Wine & Cheeses

[Rodgers]

I need wine suggestions to go with Godua and/or Edam Cheeses. Can anyone Help me???

[Innkeeper]

Hi Rodgers, and welcome to the Wine Board. If you can get a good selection of Washington State wines there, look for a lemburger. Otherwise get a pinot noir, or a dolcetto. Specifically, a Villa Mt Edan, California, Pinot Noir or a Dolcetto d'Alba from Italy.

[Drew]

IK's suggestions are great...here are some others..

Sauvignon Blanc (California or New Zealand)
Champagne or sparkling wine
white Rhone
white Bordeaux
white Burgundy

Drew

[hotwine]

When I lived in Germany years ago, I had to travel a lot on business. The food packed for the road included fresh French bread, Italian sausage, and a large chunk of aged Gouda cheese (purchased in Holland as a 10 kg wheel). And the wine? A cheap red Bordeaux. A Riesling or Sauvignon Blanc worked OK, but the red was much better. The sausage was probably a determining factor, but also the age of the Gouda (three years old when purchased, and gnawed on for three more) was probably also important in wine selection. IMHO if the cheeses are fresh, then whites are appropriate, but if they're oldies, they benefit from the red.

[Innkeeper]

Frankly, I don't know of a single cheese that goes with white wine.

Maybe the grey matter is getting weak, but seem to remember a post by a certain Baltimore sleuth last March, that implied he had the same genes as a notorious Arizonian.

[Botafogo]

IK, Chevre (goat cheese) and crispy Sauvignon Blancs like Quincy and Sancere are a CLASSIC match.....

Roberto

[Innkeeper]

OK, will give it a shot. Got lots of goats around here.

[hotwine]

Also recall enjoying Edamer (Edam) on several occasions with Rheingau Kabinett at a little floating restaurant called Arch Noah (Noah's Ark) on the Rhein outside Wiesbaden. Deeelightful. The company was nice, too.....

[winoweenie]

The memory masks reality. WW

[hotwine]

Ain't nuttin wrong wit de memory. Sharp as a tack.
What were we talkin' about?

[wondersofwine]

A representative of the cheese industry paired Sauvignon Blanc from Australia with New England bleu cheese and it was a hit. He said the Sauvignon Blanc reduces the saltiness of the cheese. (Red burgundy was another of his suggestions) With Gouda or Edam I agree with the red wine suggestions.