$35 for Cheese Plate and Wine Flights for Two at Rouge Wine Bar ($67 Value)

Eldridge - West Oaks

Value Discount You Save
$67 48% $32
Give as a Gift
Limited quantity available
Over 370 bought

In a Nutshell

Patrons can sample from a selection of over 100 wines; gourmet cheese plates include bread, honeycomb, and toasted hazelnuts

The Fine Print

Promotional value expires 120 days after purchase. Amount paid never expires. Valid for dine-in only. Not valid for happy hour specials. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per visit. Must use promotional value in 1 visit. Valid only for option purchased. Not valid with any other offers or promotions. Not valid for cash back. Not valid on Thanksgiving, New Years Day, New Years Eve, Christmas Day, Easter, Mother's Day, or Valentine's Day. May be repurchased every 90 days. Must provide valid 21+ ID to consume alcohol. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

The Deal

  • $35 for cheese plate and wine flights for two ($67 value)

Dairy Cultures: The Invisible Society of Cheese

Cheeses derive their distinct flavors from different colonies of bacteria. Discover the inner workings of these microcosmic societies with Groupon’s study of dairy cultures.

Your body may not have much in common with a wheel of edam cheese, but thousands of tiny, helpful organisms are constantly at work in both. Many of the lactococci, lactobacilli, and streptococci bacteria that keep us alive and healthy are what also bestow cheese curds with earthy flavors, warm pungency, and distinct textures. However, the human eye is unable to witness these organisms at work. Instead, it’s only through a microscope that we can see the tangles of bacteria devour milk sugars, converting them into lactic acid and giving the characteristic tang to cheese, buttermilk, and yogurt.

Even slightly different microorganisms can yield wildly different finished dairy products. Swiss and emmentaler cheeses, for example, are known for their holes—called “eyes” by cheesemakers. The holes are actually bubbles of carbon dioxide that the bacterium propionibacter shermani expels while converting sugars into extremely quiet show tunes. Though bacteria are crucial in separating and flavoring curds, microorganisms in the fungi kingdom also help cheesemakers. In the French town of Roquefort, cool caves provide the ideal home for penicillium roqueforti, a mold that romps in emerald bolts across wheels of cheese, leaving it with a potent aroma and flavor. The complex maze of bitter earthiness is so unique that the cheese has been protected by a royal patent since the 15th century.

It is possible that some of the exact same colonies of microorganisms flavoring today’s roquefort cheese have survived the ensuing 500 years. This is because maintaining the tiny creatures is a simple and fulfilling process, whether making cheese or other dairy treats. “I’ve made my own yogurt nearly every week for more than 10 years, beginning with a starter given to me by a friend from yogurt-loving India, and using the last spoonfuls of one batch to make the next,” says Harold McGee, better known as the New York Times’s Curious Cook. “It’s a satisfying ritual of continuity and caretaking.”

Customer Reviews

Great service, cheese and wine were excellent!
Marie F. · September 11, 2016
Great wine, cheese plate and entertainment
Trisha M. · September 7, 2016
Great wine and atmosphere. Excellent service. Will keep on my list of wine bars to revisit.
Kimberly J. · August 14, 2016

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