{"id":4024,"date":"2014-01-10T11:52:23","date_gmt":"2014-01-10T19:52:23","guid":{"rendered":"http:\/\/www.hootnannieblog.com\/?p=4024"},"modified":"2014-01-10T11:52:23","modified_gmt":"2014-01-10T19:52:23","slug":"grilled-cheese-wine","status":"publish","type":"post","link":"https:\/\/www.threeadventure.com\/hootnannie\/2014\/01\/10\/grilled-cheese-wine\/","title":{"rendered":"Grilled Cheese and Wine"},"content":{"rendered":"
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There have been all these \u201cfoods of the moment\u201d\u2026you know what I\u2019m talking about\u2026foods like bacon, mac n\u2019 cheese, and all kinds of other comfort foods. One thing I have not noticed, at least here in Paso Robles, is the grilled cheese extravaganza. Why is that? What\u2019s wrong with grilled cheese?<\/p>\n

So rather than complain about it or lay around crying in the fetal position we decided to do something about it. To be truthful I did nothing but Annie and our good friend Sean came up with some palate punching ideas for \u201cgourmet grilled cheese\u201d. A huge shout-out to Vivant Fine Cheese Shop<\/a> for supplying most of the cheeses!!!<\/p>\n

Here\u2019s the Grilled Cheese combos they came up with:<\/h3>\n

Mozzarella and Pesto on Parmesan Crusted Ciabatta<\/p>\n

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Spinach and Artichoke with Provolone, Fontina, and Jack Cheese on Sourdough<\/p>\n

Basil, Olive Oil, Tomato, and Asiago on Foccacia<\/p>\n<\/div>\n

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Mrs. H.S. Ball\u2019s Chutney with Mozzarella, Crispy Prosciutto, and Parmesan on Day Old Baguette<\/p>\n

Roasted Anaheim Green Chile, Jack and Pepper Jack Cheese on Dutch Crunch<\/p>\n<\/div>\n

Pear (white and red), Gruyere, and Caramelized Onions on French Bread<\/p>\n

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We had opened six wines for the pairing, none of which were purchased specifically for the tasting\u2026we just happened to have them in the house.<\/p>\n

Here\u2019s what we opened to pair with the Grilled Cheese:<\/h3>\n

2012 Eberle<\/a> Viognier (great with the Chutney and Mozzarella sandwich, the Jack and Anaheim Chile sandwich, and the Pear and Gruyere sandwich)<\/p>\n<\/div>\n

2011 Robert Hall<\/a> Grenache Blanc (terrific with the Mozzarella and Pesto sandwich, and the Tomato Basil Asiago sando)<\/p>\n

2011 Alta Colina<\/a> Marsanne (tasty with the Spinach and Artichoke sandwich, and the Jack and Anaheim Chile concoction)<\/p>\n

2012 Adelaida<\/a> Chardonnay (went well with the Spinach and Artichoke yuminess)<\/p>\n

2012 Adelaida<\/a> Picpoul Blanc (just a tasty treat to sip on in between, nice palate cleanser)<\/p>\n

2010 Jack Creek<\/a> \u201cStained\u201d Pinot Noir (fun with the Pear and Gruyere sammie)<\/p>\n

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In regards to what wines we tasted with which sandwiches\u2026it was a free for all. We basically just tried a few different wines with each grilled cheese and hoped for the best, at least that\u2019s what I did. Turns out we found some pretty cool pairings I think and also learned a lot. It\u2019s always fascinating to me to see how much different \u201cWine A\u201d tastes with this cheese versus that cheese or how things like the chutney or the pesto can completely change the wine and how the wine can completely change the ingredient.<\/p>\n

The Robert Hall Grenache Blanc and the Eberle Viognier seemed to do the best overall with the sandwiches but all the wines were great\u2026that\u2019s why we had them in our house. If I had to go back and specifically buy certain types of wine for this I think a Sauvignon Blanc and a Pinot Grigio could have done well too. I\u2019m glad we only made one of each sandwich and shared them\u2026the cheese hangover the next day would have been a lot worse.<\/p>\n

Each sandwich was amazing. My two favorite were the Parmesan Crusted Pesto on Ciabatta and the Anaheim Green Chile, Jack and Pepper Jack Cheese on Dutch Crunch. The one with the Chutney on it had a bit too much Chutney so a reminder is to watch how much of each flavor you are putting into the dish\u2026you don\u2019t want one to necessarily over power the rest. However, it can be hard to know for sure until you actually try them.<\/p>\n

Annie’s favorites were the Mozarella and Pesto, the Spinach and Artichoke and the Anaheim Chile and Jack sandwiches. Sean loved the Mozarella and Pesto, the Anaheim Chile and Jack and the Pear and Gruyere. BUT, they were all beyond delicious!!!<\/p>\n<\/div>\n

Bottom line, this was a ton of fun and I look forward to the next wine and food thing we decide to take on. Big props to Sean and Annie for coming up with these grilled cheese ideas as well as doing the prep and making of them.<\/div>\n<\/div>\n\n\n
\"Cincopa<\/div>\n