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Cheese, Chocolate, ChampagneWednesday, November 10, 2010 from 6:00 PM to 10:00 PM (PT)White Rock, British Columbia |
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Event Details
Champagne and Cheese is a classic combination. You don't normally want to eat a whole meal with Champagne - you want to savor the fine wine and enjoy its texture and flavor. Cheese is a good thing to nibble at while you do so - to complement the flavor. Prosecco is the best pairing for chocolate and wow - what an out of the chocolate box event.. Prosecco is a sparkling wine from Italy. It comes from a small denominazione in the Dolomite mountains northeast of Venice. Just as Cava is Spain's version of Champagne, Prosecco fills the same role. The Bellini, which was invented at Harry's Bar in Venice, is a combination of white peach nectar and Prosecco. It is not made with Champagne because it's an Italian drink, not a French one. Roadhouse BakeShoppe is serving the most delightful Delice De Bourgogne from France - Triple Cream Brie, deep earthy tones. Also being paired is a Cambozola - Triple Creme and Gorgonzola with a subdued blue flavour.
As a general rule, Proseccos are lighter, less acidic, and less alcoholic than many Champagnes. The bubble structure has a very creamy mouthfeel, which is one of the reasons I think it pairs so well with so many different types of chocolates.
A fabulous sparkling wine from France is being served, a LugnyCremant Bourgogne Rose from France, an excellent sparkling wine that rivals the finest Champagne! Made with a blend of Chardonnay, Pinot Noir and Gamay grapes.
CocoaNymph Chocolates are pairing their fabulous chocolates with three delicious Italian Prosecco's and a magical champagne from the Lallier Grand Cru Vineyards, provided by VonAlbrecht Agencies.
Jeio Cuvée Extra Dry:
This sparkling wine is obtained from Chardonnay, Pinot Grigio, Incrocio Manzoni, Sauvignon and Glera grapes. The vineyards, exposed to the south, have a strong presence of silt which, together with a limited yield per hectare, allows for the production of a full bodied wine with intense flavour and aromatic qualities.
Color: Sparklingly clear gold - yellow color.
Perlage: Fine and persistent.
Bouquet: Graceful, intricate, with intense scents of peach and apricot, together with a
delicate hint of fresh white flowers.
Flavour: Full, flavoursome, harmonic persistent with a balanced softness.
Grape Varieties: Chardonnay, Pinot Grigio, Incrocio Manzoni, Sauvignon & Glera grapes.
Alcohol Level: 11.5% by Vol.
Residual Sugar: 17 grams per litre
Jeio Cuvée Rosé Brut :
Received a score of 90 points from Robert Parker in 2009
Produced from the Merlot & Pinot Noir grapes, the rose is a refreshing glass of bubbles with which a brilliant delicate pink color is combined with fine and persistent perlage. A brief maceration gives the wine a floral, fruity and surprising characteristics; the long and slow fermentation ensures the extreme delicacy, elegance and duration in the mouth.
Color: Brilliant Delicate Pink.
Perlage: Extremely fine and persistent.
Bouquet: Elegant, complex, with a highly characteristic and wide range of aromas. Intense scents of
rose, accompanied by delicate hints of fresh fruit, citrus and lycis.
Flavour: Initial but well balanced acidity. Full, sapid, harmonious and persistent with a dry finish
and a long lasting aftertaste.
Grape Varieties: Merlot & Pinot Noir
Alcohol Level: 12% by Vol
Residual Sugar: 8 grams per litre
Jeio Colmei Valdobbiadene Extra Dry :
Received a score of 89 points from Robert Parker in 2009
SELECTION MONDIAL DES VIS CANADA 2010: GOLD
“Colmei” is a dialect term referring to the summits of the hills best suited to the cultivation of these vines. The Bisol family owns such marvellous hills in the extreme north of the province of Treviso close to the foothills of the Alps. These vineyards yield Glera grapes that are full in flavour and rich in malic acid.
Color: Straw yellow.
Perlage: Fine and vivacious.
Bouquet: Harmonious and elegant, full, with pronounced fruitiness
Flavour: Well rounded and youthful, soft with emerging fruitiness, balanced sapidity, lively.
Grape Varieties: 100% Glera grapes
Alcohol Level: 11.2% by Vol
Residual Sugar: 15 grams per litre
Grand Reserve Champagne + 14241 12.5% $59.95
Made with Champagne Grand Cru grapes: 65% Ay/Verzenay for pinot noir and 35% from Avize/Cramant for charonnay. Blend of 70% years wine and 30% reserve. Matured 24-36 months, rested for 3-5 months with dosage of 9g/l. Very fine golden yellow colour, buttery aromas of brioche with apricot fruitiness. Winner of silver, Decanter 2010 4 stars, Jancis Robinson Favourite Champagne-Feb 2010, top score of 17.5/20, IWSC Siver, Best in Class, 2010
Lallier is a small family concern, crafting beautiful blends from Grand Cru sites around Ay (also home to Bollinger, but Lalliers cellars are older). Much of their fruit is sourced from ‘Grand Cru’ vineyards - the crème de la crème of vineyard sites, classified as 100 out of 100. Like Bollinger, Lallier also use a high proportion of Pinot Noir in their blend (the Rosé is 100% Pinot Noir), so with Champagne Lallier you get a Pinot Noir dominated blend from Grand Cru and Premier Cru sites - a rarity.
