Tip:
Highlight text to annotate it
X
Hi, I'm Mark Middlebrook I'm here in the Paul Marcus Wines Cellar and in this segment I'm
going to talk about drinking sparkling wines with cheese. Rather your drinking champagne,
or cava, or prosecco, or a sparkling wine from California, or some other place in the
world, cheese could be a really great complement whether it's during, or before the meal, or
after. A particularly happy combination is drinking these really lively sparkling wines
with a triple cream cheese, like this Pierre Robert on the left, on my left, or Brillat-Savarin
on my right. These have real richness almost a butter quality to them and the high acidity
of the sparkling wines cuts through that and really makes a cleansing effect on the palate.
Also, these are exactly the kinds of cheeses, if you're going to eat a cheese at the beginning
of a meal or before a meal, these are the kind of brighter sorts of cheeses that you
want to have, generally, at that point instead of those heavier aged cheeses that you might
want to do later on. Other cheeses will certainly work but these are a great way to start out
a meal. Get yourself a hunk of Brillat-Savarin or Pierre Robert, another triple cream cheese
and a bottle cava or champagne and get the night started off right.