April 7, 2010 | by Todd Knoll
Guests who visit the Jordan estate to experience our Sonoma wine country tours and tastings sample little tastes from our kitchen to complement Jordan Chardonnay, followed by artisanal cheeses paired with two vintages of Jordan Cabernet Sauvignon. Food pairings change each season, and our cheese pairings change each year. This winter, I also decided to select a few new artisanal American cheeses to serve with our current release Cabernet Sauvignon and a vintage from our library. I’m really fond of the cheeses being produced in our country, especially Cabot’s Clothbound Cheddar of Vermont and my local favorites, Mt. Tam and Red Hawk from Cowgirl Creamery and San Andreas of Bellwether Farms. Here, I take a tour through these cheeses and also unveil my secret for extended aging, or affinage, of Mt. Tam triple cream. Just don’t tell our winemakers.