My favorite pairing was the hard Whitney with either the fino or the amontillado. The fino was the suggested pairing and I liked the mild oxidation in the Tio Pepe with the cheese, but there was a nuttiness to it that went really well with the almond notes in the Viña AB Amontillado.
My favorite cheese was the Harbison, which was wrapped in spruce bark! Such a cool pine note with an on point creamy inside. The suggested pairing was the Amontillado, but I almost found that too delicate for the big woodsy notes in the cheese. The sweeter, deeper nutty notes of the Harvey’s Bristol Cream felt better, though then we had a battle of bigger flavors.
Last, we had the Nectar, an uber-sweet Pedro Ximénez, counterbalanced with a blue cheese. I personally don’t like blue cheese, but the pairing was good and it was other people’s favorite pairing. Most people really dig PX, but I am always an Amontillado lover.
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