Pairing Wines and Cheese Cheat Sheet 

(exerpt from SeriousEats.com Dec. 28, 2013 1:00 PM. For the full article go to SeriousEats.com)

If you have ever wondered which wine to pair with which cheese here is a short guide.  The main consideration is how intensity correlates with age. As cheese ages the moisture evaporates and the flavor of the cheese intensifies. Young cheeses pair best with wines are juicy, fruity, fresh and spirited—sparkling wines, crisp whites, dry rosés, and reds with good acidity and sprightly fruit. Older cheeses on the other hand would need wines with more body and complexity. The very oldest cheeses, those that are the most savory and rich and nutty, pair best with wines that have ample body and structure, and maybe oxidative notes, too.

Fresh and Soft Cheese

Fresh and soft cheeses love crisp whites, dry rosés, sparkling wines, dry aperitif wines, and light-bodied reds with low tannins. Wines with apple, berry, stone fruit, tropical, melon, or citrus flavors work best. Avoid big, tannic red wines like Malbec, Cabernet Sauvignon, Bordeaux, and Bordeaux blends.

Cheeses: Ricotta, Mozzarella, Burrata, Chèvre, Feta, Halloumi, Brie, Camembert, Brillat-Savarin, Crottin, Bûcheron

Pair with: Riesling (dry to sweet), Gewürztraminer, Moscato, Champagne, Cava, Chablis, Chenin Blanc, Pinot Gris, Pinot Grigio, Albariño, Grüner Veltliner, unoaked Chardonnay, Sauvignon Blanc, Provençal rosé, Beaujolais, Lambrusco, White Port, Fino sherry

Semi-hard, Medium-aged Cheeses

These cheeses have a firmer texture and stronger flavors. They need medium-bodied whites, fruity reds, vintage sparkling wine, and aperitif wines that offer a balance between acidity, fruit, and tannin.

Cheeses: Havarti, Edam, Emmental, Gruyère, Jarlsberg, young Cheddar, Monterey Jack, Manchego, Tomme d'Alsace

Pair with: Chardonnay, white Burgundy, white Bordeaux, Pinot Blanc, Viognier, white Rhône blends, Riesling (off-dry), Gewürztraminer, Champagne, red Burgundy, Pinot Noir, Beaujolais, Dolcetto, Barbera, Zinfandel, Merlot, vintage Port, young Tawny Port, Amontillado sherry

Stinky Cheeses

Stinky cheeses call for light-bodied wines with demure aromatics that complement rather than compete.

Cheeses: Époisses, Taleggio, Morbier

Pair with: Gewürztraminer, Riesling, Sauternes, red Burgundy, Pinot Noir

Blue Cheeses

Blue cheeses need wines with both oomph and sweetness to balance their bold flavors and usually very salty, savory body.

Cheeses: Stilton, Gorgonzola, Roquefort, Cambozola, Bleu d'Auvergne

Pair with: red Port, Tawny Port, Sauternes, Oloroso sherry, Banyuls, Recioto, Tokaji

Hard-aged Cheeses

Harder cheeses love full-bodied whites and tannic reds. Their nuttiness also works with oxidative wines like sherry, and their saltiness makes them terrific with sweet wines.

Cheeses: Aged Cheddar, Cheshire, Comté, aged Gruyère, aged Gouda, Pecorino, Manchego, Asiago, Parmigiano Reggiano

Pair with: Aged white Burgundy or Bordeaux, white Rhône blends, sweet Riesling, Viognier, vintage Champagne, Vin Jaune, red Burgundy, red Bordeaux, Cabernet Sauvignon, Barolo, Barbaresco, Nebbiolo, Petite Sirah, California red blends, red Rhône blends, Zinfandel, red Port, Tawny Port, Madeira, Sauternes, Oloroso sherry.

Feast of the 7 Fishes 2013

My favorite holiday of the year is Christmas Eve where we celebrate the "Feast of the Seven Fishes". As the name implies, I prepare 7 different fish dishes. The most important part of the meal however is that you share it with family and friends. Here is the menu and some pictures from this years feast. Buon Natale!

Smoked Gouda with Honey &
Espresso Balsamic Vinegar

First Course - Antipasto

Shrimp Cocktail, Fresh Mozzarella, Aged Asiago 

Smoked Gouda with Honey & EspressoBalsamic Vinegar 

 Aged Asiago Cheese
Fresh Mozzarella

Shrimp Cocktail

Second Course - Soup

Lobster Bisque

Third Course – Pesce

Bacon Wrapped Scallops

Fried Crab Cakes

Baked Stuffed Clams & Mushrooms

Eggplant con Pomidoro

Lobster Bisque

Fourth Course – Pasta/Risotto

Fettuccini Fra Diavolo

Salmon Risotto

Fifth Course - Dessert

Christmas Bows with Cannoli Cream

Espresso
Homemade Bailey’s Irish Cream
Cookie Tray

• Raspberry Schnitten
• Rugelach
• Almond Biscotti
• Tuscan Almond Cookies
• Chocolate Ugly Cookies
• Pfeffernüsse
• Lemon Ricotta
• Nutella Sandwich
• White Chocolate Cranberry
• Double Chip Oatmeal

Baked Stuffed Clams

Crab Cakes

Crab Cakes, Bacon Wrapped Scallops,
Baked Stuffed Clams

Salmon Risotto

Shrimp Fra Diavolo, Eggplant con Pomodoro

Cookie Tray, Bows with Cannoli Dip

Smoked Gouda with Honey and Espresso Balsamic Vinegar

This is an easy appetizer that was inspired by a dish I had in Tuscany. I used smoked Gouda and paired it with honey and espresso balsamic vinegar. You can use any good quality balsamic but I chose the espresso balsamic to counterbalance the smoky taste of the Gouda. 

