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robr · 02-12-2006, 08:09 PM,

I am not a big fan of the taste of bleu cheese, but I am happy to report that the very unusual (to me) combination of Cockburn's Porto Special Reserve and bleu cheese are incredible together. I'm not sure why a very sweet wine and a very soft mushroomy cheese would go so well together, but they do!

[This message has been edited by bernkastler (edited 02-12-2006).]

Thomas · 02-12-2006, 08:19 PM,

You have discovered what I tell anyone who will listen (and accept) CONTRAST is much more exciting than similarity.

Why do you think marriages last???

Welcome aboard...

Kcwhippet · 02-12-2006, 08:27 PM,

Stilton and 20 year Tawny Port - fabulous.

robr · 02-12-2006, 08:30 PM,

Makes sense, Silton is a type of bleu cheese, isn't it?

Glass_A_Day · 02-12-2006, 08:55 PM,

One of my favorite combos.

wondersofwine · 02-13-2006, 08:36 AM,

Wanted to do the Stilton and Tawny Port at a restaurant in Charlotte and they were out of the Stilton--bummer.

robr · 02-13-2006, 02:07 PM,

What do you like best with a sharp white cheddar? I find cabs and chardonnays go best.

Thomas · 02-13-2006, 02:27 PM,

The Cabernet I get, but the Chardonnay, which style?

robr · 02-13-2006, 05:01 PM,

"New World" style, very very dry and with a little oak.

Kcwhippet · 02-13-2006, 09:48 PM,

I thought new world was big, lush, soft and very oaky.

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