Comments:
Twenty-three people attended this summer event in the very popular Blackstone area in Omaha. The setting at the Corkscrew was inviting, cozy and fun. The owner conducted the tasting, and provided education about wine and food pairings in an interesting and fun manner.
. Quaffing consisted of two wines (a white and a red).
The “light meal” ( Sous Vide Chicken & Roman Coin Flatbread, and a chopped salad) was served buffet style, along with the quaffing wines . It was tasty, and enjoyable, and we tried to save room for the main event, which was the cheese and wine pairings.
1. Cheeses paired with white wines:.*The Parmigiano Reggiano (cow’s milk cheese) was elegant with the NV sparkling dry white Italian wine.
* The French Black Pepper Cheve (Goat’s Milk) cheese was nicely paired with a New Zealand Sauvignon Blanc, which was a bit intense in the mouth with hints of fig and pepper, and a pleasant after-taste.
2. Cheeses paired with red wines
* The Manchego (Sheep’s milk) cheese needed a full-bodied wine to pair with , and the Spanish Burgendy style wine was up for the challenge.
*. The Mona Lisa Aged Gouda also required a big bold wine, and the 2014 Edge Cabernet got rave reviews.
3. Dessert Pairing
*. The Roquefort Blue Cheese (along with chocolate truffle ) really hit the spot with the NV Warres Warrior Reserve Port
This was an unusual event because we didn’t have a full dinner, but we had to admit we did not go away hungry, and most agreed it was fun to do something different.
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