Favorite Wine & Cheese pairings...

[Capocheny]

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]

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]

I've found the Cougar Gold superior to Widconsin Cheddars and goes well with younger Cabs(IMHO). WW

[TheEngineer]

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]

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]

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]

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]

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]

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]

I've been in the habit of getting up between 4:00 and 4:30 for neary 40 years. Tough habit to break.

[winoweenie]

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]

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]

University of Nebraska dairy students make wonderful ice creams--but shipping them might be a problem!

[Capocheny]

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]

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]

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