My parents have been planning a vacation along the west coast for over a year. As plans evolved, the trip incorporated a cruise through Alaska, sightseeing in Vancouver, a drive along the Pacific Coast Highway, a visit to my sister in Topanga Canyon, CA, and wine tours in Paso Robles.
Before leaving, my sister and I threw them a little Bon Voyage wine tasting featuring a selection of vegan cheeses and white wine.
On the menu:
Sean Minor Chardonnay
Honig 2013 Sauvignon Blanc – A slightly effervescent wine with apple notes.
Kite Hill original – A buttery, yeasty cheese made from almonds. A light, crumbly texture moist enough to serve as a spread.
Kite Hill Soft Ripened – A mild, creamy, brie-like cheese made from almonds.
Lhazar (recipe) – A creamy, sweet, and tangy spread-like cheese made from cashews.
The soft-ripened was the preferred pairing with the Honig. While the original Kite Hill seemed to enhance the acidity of the Honig (and vice versa), it paired exceptionally well with the Sean Minor. With it’s high fat content and mild tang, the Lhazar proved to be a good match for both. It was also noted that the Soft-Ripened and Lhazar complemented the fruits (apples and blackberries) that accompanied the tasting.