Wine and Cheese Pairing
Is it soft cheese with white wine, and hard cheese with red wine? Or, what’s this we have been hearing lately about cheese not even being a good match with wine?
Find out the answers to some of your fromage questions as we listen to this World of Pinot Noir seminar on wine and cheese pairing, and you’ll be saying, ‘cheese, please.’
Moderator: Fred Dame, MD
Speakers:
– Kent Torrey, The Chese Shop of Carmel
– John Priest, Etude – Winemaker
– Mark Peel, Executive Chef / Owner – Campanile Restaurant
– Christine Maguire, Cheese Maker / Owner – Rinconada Dairy
Wines and Cheeses Pairings of the Seminar:
1. Wine – 2004 Etude “Depp Camp” Estate, Carneros
Cheese – Cow Girl Creamery – Mt Tam (USA)
Cheese – Seal Bay (Australia)
2. Wine – 2004 Stoller Estate – Oregon
Cheese – Andante – Crottin (USA)
Cheese – Surfing Goat – Mango Supreme (USA)
3. Wine – 2004 Freeman Sonoma Coast
Cheese – Trentino Grana (Italy)
Cheese – Aged Prima Donna (Holland)
4. Wine – 2000 Arcadian “Pisoni” – Santa Lucia Highlands
Cheese – Pecorino Toscano Stagionato (Italy)
Cheese – Rincondana Diary – Pozo Tomme (USA)
5. Wine – 2004 Wild Horse “Unbridled” Solomon Hills- Santa Maria
Cheese – Vieux Lille – Maroille (France)
Cheese – Le Trou Du Cru – Mini Epoisses (France)
6. 2004 Kawarau Estate Reserve – New Zealand
Cheese – Memoire (Holland)
Cheese – Sottocenere (Italy)
Click Here to download a detailed description of the cheeses: Cheese Detail
For More Information on the 2008 World of Pinot Noir: www.worldofpinotnoir.com
Sponsor: Champagne USA: www.champagne.us
Click Below to Play the Show:
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(1:07:52 min 49 MB)
Click Here: Wine and Cheese Pairing
A little hard to follow. A listing of the cheeses and wines with there number as on the layout at the seminar would be helpful.
Great subject; agree with Tim M. – could you please add a list of the wines and cheeses? Thanks.
Nice program, but I was very disappointed with the snooty attitude about Americans and rind-eating. As your experts ought to know, a goodly portion of Europeans and European cheese conoisseurs do NOT eat the rind even of cheeses like Brie. It is soley a matter of preference and personal palate, not “education.” Instead of being snide Eurosnobs, maybe they should educate themselves.
Sorry for the delay, Here is the list of wine and cheese flights. Click on the link above to download a detailed description of each cheese.
1. Wine – 2004 Etude “Depp Camp” Estate, Carneros
Cheese – Cow Girl Creamery – Mt Tam (USA)
Cheese – Seal Bay (Australia)
2. Wine – 2004 Stoller Estate – Oregon
Cheese – Andante – Crottin (USA)
Cheese – Surfing Goat – Mango Supreme (USA)
3. Wine – 2004 Freeman Sonoma Coast
Cheese – Trentino Grana (Italy)
Cheese – Aged Prima Donna (Holland)
4. Wine – 2000 Arcadian “Pisoni” – Santa Lucia Highlands
Cheese – Pecorino Toscano Stagionato (Italy)
Cheese – Rincondana Diary – Pozo Tomme (USA)
5. Wine – 2004 Wild Horse “Unbridled” Solomon Hills- Santa Maria
Cheese – Vieux Lille – Maroille (France)
Cheese – Le Trou Du Cru – Mini Epoisses (France)
6. 2004 Kawarau Estate Reserve – New Zealand
Cheese – Memoire (Holland)
Cheese – Sottocenere (Italy)
Brian
I love redwine such as cabernet sauvignon with cheese like Comté, Tomme or even Roquefort or Munster with some bread. Nothing on earth is better than that!!
Wine pairing is a new concept for me. Thanks for your insight.