[Music playing]
Interviewer: Hi I am here today with Wendy from Benmarl Winery in Marlboro New York and she is educated in cheeses and she is going to give us a few tips on pairing local cheeses with local wines from Benmarl Winery.
Wendy: Hi, first step, we have our sebab which is cool psycho savoir from leaves. It has got that same brass you noticed, has really nice qualities and also those with the local goat cheese.
This in here is from scrap pink. I am just going to make a little bit for me and Kathleen and the crust you know is in the cheese, compliment, also this wine and put the fruit flavors now really nicely with the texture also of the cheese and together in your mouth are just like a great wonderful surprise.
Kathleen: I like the wine.
Wendy: That is really a perfect pairing and I like to stand and relate it all of very strong advocate of just looking to movement. So these two together are really wonderful. [Muffled] also makes a number of other cheeses, this one is batch 35 more the meaty cheese and it will go better with the red wine but it would also go well with a very strong Aramaic white to compliment that. Then I am going to pair that with our [Muffled]. [Muffled] is a across and it is a cross of to rich to meaner and [Muffled] and the space in this wine all sets the crunch in kind of meaty quality of this cheese. it has got a almost exquisite more of an exotic quality of so when you put it like together almost gives it an opening about it probably cheese. I mean it is a little too meaty and salty and needs to be serve around about and it is really because it a more of intense flavor and a little bit more interesting.
Kathleen: And that could also be paired with [Muffled]?
Wendy: Yes. You know [Muffled] this particular [Muffled] has very concentrated gin and it is almost be like a plum flavor to really all set this meaty in quality in [Muffled]. I Think of like [Muffled] the real fruit sauce that are really nice and how the offset each other. It is really a good paring. I also need a bloomy rein cheese, that is Kraft for you and there is also a local woman poll to [Muffled] which makes the style very similar to this. It is very runny on the outside and it is very dense in it and it is got a mushroomy really rhymed. I think it would go quite well with the sleek heel white which is our blend and also that the [Muffled].
Unfortunately we only have to rides up here now others many more bowelled down stairs. A lighter style wine, feels quite well like a tobacco. Our back load this year would probably go pretty well but you know almost has too many mineral in those needed a bit more fruit and some of the local cabinet funks would go right now of these and really kicked it up a little bit. We also have a very hard cheese here, which I apologize for having tasted this one yet. Almost like a cheddar in quality. Anything like a cheddar where as well really fruity red wine as wall as in from now. But you might also want to pair a Riesling with dead foul. It is this fruity qualities of the apple to carry well against another more salty qualities like apple pie and cheddar cheese type of thing.
Kathleen: Would you like sugar on the Riesling or have it a dry Riesling.
Wendy: Maybe an off dry one. I hope that one that has more of a concentrated apple flavor I suppose to like the Alsatian to do not go very well with that. There are better or good or any kind of cheese that has a calorie like they really paired nicely. And you can also kick all of these up with any type of jams, preserves, on side, roasted nuts, some olives, just experiment with all your flavors. You have to see which goes; you know to get well together.
I like the big kicks that you can get them now, there are pretty readily available even in your local market, also breads.
Kathleen: So if you had like that fig cakes or some kind of jam, what kind of wine would you link towards paring a cheese that has that on it the cracker as well?
Wendy: You could do a [Muffled], you can do this [Muffled] my personal favorite is burgundy. They do really nice red burn. And the Burgundy also [voice overlap] creamier cheese; they have walnuts regional [Muffled] that is also triple crown and then it is like savory ice cream. It is triple cream cheese and then at the end when they take whip cream and they actually bold it into cheese. So if you are calorie conscious forget about it. I like cheese as a dessert as well as to chocolates and you can have them after wards if you want with any type of pastries but all standard cheeses, you cannot after your main meal. And just sit back relax and you can also have sincere wines and it goes very well with cheeses like slattern or an iced wine. They also have some red ice creams now, other ones called [Muffled] that goes very well with cheese. And we have also produced ice wine here. Excuse me Ted?
Ted: She is on film. [Laughs]
Kathleen: [laughs]
Wendy: And this is kind of primitivo, that it has a lot cranberry, [Muffled], almost like a strawberry [Muffled] and it really complements softer cheeses. But almost be like having a glass of milk with your first try.
Kathleen: Excellent. What is your favorite wine in cheese pairing?
Wendy: My favorite wine in cheese pairing is, it would have to be Romano which is a seriously aged nut that tastes most like caramel. I enjoy it, it crunches and crackles, this is great and this is with any kind of big [Muffled] monster just going to [Muffled] each other, so good together.
Kathleen: Thank you very much.
Wendy: You are welcome.
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