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2nd
Wednesdays at
The Wine Market
Tasting
Archive
February
11 , 2009
"St. Valentine's Wines"
2006 White Knight Viognier
Golden straw in color with a blast in the nose of fresh
stone fruits; nectarine, orange blossom, and lemon meringue.
Concentrated tropical flavors cover your mouth upon
first sip; mango, breadfruit, orange pound cake, Tahitian
vanilla, lemon curd, and white peach with a long lingering
finish.
2006 Vinum Cellars
Rosé
Pale and reflective in its rich ruby-pink appearance,
this medium-bodied wine offers pronounced berry aromas
with dried blackberry and refreshing, crisp flavors
of dark cherry and spice. The finish is pleasantly velvety,
lingering with mild cherry flavors.
2006 Selbach Riesling Spätlese
A lighter style Riesling from the Mosel Region of Germany.
With good snap, fresh peach is complimented by a mineral
finish. Refreshing, with nice balance and harmony.
2005 St. Francis RED
A succulent blend of Merlot, Syrah, Cabernet Franc and
Cabernet Sauvignon. It is a full-bodied wine packed
with luscious ripe flavors and spicy aromas. A wonderfully
versatile red to complement any occasion.
2007 Ménage à Trois
Red
This wine exposes the fresh, ripe, jam-like fruit that
is the calling card of California wine. Three saucy
grapes make up the blend. Zinfandel adds a juicy character,
Merlot mellows and Cabernet adds backbone. Forward,
spicy and soft, this delicious dalliance makes the perfect
trio.
2005 Saint-Hilaire Brut
Created by the Benedictine Monks of the Abbey of Saint-Hilaire
over 450 years ago; more than 100 years before the first
champagne was created. It remains one of the world's
finest sparkling wines, and it constitutes the highest
quality value ratio of any sparkling wine in the world!
Cheese
Brillat-Savarin
A soft, white-crusted cow's milk cheese with at least
75% fat in dry matter (roughly 40% overall), named after
the 18th century French gourmet and political figure
Jean Anthelme Brillat-Savarin. It is a triple cream
Brie that is luscious, creamy and faintly sour. It goes
well with medjool dates and also champagne.
Bucheron
Bucheron is log-shaped bauble, offering the opportunity
to try goat cheese with some age and complexity. The
mold-ripened rind cloaks a thin layer, like soft, beaten
butter, just underneath. The very center is chalky,
almost flaky, and bright white. A classic choice to
top a tangle of spring greens, it is one of the more
accessible and common French chèvres found in
American shops. Stay in step with high acid white wine
that's never touched oak, like the classic Sauvignon
Blancs of France's Loire Valley, due north of Poitou,
where Bucheron is made.
Ubriacone
Ubriacone is a delicious raw cow's milk cheese bathed
in a mixture of local Clinton & Raboso wine must
& then pierced like a gorgonzola to let the aroma
and flavor of the wine permeate the cheese to a new
degree. Ubriacone is an affectionate term in Italian
for the "great big drunk". The cheese is covered
with grape leaves to cover the holes of the piercing
so that mold will not grow in the holes. Keep the leaf
in place when cutting the cheese.
Carr Valley Ba Ba Blue
A native Wisconsin sheep's milk blue cheese, aged four
months for intense "blue" flavor. This cheese
took 2nd Place at the 2006 American Cheese Society Competition.
Pairs well with strong reds.
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Wine Market . 1200 Bardstown Road . 502 451-7446
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