BurbleChaz

Since we haven't had a wine tasting for over three days, we went to our local supplier of boutique wine, exotic cheeses and assorted gorgeous things this evening. They had a cheese and wine matching event. Bang went our good intentions.

We started with a smooth, subtle triple-creme. Think Brie, but smoother, creamier and less assertive. This was served with a Yarra Valley sparkler, which had been sitting on the lees for eight years.

We moved on to an charming Clarine - gooey with light, nutty tones coupled with fruiter hints. This was paired with a Spanish Albarino - a grape variety entirely new to us.

The Epoisses that came next needed special tools. A spoon, for starters. Full hazchem gear would have been wise. Gloopy, rich, nutty and assertive. Long on the nose, without being offensive. You wouldn't want to leave it unsupervised. This needed a smacking great Alsatian Pinot Gris to challenge it. Combined, they were like being mugged. The next contender was a lovely almond-toned Caprinelle, an unusual hard goat's milk cheese. This was an interesting comparison with a gruyere-style unpasteurised Beaufort. These both stood up well to a Victorian Shiraz.

The hosts took us on a little detour via Roquefort, before the highlight of the evening - Colston Basset Stilton with a Tawny Port.

The evening would have been perfect if no-one had mentioned the cricket.