This post is for the amusement of avincie and annmeeker.
My loving husband got me a wine club membership. It is at the Cork And Cow Wine Bar at the mall near my job. We found the place by accident when we had time to kill before a movie and went in for a wine tasting.
Their tastings are offered on Tuesdays and Wednesdays every week and cost $5. YOu are given 2 crackers, a bite of cheese and tastes of 4 wine that are generous enough to be the equivalent of a glass of wine.
The club membership is $99 for the first 3 months and $40/month thereafter. It provides you with your name engraved on a Riedel red wine glass that stays there for your use when you come to taste, one free tasting every week and 2 bottles of wine chosen from the wines tasted on the first week of each month. If/when you cancel your membership, you take the glass home with you. the club wine prices range between $20 and $40 each month.
This is a fun thing for wine drinkers and I rarely go in for a tasting without spending “extra” money on tapas. And sometimes another glass or bottle of wine. Everybody wins.
Now, the Cow part of the menu. They have nice cheeses. I can easily find 3 to put together one of their cheese plates. And the bite they give you with a tasting can stretch to a nibble with each sample of wine. It changes each week, with the wines, so that can be its own adventure.
And, of course, I lost the little list of what was served the first week of this month. That was the week that the cheese was manchego. This is a sheeps’ milk cheese. And I usually like it. But, I found it to be an interesting combination with the wines. Because I hate goat cheese with the heat of a thousand suns. OK. Maybe not quite that bad. But, goats’ milk and its cheeses have a musty flavor that I find very unpleasant. Most people I know don’t taste it whatever that particular molecule is. I can’t avoid it. It cannot be hidden or covered up. My sister has tried. And 2 of the 4 wines turned the usually pleasant sheep cheese into goat cheese on my tongue
I found that to be a fascinating example of wine and food working together. Or not working.
I am repeatedly intrigued by how our physical perceptions differ and change. That one was pretty dramatic.