Food With A Point

In this series, I seek to share wonderful food and wine pairings I’ve experienced. That’s not to say that you: won’t propose something different, haven't had better, or will want to disagree completely. What it means is that in the circumstance that I was in, with the company who shared the feast and considering the sentiment I wanted to evoke, I experienced a magical moment that I’d like to make known.

Someone flipped me a bottle of Pinot Gris from Oregon, a 2005. Normally, this is not the type of wine I would gravitate to because it tends to be too fruity for my palate,  but I was more than willing to be open-minded and try this new world gift.

There is a lovely mineral nose on the wine with an undertone of melon – but without all that sweetness. Its got some body and a long warm finish, making it quite interesting considering it’s a white wine. It's refreshing and sturdy at the same time.

Spicier, but not necessarily spicy foods, are considered a good pairing for Pinot Gris, as is seafood and light meats. I decided to be a bit adventurous and take those base elements and put my twist on it.

I had some Caciotta cheese from the Fromagerie Atwater. This is a hard sheep’s milk cheese that is crusted with black peppercorns and olive oil. This ingredient has a smoky spiciness and there is a bit of richness but not in a creamy way. Interestingly, the wine loses some of the melon flavours and the minerality is enhanced whereas the cheese seems to lose the sheep’s milk flavour but the olive nuances come out a bit more. It’s lovely, really.

In light of this attempt, I officially decree that being adventurous can yield intriguing results. I would summarize this risk as a conversation pairing, thus perfect for your next dinner party al fresco.

Next time you buy Oregon Pinot Gris, consider a Caciotta cheese– I found it delightful.