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Wine Event February 20, 2012
- Sherries and Ports & Cheese 101 with Murray's Cheesemongers - Decadent Wines, Sherries and Ports - Mardi Gras Special
- 7:00pm
WINE & CHEESE 101
*Please note- Seating is first come first serve, please arrive promptly to ensure that you can sit with other guests in your party.
This class will be in the celebration of MardiGras and its grandiose expression of extravagance in life. MardiGras is about being not over the top but extremely effusive of ones human nature. The wines that we will be tasting will fall into this effusive nature; sherries and ports. No other wines in the world (besides champagne) show the depth of expression and are able to mirror the pleasures of life as truly as the fortified wines of sherries and ports.
For this class we will be showcasing 5 wines to be paired with 5 cheeses. Since all sherries are made from white grapes they fulfill the white wine category. We may start with a delicate yet nutty Amontillado sherry and then move onto a more full bodied and unctuous Palo Cortado sherry. The more full bodies ports would be the follow up as they have more power and depth of texture.
Starting with a more precocious Ruby port to show the fruit foreword style. Then we could move onto a a Tawny port to showcase the decadence that come with age and finish with a Late Bottle Vintage port to show the full power of some of the finest style that port has to offer.
The cheeses are chosen by the Murray's cheesemongers paired with the wines, once they are chosen. As of this time, the list is not finalized but one could simply choose examples off their website if you must name something. The cheesemonger is also not chosen yet and I usually don't find out until the day of or the day before.
This class is billed as a pairing and the Sommelier, Matt Denune, will discus the wines and their history and style while the cheesemonger will discus the the cheeses, where they come from, their production methods and their taste. At the end of each pairing we both compare and contrast the aromas and flavors from each of our standpoints as part of the constant conversation amongst the guests.
To be served:
El Maestro Amontillado 12 anos
Alvear PX Solera 1927
Quinta do Infantado Tawny Port
Quinta do Noval Ruby Reserve Port 'Black'
RWC Boston Bual Madeira
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