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+--- Thread: Favorite Wine & Cheese pairings... (/thread-408.html)
- Capocheny - 05-13-2005
Greetings...
I love a big stinky blue cheese like "Bleu de Gex (earthy, truffle, mushroom taste)" and a youngish cab like the 1997 Caymus Special Select or Merryvale Profile.
I've also enjoyed that great combination of Parmigiano Reggiano (nutty taste), 50 year old balamic vinegar, and a glass of Sangiovese... [img]http://www.wines.com/ubb2/smile.gif[/img] Great marriage!
What are your favorites?
Any recommended pairings with a big Zin? Or, a fruit forward Burgundy? Or, a Californian pinot noir (i.e.: Marimar Torres?)
Cheers
- TheEngineer - 05-14-2005
I like a couple of combinations where I want the cheese and wine to really work together.
(1) a maytag blue with Sauternes.
(2) a Goat Cheese with a Sauvignon Blanc
A bit on the wide side
(3) Really thin Parmigiano-Reggiano Stravecchio with Moscato D'asti (for lunch) or a slightly thicker cut with a light Nebbiolo for dinner (with a touch of 25 year old balsamic vinegar).
Some red and cheese combinations I find clobber the cheese a bit and cover the wine but I still like Aged Wisconson Cheedars with a medium bodied cabernet Sauvignon.
[This message has been edited by TheEngineer (edited 05-14-2005).]
- winoweenie - 05-14-2005
I've found the Cougar Gold superior to Widconsin Cheddars and goes well with younger Cabs(IMHO). WW
- TheEngineer - 05-14-2005
Thanks WOW.....gonna have to go shopping! BTW, you are up really early...... d@mn, I just got out of bed and it was only 8:00am here.......
- Innkeeper - 05-14-2005
You have it wrong big "E." WW is Winoweenie, and he does get up early as you would if your were 110. WOW is a very nice lady with the handle WondersofWine. I know, handles are confusing enough, and abbreviations of them are more confusing.
IK (Carl)
- TheEngineer - 05-14-2005
WAH!!!!!!!!!!!!! [img]http://www.wines.com/ubb2/smile.gif[/img]
Just joking.. [img]http://www.wines.com/ubb2/smile.gif[/img]
Now I've got is straight! Thanks IK.
- winoweenie - 05-14-2005
TE I'm one of the 5am upsy crowd. My business is located in the East so I've been obliged to get up very early since I moved west to get day-to-day communications before they stagnate. WW
- Kcwhippet - 05-14-2005
Maybe not the Bleu de Gex, but certainly the Maytag Blue, and most definitely Stilton with at least a 20 year old Tawny. Have to have some walnuts or pecans or almonds or some such, too.
- TheEngineer - 05-14-2005
WW, I know what you mean. As you may have guessed, I'm on the road much and I actually have a office in Vancouver. The company I work for is in Boston and yes I also have to make sure that I am at least up when they are. In Vancouver, that means I have to be up by 5:00am like yourself. Worse yet, when I'm across the pond, I have to work well into the night...often not getting dinner until after midnight local time.
- hotwine - 05-14-2005
I've been in the habit of getting up between 4:00 and 4:30 for neary 40 years. Tough habit to break.
- winoweenie - 05-15-2005
TE Cougar Gold is a cheese made by the Washington State dept of ag students. Can be ordered directly from them at around 14 per tin(2&1/2lbs). Understand there is a large secondary market back east where they sell it for 30 per. Online order is www.wsu.edu/creamery or wats line 800 457 5442. I like to keep it an additional year of aging in the tins. GOOD STUFF!!! WW
- TheEngineer - 05-15-2005
Many thanks....order is on the way....neat concepts.
I should pull all my "student's created food" together one night...a Niagara College Ice Wine, a.....
- wondersofwine - 05-16-2005
University of Nebraska dairy students make wonderful ice creams--but shipping them might be a problem!
- Capocheny - 05-19-2005
Some interesting combinations that I'll have try! [img]http://www.wines.com/ubb2/smile.gif[/img] There's nothing like great food, great wines, and, of course, great company!
Any specific combinations to try with regards to the Zin and pinot? [img]http://www.wines.com/ubb2/smile.gif[/img]
Cheers
- wondersofwine - 05-19-2005
I think Epoisse and red Burgundy is a classic match in France so you might try that with a hearty Pinot Noir. At a wine tasting I presented on my birthday last October, we had cheddar cheese and Gouda with Pinot Noir from California, Oregon and a Morey St. Denis red Burgundy and then with the next flight of wines--a Seghesio Sonoma Zinfandel and a Wynn's Coonawarra Shiraz. (We also had sliced ham and salmon with a dill sauce with the Pinots).
- Capocheny - 05-20-2005
WOW,
Cheddar and pinot... hmmm, sounds tasty. I'll have to give it a try this weekend.
Perhaps, a Marimar Torres Pinot and oooooold Cheddar. [img]http://www.wines.com/ubb2/smile.gif[/img]
I'm also going to crack a 1997 Castella di Ama and pair it with a few different cheeses this weekend... glad it's JUST around the corner! [img]http://www.wines.com/ubb2/smile.gif[/img]
Hotwine,
4:00 - 4:30.... I'm just going to bed at that hour and you're already getting up! Yikes!!! [img]http://www.wines.com/ubb2/smile.gif[/img]
Cheers