How to have a Cheese and Wine Tasting!
Did you ever hear the saying, when in Rome do as the Romans do? Well not far
from this saying is the concept that food and wines from the same region taste
good together. Simply put, a little sausage and beer in Munich, Beef on Weck and
a cola in Buffalo or Dumplings and Tea in Hong Kong are tastes to behold. The
same goes for cheese and wine! In our tasting Good Cooking has paired cheese
types and wine types of different regions of France. Although some of the wines
are actually made in the USA, the grape variety is exactly the same as the wine
would be in the specific region of France. The tasting of regional foods
lets you experience the "terroir": the flavor of the earth and the culture of
the land. Enjoy!
Good Cooking recommends the
following French cheeses, wines and accompaniments for a tasting. There is enough for about 10 people
translates to about $15 (US) per person.
Goat Cheese Log--- 1 piece
Explorateur --- 1 piece
Comte --- 1 piece
Reblochon --- � pound or 1 small wheel
Roquefort --- � pound
1 bottle Sancerre, We like Pascal Jolivet Sancerre.
1 bottle Chardonnay, Chateau St. Jean Sonoma Valley is excellent for the low
price it sells for.
1 bottle Pinot Noir, Good Cooking likes like Wild Horse Pinot Noir.
1 bottle Cotes du Rhone, Etienne Guigal makes a fine example of this Grenache based
1 bottle Late Harvest Wine, Quady Orange Muscat is a special treat of a rare
Stoned Wheat Thins--- 1 box
Granny Smith Apple --- 1 apple
Peach --- 1 peach
Walnut Halves --- 1/2 cup walnuts
Dried Cherries --- 1/2 cup
Bosc Pears --- 1 pear
French Bread - 1 loaf
There is enough cheese and wine for about 10 people.
The purpose is to eat and drink the cheese and wine from a specific region of
France. You can't go wrong with regional food and wine! In my examples you will
see how the wine complements the cheese and how the cheese does the same for the
wine. You will be tasting the "terroir" the flavors of the earth where
the foods came from, the culture and region and the essence of country life.
Once your platter is assembled and the cheese is just coming to about 60 degrees
F. and wine, if white, is chilled to about 42 degrees F. and the red is at about
58 degrees F. you will be ready! Don't forget to save the cheese name so your
guests knows what's what.
About the cheese:
Comte is a cow's milk cheese that has a dusty-brown rind and a pale
creamy yellow interior. The texture is relatively hard and chewy, the taste is
mild and slightly tangy, slightly sweet, and with the flavor of straw and nuts.
Explorateur is a cow's milk cheese and is classified as a triple-cream
cheese, about 65% butterfat. The rind is soft like a young Brie. It has cream
and butter flavors that are flavorful and pungent, not milky and mild, yet it is
sweet and ever so slightly tangy.
Reblochon is a cow's milk cheese that has a creamy, softer-than-Brie
texture; a nutty after taste; and a strong herbal aroma that is not for the
timid. This is a stinky cheese. It has a rubbery off tan rind that is sometimes
wet from age and a little ammoniated.
Ch�vre is a goat's milk cheese that is mild and creamy with a sweet
flavor that plays off the acidity in the cheese which is almost green apple
tart. Because it is usually eaten young there is no rind. When older, the cheese
is dry and firm with a slightly sharp and lightly acidic flavor.
Roquefort is a sheep's milk cheese that is foil wrapped and doesn't
really have a crust. Its taste is sweet with salty pungent mold flavors and
mild acidic taste that is is complex, creamy and soft.
About the wine:
Jolivet Sancerre, It has a whitish straw in color. The nose is very
fresh, with a hint of of lime, green herbs and black currant muskiness. On the
palate it is fresh with light acidity and has subtle residual sugar that makes it racy and
youthful. Overall, a dry and elegant wine that is well balanced.
Ch. St. Jean Chardonnay, It has aromas of lemon, pear and jasmine along
with a touch of toasty vanilla. It's refreshing and balanced. The wine has
vibrant acidity with pleasing flavors of pear that lead to a clean finish.
Wild Horse Pinot Noir. has aromas of seasoned wood, rose petals,
dried cherry, and light cedar. Flavors of plums, cherries, pomegranate, soy
sauce and has a rich lingering flavor in the mouth.
Guigal Cotes du Rhone, Full-bodied, with a deep ruby/purple color and
sweet notes of blackberry fruit, a hint of tar, and some pepper, the wine
is dense, chewy, ripe, and a surprisingly big mouthful of juicy,
velvety-textured wine. Made from 50% Syrah and 50% Grenache grapes.
Quady Essensia, From 100% Orange Muscat grapes it has an aroma
reminiscent of Orange Blossom and Apricots. It has a lingering refreshing
aftertaste with spicy clove and hints of honey. The Orange Muscat grape variety
is in very limited production.
You will need a clean glass for each wine, so after each taste, dump the wine
out, rinse the glass with water. Pour an ounce or less of the next wine in the
glass and swirl to clean out the water and then pour that out before pouring
wine for the next cheese. You will lose less than a 1/4 cup of wine and it
makes a big difference in the tasting. Of course you can use new glasses if you
have that many!
