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Wine & Cheese

April 4, 2014

Cheese and wine are two of my great loves. To most people the two are a natural combination, like peanut butter and jelly or milk and cookies. And I recognize how amazing it can be when a wine and cheese come together in perfect harmony, each making the other better than it would have been on its own.

But I must confess, I generally avoid cheese when I’m drinking wine. And if there is a cheese that has captured my desire, most likely I’m enjoying it without wine.

The thing about these two items is that each one actually changes the taste of the other. When I’m drinking wine, I want to experience what the winemaker made, I want to taste the flavors that are in the bottle. Cheese will take away some of the edges, soften some of the tannins. And this can result in a sublime experience, but it’s a different one than what I’m after.

Today’s post is actually not about creating or avoiding these pairings, but rather two unique opportunities to learn more about cheese and wine independently of each other. The best way to learn is always to taste. And there are some great tasting events on the near horizon in the Capital Region.

Taste 10 Rosé Wines
Where: The Lucas Confectionery
When: April 9, 2014 6-8 PM
Cost: $16.82 on Eventbrite

Hopefully you know that pink wine goes way beyond white zinfandel. These can be bone dry and full of minerality, or juicy bursting with fruit. Either way, they are a great match for summer time, and there is no better way to figure out which kind of rose wine you like than tasting a bunch of them in one sitting.

In fact, I was so inspired by this event, I’m going to do something similar at home with friends. Although at most we’ll probably try four wines. If you go, I’ll be jealous of the variety before you.

Go to Cheese School for Cheese 101
Where: The Cheese Traveler
When: April 23, 2014 7-9 PM or May 14, 2014 7-9 PM
Cost: $40 per session on Brown Paper Tickets or call (518) 443-0440

Lightly edited excerpt from the press release:

Cheese School is a great way to learn about the interesting and delicious world of traditional cheeses: a world that is a cross section of agriculture, climate, geography, and food culture and artisanry. Cheese 101 covers the basics of the cheese world (cheesemaking, milk-types, styles of cheese, affinage, and more) so those in attendance can move on to a more enjoyable experience with cheese.

Here’s the thing. If you aren’t comfortable in a cheese shop, you may be missing out on some great offerings. Cheesemongers can be scary people for those who are paralyzed by their own lack of knowledge. If that’s you, you should absolutely take advantage of this opportunity. Plus, there will be samples.

And if you need a study partner afterwards, just let me know. I’d be happy to work with you to practice talking about cheese. Or if you wanted to talk wines, that’s fine too. I love both of these things. Just so long as you keep them separated.

One Comment leave one →
  1. EPT permalink
    April 4, 2014 6:45 pm

    There’s a saying re: wine…Sell with cheese, buy with bread,

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