Wine and Cheese Tasting with Chef Eva, LEANING LADDER, Saturday, 01. June 2019

Join Chef Eva and treat your palate to a journey through France as we taste fine wines and accompanying cheeses.

Together, we will explore:
Vallée de la Loire (Loire Valley)
1.      Sancerre. 2017. Cuvée Vieilles Vignes. Christian Salmon. White.
Sauvignon Blanc, unoaked. Crisp notes of citrus & minerals, dry and complex.
Paired with fresh goat cheese called Sainte-Maure de Tourraine.
2.      Chinon. 2017. Vignobles du Paradis. Romain Parisis. Red.
Cabernet Franc. Very youthful. Bright medium ruby color. Quite fruity. Medium tannins.
Paired with Camembert which is a soft, moist, creamy, surface-ripened cow’s milk cheese from Normandy.

Bourgogne (Burgundy)
1.      Bourgogne Aligoté. 2017. Cave de Genouilly. Coop.
100% Aligoté. Unoaked. Tatse of lemon peel, apple blossom.
Paired with Comté made of unpasteurized cow’s milk.
2.      Nuits-Saint-Georges. 2015. Vieilles Vignes. Domaine Chevillon-Chezeaux.
Pinot Noir. Red fruits and spice. Tannins in the back.
Paired with Epoisses, a pungent, soft paste cow’s milk cheese. Smear ripened, washed rind with local brandy “Marc de Bourgogne”. Typical orange color.

Bordeaux
1.      Pessac Léognan. 2015. Château Haut-Bergey. Famille Garcin.
Sauvignon blanc and Semillon. Biodynamic agriculture.
Pared with Ossau-Irraty, one of the only 2 ewe’s milk AOC (Appelation of Controlled Origin) cheese in France (the other one being Roquefort). Pressed raw milk. Ancient origins. Basque Country.
2.      Saint-Emilion Grand Cru. 2013. Château Haut Cardinal. Coop.
100% Merlot. Red fruits. Full-bodied. Grand Cru.
Paired with Jambon de Bayonne. Cured ham from the Basque Country.

Saturday, 01. June 2019, LEANING LADDER, Wine and Cheese Tasting with Chef Eva

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