A little over a year ago I wrote a short post about my inability to pair wines with cheese. Since then I have experienced more success and and now relate to those you following my struggle that I have successfully overcome by inability to pair wine with Brie. I think I was simply being too fussy. Many wines pair well with Brie (Chardonnay, Riesling, Pinot Blanc, and Gewurztraminer for example). Perhaps it is just that no wine pairs spectacularly with Brie unlike, say, Cabernet Sauvignon with a big, fat, juicy peppered strip loin. Anyway, moving on.Hide Entry
I mention the cheese thing because our trip oaround the World of Wine seems to be evolving. At first it was a simple crusty roll and a slab of gouda but yesterday Derrick brought in three cheeses and a fresh baguette, while Jesse unveiled a package of Margaret's Date and Walnut Crisps which were quite delicious. It appears that my simple wine tasting has been usurped and transformed into a full blown social event. It is now practically a meal which, despite some initial misgivings, I find myself enjoyiong more and more. So, starting next week, the cheese selection will become part of the regular experience and subsequent write up.
In another evolution, Melinda selected yesterday's wine allowing me to join the others in having a crack at identifying it. Being a kind-hearted soul, she went easy on us and presented a very pleasant dry German Riesling which we were able to identify as such. So, from now on we will rotate the wine selection duties and include comments on the cheeses and other dishes presented.
For the record yesterday's cheese bopard contained the following;
It was generally felt that all three cheeses paired reasonably well with the riesling.