Our Secret Low-Key Spot for National Wine & Cheese Day
When it comes to National Wine & Cheese Day, we don't mess around. Yesterday, we celebrated the ultimate pairing of two of our favorite foods. What better way to observe this glorious day, than to visit the experts: The Wedge & Wheel.
Team SelfEco arrived just in time before the rush of Stillwater cheese-hungry employees on their lunch breaks. Owner Chris sat us at the highly desirable front window seat with plenty of natural light and artisan ambience. Our taste buds were ready for the Cheesemonger's Choice Cheese Board ($12), which let us select three cheeses to pair with our red wine.
Ippolito 1845 · Calabrise (Nero d'Avola) · Calabria IT · 2015 (Top)
Made from 100% Calabrise grapes, the Calabrise is an entry-tier wine and is vinified and aged in stainless-steel. Fresh and clean on the nose, this highly approachable wine is juicy and fruit-driven, with gorgeous ripe red fruit flavors balanced by gentle tannin and wonderful minerality. Pictured in our Stemless Wine Glass
Good Thunder (Left)
A washed-rind square inspired by Reblochon, Good Thunder is washed in Surly™ Bender beer, cultures and salt. The cheese is washed weekly for three weeks, during which time the wash soaks in slowly, producing an alchemy of flavors between the two. Someone described it as “Bent River’s stinky little brother”, and that works for us.
Dunbarton Blue (Center)
A hand crafted, cellar-cured cheese with the earthy character of a fine English-style cheddar, coupled with the subtle hint of blue flavor. Made with pasteurized cow’s milk and aged at least 90 days.
Morcella is a seasonal, soft-ripened sheep milk cheese with local morel mushrooms. Made in small batches with only spring and summer milk, Morcella is a creamy, earthy cheese with a mottled bloomy rind. Like the morel mushrooms it is named for, Morcella is only around for a limited time (through September).
The cheese + food was staged well, the wine was rich & tasty, and the service was friendly & accommodating. We stayed about an hour to soak up all the local flavors we could. Can't wait to go back!