Wine and Cheese Pairing

California officially opened up on June 15th, but the LJW&F chapter declared that they would beat that by 3 days with a special wine and cheese pairing at the private home of member and President Mike and Sally Bixler in San Diego. After not meeting for over a year, members and guests were mask-free and delighted to be enjoying 7 stations of soft cheeses with wines paired from the club cellar selected by cellar master Richard Smith. Inspired by a Wine Spectator article titled ‘Soft Spot’ in their December issue, the cheeses were on beautifully arranged platters by cheese monger Rob Graff of Venissimo Cheese and were accompanied by Italian charcuterie platters and focaccia bread with olive oil provided by owner Randy Smerik of Solare Restaurant in Liberty Station.

The cheese selections and wine pairings were as follows:
#1- Mitica Leonora from Spain paired with an Albarino 2019 Spanish white
#2- Mozzarella Di Bufala from Italy paired with Levo E99 2016 Chardonnay
#3- Brie Fermier from France paired with JD Meursault Premier Cru 2011
#4- Brillat Savarin from France paired with Alban Granache 2002 and Chateau Suduirant 1st Cru Sauterne 1983
#5- Teleggio from Italy paired with Domaine Francis Orban NV and Santa Margherita Pinot Grigio 2017
#6- Epoisses from France paired with JD Vosne Romanee 2009 and Ken Browne Santa Rita Hills Pinot Noir 2012
#7- Stilton from England paired with Graham’s Vintage Port 1985 and 2003

Rob artfully described each cheese with information on where it was sourced and how each was made. The Solare servers were well trained on which wine to pour at each cheese station to encourage proper pairing. This was a first for the members and all seemed to appreciate the educational component to this event.
As the sun started to set on the outdoor garden venue, we all agreed that we were ready to move forward safely to enjoy each other’s company once again.