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Kim Spero of Cheeses from the Cave is back with her hand crafted, artisan cheese. Kim uses fresh, local products – milk, olive oil, and spices – embracing the climate and geography of the region. This makes these cheeses uniquely suitable to be paired with our amazing wines. Included in the pairing:
Dijaune with 2018 Sauvignon Blanc – The warms notes of the wine compliment the mustard tones infused in this Asiago-style cheese. Perched atop a prosciutto wrapped melon and drizzled with a specialty-crafted mustard glaze. Crunchy melba toast supports the bite.
CabeMoo Basil & Lemon with 2018 Big River Rose’ – Delightful crisp notes of peach and apricot in our Rose’ set the tone for the fresh and creamy farmer’s cheese, brined in local olive oil and flavored with lemon and basil. Presented atop a sourdough cracker with peach, apricot, and basil salsa. A toss of lemon salt completes the balance.
MerryMoo with 2016 Grenache – A lovely, sweet cheese brined in the exact wine with which it is paired and aged for 4 months. The rich, deep flavors are lightened with watermelon cubes tossed with fresh mint. Black salt adds a final burst of flavor.
Morbier with 2017 Malbec – We love this cheese for both its taste and history. Steeped in tradition, it carries both a bit of tang and a hint of smoke. The combination pulls out the smokey tones of the Malbec grapes for a beautifully balances pairing. Placed on a thin chocolate wafer, drizzled with homemade caramel sauce, and finished with a deep, rich nut crumble.
Tickets are $25 per person and can be purchased below. Seating is limited to 20, so reserve your spot today!