There is incredible investment that has gone into this wine. Matured in the bottle on its lees in chalk cellars for four years, the result is truly brilliant Champagnes with a brilliant color, good steady fizz, and that powerful typical ‘bready’ Champagne nose. These champagnes are truly a celebration in and of itself.
Some cheese pairings to consider:
Brie
Brie is a soft, creamy French cheese that is best served very fresh. This goes wonderfully with a gentle Champagne, something light and fruity.
Mild cheddar
Cheddar is an English cheese that most people have tried at some point. The French and the English may not get along all too well, but the cheeses certainly do! Choose a mild, young cheddar; it will go well with some of the sharper, brighter Champagnes.
Chevre
How appropriate! Chevre is the French word for "goat cheese". Make sure it's fresh, and it will have a mild but tangy flavor to it. Use this with the stronger Champagnes that have a bit of kick to them.
Colby
Colby is a hard, mild cheese often associated with Port. Colby is originally from Wisconsin, and does go very well with Champagne as well. Try this with a medium-bodied Champagne.
Edam
Edam is a semi-hard, creamy cheese from Holland. It's slightly nutty, so it's a great pairing with the many Champagnes that have that nutty undertone to them.
Gouda
Gouda is another Dutch cheese, this one hard and smooth. As it also has a nutty flavor to it, it also pairs wonderfully with the nutty Champagnes.
When & Where
Roadhouse BakeShoppe and Cheese Market
1763 King George Blvd
Surrey, BC
White Rock,
British Columbia V4A 4Z9
Canada
Wednesday, November 10, 2010 from 6:00 PM to 10:00 PM (PT)
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Hosted By
West Coast Chocolate Festival
This not-for-profit festival remains an ambitious, dynamic, volunteer-driven operation dedicated to providing work and mentorship experiences for youth while showcasing emerging talent in the local arts and chocolate industries. The Festival offers something for everyone, and upholds the idea that adults want to support youth. At the West Coast Chocolate Festival people support youth and the arts - by just showing up for chocolate.
What is the goal of the festival?
The festival thrives upon a passion for empowering youth through mentorship initiatives by providing positions for students in various festival projects, which cover a wide variety of areas of study. Sign up to volunteer and be part of the West Coast Chocolate Festival Team!
Mission Statement — The Société West Coast Chocolate Festival Society is a non-profit organization that empowers youth by creating mentored work experiences through chocolate inspired events.
check out these cheese and bubbles pairings. what a great event this is going to be.
Jeio Cuvée Extra Dry WITH A Beemster Beemster Classic is matured for no less than 18 months to ensure a wonderfully complex taste. The beautiful color of this cheese instantly reminds you of caramel. Classic was the first cheese from Beemster introduced to the United States and to this day remains the best selling Beemster cheese. Beemster Classic is the perfect age for any kind of cheese connoisseur to enjoy. One can enjoy Classic on a lunch sandwich in grade school or with fine wines at a dinner party.
Jeio Cuvée Rosé Brut WITH A Delice Du Bourgogne Delice de Bourgogne is a decadent triple-cream gourmet cheese and was the fruit of the imagination of the famous gastronome of the 18th century, Brillat Savarin. The remarkably pungent, somewhat moldy aroma of Delice de Bourgogne belies the velvet-smooth texture and subtle taste of this cheese. The cheese is similar in appearance and texture to the classic Brie. The outside is yellowish-white in color, with a soft, chalk-like dusty rind. The first layer is soft and smooth and stark white in color. The center of the Delice cheese is thicker and more consistent than the outside layer and is comparable to that of cream cheese. The blending of the stronger flavored exterior and the more subtle and soft interior makes Delice de Bourgogne an unusually delicate gourmet cheese; creating a smooth, melt-in-the-mouth texture.
Jeio Colmei Valdobbiadene WITH A Cambozola It was invented in the early 1970s by the Kasseri Champignon company in Bavaria (Southern Germany.) Meant to be a cross between Camembert and Gorgonzola, this is a triple-cream, full-fat cheese that like Camembert is soft and creamy with a powdery rind. During the making, however, it is injected with the same mould as is used in Gorgonzola, which gives Cambozola streaks of blue mould. It is much milder than Gorgonzola, however, as it doesn't develop as much of the mould. Cambozola is made from cow's milk.
Grand Reserve Champagne WITH A French Raclette
A French version of Raclette Cheese is made in the areas of France known as Pays de Loire, Poitou-Charentes, Franche-Comté et Rhône-Alpes. It has a very similar taste to Swiss Raclette, but is a tad softer in texture. Like the Swiss version, it is made from unpasteurised cow's milk. Occasionally, it is made with peppercorns in it. It is aged at least 2 months.