I have two friends named Meg. We are collectively referred to as “Elana and the Megs.” The Megs (Meg L and Meg H) and we try and get together at my apartment for dinner whenever we can. This usually involves cooking experimentation supplemented by copious amounts of wine (and a viewing of Lost when it was still running).
The things we’ve consumed on these evenings are many and include (but are not limited to):
1. Pasta with pumpkin and fried sage in a light cream sauce (a favorite)
2. Lots and lots of salad (especially with figs during their season)
3. Pick and Mix (a term that I learned from a British friend and have adopted. In our case it refers to all manner of veggies, hummuses, spreads, cheeses, fruits, and crackers).
4. All varieties of homemade pizza (sometimes all at once).
5. Tiny pies (from the Small Pie Co.)
6. 18,591 baby carrots
7. Numerous bottles of wine (not an exhaustive list):
For this holiday season, we decided that instead of exchanging gifts, we would have a dinner of wine and cheese at my place. Each person would be charged with getting a bottle of wine and a cheese to go with it.
It broke down in the following way:
Meg L: Something bubbly and a cheese to go with it. Meg selected a Nino Franco Rustico Prosecco and paired it with a goat cheese and orange marmalade. I’m not very well-versed in describing wine (so bear with me), but this Prosecco was nice and light with a touch of sweetness to it. The bubbles and smooth, creamy goat cheese were a good match. And a nice tang from the orange marmalade gave it a little punch.
Elana: Something white and a cheese to go with it. I was on a mission – for truffle cheese (see first photo). I am mildly obsessed with foods flavored with truffles. It’s a problem. Anyway, I headed straight to Murray’s Cheese on Bleecker and said to the friendly cheesemonger who was helping me, “Give me all your truffle cheese.” And he said, “We have four different kinds.” Deciding that purchasing all four might be overkill, I opted for the Peccorino Tartufello, a variety that has a stronger truffle flavor. Then, I wandered into Sparrow Wine and Liquor in Hoboken, showed them my wedge of cheese and demanded a white wine to go with it. They laughed at me. I guess people don’t normally walk in there, brandishing a wedge of cheese and asking for wine recs. Why the heck not? I settled on a Domaine Léon Boesch Pinot Blanc from Alsace. I was told that this wine, as a Pinot Blanc, would be a bit earthier and match well with the truffle cheese. True dat.
Meg H: Something red and a cheese to go with it. Meg H selected the above Cotes du Rhone – a Domain Lafond 2009. I happen to love Cotes du Rhone, and this one was no exception. It was like drinking a bouquet of flowers. In a good way. The cheese she chose was a St. Nectaire, which none of us had ever heard of. It was semi-soft and rather mild in taste, but also rich and dense.
We also supplemented this heart-healthy display of fatty, delicious cheese with some other items: the raisin mostarda (which made its debut at my holiday party. Recipe here) with ricotta cheese and honey, baby carrots (the above count will now need updating) and yellow bell peppers, Trader Joe’s Three Layer Hummus (a fabulous combination of red pepper, original, and cilantro hummuses), and a variety of crackers and breads including these Stonewall Kitchen crackers, which I love.
A good time was had by all. The next morning, I wasn’t sure if I had a wine or a cheese hangover. So, if you’re looking to throw together a cheese plate for New Year’s Eve, or a cocktail party, you might want to consider these contenders. If you’re in Hoboken, definitely pay a visit to Sparrow Wine and Liquor. Javier is more than happy to make a recommendation (especially if you bring an actual wedge of cheese into the shop). And if you’re in New York City and haven’t gone to Murray’s Cheese yet, you might need your priorities re-arranged.
If you have a wine and cheese combo that you love, post it in the comments!
Also, if you happen to know the plural of “hummus” leave that in the comment section, too.
John and Elana Talk About Food 