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join us for a palate journey into the mountains where we workshop the pairing of alpine style cheeses and mountain wines. there will be 8 cheeses and 4 wines providing 32 pairing combinations. we will walk thru the spirit of both the cheeses and wine and then group share which pairs work the best. these workshops are fully interactive where we discuss tasting notes, and share every pairing score, identifying consensus from the group. we will have the imitable mix master Max McCalman and nicest swiss man you will ever meet Konrad Heusser serving as our guide. as always, mister moo on the 1 and 2. Must be 21 years old to attend.
the wines in play are...
Tissot Cremant is a blend of Chardonnay and Pinot Noir - much like Champagne, but this is Jura wine. It is Biodynamic, too.
Gahier Chardonnay is from the Jura, too, and made in a slightly oxidative style (exposed to air inside the barrel) that lends a nutty dry quality to the finish. It is an organic estate, though not certified.
Nusserhof Elda from Alto Adige (AH-di-jay) - a wine region in northwest Italy that borders Austria and Switzlerland. made from Schiava (skee-AH-va) a grape that is not well known outside of Alto Adige. It is very beautiful and floral, but with the smokey, earthy notes that you find in wines from that region. Nusserhof is a biodynamic estate.
De Toute Boute is made by the highly esteemed Jean-Francois Ganevat. It is, oddly, a blend of Gamay grapes grown in Beaujolais and a few crazy obscure indigenous to Jura varieties Petit Béclan, Gros Béclan, Geusche, Argant, Peurion, Portugais Bleu, Isabelle, Enfariné
the cheese in play...
simply the best.
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AdresseLarkin Cold Storage (Afficher)
47-55 27th Street
Long Island City, NY 11101
United States
Catégories
| Enfants bienvenus : Non |
| Chiens bienvenus : Non |
| Accessible aux fauteuils roulants : Non |
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Contact
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