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One of the classic food and wine pairings is Roquefort and Sauternes (French blue cheese made from sheep's milk and sweet botrytis wine, respectively), so it's no wonder the Canadians created their own pairing of blue cheese and icewine. Now Chef Jason Parsons at Peller Estates Winery Restaurant in Niagara has taken the pairing one step further: infusing blue cheese with icewine.
Essentially, Parsons takes a 4-lb wheel of Canadian Blue Cheese, a Blue Benedictine made at the Benoit Monastery in Quebec, scoops out a shot glass-sized chunk of cheese from the center, and fills it with Riesling icewine. The icewine is absorbed by the cheese through the natural blue cheese veins. Over a period of six weeks, the cheese absorbs 2 bottles of icewine.
The cheese is smoother, but not sweeter, and because its sugar content is so high from the icewine, it makes a killer brulee. Unfortunately, Peller Estates isn't shipping to the U.S., but if you're a cheese fanatic and you find yourself across the border, it might be worth seeking out.
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3-14-2009 @9:12PM Colin said... I'm down with this. Being a native to Ontario I've had many an excellent icewine from the Niagara region. I would love to see more interprovicial pairings such as this one. I moved to Montreal two years ago and to get Ontario wines I literally have to go to the "Autres Pays" section of the SAQ... which is very unusual since other countries all have their own sections like Spain and France. I would love to have wine people in charge of the state liquor store rather than politicians.
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3-14-2009 @10:01PM Barry said... Haven't tried this combo yet. Until I do, a martini with Gorgonzola stuffed olives = true love.
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7-03-2009 @3:30AM bsab said... Hello,We ran across your website and really liked it. Thank you for the good information. We'll come back often.
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BsaB Candles
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