This past Wednesday, The Noble Rot appeared 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 up their home and allowed us to coat the place in delicious wines paired with outrageous cheeses accompanied by the best chocolates you’ve never had (but will be able to as the Chocolates will soon have a home…more details toward the bottom of this post).
Below is a recap of everything we tasted and information on the expert wine, Choco and cheese mongers:
Liz Martin of Martin Brothers Wines & Spirits, runs one of the most amazing retail stores in this city. Situated 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, frankly is unparalleled – I nearly passed out with sober excitement. The wines we chose from her palace in upper Manhattan 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.