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Wines featured in today’s show:

• Domaine Franck Millet Sancerre   (~$19)
• Warre’s Otima 10-Year Old Tawny Porto  (~$23)
• Avinyó Cava Reserva  (~$15)

Recommended cheese pairings from The Som:

Wine and cheese parties can be a lot of fun, but I might caution you to keep it simple.  Too many types of wine and/or cheese will get confusing and your palate will not be able retain half of it.  Three or four different styles of cheese and a few whites and maybe 2 reds should do it.  Do your research beforehand.  Make sure that you have a some classic pairings available to taste.  They are classics for a reason.   Tasting perfect partnerships and being able to explain what makes them so is more fun than guessing at pairings and having the cheese make the wine taste like aspirin.

Here are a few classic pairings:

• Goats cheese with Sauvignon Blanc
• Roquefort and Sauternes
• Stilton with vintage or aged tawny Porto or port style
• Burgundy and Epoisse
• Creamy cheeses and Champagne

Also, here’s one of my favorite summer appetizer recipe that plays off one of these classic pairings:

1. Take thickly sliced heirloom tomatoes
2. Place a couple dollops of goat cheese on top of that
3. Add a few cranks of fresh black pepper

Enjoy this with a restrained Marlborough, New Zealand Sauvignon Blanc (ask your wine guy).

Thank me later.  Or thank Andrea Immer who actually recommends a “bone dry Alsace Riesling” with it.  Try them both and let me know!

Featured in today’s show:

• Quinta do Noval Fine Ruby Port from Portugal
• Quinta do Noval Tawny Port…also from Portugal (go figure)

Recommended food pairings:

• Pair the Ruby with any decent, blue-veined cheese (like stilton)
• For the Tawny, go for either creme brulee or pecan pie