Merlot/Cheese

[brappy]

Why creamy?
Texture?
What does that have to do with the flavor?
Or are you suggesting creaminess = butter, cream, etc.?

Any hard(texture) cheeses in there?

What about some mild cheeses. maybe a butter-kausse(sp) or even better a beer-kausse?

Really this is a tough question. Some merlots I would suggest one thing and others another. Since we don't know which merlot you're talking about, stay with mild cheeses. Hard or soft. Safer that way....

mark