Don't taste any wine prior to eating any cheese!
We will taste the cheese in order of strength of flavor.
Only taste one cheese and 1 wine at a time.
Each cheese has a fruit that goes with it.
Crackers can be used as a base and to spread the cheese on.
The bread and water are meant to cleanse the palate after each cheese.
Don't mix the cheese together on the plates and wipe the plate after each
Tasting order with Cheese, fruit and wine:
1st. Goat Cheese - Apple - Sancerre
2nd. Explorateur - Peach - Chardonnay
3rd. Comte - Dried Cherry - Pinot Noir
4th. Reblochon - Walnut Halves - Cotes du Rhone
5th. Roquefort - Bosc Pears - Late Harvest Wine
How to taste:
Eat a small piece of bread and have a sip of water to clean your palate.
Take a piece of cheese about the amount of a tablespoon, piece of fruit
designated for the cheese, a cracker and then pour about 2-3 ounces of wine in
First smell the cheese and then the piece of fruit. Next smell the wine---don't
Place a piece of cheese in your mouth along with a bit of fruit and slowly begin
to chew it but don't swallow! After 2-3 chews, sip an ounce of wine and then mix
the flavors in your mouth, finish chewing and then swallow. Take another taste in
the same manner, this time really tasting the cheese and analyzing its flavor
before sipping the wine. And when the wine is sipped analyze its flavor and then
notice how the flavor of the cheese complements the wine and vice versa!
This is the taste of le terroir, the region and the culture!
Then on to the next cheese and wine after you wipe your plate and clean and
rinse your glass. Just as before the first cheese, eat some bread and drink some
water to cleanse your palate.
Cheese and wine tasting notes:
Ch�vre is naturally a bit sharp tasting, so to balance it, a tart green apple is
the perfect accompaniment. The little bit of sugar in the apple then complements
the cheese and all together work very well with the crispness and green
grassiness of the wine. Did you know that in France this cheese, wine and apples
are produced and grown in the same general area---that is why they go so well
L'Explorateur Cheese is manufactured in the �le-de-France region of France
outside Paris and yet near Chablis. Some of France's best peaches are also grown
in this area. Once again, cheese, fruit and wine from the area is our theme. The
cheese is 75% butter fat and tastes of rich cream, so as not to destroy its
flavor, think of the American favorite---Peaches and Cream, that's why the
peaches. Chardonnay is the grape variety from which Chablis is made, the wine
has mineral qualities, not too dry and often tasting of hints of vanilla, peaches
and oak. The cheese complements the wine, the peaches complement the cheese and
all together they taste deliciously creamy. The slight acidity of the wine cuts
thru the rich butterfat of the cheese to bring out the luscious taste of the
Comte's taste is mild, yet slightly tangy and slightly sweet. Noticeable flavors
of straw, dry plums and a rich nuttiness. Many wines of the Burgundy region are
made from the pinot noir grape.
The red burgundies however are quite expensive, sometimes upwards of $450 a
bottle! I have selected an American Pinot Noir in its place. It is just as good
and this particular California Pinot Noir has won awards for its French Burgundy
likeness. In the Franche-Comt�, jelly making is a large industry and some of
France's best confitures are made there, including black cherry conserves. The
pinot noir has dried cherry, and light woody aromas along with the flavors of
plums, cherries, pomegranate and a rich lingering spicy cherry flavor. The sweet
flavor of the dried cherries softens the tangy nuttiness of the cheese while the
cherry and oak flavors of the wine complement the nutty and slightly tangy taste
of the cheese. In all, the pinot noir 's flavors linger in the mouth just as
long as the cheeses flavor does, together they act as a foil for the cherries.
Reblochon has a rich nutty and soft straw taste with the smoothness of rich
cream. Its strong aroma is often described as a barnyard smell: this is a stinky
cheese. Its full-bodied flavor of aged cream is rich and complex and the taste
is so much better that what you would expect from the smell. It is produced in
the Rh�ne-Alpes region of France, so what better wine to have than a Cotes du Rhone
with sweet notes of blackberry fruit, a hint of tar, and some pepper
flavors. Since this cheese is dense, chewy and ripe, a big mouthful of juicy,
velvety-textured wine is a perfect complement. Add the walnuts of the region and
we see how the nuts complement the cheese's bold richness and then how of the
wine smoothes the slight bitter flavor of the nuts. In turn the the
wine's blackberry flavors and peppery taste equals the robust richness of the
Roquefort's taste is sweet with salty pungent mold flavors and mildly acidic
taste that is is complex, creamy yet crumbly and soft. The sharp saltiness the
cheese possesses is mellowed by the sugary sweet flavors of the pear and the
sweet and spicy Orange Muscat's orange blossom aromas soften the smell of the
cheese. The Muscat's sweetness quells the salty pungent cheese flavors. Hints of
honey in the wine complement the natural light honey flavors of the Bosc pears,
which are grown in the region. A Sauterne wine from the same region would be a
fantastic accompaniment, but at sometimes more than $150 a bottle, Good Cooking
needed to find a compatible style wine to replace it. The Quady Essencia is the
perfect match at about 1/10th of the price!
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