Anthology

The Perfect Pairings For Your Holiday Gathering

by: Casey Pukl

Cheeses from left to right: Valedon, Truffle Tremor, & Petit d'Affinois

That’s right, folks, the holidays are officially here. Now that Halloween has passed, the holiday season has arrived in full force. I’ve already seen numerous Christmas commercials, bought a new holiday album (no, it wasn’t the new Bieber one), and started thinking about what I’ll be serving to my friends and family for my upcoming festivities.

I’ve always been a big fan of the classic wine and cheese party for a few reasons. First, it’s always a crowd pleaser. Second, prep and clean up are a breeze. And last but not least, it looks beautiful without hours of DIY crafts and slaving in the kitchen (although for those of you who enjoy the little crafty side, you can always use empty wine bottles as candle holders). The only stress involved is simple: What wine should I pair with what cheese?

Fortunately for all of us, our sous chef, Kristen Williams, and our general manager (and resident wine connoisseur), Warren Phelps have prepared the perfect pairings for you this season. As an added bonus, they’ve provided some great tasting notes for you (which not only make fantastic decorations on your table spread, but they’ll also make you sound like a seasoned pro)! If you’d like to give this set of pairings a whirl prior to your party, be sure to make your way down to Anthology and give them a try, as all are on our new fall menu.

Pairing #1:

Cheese: Truffle Tremor
Wine: Laird, Chardonnay, Cold Creek, Carneros, 2008

Why it works: Truffle Tremor is a cheese made from ripened goat’s milk. It has a very earthy taste with flecks of truffle that give it an extra richness. It also has a velvety texture, and is best served at room temperature. The chardonnay becomes the perfect pairing, because it has aromas of lemon and caramel, notes of tropical fruits like bananas and kiwi, and a long, creamy, toasty oak finish.

Pairing #2:

Cheese: Petit d’Affinois
Wine: Jocelyn Lonen, Cabernet Sauvignon, Napa Valley, 2009

Why it works: This pairing is great for those who love a milder flavor and a richer textural experience. Petit d’Affinois is a double cream cheese that is made from cow’s milk. While it is similar to brie, it is a bit milder and sweeter due to the water content being removed from the milk after pasteurization. This allows for quicker cheese-making, but a different flavor profile and a very rich, buttery texture. It pairs incredibly well with the cabernet without bringing out too much sweetness. The cab is well rounded with notes of ripened red cherries, anise, and oak.

Pairing #3:

Cheese: Valedon
Wine: Niner, Petite Syrah, Bootjack Ranch, Paso Robles, 2007

Why it works: Believe it or not, stinky blue cheeses pair best with sweeter wines. It’s true! Valedon is an incredibly bold blue cheese made from sheep’s milk. It is traditionally wrapped in sycamore leaves, which give it not only a unique appearance, but a great flavor. The petite syrah Warren chose to accompany it has aromas of leather and deep, rich spices. Notes of espresso, clove, blackberry, and anise all round out this delightful pairing.

When you’re arranging your plate, have some fun with it! I like to make little label cards for the cheeses and including tasting notes. Personally, I like having a little dark chocolate with sea salt on the plate. Kristen recommends serving some bread, roasted almonds, honeycomb, and fruit compote (dates, figs, anything seasonal) along side your cheeses. You’ll be bound to impress everyone— even your critical mother-in-law.