Among the dozen wineries, Sandi Garoutte of Rosella’s Vineyard & Winery will pour 2009 Cabernet Sauvignon ($35) and Liz Wan of Serra Vineyards in Grants Pass will be offering tastes of a 2011 Rosa Marie pinot noir ($24) to complement softer, richer and creamier goat cheese, brie and camembert and a 2007 Syrah ($30) to pair with the Rogue Creamery’s Rogue River Blue or earthy hard cheeses like manchego.
Read more of the Eno Outings wine column in the Medford Mail Tribune: http://www.mailtribune.com/apps/pbcs.dll/section?category=LIFE0702
For more information: Oregon Cheese Festival, 10 a.m. to 5 p.m. at Rogue Creamery, 311 N. Front St., Central Point, 866-396-4704, www.RogueCreamery.com. $15 General Admission; children Uunder 12 free. Wine Flight $5
- Class 1: 11 a.m. to noon: Amanda Parker, Regional Director of Sales and Merchandising at Murray’s Cheese Fabulous Cheeses and Perfect Condiments: A look at the many possible combinations between Oregon artisan cheeses and Oregon condiments.
- Class 2: 1 p.m. to 2 p.m.: Chester Hastings, chef and writer will speak on cooking with the great artisan goat cheeses of Oregon and will prepare several new dishes featuring combinations of Oregon goat cheeses with assorted fruit and nut accompaniments. Some of these tasty recipes can be found in his new book, "The Cheesemonger’s Kitchen."
- Class 3: 3 p.m. to 4 p.m.: Cheesemakers and brewmasters discuss working together to create unique beer cheeses. Speakers include author Chester Hastings, Steve Jones of Portland’s Cheese Bar and ACS Best Cheesemonger Award Winner, and Amanda Parker of Murray’s Cheese. Featured partnerships will include Rogue Creamery and Rogue Ales, Tumalo Farms and Deschutes, and Pholia Farm and Wild River.