Have a Ball!
When I was a kid and my parents were entertaining, a port-wine cheese ball seemed to sit at the center of every “fancy” cheese board. Surrounded by thin sheets of Swiss, chunks of Munster and dill Havarti, the ball’s mountainous form broke up the ennui of an otherwise pale and one-dimensional board.
Once guests dug into the nut-coated orb, I would behold the unnatural pale pink-violet swirl of tangy-sweet, port-laced cheese lacing the bright orange of the sharp cheddar. How strange a sight, yet how delicious the first bite of salty, crunchy nuts mixed with that mouth-banging, saliva-inducing, tangy, creamy, engineered ball of deliciousness.
I recently decided the cheese ball needed a revisit and a makeover. No port wine involved; replaced with a dry red wine reduced with sugar to counterbalance the cheeses’ salty creaminess and fermented tang. I also removed the swirl, making the ball more homogeneous in color and flavor throughout its Rubenesque glory.
I also made it big enough to feed a crowd. And what better way to have a ball than to accompany its magnificence with a big, beautiful magnum of Three Amigos Pinot Noir? The Three Amigos Pinot Noir creates a beautiful interplay of textures, acidity, and flavors and serves as a perfect counterweight to the blend of rich cream cheese and sharp cheddar. Smoky pimentón-toasted pecans, with their warm, earthy aroma and flavor, pair nicely with the wine’s sous bois undercurrents. Its bright red-berried notes, with a hint of cranberry, almost work as a compote without the sweetness.
For a nostalgic touch, throw together a big, delicious cheese ball for your next gathering. Many will be delighted to rediscover the joys of a well-prepared homemade cheese ball. Add a magnum of Three Amigos, and you’ll ensure everyone has a ball.
Until the next wine…
Maria
