This past Wednesday, The Noble Rot pop-ed up in Manhattan (Gramercy to be precise) in an amazing loft for an evening dubbed “Vin, Fromage et Chocolate.” Our hosts, Rob and Christina graciously opened their home to our guests and allowed us to dampen their walls with an array of wines paired with outrageous cheeses accompanied with truly divine chocolates.
Liz Martin of Martin Brothers Wines & Spirits, runs one of the most amazing retail stores in this city. Located at 2781 Broadway (between 106th and 107th) the store is an elegant dark-wood paneled, well lit, incredibly well-stocked store. Their selection of fine and rare scotches is unparalleled.
The wines she curated for our tasting were:
1. I Stefanini Spumante Brut (Chardonnay) NV
2. Domaine Serge Sancerre, 2008
3. Iby Traisental 2008 (Zweigelt)
4. Joel Gott Zinfandel, 2008
5. Bodegas Juan Gil, 2008
6. Domaine Claude Dumarcher Clos De l’Abbe Dubois Ardeche, 2007 (The after-party wine)
With the Sparkling, Cannestrato from Casa Madaio in Italy. This Sardinian sheep’s milk cheese is buttery at the start, then peppery then it finishes with an herbaceous sweetness.
With the Sancerre, Tomme D’Acquitaine from Jean D’Alos in France. This alpine style goat’s milk cheese from Haute Savoie is known for its lean character and gentle toasted nut overtones.
With the Zweigelt, Camembert from Herve Mons in France. Yes, it’s pasteurized. Get over it. It’s still full of mushroom-ey and cauliflower-ish goodness. It’s one of the best Camemberts available.
With the Joel Gott, Tarentaise from Spring Brook Farms in Vermont. Nutty and delicately balanced, this cheese was the second runner up in the American Cheese Society judging this summer.
With the Juan Gil, Gruyere from Rolf Beeler in Switzerland. Dense, denser and densest, this alpine classic is the very definition of nutty plus distinctive overtones of fresh meadow and malt.