Tom wrote:
> Thanks, everyone, for all the great comments/discussions.
>
> I took my time getting back to this and getting hold of another almost
> identical terrine seems somewhat impractical.
>
> My wife and I did, however, pick up a "Blu di Mucca" (from Piedmont)
> at the Slow Food London Easter Market. This Italian cheese is like
> Gorgonzola, but no channels are made in the cheese via needling (also
> apparently done for Bleu d'Auvergne). We paired this with the Vouvray
> described below and it worked very well. That characteristic taste of
> a blu/bleu/blue cheese is at first washed away with this semi-sweet,
> acidic wine (replaced by the wine's elegant fruit, which we found hard
> to describe). After the wine taste fades, the cheese taste comes back
> in, slightly (but pleasantly) altered. Really enjoyable.
>
> We tried the Vouvray with some nice wild boar salami and that worked,
> too.
>
> This was a good education for our palates as we usually steer far and
> wide from any sort of semi-sweet or sweet wines combined with savory
> foods. No more. We may be hooked!
>
> *-*-*-*-*-*-*-*
> BORILLON DORLEANS 2007 DEMI-SEC
> VAL DE LOIRE
> LA BOURDONNERIE
> A. VOUVRAY C.
> 12.5% alcohol
> (presumably 100% chenin blanc)

And thank you for the follow-up. Glad you enjoyed.

Certainly 100% chenin, but I think it's funny we say "chenin blanc."
Apparently "chenin rouge" is cinsault, but I've never heard it called
C.R. even in the Anjou.

-E