Jamology Jam, Cheese & wine Pairings

Buying the Cheese

A basic cheese plate should include at least three types of cheese: cow, sheep, and
goat, with a variety of hard, soft and blue types. Flavor and texture juxtaposition is
important. As a general guideline, assume each person will eat at least 2 ounces of
each cheese.

Here are some ideas that can add variety in taste, texture and convenience.

Michael from D&M wine and liquor store on Fillmore street in San Francisco was the
inspiration for this pairing: "This is a jam that does what it says on the tin - the cherry
and walnut flavors are precisely defined and not overly sweet. As such wines that
are aged for extended periods of time in American oak will work well - the vanilla and
deep fruit notes of the wine pair with the similar character in the jam. By the same
token, oxidized wines from Jerez or Jura will work well, with Oloroso Sherry perhaps
being number one. Oxidized and oaked Champagnes based on the Pinot Noir grape
are also worth considering here."

Recommendation:

Napa Cabernet

Australian Shiraz

Traditional Rioja-- Riserva or Gran Riserva

Oloroso Sherry

Jura France's Vin JauneOlder

Oxidative Style Champagne: Houses like Bollinger or Pol Roger, Growers like Selosse or R. Renaudin

In helping to do this pairing Michael from D&M Wine and Liquor said: "This took me
a bit longer to think through, and I leaned on the work of Francois Chartier (author of
"Taste Buds and Molecules: The Art and Science of Food and Wine") to think of
what would work well with that wonderful earthy fig quality. Aromatic red wines with a
good amount of fruit worked out better than fuller and more present reds. The figs
actually also worked pretty well with the aromatic wine category, i.e. vermouth and
various other wine and herbal concoctions. Fino sherry ended up being a great fit as
well with its zippy, salty tone cutting nicely though the richness of the figs."

Recommendations:  

Spanish Grenache

Gigondas

Cotes du Rhones (based on Grenache)

Antica Formula Vermouth

Cap Corse Rouge (Corsican aromatized wine) *aperitif

Fino Sherry

Sauternes

Sherried scotch from the Highlands (Macallan, Balvenie 12 or 17, Glenfarclas)

Michael from D&M wine and liquor store on Fillmore street, San Francisco: "This was
definitely one of the easiest pairings to do as apple plays very well with other flavors,
and the baked spice tone from a Calvados won't hurt either! Here I was guided by
wines that have either a bit of that spice built in like a Burgundy / Chardonnay or that
have a little bit of aromatic lift, to balance out the hearty character of the Apple Jam.
This could also play well with the increasingly popular 'orange wine' category. This
would also work well with Normandy or English ciders - as long as they are not too
dry."
Recommendations:

Pinot Noir dominate Champagne: Bollinger, Drappier, Henri Goutorbe, Jacquesson

Sonoma County Chardonnay

Western Australia Chardonnay

Skin Contact / Orange Wine

German Wines with a little sweetness (German Rieslings with the word Spätlese)

White Chateauneuf du Pape

White Bordeaux (aged in oak)

Normandy or English Ciders

Cheese tastes best when served at room temperature. Set knives on or near the
cheese plate. Cheese markers are a fun way to identify the types of cheese you are
serving. Provide napkins and small plates.
Set the cheese out a half-hour before eating to bring it up to room temperature.
Ideally, put out a separate serving knife for each cheese or put out one knife for hard
cheeses like Gruyere and Ossau-Iraty, and then a separate knife for the Humboldt
Fog, or any cheese which is softer and messier. If you don't have a serving platter, a
regular dinner plate can work just fine. As a rule of thumb, plan for each guest to eat
1-2 ounces of each cheese you serve.
HOW TO EAT
Put a dollop of Jamology preserves on a slice of baguette or a cracker with a piece
of cheese or serve the Jamology preserves next to a cheese plate and let guests try
different fruit and cheese combinations on their own.