WINE and Cheese
White Wines and Cheese:
Chardonnay: Goes with Brie, Dry Jack, Feta, Gouda, Montery Jack (semi-soft), Ricotta, Sheep's Milk Cheeses (semi-hard and hard)
Riesling: Goes with Asiago, Blue Cheese, Cheddar (sharp), Colby, Fontina, Gouda,
Parmesan, Provolone, Swiss.
Dessert Wines (very sweet):
Goes with Blue Cheese (semi-hard and /or salty. Parmesan, Washed-Rind Cheeses.
Red Wines and Cheese:
Cabernet Sauvignon: Goes with Blue Cheese (semi-hard and/or salty, Cheddar
(semi-hard/earthy), Dry Jack, Montery Jack, Sheep's Milk Cheeses.
Merlot: Goes with Blue Cheeses, Colby, Goat's Milk Cheeses, Sheep's Milk Cheeses.
Syrah: Goes with Cheddar (semi-soft, not sharp, Crowley, Dry Jack, Goat's Milk
Cheeses (semi-hard), Montery Jack (semi-hard and hard), Sheep's Milk Cheeses
(semi-hard and hard)
Perfect Pairs: Riesling and Gewurztraiminer- Soft, creamy, and young blue cheese, such as Gorgonzola. Cabernet Sauvignon, Merlot, Sparkling Wine's- Semi-hard Blue Cheese Vignoles, Pinot Noir, Steuben, Riesling's- All washed-rind cheeses.
<<<<<SPICY SPANISH PIZZA (Romesco)>>>>>
For the Sauce: 2 Tablespoons whole almonds, toasted
1-Tablespoon coarsely chopped roasted red peppers
2 small cloves garlic
1-medium Roma tomato (quartered) 1/4 tsp. kosar salt 1/8 tsp. cayenne pepper
Freshly ground pepper
1-Tablespoon red wine vinegar
1-Tablespoon extra virgin olive oil.
Cornmeal Dough for one 14 inch pizza
2 ounces finely grated Parmesan cheese (or use extra-aged Asiago or Provolone)
1/4 pound chorizo sausage, sliced 1/4 inch thick.
Preheat over to 500 degree, if you are using a pizza stone place it in the oven.
Sprinkle a 14 inch pizza pan with cornmeal. Or, if you are using a pizza stone sprinkle
cornmeal on a wooden peel (paddle) or a rimless baking sheet. Set aside.
To make sauce: In a bowl of a food processor combine the almonds, red pepper,
garlic, tomato, salt, cayenne, and dash of black pepper.
Process until the mixture is smooth. Add the vinegar and olive oil and process until
well incorporated. Add more salt, if necessary.Set aside. (This mixture can be made
up to 2 days in advance and refrigerated. Bring to room temperature and stir well
before using.)
Brush the rim of the dough with remaining olive oil.
Slather on the Romesco to within 1 inch of the edge.
Distribute the cheese, and the chorizo on top.
Bake for 8-10 minutes, or until the crust is a rich golden-brown with a few dark spots
and the cheese is bubbly. NOTE: THE PIZZA WILL COOK MORE QUICKLY WITH A
PIZZA STONE. ALLOW AN EXTRA 5 MINUTES FOR BAKING TIME IF YOU ARE
NOT USING A STONE.
" Wine can of their wits and wise beguile,
Make the sage frolic, and the serious smile."
----Homer-Odyssey 9th c. BC
