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Wine and Cheese
Wine and Cheese Yonatan Sternberg
"Luckily I was prepared, and pulled out a chunk of Stilton blue cheese which offered perfect contrast to the sweet fortified wine, with the port cutting through the spiciness of the cheese…" Yonatan Sternberg enjoys the classic combination of wine and cheese.
A little over a month ago I was invited to a wine and cheese party. Since I was in charge of purchasing the cheese, I stopped by Eli Basher’s Fromagerie in the “Mahne Yehuda” market in search of cheese for the party. Like with wine, it is also nice to have a variety of cheeses which offer a wide range of flavors and textures to pair with the wines. Pairing the right cheese with the right wine can make an enormous difference. In some cases I find that the cheese helps cut through the tannins and acidity, making the wine seem more approachable.

After stocking up on the cheese and squeezing my way through the crowd at the market, I headed over to my friend's house in need of a glass of wine. Upon arrival I couldn’t help notice the three bottles which were selected for the occasion.

Recanati, Special Reserve, 2005
Dark garnet, this full bodied red is showing lovely aromas of ripe sweet fruits along with various spices and hints of dark chocolate all leading to a long and satisfying finish.

Tishbi, Special Reserve, Sde Boker, 2004
This celebrated wine is definitely one of my favorites produced by Tishbi in recent years.
A blend of Cabernet Sauvignon, Merlot and Cabernet Franc this elegant wine is showing tempting aromas of both black and red fruits, delicate spices, flowers, thyme and hints of oak reflecting the 24 months spent in barriques.

I thought that I saw a third bottle of Israeli wine, however, upon closer inspection I noticed that I was mistaken. For the grand finale we opened a bottle of vintage Port wine. Luckily I was prepared, and pulled out a chunk of Stilton blue cheese which offered perfect contrast to the sweet fortified wine, with the port cutting through the spiciness of the cheese.


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