Thanks to Eyrie Vineyards for sharing their great Oregon Pinots with us at San Juan Island Cheese. The weather cooperated beautifully (as well as our brand new heat-lamps!) and the cheese and wine pairings were thoroughly enjoyed. The evening started with a taste of the 2011 Pinot Blanc paired with WSU's Cougar Gold. Next the 2011 Pinot Gris was sampled with two different cheeses. During our taste testing due diligence, we decided that both the Willamette Valley Cheese Co's Brindisi (an aged Fontina) and the Rogue Valley's Oregon Blue paired deliciously with the Pinot Gris. Oregon Blue tended to bring out the fruit in the wine and the Pinot Gris seemed to sweeten up the earthiness of the blue cheese; whereas, the creaminess of the Brindisi was well complimented by the fresh clean taste of the Pinot Gris.
As we moved to reds, Russ Margach of Eyrie Vineyard explained some of the science behind the art of winemaking and growing grapes for wine. We paired the 2011 Pinot Noir with our new favorite blue, Glacier Blue from Cascadia Creamery. We call this blue cheese a "gateway blue" because it's more savory than earthy.
The grand finale was the pairing of the 2010 Black Cap Pinot Noir with Truffle Tremor from Cypress Grove. Both full of decadent, complex flavors... a real treat!
Thanks for all who came. We look forward to seeing you at our next cheese pairing event!