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Cheese and Wine Event: Burgundy To Bordeaux at Richmond Hill Cafe and Larder 13th November 2018

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Burgundy to Bordeaux.

We are going back to Richmond Hill for our semi-regular cheese and wine pairing nights. Our theme this time around is: Burgundy To Bordeaux. Partly to celebrate my trip next year but mostly just to enjoy some great food and wine.

Burgundy

The pinnacle of Pinot Noir and Chardonnay. The work the Cistercian monks did to divide up the land into individual parcels and then rank them by quality is still used today. And it is true that vineyards sitting directly adjacent to each other can be distinctly different. While the reds capture most of the attention, there is a lot of love for the white wines. Especially the uniquely delicious Chablis. Despite the relative scarcity of the wines here, the prices until recently have been quite fair.

Bordeaux

The land of the long lived, full bodied reds. If the Burgundy wines are scarce but fairly priced, the Bordeaux wines are in abundance and the top 10% are horrendously expensive. But people love them. Because when you leave the top Bordeaux to age for 20-50 years, and yes they do take that long, you end up with a wine that you’ll remember forever. The reds of Bordeaux take most of the attention but let’s not overlook the white wines. Dry white Bordeaux is not something you see offered a lot. In general it tends to be overpriced but also outclassed by whites from Burgundy, Loire Valley, and Alsace. But the quality is not in doubt at all. No conversation about great Bordeaux would be complete without talking of the sweet whites. Sauternes, Barsac, and the other appellations make intense wines. Complex wines that are the perfect aperitif with terrines or pate. Or the perfect wines you can sit and meditate with at the end of a meal. Especially with cheese. These wines are often maligned as mere “sweet wine” or jettisoned with the inevitable questing “what do I do with it?”. This is missing the greatest strength of sweet Bordeaux; it is intoxicating. Rich and complex on the nose, luscious and long on the palate.

Without a doubt they represent two of the greatest wine regions on earth. To do them justice would take many hours, if not days. So we’ll keep it simple and show 5 highlights from my recent tastings.

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The Wines

Patrick Piuze Chablis Terroir de Chichee 2017  – Patrick is a wonder-kid of Chablis, he makes a lot of micro cuvees to highlight diversity of terroirs within Chablis. His Chichee 17 is beautiful drinking right now.
Blanc du Chateau Prieure Lichine Bordeaux 2015 – Prieure Lichine have nailed the balance of all things that is great about White Bordeaux. They have also released it at a reasonable price so you can buy it and enjoy it at home.
Louis Jadot Vaucrains Haute Cotes de Nuits 2014 – All the 2014s from Jadot have been amazing. This was my favourite because it is so pretty. Lovely perfume, savoury, mineral palate and great length. There is a pure core of red fruits which really pop into life on the finish. You’ll never drink enough of this wine in your life time.
Chateau Fourcas-Hosten Listrac-Medoc Cru Bourgeois 2010 – In great vintages of Bordeaux, which 2010 absolutely was, you can find some real gems. This wine is right at its peak and shows the classic cassis, violets with oak, leather and earth. Long finishing and nice tannins, you’ve got to take advantage of wines like these when they come along.
Chateau Climens 375ml Barsac 1er Cru Bordeaux 2014 – Barsac is a sub-appellation of Sauternes. Climens uses entirely Semillon in their blend which is why their wines are so delightful. More elegant and restrained than the blends with Sauvignon Blanc. This wine will age gracefully forever basically. But you’ll see why you’ll just want to drink them all now.

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The Cheese

Each of these wines will be paired to a cheese which we’ll nominate closer to the day after a rigorous pre-tasting tasting. This is actually my favourite part of the whole event and if it was possible I would totally make the event just us standing in the cheese room testing out the pairings.

What is really great about these events is it gives you a chance to see real life and realistic pairings that you can replicate at home. Sure, this might be a special occasion but you can take the notes away and re-live it as often as you like. Especially given both the cheese and wine are for sale on the night.

Of course Blake from Richmond Hill will be on hand to chat about the stories of the cheese and explain why they taste so yummy. It is other reason I keep coming back, I have learnt so much about cheese, something I used to just eat because I enjoyed it. Now I know enough to be a horrible cheese snob.

