Willi Sherer Cuts the Cheese
ELV, accompanied by his staff, dropped into Aureole the other night to check out its snazzy new wine lounge/patio (and to make sure Master Sommelier/Wine Director William (call me Willi) Sherer stills knows his albarinos from his amontillados.
He does, of course, but what we ended up talking about the most was cheese. Seastack/Cirrus/Ford Farmhouse/Ubriaco/Marieke gouda/Iceberg Blue, to be specific — the six farmstead cheeses featured on the lounge menu, along with sixteen wines, hand-picked by Sherer expressly for their affinage affinity for exquisitely curdled milk.
Most of the wines are gently priced (by Strip standards anyway) at far less than $20/glass (most are in the $15 range), and in keeping with his reputation as a wine educator par excellence, Sherer includes brief-but-to-the-point tasting notes for each wine on the menu.
Somewhat surprising to us, he got just as excited about describing the sea saltiness of Seattle’s Seasmoke cheese, as he did bragging about the brininess of his Iberian albarino, which btw, complimented each other completely.
Willi Sherer – sommelier, wine maker, cheese cutter…the man can do it all.
In the Mandalay Bay Hotel and Casino
3950 Las Vegas Blvd. South
Las Vegas, NV 89109