Pairing cheese-wine
Hello
Tis the time to be merry etc ... normally, we have this cheese, Tęte de Moine (Monk's head) with our Xmas lunch. Tastes a bit like a very mature Appenzeller. Any idea what would be a good pairing? Cheers Nils |
Pairing cheese-wine
> Nils, thought about you the other day, they have a new detective drama > series on BBC called Wallander, it's filmed in Ystad and stars a > Volvo-driving Kenneth Branagh. Nils, you never told me Skĺne was such a > dangerous place full of crazies! You know me yet you are surprised Skĺne is a dangerous place full of crazies? Seriously, the guy who dreamt up the Wallander series (books, films, TV) is hmself not from Skĺne. Go figure. |
Pairing cheese-wine
Nils, thought about you the other day, they have a new detective drama
>>> series on BBC called Wallander, it's filmed in Ystad and stars a >>> Volvo-driving Kenneth Branagh. my wife loves the series, but it is soooooo depressing. I thought Morse was morose!! back to the cheese, forget wine and go for an old cider. JT |
Pairing cheese-wine
Cider. Hmmmm. Noooo, I do not think so.
Before the cheese there will be ham, marinated and cooked in red wine, served with a Hermitage 1980, after will be riz al'amande with a 1973 Rivesaltes, so, cider? No thanks ... I am starting to look in the direction of a 1975 Pomerol, that's more like it ... and if the pairing is bad, I will leave the cheese for the kids ... Cheers Nils As for Wallander, it appears to be a given that police inspectors have a drinking problem and marital problems ... |
Pairing cheese-wine
Nils Gustaf Lindgren wrote:
> Hello > Tis the time to be merry etc ... normally, we have this cheese, Tęte de > Moine (Monk's head) with our Xmas lunch. Tastes a bit like a very mature > Appenzeller. Any idea what would be a good pairing? Vin jaune? A good fino sherry? I'm thinking oxidative, can you tell? Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
Pairing cheese-wine
"Nils Gustaf Lindgren" > wrote:
> Tis the time to be merry etc ... normally, we have this cheese, > Tęte de Moine (Monk's head) with our Xmas lunch. Tastes a bit > like a very mature Appenzeller. Any idea what would be a good > pairing? What I normally with this type of cheese is full-bodied (and dry) grüner veltliner or riesling. M. |
Pairing cheese-wine
"Nils Gustaf Lindgren" > wrote in message
... > Hello > Tis the time to be merry etc ... normally, we have this cheese, Tęte de > Moine (Monk's head) with our Xmas lunch. Tastes a bit like a very mature > Appenzeller. Any idea what would be a good pairing? > Cheers > Nils Hello Nils - this is part of a TDM piece I wrote recently Cheers! Martin Bouquet is quite aromatic and sometimes pungent with noticeable nutty and buttery characters. Taste is complex. Initially it can seem delicate compared to the bouquet but then the mouth detects flavours that range from nutty to spicy to fruity with an underlying attractive yet faint sweetness. Traditionally served as an hors d'oeuvre by scraping tissue thin folds formed into little conical rosettes, similar in shape to the Girolle mushroom - on a device called a girolle! Try it with dry whites such as riesling and chardonnay or after the main course with dry reds such as shiraz and cabernet sauvignon. |
Pairing cheese-wine
"The Pairing of Cheese is a difficult matter
and not just one of your holiday games. You may think at first I'm as mad as a hatter When I tell you, a cheese must have THREE DIFFERENT WINES" So - dry white (Riesling, Chardonnay, Grüner Veltliner) dry red (Syrah, Cab, Cote du Rhone) or rancio (Sherry, Vin Jaune, old Rivesaltes). Or, Effaniffeffable, Deep and inscrutable, too stinky for wine - cider or ale. Look at it this way, then. The wine should be a bridge between an old Syrah (Hermitage 1980) and a Rivesaltes 1973. So, not a dry white, and, I think, not ale or cider. Perhaps the best (but not the funniest) would be to stick with either the Hermitage or the Rivesaltes. Sigh. Or else an old Bordeaux, as the SO does not particularly like Sherry. Cheers Nils |
Pairing cheese-wine
On Dec 9, 5:58*am, "Nils Gustaf Lindgren"
