worried about attending a class full of reds but was pleasantly surprised that there were a couple of rose wines listed. I think rose wines are sweet and refreshing, perfect for summertime. Angie picked a lot of my favorite cheeses but everyone else liked them too so there weren’t too many leftovers at the end. The first rose was paired with a triple crème that looked like brie. The creaminess of the cheese helped to break through the tartness of the wine.

The second rose was a little stronger, so it was well paired with a thicker Chevre. It reminded me of peanut butter…sticking to the roof of my mouth…so it definitely needed a fuller body wine. But neither flavor was really changed by the other and I prefer a combination that is better than the individual flavors by themselves.

The first real red was Beaujolais and I was actually interested because I have gotten to take part in Beaujolais Nouveau (http://en.wikipedia.org/wiki/Beaujolais_nouveau) the last couple of years. The wine comes from the same region in France and had a very fruity bouquet but ended up tasting quite dry. Luckily, it was paired with aged cheddar, with little moisture, so it had a sharper flavor to match up to the stronger red wine.

For the first time I had an aged Manchego, which is a sheep’s milk cheese from Spain. I wasn’t sure how it would go with the Shiraz it was paired with because it had a pepper smell and burned all my nose hairs! But it did not taste spicy at all and the lower tannin flavor went well with the cheese.

Of course you gotta finish strong so the Blue Stilton was paired with a Napa Valley Cab. It had an oak smell and was high in alcohol – 14.2%! So I figured it would have some legs and walk across the table to start a fight with the stilton. I only had small samplings of both!

This means that there is only one cheese class left, beer and cheese, on September 2nd. Hopefully these cheese classes have been successful enough that Angie will have more themes in the future.

Menu:
Delice de Bourgogne Triple Crème
Schramsberg Rose

Homboldt Fog Chevre
Maiple Rose of Malbec

Vermont Clothbound Cheddar
Manior du Carra Beaujolais Villages Unfiltered

Aged Manchego
Thorn Clarke Shotfire Shiraz

Blue Stilton
Rubus Old Vine Cabernet Sauvignon 2007

Wine and Cheese Place pairings

I am so happy to report that wine and cheese classes are back! Thanks to STLwinegirl, Angie Ortmann, The Wine and Cheese Place (http://www.wineandcheeseplace.com) has agreed to host a class for this month, as well as August and September. You can see all of Angie’s summer classes here: http://www.stlwinegirl.com/UpcomingEvents.html
I just got back in town and I didn’t have football practice so I totally lucked out that I could go!
In addition to focusing on cheese, all the wines served were white so it really was a good class for me to go to. I feel like I have lost some cheese knowledge since I hadn’t gone to any classes in awhile so I really enjoyed the refresher course.
Three out of five of the cheeses were soft and creamy, so I could have used a fork and knife to eat the cheese instead of using two crackers as utensils. hehe
Of course we started out with the lightest wine, a sparkling wine, and worked our way to the fullest body wine, a Chilean Chardonnay. It’s funny how white wines can have such range and even wines like Rieslings can have a wide range of flavors.
I would say the class was a big hit because all of the pairings were great at contrasting each other, which I feel is what improves the taste of wine. In combination, the pairings should improve each other but I am biased in that the cheese improves the wine. Hehe
Angie says that sparkling wine goes well with just about everything, but I definitely think it is best paired with a light cheese, such as a triple crème. The creamy cheeses really help cut through acidic wines well.
The second pairing featured the local Baetje Farms, http://baetjefarms.com, and their goat cheese. We just had the regular flavor but they also come in a variety of flavors as well. It has such a sweet finish! It was paired with a Dashwood Sauvignon Blanc from New Zealand.
I was super excited to see a German Riesling on the list, but it was paired with a blue cheese. Ugh. At least it had a mild flavor but Angie swears by pairing the super sweet wine with the pungent blue cheeses. I guess the two extremes help both calm the flavors…
Another treat in the next pairing was the Taleggio paired with a white blend, mostly Pinot Gris. The Taleggio is rich and creamy, but has more of a strong aroma and flavor. A full-bodied wine is definitely needed.
And the last pairing was very full-flavored as well as a Spanish Mahon was paired with the Chilean Chardonnay. Let’s just say I helped to finish of what was left of the Mahon at the very end of class! Hehe
In addition to discussing the pairings, I always enjoy listening to Angie’s stories of her time in San Francisco, where she learned everything she knows first-hand and on the job! It certainly makes learning a lot easy for the rest of us who don’t have the time to eat and drink our way through a city. Hehe
Here are my takeaways:
· Cheese is always freshest when cut from the wheel as opposed to wedges that have already been cut and wrapped. Although, cheese stores go through their cheese pretty quickly so it’s not like it really sits all that long anyway.
· Store cheese in the bottom of the fridge, not in the deli tray, and wrap it in plastic.
· Never freeze cheese…it will quickly break down if you do! And that’s cheese abuse!
Somehow we got on the topic of pricing and restaurants usually charge three times the price of a bottle of wine but then you also have to deal with corkage fees if you bring your own.
And the most expensive meal I’ve ever had? With Angie. Hehe
The next cheese class is August 5th!

STLWinegirl and Provisions cheese class

After months of begging Angie, she finally created a cheese pairing class for me at Provisions. Angie really outdid herself because not only did she provide a small plate of the raw cheeses, she also had Chef Scott Phillips come up with a dish with a cooked version of the cheese.

In addition to the pairings, Angie also provided some cheese facts for us:

--China is the only major country that does not produce any cheese.

--The U.S. is the largest producer of cheese but most of it is sold domestically.

--This was also the first class where there was no bacon! Hehehe

1st Pairing:Saint Andre Triple Crème

featured in a puff pastry with a caramelized onion and fig compote Nino Franco Rustico Prosecco

The first pairing was one of my favorites because I tend to prefer lighter wines and cheeses. Triple crèmes just melt in your mouth like butter. I learned that a “double crème” must be 60% milkfat and a “triple crème” must be 75% milkfat.

2nd Pairing:Mt. Vkos Feta

featured in a torta with spinach, sun-dried tomatoes & pine nuts 2008 Frog's Leap Sauvignon Blanc

The feta was paired with the sharp Sauvignon Blanc because the cheese has a high salt contain which helps to cut the acidity of the wine. Much like putting salt around the rim of a margarita.

3rd Pairing:Fontina Cremalpina

featured in a stuffed Italian meatball with a rustic marinara sauce

2008 Damilano Barbera d'Asti, Italy

The fontina had a very mild taste and this went well with the Barbera, which I find to be a mild red, one of the few reds that I like, for that reason.

4th Pairing:Aged Manchego

featured on top a polenta "flatbread" with chorizo

2007 Atteca Old Vines Grenacha, Spain

The aging of a manchego makes the cheese a little sharper, so it stood up pretty well to the Grenacha.

5th Pairing:

Bleu d'Auvergne featured in honey "blue" cheesecake with shortbread crust & candied pecansGraham's "Six Grapes" Reserve Porto

Another great pairing was the "blue" cheesecake with the port. It really pulled the best flavor of the blue cheese and was strong enough to match up to the port. Probably the best non-chocolate cheesecake I have ever had.

Unfortunately, Friday's Wine Merchant cheese class is sold out so it may be awhile before the next class....