Wine and Cheese Party

I recently had the pleasure of being invited to a Wine and Cheese Party. I was quite excited about it as I hadn’t been to one in years. In fact the last W&CP was during my law days when I was a hotshot legal-rep who socialised with all the bigwigs of the WCHR world. Good times, good times!

This particular W&CP was at a friend’s house, who, apparently has these dos quite often. The first thing I noticed when I entered the party space was that everyone was spread quite far apart. There weren’t that many people, 12-13!

W&CPs are all about the people. It is not the wine and the cheese that makes the party, it is the ambiance, the conversation, the music, the arrangement and the energy of the host ...

The party started when I got there; I became the jester and the joker. The menu was limited to cheddar, brie, blue, crackers, olives, pears, french bread, garlic bread and a few packaged snacks. I can’t blame the poor host for the wine as Chennai is not alcohol friendly and it is ridiculously difficult to find good wine at reasonable prices. The spread out seating arrangement did not work as the small group got further divided into little cliques and conversation topics were limited to the cliques’ common knowledge.

Overall, it was a pleasant evening, but certainly not a successful Wine and Cheese Party. What makes a good W&CP? Here goes ...

1. The ambiance: The mood of the W&CP is set by the ambiance. If it’s going to be a fun rambunctious evening, there has to be tasteful balloons with some games. If it is a ladies night, floral arrangements are a great way to set the mood for self-pampering. If it is a slightly more formal get-together with colleagues, a dining table is a must. A casual mixed gender get-together can be a mix, match and extension of all of the above. Colour of furniture and decoratives are important, darker tones with dim lights create an intimate setting, while lighter tones and brighter lighting can be used for formal W&CPs.

2. The arrangement: There is only 1 rule, everyone should be seated in a way where they can see everyone’s faces and converse across the dividing space without too much disturbance.

3. Energy of the host: You either know how to throw a party or you don’t. Even in the most casual setting, formal one-to-one introductions must be made. The “everyone meet so-and-so, so-and-so meet everyone” is the worst thing that a host can do ... The host must mingle, breakdown cliques, make sure everyone is well fed, and watch for signs of boredom.

4. The conversation: Usually, mature guest have a lot to say; if not, be prepared with a few interesting topics of conversation.

5. The music: Do not play what you like. Play music that sets the mood of your party. I would suggest upbeat jazz for a W&CP.

6. The menu: My favourite part. A robust wine and cheese party menu should have 3 distinct courses.

a. Hors D’oeuvres: Can’t start a party without the starters ... I would suggest humus with bread sticks or fresh veges, mushrooms, chicken/lamb/paneer satays, baby potatoes with herbs and dip etc ... And how can we forget canapés, no W&CP can start without them(http://recipes.lovetoknow.com/wiki/Category:Canape_Recipes)! (http://entertaining.about.com/od/horsdoeuvres1/Hors_Doeuvres_Appetizers.htm)

b. Main & Sides: the focus of the food part of the party is the cheese, so all the sides must complement the selection. Variety of fruits should be available, individually arranged; fruits such as grapes are a great complement to cheese. Bagel-brie-grape is a fabulous combo. For the seafood junkies, there is nothing like the French bread-smoked salmon-Philadelphia combo. An array of processed meats makes a great side to cheese and wine. Crackers are a must. Mushrooms, baby corn, potatoes, all infused with different herbs ... ooooo, my mouth is watering! Now, the next big question - Which cheese goes with which Wine: here’s the list!
Baby Swiss - Asti Spumanti
Baby Swiss - Tawny Port, Madeira, Sherry
Boursin - Gewurztraminer
Brie (Vintage) - Champagne, Sweet Sherry
Brie (U.S.) - Cabernet, Beaujolais
Camambert - Cabernet, Chenin Blanc
Caraway - Gewurztraminer
Cheddar Mild - Champagne, Chardonnay
Cheddar Strong - Cabernet, Sauvignon Blanc
Chevre - Gewurztraminer, Champagne
Colby - Riesling, Champagne
Cream Cheese - White Zinfandel
Danish Blue - Cabernet
Edam - Riesling, Dry Champagne
Feta - Beaujolais
Goat Cheese - Vouvrais
Gorgonzola - Sauternes - Bordeaux
Gouda - Riesling, Champagne
Gruyere - Chardonnay, Sauvignon Blanc
Havarti - Bordeaux
Monterey Jack - Riesling
Munster - Beaujolais, Zinfandel
Provolone - Chardonnay
Roquefort - Tawny Port
Stilton - Port
Swiss - Gewurztraminer

c. Dessert: Can’t end a party without dessert; people won’t know when to leave ... :D ! My suggestions, chocolate mousse/black forest/chocolate truffle, selection of chocolate, ice creams, fruit, Danish pudding (ooooooooo, I love that) :D ...

Now I really have to have a W&CP !! June can’t come fast enough!! Woohooo !!