Wine & _____ (if you said Cheese) we are on the same page! The holiday entertaining season is now upon us, therefore InTheCellar is teaching methods of pairing Wine & Cheese! As a two part series we will explore the "brand new" International Gourmet Cheese section at the Hy-Vee Grocery in Liberty, MO with Marquee Selections and In The Kitchen With Bonnie!In our ninth episode of In the Cellar, we head to the International Cheese Shop at the Hy-Vee Premium Grocery in Liberty, MO and take a look behind the scenes in their show kitchen at a number of lovely wine & cheese pairings!
The first wine we review is the 2008 Capa Rota Monastrell / Syrah blend from the Yecla, region of Southern Spain. Monastrell, also called Mourvedre and Mataro in other parts of the world is a dark red grape known for being cherry flavored with a dry, light mocha dustiness to the wine. For the perfect cheese comparison we stuck with the theme of what "grows together goes together" and choose a Cheese used quite a bit in Spanish cuisine, Manchego to pair with this light red wine. A waxy, semi dry style of cheese, the Manchego is used in many charcuterie plates and finds its way next to another Spanish component, Serrano Ham and olives on many platters. If you are looking for a great pairing to entertain this winter, the Spanish sampler plate with Capa Rota Monastrell / Syrah is a great hit!
For the second wine we showcase a specialty wine, the best of the best from Caligiore Organic Vineyards in Mendoza Argentina, the 2008 Caligiore Organic Legacy Malbec. Described as a big rich red wine wrapped in a velvet glove, we have chosen a very dry aged cheese to pair with this wine, Parmigiano Regiano. The selected Parmigiano for this wine benefits whereby the dry and hard cheese component helps to bring out the subtle spicy notes from the wine and offers a crisp contrast to clean the palate. A delicious discovery, always also try old world Italian wine favorites with the aged Parmigiano like Chianti Classico or Amorone.Time for Part II - Continue with us in our eleventh episode of In the Cellar, we head to the International Cheese Shop at the Hy-Vee Premium Grocery in Liberty, MO and take a look behind the scenes in their show kitchen at a number of lovely wine & cheese pairings with our partner Bonnie Rabicoff from In The Kitchen With Bonnie!
The third wine we review is the 2008 Marquee Signature Chardonnay, a cool-climate Chardonnay from the Yarra Valley in Australia just North of the city center of Melbourne. This "chardy" has light tropical notes riding alongside lemon flavors, a bit of creaminess and a touch of minerality. To show a similarity in pairing we went paired this wine with a Triple Cream Brie Cheese from France, which accentuates the notes of oak integration and buttery soft notes. The brie is served soft and the Chardonnay also acts as a palate cleanser as the balanced acidity brings refreshes your presentation for a 2nd / 3rd taste. Historically Chardonnay is a great pairing with many soft cheeses, be sure to ask your wine consultant for a lighter style if you are going with strong cheese or a stronger style if you are going with light cheese!
The forth wine we focus on in this episode is the 2004 Silver Wings Old Vine Vincenzao Mourvedre / Shiraz that is also from Victoria, Australia. Beautifully aged for several months in both French and American oak, this wine is a great choice for long term cellaring, and/or decanting to be consumed now. As a cheese accent we have moved to showcasing two different types of blue cheese with this wine, the first a Deep Veined Artisan Blue Cheese that also hails from Australia, the "Roaring 40s" from King Island and the second cheese, a more traditional Blue Stilton Cheese from England. A special note of thanks out to our friends from Paris Brothers Artisan Foods for allowing us a taste of this Australian Specialty cheese! The blue flavor is strong and therefore the wine picked has a backbone of strength, but actually is a medium bodied and not full bodied wine to contrast the cheese/. As shown in our episode the Stilton has more milky, creamy notes and is a bit softer in style, while the Roaring 40s has more blue veins and a stronger flavor. Both profiles work with the wine and will tempt your taste buds, the best pairing, well you need to try that for yourself!In the Kitchen and Marquee send out a special thank you to our friends at Hy-Vee for participating in this exciting series of wine & cheese shows! The test kitchen is spectacular and we look forward to be coming back for more!
Marquee Selections has partnered up with the award-winning chef focused program " In The Kitchen with Bonnie" (http://inthekitchenwithbonnie.com) to produce an exciting new wine segment entitled "In the Cellar" with Marquee Selections . During each episode we will unravel the wine world one grape at a time! Each week we invite you to join us for an engaging conversation for our food and wine lovers to see why wine has been a worldwide tradition for centuries and how learning more about it can help bring the stories and flavors to life. Learn more about exciting regions, new wine types, varietals, how to pair wines with food, decanting, proper serving temperature, what wine goes best with pizza and more! A great 10 minute break from your day to learn and "wet" your taste buds for more"!Please enjoy this web-episode of In the Cellar with Marquee and additional details are available below for more information on Marquee Selections! I am a bit new to the HD Camera, so please bear with me as I get my sea legs as an action reporter ( with today's technology you can find the grey hairs if you look) :) and thank you so much for tuning in and supporting Marquee Selections!
Have a great holiday!
~Christopher J. Cribb, CSW
Marquee Selections - Green, Global, Grapes
http://www.marquee.com
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