Wines and Cheeses
Presented by "Cheesehound" Michael Bryan
Summary:
You might be surprised to know that cheese was historically used to "improve" a bad wine. And as the quality of wine made centuries ago would be unrecognizable today, cheese was helpful by smoothing out the coarseness one would expect. As time marched on, and local cuisines were consumed with local wines, certain wine and cheese "classic pairings" evolved. Montrachet with White Burgundy; Chavignol with Sancerre; Manchego with Rioja; Chianti with Parmigiano, and so on.
Today, in our global marketplace, we can obtain almost any cheese or wine from any region. Working them together is the magic as "Wine & Cheese" is said to be one of the most difficult pairings, with much learned frankly from trial and error.
We never duplicate the pairings so you can take this popular class over and over!
This course was featured in the April 3rd, 2009 Food & Drink section of the Wall Street Journal.
Class will include:
- 8 wines & 8 cheeses to sample together
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Background on the marriage of Wine & Cheese
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Taste & Learn the various milks used in cheese
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Taste & Learn which wines pair better with cheeses
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Instruction on choosing the best cheeses
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Appropriate serving arrangements, temperatures
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High quality, artisanal wines and cheeses will be chosen
This class will be held at the AWS Wine Room located at:
1570 Holcomb Bridge Road
Roswell, GA 30076 (1 mile off Hwy 400)
770-668-0435
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AWS Wine Room Address