CineMoms had such a great time at our wine, cheese and shopping event at Hal’s Kitchen last Thursday, December 15th. Chef John Syzmanski, a corporate chef for Kroger, along with wine specialist Thomas Friedheim and cheese specialist Brandon Schilling, educated our moms (and a few dads) about several affordable and unique wines and cheeses available at Kroger. All the wines tasted were fabulous and were in the $12 bottle range and the cheeses started at $12.99 a pound.
In addition, Chef Jessica from Hal’s Kitchen did a cooking demonstration and whipped up some delicious paella cakes, which can be served as an appetizer. Wow, were those yummy!
Before and after the Hal’s Kitchen event, moms were all over The Springs shopping center and got nice discounts at Bean Head Toys, Dazzl Jewelry, Cotton Candy Kids Consignment Shop and lots of moms bought cookware and cooking classes at Hal’s.
Below are some of the notes from Kroger’s wine and cheese tasting along with some great tips!
Click here to see our photos from the night!
Wines! Prosecco, the Candoni Tasting Notes: Food Pairings:
Matua Pinot Noir Typically a medium-light to medium red, with flavors from black and wild cherry to raspberry and strawberry. Pinots can vary from light, easy drinking to complex and quite robust.
Getting the best out of the wine: Serve lighter red wines such as pinot noir at a lower temperature than you would heavier reds. Many people think reds should be served at room temperature, but pinot can be served at a similar temperature to chilled sauvignon blanc with excellent results.
Food match: Lighter reds are well suited to pork and ham, turkey or even chicken cooked with red wine and mushrooms. More robust pinots can be matched with richer, heavier fare - but you need to be careful that the food doesn’t overpower the wine.
TIP: Only cook with the wine you would drink - and drink this wine with your meal.
Entertaining tips: Try chilling a pinot noir and see how it matches beautifully with duck or venison.
Recipes: A superb match with grilled lamb chops, mint chutney and garlic mash.
Murphy Goode Cab Winemaker's notes: The 2009 Cabernet Sauvignon is a wonderful expression of the many appellations from which it is derived. Aromas and flavors of blackberry and cherry with hints of thyme are expressed. Merlot, Petit Verdot, Malbec and Cabernet Franc were folded into the blend to give a rich mouthfeel, added depth and complexity. Alcohol by volume: 13.9%
Cheeses!
Delice de Bourgogne- $14.99ea A decadent triple crème from the Bourgogne region of France that is sure to impress everyone at your party. The small individual wheel looks great on cheese plate. Pairs well with any sparkling wine, but for a regional theme try a Cremant de Bourgogne.
Cabot Clothbound Cheddar- $21.99lb Continuing a long line of fruitful culinary collaborations is this clothbound cheddar from a collective of Vermont's finest cheesemakers. Cabot makes these 35 pound wheels from the pasteurized milk of Holstein cows and delivers them to the neighboring Cellars at Jasper Hill for aging and maturation. The end result of this promising partnership: a nutty, complex, and perfectly sharp cheddar that proves American cheesemaking has truly come of age. Pair it with a fruity Cabernet or a big Brown Ale.
Reypenaer 1yr Gouda- $19.99lb A truly craftsman gouda, Reypenaer has been made by the van den Wijngaard family just south of Amsterdam for generations. Slow ripened, the full complexity isn't revealed for about ten seconds after first taste. This cheese is only made during the spring when the cows are eating nothing but fresh spring grass making for a more delicious, and healthier cheese. Pair it with a big fruity red or a well-aged Bourbon.
Bleu d ’Auvergne- $12.99lb Roquefort-inspired, and made with raw cow's milk, this firm, creamy, cellar-ripened cheese has perfectly integrated blue veining with a medium-strength and balanced blue flavor, well integrated notes of spice and salt within the moist, crumbling paste. Makes an excellent table cheese, great for cooking, for salad dressing or to crumble on hot pasta. Try with a glass of dessert wine to offset those sharp, salty blue notes.
A few things to keep in mind when putting together a cheese plate: Go for variety; choose cheeses of different ages and textures as well as different milk types (goat and sheep). Always serve cheese at room temperature-remove them from the fridge about an hour before serving. Whenever possible, leave the cheese in whole wedges, blocks or wheels and allow your guest to slice it themselves. This helps prevent the cheese from drying out. If the cheese is going to be pre-cut do not put out more than you will go through in 45-minutes to an hour. Leave the rest in a sealed container and replenish as necessary |
