The challenge for week 4 is to choose my favorite pizza and pair a wine with it. Well, I am a city girl; however, you can’t beat a Pepperoni pizza, what can I say? Even if it is from Pizza Hut – it is still worth every bite. Anything with a marinara or tomato sauce, your best, safe bet is a Chianti – yes, even in the straw basket kind. I guess I’m a cheap date. LOL.
Sunday, October 3rd, 2010, was my first class at the International Sommelier Guild. The class will meet for 16 weeks, every Sunday, from 12-6pm. We learned so much that I am behind already! We raced through all the material, I was writing so fast and still missed information. We are starting off with grape varietals. During class 1, we studied the Chardonnay grape and the Sauvignon Blanc grape. We did two blind wine tastings – 6 at one time during the first half of class and 6 others during the second half of class.
The instructor, Karla Barber (President of the Dallas Chapter of Women for WineSense) , was kind enough to bring in a plethora of “picnic food” - 3 types of cheese, sausage, olives, almonds, warm baguette bread. Awesome. It looks like there will be about 10 people in the class – some are somewhat advanced and some don’t know much at all. I think I’m right in the middle (maybe I’m boasting)…
Since our text book is not in yet, I went to the Allen and Plano libraries looking for wine books. I also browsed through the collection of books at Borders and Barnes & Noble. So many of them are full of beautiful pictures.
If you haven’t visited my FaceBook page yet, please visit and “like”…http://www.facebook.com/AtoZinfandel.
Challenge 3 of the wine blog challenge - Ceci the Sipper’s blog who created the challenge…
Awhile back, I had a wine and cheese pairing party, and it was a great hit. It was surprisingly easy to do. There are so many cheeses, and several specialty markets here in Dallas, TX (Market Street, Whole Foods Market, and Central Market, plus I’m sure many more.) They carry all types of cheeses including artisanal cheeses.
Here were my pairings going from light bodied wines to heavy bodied wines:
Swiss/Gewuztraminer, Monterry Jack/Riesling, Chevre/Colby with Champagne (actually I pair Champagne with ANY cheese, even blue cheese which should be paired with a Port), Brie/Beaujolais (how can you NOT have Brie at a cheese party), Havarti/Rioja, and Strong Cheddar/Cabernet. See, nothing too hard to find! And I did it with 3 whites and 3 reds, so everyone could enjoy, regardless their taste preferences. You preferably want to pair a lighter tasting cheese with a lighter bodied wine.
Well, that’s it for now – enjoy!