We needed to get to Delaplane to pick up some wines (we are members of their club) and since it is the closest of the upper tier wineries to us, we often end up there when we don't have any other plans and so we did on Sunday. The change of context worked for me. I was able to relax with the help of a half bottle of really good wine, my best girl, and a total change of scenery!
|A Special Treat|
Upstairs on the mezzanine level, Jim was conducting a class on wine and food pairing called Sunday Sipping, with food supplied by Tarver King and crew at the nearby Ashby Inn. Betsy spied Ann and me while we were tasting through the line up and brought us each a sample of the final pairing along with a taste of their Petit Manseng. Tarver made what he calls potted cheese (basically a gelatin-stabilized cheese mousse) of Challerhocker cheese and milk topped with a bit of honey and accompanied by a biscotto.
Cheese geek that I am, I freely admit that I don't know much about Swiss cheeses other than the usual suspects and Challerhocker is a new cheese to me. It's a washed rind cheese that melts well. The salty cheese mousse with the sweet floral honey was a great contrast to the sweet Petit Manseng. This highly savory contrast is always my approach to a pairing with a great sweet wine. In my current frame of mind, I probably would have gone with an unctuous pork liver terrine, but this pairing and the presentation were excellent.
The wines being tasted at the counter are all reds now, the whites being sold out and the new 2012 vintage not yet ready for prime time. I am particularly surprised at the 2011 reds; they are very drinkable, especially for the worst vintage that I can remember.
|Our Favorite: 2010 Williams Gap Bordeaux Blend|
|Cheeses and the Fennel Sausage from Croftburn Market|
|Baguettes, Good and Crusty|
Midafternoon, we headed back to the house where I started prepping for dinner and then went to fetch Carter while Ann was baking another awesome loaf of bread for dinner.
|Root Veg and Pancetta|
|Pancetta Loves Rosemary, Sage, and Garlic|
Sadly, this loaf didn't turn out too well. Our primary oven appears to be malfunctioning and we ended up moving it to the secondary oven. The loaf suffered for want of a decent oven, but not enough to keep us from gorging on the bread to the point where we were too stuffed to want the pasta and beans!
|Ann's Bread Secret: Cast Iron|
|Pasta e Fagiole|