Wine & Food Pairing

CinCin WinesThe clinking of wine glasses during a toast sets the stage for a many a festive meal. In Italian, that sound is rendered “cin cin!” and that’s how Susan Stiles’ wine and cheese shop in downtown Roseburg got its name. For a very special holiday edition of Cooking for Charity, Susan agreed to host us at cin cin! for a lesson in pairing wines with complementary cheeses and other foods.

Susan’s has an extensive background in wines and food. She worked for E & J Gallo Winery in Modesto, California, in research and product development for eighteen years. She is a graduate from Western Culinary Institute Le Cordon Bleu and the International Sommelier Guild in Portland and holds a Bachelor’s degree in Foods and Nutrition from Oregon State University. Before opening cin cin!, Susan worked at Steamboat Inn as an assistant chef.

In addition to the pairings, Susan also shared with us the basics of tasting wine and how to set up a wine tasting with friends. What fun, enjoying good food and tasting great wine!

Miniature Gougeres


NV Cordorniu Pinot Noir Brut
Echo Falls Smoked Salmon

2004 Mak Sauvignon Blanc, Marlborough
Cypress Grove Chevre

2001 Henry Estate Barrel Fermented Chardonnay
Garcia Baquero Manchego, Spain
Mitica Fig Jam, Spain

2006 Joseph Drouhin Beaujolais Nouveau
Rouge et Noir Triple Creme Brie

2000 Taylor Fladgate Late Bottled Vintage Porto
Clawson Blue Stilton, England
Amedei Toscano Black 63%