Then there’s sapidity, the fullness and persistence of flavors - how long they linger on the palate. The level of acidity should be similar, he says, noting “the more puckering a wine, the better it seems to work with more acidic cheeses.” Next, consider the acidity levels of both wine and cheese. “The saltier the cheese, the sweeter the wine should be,” says McCalman. Consider the relationship between the sweetness of the wine and the savory and salty notes of the cheese. Pairing considerations begin with aroma - smelling both the cheese and the wine prior to indulging the flavor. These are the combinations I highlight in the Swatchbook.” “It’s a moving target because of the many variables in play on both sides, but there are combinations that are more well suited and primed for potential. “When tasting wine and cheese, I am looking at the organoleptic profiles of both the wine and the cheese, and seeking harmony between the two,” he says. If you are looking for that deeper dive, McCalman’s excellent “Mastering Cheese” (2009) is the way to go. This is by no means an exhaustive guide, more of a whet-your-appetite tool to quickly find and understand pairings that work. By including cheeses with similar flavor profiles, your chances of finding something at your favorite shop increase exponentially. On the back, a review of the wine pairing and some information on how each partner elevates the marriage.Īs with the cheese, additional wine pairings are included, helpful as many of the specific cheeses will be available only at the most well-stocked cheese counters. The book is based on years of detailed tasting notes compiled during his time at New York’s Picholine, where he served as Maître Fromager, and later during his tenure at Artisanal, a New York educational center and cheese retailer, as well as on his extensive travel and cheese judging around the world.Įach glossy, cardstock page pictures and describes one classic cheese, providing milk type, provenance and similar cheeses at a glance. Max McCalman makes a presentation at a recent wine and cheese tasting at Blu in Tucson.#Photo by Christine Hyatt Just a glance will inspire with tried and trusted duos that work.
The slim guide easily tucks in a bag and will transform your pairing prowess at the cheese counter or wine shop. In his newest publication, “Max McCalman’s Wine + Cheese Pairing Swatchbook: 50 Pairings to Delight Your Palate,” (Clarkson Potter, 2015) he has created a handy and easy-to-use resource in an innovative format. In the last two decades, author, educator and Maître Fromager Max McCalman has been “spreading the curd,” while seriously studying how many of the world’s best cheeses and wines come together on the palate. What to do? Call in the expert help, of course. Connect with her on Facebook or Twitter variations play a role as wines differ from harvest to harvest compound this fact with the daily fluctuations in milk composition, flavor and even weather, which impacts the final cheese, as well as the various stages of ripeness you might encounter - what works one year, or even one day, may not work the next. Christine Hyatt promotes the wonders of fine cheese through food writing, recipe creation, food photography and video.
0 kommentar(er)
