Thursday, February 11, 2010, 7:00 p.m. – 9:00 p.m.
Vendange Institute, 440 Albert Street, Suite C108

For my money, wine and cheese outpace even peanut butter and jelly as the classic combination in the world of  gastronomy. Both wine and cheese can be consumed while fresh, simple and young or in their more complex  forms when they are aged and mature.

But let’s not forget beer! Beer and cheese are both traditionally farmhouse products. They are both fermented  and aged. They both balance sweetness and acidity with fruitiness. Many cheese often have strong nutty or  caramelized flavours which link up perfectly with similarly characteristics in beer.

So which is better with cheese? You tell us! Join us for the ultimate pair-off. We will taste six different cheeses  each matched with a beer and a wine.

Members: $50.40 and sponsored guests $60.90 (all surcharges and taxes included)