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French Bordeaux and Triple Cream Cheese
Wine and cheese go together like bees and honey, love and kisses and peanut butter and jelly. They compliment each other, they caress each other and they understand each other. Sounds like a match made in Heaven doesn't it? But not every wine can go with every cheese and to fully explore the art and science of parings would take more than an article, whole books have been written on the subject. A couple of simple rules would suffice here however. Rich creamy cheeses like brees and triple creams need a dry mineraly wine and hard cheeses pair well with fruit forward wines and desert wines.
There are many places to buy fine wine and I like the specialty stores very much, but sometimes I go to my neighborhood Trader Joes. You can procure some really good finds there and one of them is Chateau de Seguin Bordeaux Superieur. The first thing you notice about this wine is the beautiful gold label, which just makes it look rich. Full bodied. And the garnet color accentuates that quality. The nose is black cherry, tobacco, leather and spice. The palette is deep fruit and a crisp minerality with a hint of fresh bread. Now to truly bring out this wine's flavor it should be allowed to breath for about 2 hours. Trader Joes is currently selling the 2008, so its young and if cellared for a couple of years, this Bordeaux would be a really great table wine. I've had the 2005 and it showed a depth that belayed its price. At $10 the price is a true bargain.
Hailing from the coast of France is St. Andre triple cream cheese. This cheese is made in Coutances by Normandy in the northwestern part of the country. It is made from pasteurized cows milk, creamy (p butterfat) with an edible rind that brings to my mind truffels. It is creamy but has a salty tang that derives from the sea air around Normandy within the shadow of Mont Saint-Michel, the island monestary steeped in mystery. Because of its rich creamy flavor, St Andre pairs well with a mineraly wine that cuts through the silkiness. At Trader Joes it sells for $10 a lb, at other places perhaps a bit more. One of my favorite places to find it as well is The Wine Country in Signal Hill Ca, http://www.thewinecountry.com/
The last element to make a perfect trifecta is a crusty baguette. To truly appreciate the rich beauty of the St Andre you should let it sit for an hour at room temp and as mentioned before, let the Chateau de Seguin breath. Serve the baguette fresh and live the good life!
If you find this article useful you can check out many more features on cooking, music and photography with a city twist on my blog, Urban Life.
http://johnriveraurbanmusic.squarespace.com/about-me/
About the Author
I am a musician, producer, writer, photographer, chef. I have a website, John Rivera Urban Life where I have showcased my artistic passions. My site is full of useful information about cooking, urban living, music, art and an 'anything goes' section where I talk about anything from politics to philosophy. Guest bloggers are sometimes featured.
http://johnriveraurbanmusic.squarespace.com/about-me/
Il Était Temps - French entry Eurovision 2006