bluecheese and wine

[salesman]

I am wondering how a very dry red and a sweet white will be affected by the bluecheese. what happens with the red, what happens with the white?

[This message has been edited by salesman (edited 01-26-2003).]

[winoweenie]

Hi Salesman and welcome to the board. I personally prefer a sweet white with veined cheese. One of my favorite pairings is Sauternes with roquefort. WW

[Thomas]

There is a red wine for veined cheese: Late Bottle Vintaged Port.

[This message has been edited by foodie (edited 01-24-2003).]

[joeyz6]

Pretty much any red wine tends to match sufficiently well with cheese, in my opinion. But the best possible option to go with roquefort is undoubtedly Sauternes or any sweet white, as WW said.

[Auburnwine]

Aussie port (Hardy's Whiskers Blake, e.g.), fat dates, toasted almonds and/or pecans, and Stilton -- a holy union.

[wondersofwine]

A New England cheese trade representative paired a New England bleu cheese with an Australian Sauvignon Blanc. It was a much better match than I would have guessed beforehand. The Sauvignon Blanc counteracted some of the saltiness of the cheese. Other than the Stilton/port/nuts combination (a classic), I now pair bleu cheeses with Sauvignon Blanc wines (from New Zealand, Australia, or Sancerre region of France).

[Auburnwine]

How sweet or dry should the SB be?

I am constantly pleased by the New Zealand SB's, but they run something of a gamut on sweetness.

[Drew]

I can't believe you all missed WW's "I personally prefer a sweet white..." statement! Verne, I think you got to quit shorten' them Sabaticle thingies...What's next? Bucko singing "Oh mamma mia hoisting a glass of Barolo???? [img]http://www.wines.com/ubb2/biggrin.gif[/img]

DRew

[winoweenie]

For the sake of brevity I left out "whenced I drink SWs' the once or twiced per annum." SHEESH!! WW [img]http://www.wines.com/ubb2/biggrin.gif[/img]

[Bucko]

I only sing when I'm wearing my pumps and Merry Widow outfit. Oh yeah, don't forget the cigar in that visual.....

[stevebody]

I pair an Anselmi Recioto do Soave with Gorgonzola at my restaurants all the time, with KILLER results. The dry red that I've found works best is the Domaine du Pesquier Les Terrasses CdR. Light frame, almost like a Pinot, but far more definite flavors.

A really great, earthy-tinged Zin works well with Roquefort, too. The Hartford Russian River 2000 would be my choice.

[Kcwhippet]

What restaurants are those, Steve?

[Bucko]

Hey KC, send me an e-mail:

Randybuckner@aol.com

I don't like this inability to e-mail members...... grrrrr.......

[winoweenie]

Shouldn'ta posted the above visual and broad-cast E'd it. [img]http://www.wines.com/ubb2/smile.gif[/img]ww