A cheese and wine habit

I have a confession to make, a dark secret, a deep flaw, an unspeakable weakness in my otherwise pristine character. I cannot resist cheese. As far as I remember, I was never able to control myself around a piece of cheese. During the month I spent in Paris around the holidays, I’m pretty sure 75% of my meals were cheese and bread with sometimes a bit of lunch meat thrown in for good measure.

And, well, I did it again… Last weekend in New York City I wandered into a dark place, a place of addiction and despair, a place of cheese. This is my story, may God have mercy on my soul and may it serve as a warning to you. Don’t let your children get hooked up on camembert.

So yeah, cheese. Cheese and wine actually, I found a bistro that offers a few cheese and wine flights designed to go together, and, since I have a problem, I had not one, but two such flights : six cheeses, six wines. It made for a beautiful way to start the day.

Flight number 1:

cheese flight 1

Delice de Bourgogne with Ca’Furlan Prosecco (Veneto, Italy)

The pear and orange aromas of the wine compliment the creamy, dairy-like flavors of the cheese. The pairing makes it lighter, crisper, it cleans the palate and supports the cheese

Robbiola due latti with Three Saints Chardonnay (Napa Valley, California)

The cheese is very creamy and the wine very oaky. It works out well, without the oakiness the wine wouldn’t be able to keep up with the strong flavor. Both wine and cheese have a nutty taste that makes for a really nice finish.

Pont-L’Eveque with Louis Jadot Santenay (Burgundy, France)

Pont-L’Eveque is an intense, funky cheese from Normandy, kinda like the weird cousin of camembert. The Santenay as enough acidity to hold its own and cut through the funkiness, the aromas of tart red berries from the wine give a necessary dose of freshness to your taste buds

Flight Number 2:

cheese flight 2

Pecorino with Hugel Riesling (Alsace, France) :

Both wine and cheese have a salty, mineral side that blend together and create something even better.

Brillat-Savarin with Olivier Leflaire Bourgogne Blanc (Burgundy, France)

Brillat-Savarin is the creamiest cheese ever. The simple chardonnay with good acidity is a good match, it’s actually a very classic match between creamy cheese and acidic wine to cut some of that fat from the cheese

Epoisses with Chateau Haut-Selve, Graves (Bordeaux, France)

Ah, Epoisses,… Stinky, almost liquid, delicious Epoisses. A cheese that you are allowed to eat with a spoon… Here paired with a very fruity Bordeaux it’s the cheese that provides acidity and the wine that is rounder. Another great pairing.

After all that cheese and wine I stepped back into the sunny streets of NYC. So, I have a little bit of an addiction, but I can stop whenever I want! The only thing is that, well, I really don’t want to.

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