I cannot imagine red wines and cheese together unless olives
particpate...


Nils Gustaf Lindgren wrote:
> "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
>
> --
> Respond to nils dot lindgren at drchips dot se