A Wine Story

American Cheese Society Conference

... earlier I wrote about how lucky I am to taste the winners of the American Cheese Society Conference just a few blocks from my apartment in NYC instead of going all the way to Vermont.

... just came across another blog from a person who was actually there. Here's a snip:

"Cheese retailers, cheese makers, cheese mongers, enthusiasts, distributors, legends, Canadians – everyone is there, mixing it up, making deals and trading secrets. And now I’m a part of it. A rookie for sure, but at least I’m on the team. It makes me want to keep practicing; improving my stats and developing more sports metaphors to explain the mystery of affinage to anyone who will listen."

Trading cheese secrets? In case you haven't noticed, cheese is the new trend luxury at top NYC restaurants, many now employing a fromagier.

When you think about it, a small wine bar is the perfect place for a cheese program ... more later ...

Vento d'Estate

Have you been impressed to see the cheese carts whiz by in five star restaurants? As a non-cheese eater for too many years, I just enjoyed the experience of guests choosing cheese and the commanding manner of the Frommagier (cheese sommelier) who explained the various cheees.

Now I'm exploring wine and cheese and am taking many classes in the subject. If you'd like to learn how to taste cheese, here are some tips from the web site Great American Cheese:

When tasting cheeses, consider these guidelines:

1. Let the cheese warm to room temperature so that its aromas and flavors are at their maximum levels.
2. Taste milder cheeses first and progress to the stronger flavored ones, leaving blue cheeses till near the end and tasting "stinky" cheeses last.
3. Taste each cheese at its center first and then work your way to the outside where the cheese is most aged and stronger in flavor.
4. Taste the rind/skin last.
5. Taste starting from the tip of your tongue working towards the back of your mouth. This takes advantage of all of the taste receptors in your mouth and brings the cheese in contact with of all of the sense areas: sweet, salty, acidic, bitter, etc.
6. Take note of these characteristics when you taste:
   1. texture — smooth, grainy, crunchy, etc.
   2. density/weight — how compact the cheese feels in your mouth.
   3. intensity — how flavorful is the cheese.
   4. acidity — tartness, lemony.
   5. duration/finish — how long each of the characteristics last.
   6. fruit — fresh dairy tones, sweetness.
   7. saltiness.
   8. flavors — earthy, nutty, roasty, toasted, musty, mushroomy, meaty , etc.
7. Aroma - don't be shy about smelling the cheese just as you would wine.

So now I'm tasting Vento d'Estate washed in white wine (bought at Whole Foods, $26.95 a pound) and happen to have a bottle of Don David Torrontes (Michael Torino Estates, Argentina) open. This is a cow's milk cheese fairly mild in body that pairs fairly well with the Torrontes, as the wine's bright fruit and high acidity contrast with the slightly salty cheese. Since the cheese's body is fairly light, I'd caution against a very complex red wine or anything but the very driest of rose wines.

If you enjoy cheese with wine, I'd love to hear your pairing techniques.

What to Enjoy with Wines from Alsace

So I'm starting a new category on this blog, which is which cheese to have with wine. The reason behind this is twofold. First, I'm getting an official certificate in cheese from a very prestigious venue (more details after graduation). Second, the world is becoming quite cheese-centric, and sommeliers are increasingly being asked to pair wine with cheese.

Several months ago, with some German clients, I attended a dinner at Restaurant Guy Savoy in Las Vegas. At Guy Savoy, in addition to several places in Manhattan and elsewhere, the cheese cart is making a comeback. In any event, the Germans were amazing in their ability to understand and describe the many cheeses on the cart and pair them effectively with the appropriate wine (see my prior review here).

Last night I enjoyed a bottle of Gewurztraminer (crisp red apple aroma, honey on the palate but bone dry) that would have paired perfectly with Morbier o Parmesanan. Other suggestions? Let me know via the comment feature.

Oh, and did you know the main blog is located at http://www.AWineStory.com