Dessert Wines and Cheese

We've had the best time getting our wine club up and running, and now have a consistent attendance of nearly 20 people.

Yalumba Muscat Reserve

February's  feature was dessert wines, which gave me a chance to pull out all the blues! Our awesome pairing featured the following:
Strev Moscato d'Asti with our Wisconsin made Belgioioso Gorgonzola - the sparkling bubbles of this light wine helped smooth out the natural sharpness of this little Italian style blue.
Moon Rabbit Sparkling Junmai Sake with LaClare Farms Evalon - A smoother sake than our Junmai Ginjo Sake, it enjoys a little pick-me-up of the goat milk in Evalon.
Margaretenhof Riesling Spatlese with LaBelle Gouda - This is a meaty and somewhat salty but still very creamy Gouda cheese, so nicely paired with the sweet Rieseling.
Decero Malbec with Hook's L'il Boy Blue drizzled with honey - The trick here is to add the drizzle of honey, which softens the sharpness of tannins in the wine and lanolin overtones of this marvelous sheep milk blue cheese.
Bretz Eiswein with the Rose and Crown Stilton - What can I say - ice wine and Stilton blue cheese!
Deco Chocolate Infused Port with Hook's Tilston Point - The chocolate infusion is a perfect counterpoint to the earthiness in Tilston Point.
And to finish, a wonderful Dark Chocolate with Crystallized Ginger from Anderson's Chocolate in Richmond Illinois paired with Yalumba Muscat Reserve - OH MY!

You could pick any of these pairings to finish a meal with friends and be a hit!