Tastings

It really was a day of tastings - cheese and wine. By the end of the day, I had 'tasted' 10 bottles of wine! I dont think I will ever break this record.

The afternoon session was focused on the Rhone valley. Noting down the names for posterity...
Saint-Marcellin aux Genes - Unpressed, uncooked goat/ cows milk. Its ripened with marc brandy and covered with the pressed grape stalks. Middle sized rounds, had with rye bread. This cheese was unavailable and therefore replaced with Tomme au marc which was a Savoie cheese, the rind covered with grape pressings, something I really liked. They were nice and crunchy. Tomme au marc is served with country bread. To be had with a Cotes-du-Rhone wine. Saint Marcellin Blanc - An unpressed, uncooked goat/ cow's milk cheese. Middle sized rounds which are best when they are a little runny. To be had with a crusty loaf and a light, fruity red wine. My opinion - a very safe, mild cheese.
Both of these cheeses were served with Perrin Nature (An interesting note from a website - The winemaking at Domaines Perrin conforms with organic criteria but as the grapes, with the exception of Perrin Nature, Chateau de Beaucastel and Coudoulet de Beaucastel, are not from accredited vineyards they cannot be sold as organic). The grape, I think, is Grenache. I liked the wine. It didnt leave behind the dry, tannic taste in the mouth.
Then came:
Rigotte de vache - As the name suggests, it was made of cows milk. It was supposed to have a honey aroma (?) A circular cheese slightly firmer. Preferred with a dry, fruity wine and with rye bread.
Briquette de la Dombes - Mild flavoured goat's milk cheese eaten during the grape harvest season. If I am not confused, I think, this was a soft, cylindrical cheese - not runny because the outside was slightly firmer, the center was softer but kept its place. Preferred with brown bread.
One of them was a nuttier taste and I think I liked the briquette better. The wine with these two was really good - a white, Jean Louis Denois. Why do I seem to recollect something about the wine having a dash of chardonnay?? (His 2002 Grande Cuvee rouge is highly recommended)
After this round, came the blues-
Blue de Sassenage - A summer cow's milk cheese to be had with a dark rye loaf. They say the texture is firmer than Roquefort. The taste is better too.
Picodon de L'Ardeche AOC - A spicy, floral cheese preserved in olive oil or white wine. It was a firm, homogenous cheese.
Both were with Cotes-du-Rhone wines and we had Chateauneuf du Pape.
As you can see by the writing, by the time we reached the end, I couldn't possibly eat anymore and really have no opinion on the last two. .
Camisard was goat's cheese wrapped in bacon, to be served when the bacon is crisp. Soft, flowing cheese.We had it with Le Pigoulet des Brunier de Vaucluse. The wine was 'ok', bit of a tannic bite.

The evening session was wines from Vanpolicella - the Italian region around Verona.