By Joseph Temple

Wine and cheese parties are a great way to experiment with new pairings and flavors.  They can be as formal or informal as you want.  This is a chance to explore!

1. PROPER STORAGE

Make sure your cheese is fresh and properly stored. Once cut, all cheese has a shorter shelf life – some fresh cheeses, for example, are optimal only within the first few days after opening – even in a container filled with brine or water. Also, avoid plastic wrap as is traps moisture, which can cause mold and an off taste.
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2. SERVE CHEESE AT ROOM TEMPERATURE

In order to experience the full flavor profile of a cheese, it shouldn’t be served straight out of the fridge. But don’t leave it out for more than a couple of hours or it could dry and oil-out. And remember to also serve wine at the correct temperature.
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3. KEEP IT SIMPLE

Artisan breads and crackers are all the rage and just fine for a casual eating experience, but if you want to enjoy the complete complexity of specific wine and cheese together, plain crackers or a simple baguette is the best choice for a clean pallet.
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4. CUTTING BOARDS AND THE RIGHT KNIVES

Let guests slice their own portion – a trendy slate or classic wood board is a relaxed way to enjoy the offering and share in the experience. Make sure to use the right knife for the job to avoid an embarrassing mess.
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5. HAVE FUN AND EXPERIMENT

Once all of the pairings are complete, bring out the rest of the accouterments – nuts, honey, fruit, conserves, meats, pickles, and those artisan crackers you’ve been dying to try – whatever you think might work. Have fun and see how the new additions change with the wines.

6. CATEGORIZING CHEESE

There are several ways to categorize cheese, but texture is the easiest to identify, especially for a novice at the market – soft, semi-soft, and firm. For a three course tasting, start with lighter cheeses and move towards heavier flavors. For a good variety, offer a soft, semi-soft, and firm for each course.
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7. PAIRING SOFT CREAMY CHEESES

For a soft creamy cheese, such as Brie or Camembert, serve a fruity to medium red such as Gamay Noir or a weighty, but acidic and refreshing Riesling.
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8. PAIRING SEMI-SOFT CHEESES

For a semi-soft cheese, such as Havarti or Gouda, serve a lightly oaked Pinot Noir or Chardonnay.
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9. PAIRING FIRM CHEESES

For a firm cheese such as an aged cheddar, serve an equally robust Cabernet Sauvignon or Cabernet Franc.
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10. SWITCH IT UP

Remember to switch it up. There are thousands of different kinds of cheese. Try a full-flavored Merlot with salty Parmesan or a sweet and acidic Vidal Ice wine with strong blue cheese.

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Question: Interested in your wise thoughts on the main difference between putting in an expensive wine cooling unit or a cheaper window air conditioner for my small expanding wine cellar.

Answer: Good practical question. Depends a lot on the climate where you live and what the normal range of temperatures would be without any cooling mechanism. First ask yourself just how cold do you want your cellar to generally be and how steady the temperature. An upscale wine cooling unit looks efficient and are often quieter doing a much better job of steadily maintaining a much cooler specific temperature (say below 15C or 59F) with better humidity. A simpler less costly window air conditioner is OK particularly for periodic use in cooler climates to lower those summer higher extremes (occurring more often recently with global warming) though doesn’t get the temperature down very cold (hard to maintain it below around 62F) and tends to dry out the surrounding air. Works best when you have some open water containers around the cellar to preserve higher moisture content in there to help the corks from drying out. Get what you pay for to some degree (pun intended) but either system should be of help to you with your storage conditions. You should decide what you need and can afford. Good luck.

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For you gourmands and foodies out there you should be aware of a new documentary film produced by Anthony Bourdain  on Chef Jeremiah Tower: The Last Magnificent. Check out the controversial movie review on rogerebert.com. An original partner with Alice Waters in the early seventies at Chez Panisse in Berkeley he went on to become one of the first celebrity chefs at several other restaurants including his open kitchen New American Cuisine San Francisco hot spot called “Stars”. He was so proud of the fact it was set in a relaxed informal almost “speakeasy” unique format where you could arrive dressed whatever even in jeans. Your scribe dined there several times including a most memorable event on December 8, 1990 (see Menu attached) organized by IWFS Marin County Haskell Norman Chapter celebrating the 70th Birthday of the late great Barney Rhodes. The wines were mind boggling including the famous Glamis Castle 1870 Lafite in magnum and so many other top treasures. IMHO it was one of the greatest wine and food lunches ever held! Jeremiah worked hard to craft what he thought were perfect food course pairings for these very special wines. Excellent choices were made by him though “Goat Cheese in Puff Pastry with Duck Crackling” served with the 3 old historic Lafites led to much discussion of differing opinions. One less known project was his consulting on the food and restaurant operations at the Hotel Vancouver (now Fairmont). See his full impressive Biography at jeremiahtowerconsulting.com. Talented Terry David Mulligan hosts Tasting Room Radio on Roundhouse Radio 98.3 FM Vancouver and will air an interesting interview with Chef Jeremiah Tower on Saturday August 19, 2017 at 10-11 PDT. Listen in at that time on line or go to tastingroomradio.com after to hear the podcast.

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By Joseph Temple

The hot days of summer bring us a bounty of fresh, local fruit.  Here are some tasty recipe ideas to inspire your summer table:

1. Freeze watermelon for a naturally refreshing popsicle
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2. Classic strawberries and cream – try soaking the berries in Champagne for an extra sparkle
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3. Blueberries beautifully top a spinach and Chèvre salad finished with a honey almond vinaigrette
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4. Blackberries, basil, and brie make a lovely crostini
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5. Red currants – preserve these little gems in a jelly to bring sunshine to any winter day
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6. Grilled plums pair well with grilled pork or poultry
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7. Fill with walnut creme, top with a honey sweetened meringue, and torch just until toasted
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8. Frozen blueberry and yogurt pops
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9. A favorite for many: homemade strawberry ice cream
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10. Simple, but classic and delicious: peach cobbler
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Question: What is your recommendation Sid for picking one style of wine to go with all dishes being served during a meal from vegetarian to fish to meat to desserts?

Answer: IMHO no right or wrong answer to a tough question. Trendy these days to say that popular Rosé is your best choice. However I am not the biggest fan of pairing a charming dry (or sweeter) Rosé with red meat. Chilled Gamay (or Cru Beaujolais) or an aged Riesling sometimes is a good alternative for overall pairing with diverse dishes. However my go to choice is usually Sparkling (with Champagne preferred at the higher price point). Those fascinating bubbles seem to give fresh vibrancy and a welcoming refreshment to the palate between bites that makes the matching with most foods really quite magical. Enjoy.

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