I missed this one, I think because of the timing as well as the fact that we need to pay for it, I think. But the notes below are worth it, so I kept it. Learning to be an expert in Wine Tasting like the French!
Mar 01, 2021 by Meaghan McKeever in Company News, Culture Committee 200 20
This past Thursday, March 18th, Solomon Page employees gathered virtually for a Wine & Cheese workshop. Led by an expert in the field, participants learned about various wine and cheese pairings, which we will now share with you!
PAIRINGS INCLUDE:
French Sauvignon Blanc and French Goat Cheese
Argentinian Malbec and Sharp Cheddar
INTRODUCTION:
– Proper tasting technique is used to experience flavor of wine more fully
– Pair one white and one red with a classic cheese pairing (Sauvignon Blanc with French Goat Cheese is an iconic pairing)
– Argentinian Malbec is good paired with Sharp Cheddar
– Pairings are best with congruent or contrasting flavors
– Argentinian Malbec and Sharp Cheddar are congruent (both big, bold flavors)
– Sauvignon Blanc and French Goat Cheese are contrasting
– Another contrasting pairing is sweet wine (port) with a funky blue cheese
– Weight of food should match the weight of wine (red meat with red wine, etc.)
– White wine goes well with fish and red wine goes with red meat
HOW TO PROPERLY TASTE FRENCH SAUVIGNON BLANC (MULTI-STEP PROCESS):
– Take wine glass
– Pour 2 oz portion in your glass (half a glass)
– Give it a sniff. First step is combining aromatics with the flavor, the more you can smell the wine, the more you can taste
– Put the glass on the base of table, put your hand on the base of glass, and swirl around on the table. The goal is to swirl in circular motions because the wine is more aromatic after swirling
– Take a sip
– Inhale and take a sip as inhaling
– Chewing the wine gives you maximum flavor out of the wine
HOW TO TASTE WINE AND CHEESE TOGETHER:
– Eat cheese with a bit of wine in your mouth
– Wash it down with some wine
– When we taste cheese with wine, it changes how the cheese tastes. It often makes cheese creamier after the wine
OTHER NOTES ABOUT SAUVIGNON BLANC:
– Citrus is the first taste receptor we pick up
– Sauvignon Blanc and Brie cheese are also a good pairing
– Sauvignon Blanc goes well with grilled fish and green vegetables (asparagus, spinach)
– It is also a great brunch wine. It goes great with eggs
– New Zealand Sauvignon Blanc has citrus notes and is tangy (higher in acid)
– California Sauvignon Blanc is softer and more subdued in acid department (stay around $10.00 range and up. Less expensive Sauvignon Blanc is higher in acid
– Sauvignon Blanc has good minerality that goes well with food. Minerality is to describe a smell. Smells remind us of flavors. Ex: how stone pavement and first drops of rain hit those stones. It has a distinct smell. That smell is associated with tasting minerality
– French style is more approachable than New Zealand for Sauvignon Blanc
– Oysters and Sauvignon Blanc is a classic pairing – briny and salty from seawater
ARGENTINIAN MALBEC:
– Tannins make the tongue feel dry while drinking red wine
– Red wine is made from the skin of the grapes. The skin is set on top of the juice and color leaks out and into the juice, making it red
– Red wines are more bitter than white wines
– Reds are good with gamey meat. Stewed lamb and Malbec is a good pairing
– Roasted eggplant is also good with Malbec and brings out smokiness
– Malbec is not good with tomato-based meals (not good with spicy food)
RINSING YOUR GLASS BETWEEN TASTINGS (SO THEY DON’T INTERFERE WITH EACH OTHER):
– Take new wine and pour a tablespoon to rinse
– Turn glass on its side and roll it around so it picks up other wine in glass
– Give it nice swirl
– You can try the wine or dump it out
MISC. NOTES:
– Don’t use flavored crackers; best wine and cheese tasting is with plain crackers
– Cloth bound cheese –this gives it more texture because it traps moisture
– Rind on cheese is edible and keeps in moisture of cheeseTags: Culture Committee