Iberian Blood and Curd: Pairing Wines and Cheeses of Spain
Spanish cheese expert Enric Canut and Sommelier Kerin Auth
Take a seasoned, affable expert in Spanish cheese like Enric Canut and a motorcycle-riding, Spanish-speaking wine expert like Kerin Auth, and expect to see an increase in your Iberian wine pairing vocabulary. If you'd never thought of Albariño as a lush, fleshy woman or Godello as an austere lady, then maybe you should. And if you'd never picked up a fishy, harbor aroma from a cow's milk cheese aged for five months on the island of Menorca and then nibbled on some Mahon-Menorca Cured DOP, this workshop had you reassessing your priorities. A spot-on pairing of a Zamorano (that tasted of mussels) with a "barely legal" (according to Auth) Amontillado Sherry (Palomino, Gonzalez, Byass Viña AB—Auth's "every day drinking Sherry—literally") filled the room as neighbors broke into chatter with one another. Auth put it another way, "The Sixth Sense of wine pairings brings you to a place you never had before."
Click here to read on StarChefs.com
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