Pairfect

I   have been asked many times by various people what exactly it is that I do for a living. When I explain that I am a certified Sommelier and Fromager Master people usually stare at me blankly as if I have just spoken a foreign language. I want to clarify what it is I actually do. A Sommelier, or wine steward, is a trained and knowledgeable wine professional that commonly works in fine restaurants and specializes in all aspects of wine service, including wine and food pairings. As a Sommelier it is my responsibility to work within the taste preferences and budget parameters of each customer.

A Fromager Master, also known as a Cheese Monger, a Cheese Specialist or a Cheese Merchant, is responsible for having extensive cheese knowledge and to impart this to the consumers. In this country there are few Sommelier/Fromager Master combinations. To me, the two work in harmony and are my two greatest passions in life, other than my wife and children - obviously.

I believe that many people do not drink wine or experiment with various types of wine because they are not given the tools, vocabulary and knowledge to make educated, confident decisions. No one wants to go home with a bottle of wine that doesn't suit his or her taste. However, upon entering any grocery store consumers are bombarded with hundreds of wine labels and become totally overwhelmed. This is where I come in. It is my job to guide, educate, and help wine buyers and translate what they are looking for into simple language and an enjoyable bottle of wine. Even experienced wine-drinkers enjoy discussing wine because very few, if any, have actually tried it all. There is always more to learn, so never be afraid to ask your Sommelier questions or to try to describe a wine in your terms. It is his/her job to interpret what your flavor profiles are and suggest a wine accordingly. It is a challenge, but the rewards are very satisfying. If I can get a person who is not a wine drinker to try a glass of wine, I have done my job. Wine and cheese are my passions that I love to share with anyone at any time. Cheers!

Wine of the Month
Bogle Phantom 2007
Just released, the coveted Phantom, Bogle's apparition of three unique varietals, combines lush berry and fierce spice into a wine of complex character. Experience vivid essence of black pepper, dark fruit and juniper on the nose, while brighter flavors of blackberries and blueberries glance off the palate. Toasty cinnamon and nutmeg emerge, subtly embracing the deeply luscious fruit to create a full-bodied, ruby rich wine. Though the wine is remarkable now, age in the bottle will only integrate the three varietals more. The wine consists of 53% Petite Sirah, 44% Zinfandel and 3% MourvËrde, coming from the Clarksburg, Lodi and Amador regions. Drink now or cellar for the next three years.     

Cheese of the Month
Mahon Cheese
Mahon, from the island of Menorca, is one of the few cows' milk cheeses from Spain. Mahon boasts a certain sharpness, and its lemony, salty flavors evince the rural Mediterranean seascape. Its rind contains hard, crumbly cheddar-like texture and darkens as the wheel ages. At its peak, Mahon is tangy, intense and delicious. Mahon can be sweet and fruity at times, but also slightly salty due in part to the sea salt content in the grasses eaten by the cows. The rind is generally orange in color due to it being rubbed with butter, oil or paprika. It is important to keep young Mahon in the vegetable compartment of the refrigerator or cooler, and stored in airtight plastic wrapping to preserve its softness. Harder, more aged Mahon should be wrapped in foil or waxed paper.  

Recipe of the Month
Mahon Cheese with Quince Paste
A delightful, unique hors d'oeuvre
 
1/3 Lb. Mahon Cheese
º Lb. Membrillo (Spanish quince paste)
Ω cup Spanish extra virgin olive oil
3 Tablespoons sherry vinegar
Sea salt to taste
4 sprigs fresh dill
Yields:  6 servings

Note: Quince paste with cheese is practically the national snack of Spain. Quince is a hard fruit that looks sort of like a cross between an apple and a pear. Most varieties you can't eat raw, only cooked. They cook up pink and have a wonderful sweet floral aroma. Like apples and pears, they're in season during the fall.

Cut the cheese and membrillo into Ω inch cubes. Place two or three cubes of each on Chinese-style soup spoons. Whisk the olive oil and vinegar together in a mixing bowl. Spoon the dressing over the cheese and membrillo. Season to taste with salt and garnish with dill.