The Pierre Lafond Bistro’s Grilled Cheese Night (GCN) features five different cheeses on Thursday evenings. Each sandwich offers unique flavors and textures, which call out for an appropriate wine pairing as a complement. Most people, me included, don’t know very much about cheeses. For example, I know that there are a lot of different types of cheese produced throughout the world, but until recently I never would have guessed the daunting nature of cheese production.
And since wine and cheese go hand in hand, knowing which wine to pair with specific cheeses is very useful information for wine lovers like ourselves. We carry a variety of cheese books at the winery if you are interested in learning more.
Over the next couple of weeks, I will focus on one of the cheeses available on the Bistro Grilled Cheese menu and discuss why we chose the “suggested wine pairing.” First is Gruyere cheese and our 2007 Sauvignon Blanc. Gruyere cheese is pressed and melted to perfection on crisp sourdough artisan bread with sweet grilled peppers, which add a silky caramelized texture swimming in melted cheese. This semi-hard cheese is made exclusively from whole cow’s milk, giving it a richly dense and compact texture that is less tangy than Cheddar. Its slightly sweet saltiness (the result of the brine used to create it) is smooth, nutty and not overpowering.
Traditionally used in the classic French Croque Monsieur (a melted cheese and ham sandwich) as well as a main ingredient in fondue, it is a notoriously great melting cheese. It can be cooked without becoming rubbery or oily. Sauvignon Blanc is a wonderful complement for a few reasons. First of all, its cleansing acidity offsets the richness of the fatty milk. A slightly salty cheese like Gruyere is perfect with the sweet tropical and citrus fruits that are in the wine. Ever wonder why Bleu cheeses are commonly paired with dessert wines? It is because the saltiness offsets the sweetness (think about Kettle Corn).
To make Gruyere, raw milk is heated up to 93 degrees F, and then the producers curdle the cheese. Afterwards the curd is cut into small pieces that are stirred and release whey (the liquid portion). Curd is cooked and quicly raised to a temperature of 130 degrees F. The cheese is finally pressed to remove moisture and then salted in brine for 8 days followed by a ripening and curing period that lasts 4-10 months. The longer the curing period lasts the higher quality cheese produced (cheese.com).
Like many cheeses and wines, true Gruyere is part of the AOC (Appellation d’Origine Controlee) legal system, which guarantees that products from a specific region carrying its name really do originate there.
Joanie Hudson, Assistant Tasting Room Manager Santa Barbara Winery
Today Winemaker Bruce MaGuire (in the blue sweater) with David, Andy and Enrique inspected the frost damage in one of our younger blocks of Pinot Noir. The prognostic is not good. Some varieties, such as the Riesling, are an almost total wipe-out. The Pinot Noir which normally produces 2.5 to 3 tons per acre looks like 1/2 a ton per acre — not that much different from last year which was also damaged by frost. There were a lot of sad faces.
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