At the wine store we’ll be sampling the ‘Best Value’ Priorat red from Wednesday’s New York Times from 6-8pm along with Laura the cheesemonger’s suggested pairings for the wine:
Salumeria Biellese chorizo made from dried Berkshire pork are slightly hot and porky and will complement this spicy, juicy wine. This Manhattan company got a nod from Slow Food USA for making their chorizo from heritage pork. Sold in whole or half sticks (each about .45 of a lb, $19.99/lb)
Eric Canut’s Garrotxa goat cheese is velvety, mouth melting, subtly tangy, herbal and sweet. He’s a tiny producer in Catalonia, the same region where Priorat wines come from. Eric has been instrumental in reviving and re-inventing traditional Spanish cheese. 29.99/lb.