What to expect

These events tend to sell out pretty quickly, so I suggest you book your attendance now. You are more than welcome to bring a friend, but it is not hard to meet some new friends when you’re sharing cheese and wine. The small group  mean that you can interact with your hosts and ask the questions that everyone wants to know but wouldn’t be game enough to ask in a bigger forum.

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Sparkling Wine and Cheese For Valentines Day @ Richmond Hill Cafe and Larder 14th February 6.30pm

Valentines day is about romance; finding the one and celebrating that union. And let us face the facts, Champagne and Brillat Savagnin is a great union that we should all celebrate at least once a year. But what do you pair with Prosecco? Or Moscato? Or anything fizzy for that matter? Let’s find out by sharing six wine and cheese matches.

Wine and Cheese with the experts

Celia and Blake from the Richmond Hill and I (Phil the Wine Guy) will take you through the six perfect pairs. We’ve got Australian, French, and Italian fizz and we are confident you’ll find the pairings as lovely as the person you bring along. Be warned though, you do have to share the cheese with them.

This will be my third event with Richmond Hill and about the millionth time I’ve walked through the doors. They care as much about cheese as I do about wine.

That means you get the benefit of our collective experiences and you get to hear the stories and processes that make both products so fascinating.

The Wines

The wine line up is finalised and will comprise of the following.

Ruggeri Quartese Prosecco Superiore Brut NV

Cannibal Creek Gippsland House Sparkling 2005 – 13 years on lees. What a winner.

Achille Princier Grande Tradition Champagne NV

Louis Bouillot Perle d’Aurore Rose de Presse Crémant de Bourgogne NV

Bearded State Sparkling Shiraz NV – Find me a better value Sparkling Shiraz in Australia.

Massolino Moscato d’Asti 2016

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French Cheese and Wine Night 13th July 6.30pm At Richmond Hill Cafe and Larder

Here it is, your chance to spend Bastille Day eve experiencing the marriage of French Cheese and Wine. For the second time this year I will team up with Richmond Hill Cafe and Larder to offer a cheese and wine experience like no other.

We’ll sit down and run through a masterclass of six cheese and wine matches. I’ll chat about the wines while Celia and Blake from Richmond Hill will talk you through six cheeses. We’ll go through each pair individually so we can get the most out of the event. At the end of the night you’ll know a lot more about cheese styles, production and matching. You’ll also have had six amazing cheeses that pair beautifully with six lovely wines.

French Wine

I’ll take care of the wine and we’ll drink really well. It’ll look something like the following:

Monmousseau Brut Etoile Loire Valley NV
Etienne Boileau Chablis AC 2015
Saint Andre de Figuiere Le Saint Andre Provence Rose 2015
Lucien Muzard Bourgogne Rouge 2014
Domaine du Pegau Cuvee Setier Cotes du Rhone Villages 2012
Bouscasse Pacherenc 500ml Les Larmes Celestes Pacherenc 2013

French Cheese

Each of the wines will be individually matched to a cheese. The matches were finalised when I visited RHCL. We do the pairings in the cheese room with the wines we’ll taste at the event. It is very thorough and truly one of the best facets of my job.

1. Decadent Brillat Savarin with a cleansing Monmousseau Brut Etoile NV
2. Chablis washed rind Affi’delice with classic Chablis Etienne Boileau Chablis AC 2015
3. Mild Chabrin with bottled sunshine Saint Andre de Figuiere Provence Rose 2015
4. Creamy Abondance with the lean and fragrant Lucien Muzard Bourgogne Rouge 2014
5. Funky Pont L’Eveque with a mini Chateauneuf Chateau Pegau Cuvee Setier Cotes du Rhone Villages 2012
6. The poor mans Roquefort Bleu des Causses with the poor mans Sauternes Bouscasse Les Larmes Pacherenc Petit Manseng 2013 500ml

They were amazing. You can email me to get the notes too.

Book Now

The tickets for this event are capped at 30 places. Richmond Hill have already started taking bookings, so the event will sell out. And I guarantee you that you do not want to miss this one.

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