In good wine and cheese tasting fashion, looking down at my glass of Passopisciaro with Bonnet goats cheese on a homemade olive and rocksalt bloomer, my senses we all over the place. An explosion of flavour, my tastebuds were put to the test, pushing through notes and tones of unique, unexpected tastes, trying to figure out what flavours the wines, cheeses and breads all boasted.
Why certain foods are best paired together has always intrigued me. Understanding why these certain wines were paired with these specific magnificent cheeses was extremely interesting, and thanks to wine sommelier, Gordon Davidson, we were guided through a rollercoaster or flavours, learning how and why these pairings were so well suited.
My first wine and cheese tasting experience, I wasn't sure what to expect, especially when I don't like red wine. No.10 Bar and Restaurant went up and beyond regarding finding the right cheeses and breads to accompany the wines, and due to their outstanding attention to detail, kept guests on their toes, pushing our senses to the next level.
With five wines, cheeses and breads to indulge in, and experienced, knowledgeable staff guiding us through the flavours, we were in great hands.
Connage dairy crowdie with spelt and fig crispbread accompanied by an extremely light, almost transparent Riseling Lonely Vinyard, Eden Valley Australia, 2015
Bonnet goats cheese with olive and rocksalt bloomer accompanied with Passopisciaro, Tenuta Di Passopisciaro, Sicly, Italy, 2011. Out of the two red wines we were served, this one was my preferred choice.
Lock Arthur farmhouse cheddar with five seed loaf accompanied by Crozes Hermitage a Vielles Vignes, Tardieu - Laurent, Northern Rhone, France, 2013.
Clava brie with classic french flute accompanied by The Gathering a light, refreshing Sauvignon/Semillon, The Lane, Adelaide Hills, Australia, 2012. The No.10 chefs also made a stunning homemade truffle honey to drizzle across the brie and french flute. This was one of my favourite pairings of the evening.
Last but not least was a Lanark blue cheese with spelt and honey bread accompanied by Sticky Mickey, a stunningly sweet Late Harvest Sauvignon Blanc, Michiel Eradus, Marlborough, New Zealand, 2014. The best dessert wine I've ever tasted. Sweet and smooth, it was the definite stand out wine for me.
A big thanks to No.10 Bar and Restaurant for inviting me along, and a huge thanks to wine sommelier Gordon Davidson of Corney and Barrow Wines, as well as I. J. Mellis for the delicious cheese and The Bread Maker for the beautiful range of homemade breads we were served.
If you're interested in joining the No.10 Foodies Club and want to be the first to know about the restaurants upcoming foodie events and news then you can sign up to the club by emailing info@no10aberdeen.co.uk . Until the next foodies club, have a good one folks!
For Now...
Just Julia
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