We prepared an event that was almost 2 events in one in order to be so impressive that we will make sure that even being the first even it will be a success and fully booked. Well we failed here as we only managed to fill half of the planned capacity. However what can I say about the event, it was just amazing, unforgetable
We started the first hour and fifteen minutes was about white wine (including champagne and port) and cheese and what we call in Spanish "maridaje" or the marriage of flavours between the cheese and the wine
Out the 4 wines and the 4 cheeses I want to mention to of the combinations:
The third white wine is my initial recommenation. The name was "Ossian" from Tierra de Castilla (Segovia in this case) with the typical Rueda grape - Verdejo and done under ecological agriculture principles (no chemicals) . The wine has spent 9 months in oak barrels. Really intense flavour, vanilla and small flower touches, improving as it dies on the back of the mouth and capable to increase the flavour of a very intense Italian pecorino cheese, of sheep milk of 8 months.
The fourth one was an increadable cheese to start with. I dont think we left a single drop of cheese. For the Spaniard who dont know this cheese it can be compare with the "Torta del Casar" from extremadura
The name of the cheese is "monte da vinha amanteigado" of Vimiero (Alto Alentejo)
Maturity of minimum 20-30 days done with sheep milk. Soft, creamy intense flavour, extraordinary. Probably the winner of the night
