It all began when Terry and Claudine sat down with their staff, 6 wines and at least 25 cheeses...what an experience they encountered!
The goal was to find the perfect balance that would bring out the flavors of the wine and but not be over-powered by the cheese. Not only was this a very fun and educational process, but, according Claudine, it really worked…
It was shocking to taste the wines and cheeses where one cheese paired beautifully with one wine and was completely incompatible with another. Some cheese could be too cheesy tasting and drown out the flavors of the wine or the cheese wouldn’t bring out the flavors of the wine. But when you come upon the perfect cheese pairing with the perfect wine it’s literally, “magic in your mouth!”
So what is proper cheese pairing etiquette?
“Wine-Cheese-Wine in that order,” advises Terry; “First taste the wine, then, take a bite of the cheese, followed by another sip of wine. A good pairing marries the wine and cheese so it finishes with a balance on the mouth.
Since February is “The Month of Love,” we’re also adding a bonus treat at the end of the pairing by teaming our luscious Port with a rich Chocolate Truffle, guaranteed to transport your taste-buds to the velvety “Land of Yum.”
Clautiere invites you to experience for yourself a unique wine tasting experience truly Like No Other.
Here are some brief descriptions of the wine-cheese parings currently being served at the tasting room.*
(*Warning: Descriptions below may induce moans of anticipatory pleasure. If uncontrolled drooling lasts for more than four hours, please seek immediate medical attention.)
-The pairing menu starts with the 2008 Roussanne; the bright citrusy notes of this wine make a perfect pairing with the nuttiness of Seahive, a cow’s milk cheddar from Utah.
-The next one in the lineup is our 2005 Grand Rouge, a blend of Cabernet Sauvignon, Syrah, Malbec, Mourvedre, Counoise, Grenache, Cabernet Franc, Petit Verdot and a touch of Viognier. The dark fruits in this big, bold and unapologetically sensual blend enhance the fattiness in the Ewephoria cheese, a sheep’s milk Gouda from Holland.
-Our 2009 bodacious Syrah, humming with cherries and blueberries, needed a cheese with creaminess and some texture, so we selected Bella Vittano from Wisconsin, a parmesan style cow’s milk cheese soaked in Merlot. The dark berries in the Syrah just pop on the palate after a bite of this creamy textural cheese.
-We picked a two-year aged cow’s milk gouda from Holland to pair with the 2007 Mourvedre, a wine with hints of rose petals and soft tannins. The 2007 BDX, our Bordeaux style blend with firm tannins, is served with Honey Bee, a goat’s milk Gouda from Holland.
The tasting ends with our 2005 Port paired with a velvety, chocolate truffle and clearly show to what heights our Port can scale as the ultimate dessert wine.
Clautiere Tasting Room Wine-Cheese Paring-$10 per person with $5 waived with wine purchase. As always, tasting fee is waived for all current Clautiere Wine Club Members.
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