"DaleW" > skrev i meddelandet
oups.com...
> Well, for a light red (and I'm not sure I'd put Dolcetto in that
> category- some are quite tannic- malbecs, too) I'd personally probably
> go for something not too sharp and definitely not runny. Think young
> Gouda, Edam, Morbier, Emmenthaler, Manchego.

Many of these will do very well with a not too oaky Chardonnay - this is
being explicit, but I am particularly fond of a Ladoix Clou d´Orges with
Emmenthaler and such-like.

> A bigger red might be
> better for a sharper/older cheese like Hoch Ybrig, 5 year old Gouda,
> Parmigiano Reggiano, or a good aged cheddar.

Is this where we mention Amarone with Parmigiano?

>... I think dry Riesling and Munster is also
> a good match. I enjoyed Citeaux with white Burgundy this weekend.

Possibly, but try a Gewurztraminer with Munster, OR Epoisse, OR, for that
matter, a Reblochon.

As somebody pointed out, the main thing is to have fun, right?

Cheers

Nils Gustaf

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Respond to nils dot lindgren at drchips dot se