This year’s Wine Classic put on by the Museum of the Rockies was themed Simply di Vine. So our sampling of food was also from the “vine.” We served 4 wine jellies with imported Italian cheese on a table filled with fruit and nuts.
We took baguettes from On The Rise and cut them into thin slices, toasted them, and drizzled them with extra virgin olive oil and sea salt. On top of each “cracker” we placed a piece of cheese and its accompanying wine jelly.
We paired the following combinations: Verduzzo Wine Jelly with Gorgonzola Dolce, Picolit Wine Jelly with Pecorino Toscano Fresco, Hyppocraticum with Asiago Classico, and Balsamic Vinegar with Montasio.
The favorite for the evening was the Gorgonzola Dolce – the mild, creamy cheese balanced nicely with the sweetness of the Verduzzo.
A simple combination for an appetizer or dessert!
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- The All Things Italian gang behind our table.
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- Wine Jelly & Cheese Display.
