This is still a work in progress as I upload tasting notes and wine labels from as far as 1999... Check back once in a while to get the updates.

February 22, 2009

Amazing cheese and wine pairing

Cheese dinner at Caprice.  Jeremy and Sebastien put together a wonderful pairing of specific wines with individual cheeses.

NV De Sousa Cuvée des Caudalies - this blanc de blancs was made from grand cru grapes from vines which are more than 50 years old, and disgorged in February 2005. Wonderful nose of caramel, toffee, vanilla and minerals. Very smooth and a bit sweet on the palate, with pretty low acidity. It's pretty amazing to find a non vintage Champagne which drinks like it's been aged for years, as the caramel and toffee nose would seem to indicate. I am reminded of the Champagnes from Jacques Selosse.

2005 Pierre-Bise Savennières Roche aux Moines - the very first vintage of this cru made by proprietor Claude Papin. Nose of plastic and minerals, with toasty notes emerging later. The wine was very ripe and sweet on the palate, which worked well with the cheese.

NV De Sousa Brut Réserve - this blanc de blancs from grand cru grapes had nose of toasty oak, marmalade and lemon citrus.

2006 Michel Bouzereau Meursault Les Tessons - ripe and sweet nose with floral, mineral and toasty oak notes. After palate was sweet when tasted with the cheese.

2005 François Feuillet Nuits-Saint-Georges La Charmotte Cuvée Marcel Gerbeaut - a very forward wine, with a fruity nose of sweet raspberries.

2004 Jamet Côte-Rôtie - lovely nose of pine forest, mint and a little smoky and floral. After additional aeration we got oriental spices, cloves and patchouli. Beautiful wine.

Hoegaarden - the pairing with Mimolette was an amazing combination, as the strong, salty taste of the cheese was completely neutralized by the cold, sweet taste of the beer. Everyone at the table was impressed with this pairing.

2006 Albert Mann Gewurztraminer - floral and mineral notes, with a slight hint of lychee that is typical of this varietal. A classic pairing with the cheese.

1996 Michel Pichet Château-Chalon - there is no better combination for this cheese than this oxidized wine from the same region of Jura.

2005 Mas Amiel - this is a fortified wine made from Grenache Noir. I was first introduced to it at Vinexpo last year, and I really liked it. Quite appropriate to have a sweet, fortified wine paired with a strong and salty cheese like Roquefort.

Full post on dinner is here.

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