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CHEESE! - Printable Version

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- andrawes76 - 10-17-2009 04:06 PM

Hey guys, I am developing a cheese wheel for Wines.com. We'll be putting a lot of effort to provide food/wine pairings for newbies and experts alike. Adding food/wine pairings is great, but the most often question I get is cheese. Since there are a million cheeses out there, let's try to assemble more notes on cheese wine pairings, even going into the more obscure. First off, my favorite cheese is Blue Cheese. I LOVE stinky cheeses. I mean offensively stinky cheese tends to be the most tasty. I pair them with Rhone blends: Syrah, or syrah blends like Chateauneuf du Pape. What else would you pair with a blue cheese?


- Thomas - 10-17-2009 04:17 PM

A classic pairing is Port. You can also try Late Harvest wines.

It's opposites attracting: salty/sweet.


- Kcwhippet - 10-18-2009 12:18 AM

My choice absolutely is a tawny port - Barros 30 yr Tawny is my fave. Definitely have to add walnuts to that mix, as well.


- wdonovan - 10-18-2009 07:31 AM

Another answer..... not the classic. Tokaji. This thread may surprise!


- winoweenie - 10-18-2009 11:37 AM

I'm wif' KC and Foodster. I also love an occassional nice aged Sauterne with my Maytag. WW


- Thomas - 10-18-2009 01:07 PM

Maytag...once again, you stumbled out of the laundry forum, WW [img]http://www.wines.com/ubb/wink.gif[/img]


- Drew - 10-18-2009 02:37 PM

English Stilton......mmmmmmmmmm.

Drew


- Thomas - 10-18-2009 03:59 PM

Drew,

Glad you qualified it with the word "English."

I've had the knock-off kind--yuck!


- TheEngineer - 10-18-2009 04:31 PM

In London, do I still have to use the word "English" ? They have some heavenly stiltons at Harrods. [img]http://www.wines.com/ubb/smile.gif[/img]


- andrawes76 - 10-18-2009 05:21 PM

This is awesome. How about smoked gouda, or perhaps an infused goat cheese?


- Thomas - 10-18-2009 06:12 PM

Smoked Gouda: semi-sweet Riesling (or an Auslese). Also, a red wine like Grenache.

Goat cheese infused with what?


- winoweenie - 10-18-2009 07:20 PM

For alla' youse uniformed heathens, Fritz Maytag of the washer family who also owns the impeccible York Creek Vineyards on Spring Mtn in Napa and Anchor Steam Beer also makes one of the great blue cheeses in the entire ever-lovin', Maytag Blue. Try it, you'll love it "Mikey". WW [img]http://www.wines.com/ubb/wink.gif[/img]


- Jackie - 10-18-2009 07:42 PM

Smoked Gouda - Alsatian Gewurztraminer, German Spatlese Riesling, Muscat de Frontignan.

Goat Cheese - Pineau des Charentes


- Thomas - 10-19-2009 08:52 AM

WW, I may be a heathen, but I am an informed one.


- Kcwhippet - 10-19-2009 10:04 AM

....and I don't have a uniform!!


- Thomas - 10-19-2009 12:28 PM

KC, I missed that missing n...WW relies on us who wear glasses.


- wondersofwine - 10-19-2009 12:51 PM

At a wine and cheese seminar at a Nantucket Wine Festival they paired a New England bleu cheese with Sauvignon Blanc saying the SB cuts the saltiness of the cheese somewhat. I have also tried powerful Pinot Noirs such as David Bruce with bleu cheese and it worked well.

I like goat cheese with wines from Burgundy or the Loire.

(Agree with the Stilton, Port, walnuts or pecans.)


- Thomas - 10-20-2009 08:52 AM

Goat cheese and Loire wines is among my favorite matches, but Alex posted "infused goat cheese." I don't know what the infusion is.

Probably doesn't matter. One of the things I don't like is herbs are shot into cheese. Gets in the way of the cheese for me.


- TheEngineer - 10-20-2009 11:58 AM

There is an "infused" I think something like Pecorino with Truffles,. Inormally don't like infused cheeses, but this was very nice. Worked well with an aged barolo.


- andrawes76 - 10-20-2009 11:19 PM

Infused goat cheeses I have discovered... walnut, fig (is incredible), cranberry (yuk) and hazelnut (good but fig is better). I heard about an annual cheese convention in Austin a few months ago so naturally I managed to swipe a press badge. American Cheese Society cheesesociety.org (no WW this is not a shill for my new cheese business :-))There was this cheese from Yonkers NY called Yancey's Fancy. They had a buffalo wing aged cheddar that was super good, and although I couldn't off hand pair it with a wine, I must say I would categorize it as a infused cheese. Perhaps a good name for it is Hooter's Cheese? There was a truffle infused goat cheese that really was noteworthy. I will try to get the name if it tomorrow. BUT the most classic part of it was when I accidentally asked an Amish dairy farmer about food wine pairing. NOTE TO SELF...Amish don't indulge in mankind's finest beverage.