Ingredients

Smoked Gouda*

2 TBS Honey

1 TBS Espresso Balsamic Vinegar*

¼ C Toasted Walnuts (optional)

Crackers

Directions

Place the cheese in a microwave safe rimmed dish. Microwave on high for 15 seconds. Pour the honey over the cheese then drizzle the espresso balsamic over the honey. Spread the toasted walnuts around the cheese. Serve immediately with a selection of your favorite crackers.

* Pronto Substitutes

Smoked Gouda – You can use any semisoft cheese such as fontina.

Espresso Balsamic Vinegar – You can use any good quality aged balsamic vinegar or balsamic glaze.

To print a copy of this recipe go to Smoked Gouda w Honey & Espresso Balsamic Vinegar.

Stuffed Pork Tenderloin with Spinach and Pancetta

This dish is pork, wrapped in pancetta and stuffed with pancetta, spinach and Asiago cheese. It’s decadent, savory and melts in your mouth with a salty punch that will make your taste buds explode.

Makes 6 servings

Ingredients
1 Pork Tenderloin (butterflied & pounded thin)
4 oz Pancetta divided (sliced thin)

Filling
5 oz Frozen Chopped Spinach
1 TBS Olive Oil
1 small Onion (Minced)
2 Cloves Garlic (minced)
¼ C Whole Milk Ricotta
¼ C Asiago Cheese (shredded) 
 ½ tsp Kosher Salt
 ¼ tsp Black Pepper

Preheat oven to 350°


Cook the spinach for 8 minutes in a microwave on high. Place the cooked spinach in a strainer and press it to drain out all of the water then place it on paper towels to cool and continue to drain.

Using a sharp knife, butterfly the pork tenderloin by cutting lengthwise in a spiral so that the tenderloin is flattened. Pound the tenderloin until thin and even.

In a medium frying pan heat the olive oil over medium heat. Add the onion and 1 oz of the pancetta that has been minced and cook until translucent, about 5 minutes. Add the minced garlic and cook for an additional 30 seconds. Add the spinach and cook for an additional 2 minutes. Place in a medium bowl and allow to cool to room temperature. Add the Asiago cheese, ricotta, salt and pepper and mix well.

Spread the spinach mixture over the butterflied pork in an even layer. Start rolling the long end of the pork toward you as tightly as you can. Place the stuffed pork in a baking pan coated with cooking spray seam side down. Starting at one end, drape the remaining 3 oz of pancetta over the tenderloin so that it is completely covered.

Bake the pork until it reaches an internal temperature of 155°F. Tent it for 5 minutes with aluminum foil then slice and serve immediately.

Pronto Substitutes 
Asiago Cheese – use a good quality shredded Parmesan or Romano cheese. 
 
To print a copy of this recipe go to Stuffed Pork Tenderloin with Pancetta and Spinach.

Chocolate Mug Cake

At Christmas I always try to give my friends and family a gift of baked goods that I have created. This year I wanted to give them something that they could make at home and have hot, fresh cake straight from their own microwave. All they have to add is water and oil. I make it in a large batch and package it in small individually sized glassine bags.

NOTE: If you are making this recipe to give away you will probably have to order the powdered egg and vanilla over the internet. If you are making it to cook immediately use regular eggs, milk and vanilla.

Servings: 1

Dry to Give Away	Cook Immediately
¼ C All-Purpose Flour ¼ C Sugar 1/8 tsp Table Salt 2 TBS Unsweetened Cocoa 1 ¼ tsp Powdered Egg 1 TBS Powdered Milk ¼ tsp Powdered Vanilla ¼ C Water 3 TBS Oil 3 TBS Chocolate Chips	¼ C All-Purpose Flour ¼ C Sugar 1/8 tsp Table Salt 2 TBS Unsweetened Cocoa 2 TBS Whisked Egg ¼ tsp Vanilla Extract 3 TBS Milk 3 TBS Oil 3 TBS Chocolate Chips
Grease a standard sized mug with butter, margarine, or cooking spray. Mix the flour through the vanilla together in the mug. Add the water and oil and mix until smooth. Add the chocolate chips.	Grease a standard sized mug with butter, margarine, or cooking spray. Mix the flour through the cocoa together in the mug. Add the egg, milk and oil and mix until smooth. Add the chocolate chips.

Microwave on medium for 3 minutes. Cool than eat or top with whipped cream, chocolate sauce or ice cream. It will be dense and rich like a brownie.

TIP: Loosen sides with a knife and flip on a plate or eat it with a spoon right out of the mug.

To Make a Larger Batch to Give Away

Servings: 4 (3/4 C + 2 TBS of mix / mug)

1 C All-Purpose Flour

1 C Sugar

1 tsp Table Salt

½ C Unsweetened Cocoa

4 tsp Powdered Egg

¼ C Powdered Milk

1 tsp Powdered Vanilla

1 C Water

½ C + 1 TBS Oil

¾ C Chocolate Chips

To print a copy of this recipe go to Chocolate Mug Cake.

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