Any chance I get to review something that boasts the best of wine, cheese or both makes the hairs on the back of my neck stick straight up so naturally I was excited for my latest foodie review. This one comes straight out of Brooklyn on Atlantic Avenue, called Pair Wine & Cheese. The brainchild of Chung Park, who is a Murray’s Cheese Bar alum, s taking an Old World tradition to the next level with ideas from the American craft cheese Renaissance and an appreciation of fine wine – putting a new twist on time-honored combinations. The menu itself spans the culinary gamut from snacks, small plates and charcuterie to sharing plates, larger plates and desserts.
The location is not abundantly large but doesn’t need to be given what they are actually serving to us. To me, it exemplifies simple yet delicious dishes that are paired with some of the best wines domestically and internationally. What is even better about Pair Wine & Cheese is that each cheese that is listed on the menu can be made custom or on a charcuterie platter for you and your friends to enjoy. They also host fabulous events at the location such as “Flight School at PAIR Wine & Cheese”, a session devoted to learning, tasting and experiencing different wines and cheeses while Chung educates you on each. The event takes place on November 17th. More information can be seen here.
Chung was nice enough to have us taste test a bunch of these pairings, and each really sang to us with how they were delivered. Now for me, I am not much of a wine drinker however I will say that after learning more about pairings, history and whatnot about vino that I am a bit converted to order a glass whenever I go out in the future. The first pairing was Bent River, a creamy cheese paired with the Unger Gruner. Bent River, based out of Minnesota, had such depth to it and the creaminess was absolutely delicious and paired very well with the Unger Gruner. We then tried the Scharfe Maxx with the Beaumes de Venise. I preferred this pairing much more than the former as I enjoyed the bitterness of the Maxx paired with the sweet elements of the Beaumes.
The next pairings was the Smoked Salmon Frito with Pickled Beet, Shallot, Mustard Creme, Dill & Spaghetti Squash Tartine with Piave, Charred Onion, Hazelnut paired with the Albarino. The Frito had such an amazing flavor to it and paired the Salmon and Pickled Beet very well, and I loved how the Tartine resembled pasta with how the squash was prepared. Delicious bites for both that really made the taste of the Albarino sing. We were also treated to their Almond French Toast with Roasted Apple, Port Caramel, Mascarpone and Pair Mac and Cheese with Prairie Breeze cheese as other delicious options. Anything with Mascaprone cheese makes me happy, and the warm french toast paired with the cheese and the cold apples are a real treat now that the colder weather is here. The Prairie Breeze cheese in the Mac and Cheese made it one of the most unique versions of that dish I ever had and one I would definitely go back for seconds on.
To finish, Chung prepared a dessert cheese known as Caveman Blue that was paired with the Infantado Port. Sweet with a punch, it was a great way to end the meal. Such a great location with a great concept and overall delectable options to try out. Go ahead and check this place out next time you are in Brooklyn. For more information, see here.
Pair Wine & Cheese
140 Atlantic Avenue