Starter kit for a successful and amusing wine and cheese tasting
Proper decorum does not exclude laughter and fun. Here then is your
starter kit for a successful…and amusing wine and cheese
tasting: basic rules, conversation starters, and tips to ensure an
interesting variety of cheeses.
You’ve invited friends who may not be acquainted and
you’d like to quickly break the ice, help them mingle and
feel at ease. Here are a few suggestions for conversation starters
to warm things up.
A novel idea is to ask each of your guests to bring a cheese that best describes them. You’ll hear things like: “I brought a Roquefort because once people get to know me, they love me!”, or “I selected a Cabrie Damafro, a hybrid of Brie and Camembert, because under my rebellious appearance hides a very sensitive soul!”, or “I brought a Bleu L’Ermite St-Benoît because – and this is a huge secret I reveal tonight – when I was younger, I wanted to become a priest!” You can see how this will provide the spark to get the ball rolling.
A novel idea is to ask each of your guests to bring a cheese that best describes them. You’ll hear things like: “I brought a Roquefort because once people get to know me, they love me!”, or “I selected a Cabrie Damafro, a hybrid of Brie and Camembert, because under my rebellious appearance hides a very sensitive soul!”, or “I brought a Bleu L’Ermite St-Benoît because – and this is a huge secret I reveal tonight – when I was younger, I wanted to become a priest!” You can see how this will provide the spark to get the ball rolling.
The variety of cheeses available on the market today is almost
endless. Saint-Paulin, Providence d’Oka, Noyan, Vacherin, La
Sauvagine, Mamirolle à la bière, Gouda, Tomme,
Douanier, Morbier, Saint-Damase, L'Empereur, and the list keeps
getting longer and longer every year! It would be next to
impossible for two of your guests to arrive with the same one. If
you want to make sure, ask them to bring a cheese that starts with
the first letter of their own name or surname: a Cantonnier du
village de Warwick for Céline, a Noble Féodal for
Nathalie, a Camembert for Claude, a Saint-Honoré for Sam, a
Havarti for Helen, a Grand Manitou for Gwen, a Stilton for
Stephen…
Here, in 8 easy steps, are the basic rules to a successful wine and
cheese tasting:
1. Proper etiquette dictates that a wine and cheese tasting is done in three or four services:
First service
It is customary to begin with a dry white wine and mild cheeses such as Délice des Appalaches, Noble Féodal, Chèvre Capriny Portneuf, Saint-Paulin, Camembert Damafro, St-Paulin Damafro or Chevalier Brie Triple Crème. As a rule, these cheeses are served with deli meats, pâté or terrine.
Second service
Progress to a mild or medium-bodied red wine and serve with deli products (meats, pâté, terrine) and slightly stronger cheeses such as Douanier, Mamirolle, Moine, Cabrie Damafro, Sir Laurier d’Arthabaska, Tilsit Portneuf, Vaudreuil Brie or L'Empereur.
Third service
Build up to a full-bodied red wine that pairs perfectly with deli products (meats, pâté, terrine) and sharper cheeses like the Valbert, Curé Labelle, Cœur du Nectar Portneuf, Cantonnier du village Warwick, Grand Cheddar Agropur or Baluchon.
Fourth service
For the grand finale, serve a white, liqueur-like dessert wine, a fine Burgundy or Port wine accompanied by dark, 70% cocoa chocolate and sharp cheeses. A blue cheese, such as the Bleu Bénédictin, L’Ermite St-Benoît, Migneron de Charlevoix, and an extra-sharp (aged 1, 2, 3, 4 or 5 years) local Cheddar provide the finishing touch to your wine and cheese tasting.
One service only
An informal, one-service wine and cheese tasting is just as much fun. It’s really up to the host to decide the setting he or she is most comfortable with. A more casual approach is often the best choice, particularly when a number of young children are going to be present.
2. For each guest, calculate 50g of deli products (meats, pâté, terrine) and between 200 to 250g of cheese.
3. Prepare your cheese platters before your guests arrive. Ensure that the cheeses in each platter are well spread out and provide a knife for each cheese so that the different flavours don’t mix.
4. Cheeses should be taken out of the refrigerator 45 minutes to an hour before the meal.
5. Visual appeal is important of course so arranging each platter with cheeses of a different shape, size, texture and colour will create a palate-pleasing effect.
6. Offer a variety of breads: fresh and crusty baguette, country sourdough bread, walnut bread and unsalted crackers.
7. Avoid citrus or very acid fruit that do not pair well with wine. Opt instead for ripe pears, prunes, dates, dried figs and raisins.
8. Offer a selection of nuts: hazelnuts and almonds are an excellent accompaniment.
Not sure how to properly cut a wedge of Brie? Wonder whether you can eat the rind of Oka cheese? Need help selecting the wines that best pair with the different cheeses or want to know how to store cheese? Your Advice from Metro Experts - Cheesemonger Section is full of very useful information and answers to many of these questions.
1. Proper etiquette dictates that a wine and cheese tasting is done in three or four services:
First service
It is customary to begin with a dry white wine and mild cheeses such as Délice des Appalaches, Noble Féodal, Chèvre Capriny Portneuf, Saint-Paulin, Camembert Damafro, St-Paulin Damafro or Chevalier Brie Triple Crème. As a rule, these cheeses are served with deli meats, pâté or terrine.
Second service
Progress to a mild or medium-bodied red wine and serve with deli products (meats, pâté, terrine) and slightly stronger cheeses such as Douanier, Mamirolle, Moine, Cabrie Damafro, Sir Laurier d’Arthabaska, Tilsit Portneuf, Vaudreuil Brie or L'Empereur.
Third service
Build up to a full-bodied red wine that pairs perfectly with deli products (meats, pâté, terrine) and sharper cheeses like the Valbert, Curé Labelle, Cœur du Nectar Portneuf, Cantonnier du village Warwick, Grand Cheddar Agropur or Baluchon.
Fourth service
For the grand finale, serve a white, liqueur-like dessert wine, a fine Burgundy or Port wine accompanied by dark, 70% cocoa chocolate and sharp cheeses. A blue cheese, such as the Bleu Bénédictin, L’Ermite St-Benoît, Migneron de Charlevoix, and an extra-sharp (aged 1, 2, 3, 4 or 5 years) local Cheddar provide the finishing touch to your wine and cheese tasting.
One service only
An informal, one-service wine and cheese tasting is just as much fun. It’s really up to the host to decide the setting he or she is most comfortable with. A more casual approach is often the best choice, particularly when a number of young children are going to be present.
2. For each guest, calculate 50g of deli products (meats, pâté, terrine) and between 200 to 250g of cheese.
3. Prepare your cheese platters before your guests arrive. Ensure that the cheeses in each platter are well spread out and provide a knife for each cheese so that the different flavours don’t mix.
4. Cheeses should be taken out of the refrigerator 45 minutes to an hour before the meal.
5. Visual appeal is important of course so arranging each platter with cheeses of a different shape, size, texture and colour will create a palate-pleasing effect.
6. Offer a variety of breads: fresh and crusty baguette, country sourdough bread, walnut bread and unsalted crackers.
7. Avoid citrus or very acid fruit that do not pair well with wine. Opt instead for ripe pears, prunes, dates, dried figs and raisins.
8. Offer a selection of nuts: hazelnuts and almonds are an excellent accompaniment.
Not sure how to properly cut a wedge of Brie? Wonder whether you can eat the rind of Oka cheese? Need help selecting the wines that best pair with the different cheeses or want to know how to store cheese? Your Advice from Metro Experts - Cheesemonger Section is full of very useful information and answers to many of these questions.