Wow! I finally found the board again! **Crackers**

[andypandy]

I thought I had lost the board forever, good to find you guys again!

Trivial question, perhaps, but I'd like your input:
What kind of cracker do you usually use for wine and cheese? Buttery crackers seem to throw me off, unless it's with a buttery chardonnay (which I would really prefer to NOT be drinking in the first place) or perhaps sometimes a velvety merlot (not quite as bad for me as the chardonnay).
Or does it even matter? And would you kick me out for eating crackers in bed?
I actually prefer to put my cheese on bread...but crackers sound simpler.

[This message has been edited by andypandy (edited 12-26-2006).]

[Bucko]

I strictly use OTC Wine Crackers -- I think they are great. If you cannot find them locally, Amazon sells them:

http://www.amazon.com/
O-T-C-Wine-Crackers-10-oz/dp/B0005YMPX6

The cheapest place is Food Service Direct, but you have to buy a case of 12:

http://www.foodservicedirect.com/
index.cfm/S/388/CLID/2191/N/82623/Otc_Wine_Crackers.htm

[This message has been edited by Jackie (edited 12-29-2006).]

[Innkeeper]

We use Ritz whole wheat.

[winoweenie]

Velchiomme Back AP. I prefer water crackers to put with my Cougar Gold. WW

[wondersofwine]

I prefer water crackers or Zesta saltines. The water crackers are more neutral in flavor (and presumably less salty but I haven't checked the label for sodium content.)