What Wines go with Tennessee Cheese?

I am still going to try to post about my dinner at Circa later tonight - but in the meantime I thought I'd let you know about this. My days of drinking High Life may be done if I keep this up!

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Nothing brings a smile to people's faces, according to Gayle and Jim Tanner, like cheese ("say cheese!"). Combine that with an eclectic selection of fascinating wines - as is our wont at Circa by John Bragg - and you come remarkably close to nirvana.

Which is what we'll be doing Wednesday, September 19 at 7:00 p.m. when we host Jim and Gayle Tanner of Bonnie Blue Farm, located in Waynesboro, Tennessee.

The Tanners will present their goat's milk cheeses, lovingly handcrafted from their free ranging herd. You'll hear more about their circa-tous tale: he was born in Kentucky and plied multiple hoes (from stock broker and motorcycle mechanic to sailor and Asian history professor) in Northern California, and she was a native Californian whose earliest goat's life began on her 21st birthday when her mother gifted her with a Native On Appearance Nubian doe.

And of course, Circa's chief bottle washer Randy Caparoso (www.wineloverspage.com/randysworld) will ruminate on basic principles of wine and cheese matching with the following:

* Fresh Chèvre with Regis Minet's Pouilly-Fumé - Loire River, France
* Rosemary/Garlic Chèvre with Tandem's "Sangiacomo" Pinot Noir - Sonoma Coast
* Italian Herb Chèvre and Castello di Fonterutoli's Chianti Classico - Toscana, Italy
* Goat Milk Feta paired with Gunderloch's "Jean Baptiste" Riesling Kabinett - Germany
* Goat Milk Gouda with Olivier Savary's Chablis - Bourgogne, France
* Goat Milk Cheddar and Clos la Coutale's Cahors - South-West France

Please note: Seating in Circa's Boardroom for this event is extremely limited. $30/person (telephone reservations only, call 901.522.1488 to reserve, secured with credit card).