> wrote: > Hello > Tis the time to be merry etc ... normally, we have this cheese, Tęte de > Moine (Monk's head) with our Xmas lunch. Tastes a bit like a very mature > Appenzeller. Any idea what would be a good pairing? > Cheers > Nils Since this cheese usually is found only in a few better cheese shops, at least in the US, some might like to view a good picture of it and the girolle used to shave it. See http://www.igourmet.com/shoppe/shopp...nd&qry=&Page=1 and scroll about half way down the page. I have had Appenzeller, but not Tete de Moine. For something this aromatic, there likely is not much one would drink that would over power it, so besides the several suggestions made, I would even try some eau de vie. Although a true eau de vie is completely dry, the fruity character of some, especially Pear Williams, suggest some sweetness. Another fruity one to try might be Coing. I am not sure I would like eau de vie based on stone fruit with the cheese because of the considerable pit character they often have. Considering the time of the year, a Baie de Houx would be a daring match. You can not only look at holly but drink it also. Gentiane likely would easily stand up to the cheese, but this likely would not do in the middle of a meal because it would perfume the whole room and the aftertaste of it could well linger into the next course. |
Pairing cheese-wine
Mark Lipton > wrote in
: > > Vin jaune? A good fino sherry? I'm thinking oxidative, can you tell? Hi Mark, you have been drinking the wrong Finos!!! Fino Sherry is not oxidative at all. It is actually matured below "flor" and there is not oxidation involved. Fino and Manzanilla are Crianza Biológica Oloroso, Palo Cortado and Amontillado are Crianza Oxidativa Best, Santiago |
Pairing cheese-wine
santiago wrote:
> you have been drinking the wrong Finos!!! > > Fino Sherry is not oxidative at all. It is actually matured below "flor" > and there is not oxidation involved. > > Fino and Manzanilla are Crianza Biológica > Oloroso, Palo Cortado and Amontillado are Crianza Oxidativa You are, of course, correct, Santiago. I was actually thinking of Palo Cortado though I wrote Fino. Having said that, I'd probably choose a Fino over a Palo Cortado for this pairing -- they are remarkably versatile wines IME. Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
Pairing cheese-wine
>
> The one you have is a Single Vineyard Sherry, coming from the Macharnudo > Vineyard that belongs to Bodega Valdespino. Fino Sherry does not get > much better than this. > > Contrary to what you would think, this would be a long-lived Fino, even > decades. .... would it come as a surprise to anyone to know that Mĺrten, the guy who thinks 20 year wines are infants (ot exactly) had a whole tasting concerning old bottles of fino sherries? No? Just asking, then ... Cheers Nils |
Pairing cheese-wine
> Having said that, I'd probably choose a
> Fino over a Palo Cortado for this pairing -- they are remarkably > versatile wines IME. > SO is less than enthusiastic about Jerez - Fino OR Palo Cortado. So, no, I don't think so. I will stick to Mike's advice and keep an old Bordeaux as a back up. Cheers Nils |
Pairing cheese-wine
"Nils Gustaf Lindgren" > wrote in
: > > ... would it come as a surprise to anyone to know that Mĺrten, the guy > who thinks 20 year wines are infants (ot exactly) had a whole tasting > concerning old bottles of fino sherries? No? Just asking, then ... Nils, I am really not an expert in Fino but I can say that most Finos are bottled with the short-term in mind, and one of the problems for Sherry-Lovers is that the Bodegas are bottling younger and younger wines, heavily filtered because they are easy to drink, more appealing to the masses and better suited to be mixed with 7UP at Feria de Sevilla and other Ferias. But when you face an old bottle of a good Fino Sherry made with no compromises, that has an average age of 12 years... it may perfectly be wonderful 20 years after bottling. It may also be vinegar. Or it could be a Fino slightly amontillado which could be interesting. s. |
Pairing cheese-wine
santiago wrote:
> Disclaimer: Jesús Barquín (half of the Navazos Team) is a good friend of > mine. I happen to do General Marketing and Foreign Wine consulting for > one of the three national distributors of the wines by Equipo Navazos > which is also the sole exporter. Small world, Santiago: Jesús occasionally participates on another wine forum I frequent (Wine Disorder). Say hi to him for me. Mark Lipton -- alt.food.wine FAQ: http://winefaq.cwdjr.net |
Pairing cheese-wine
Mark Lipton > wrote in
: > > Small world, Santiago: Jesús occasionally participates on another wine > forum I frequent (Wine Disorder). Say hi to him for me. I will. And yes, it is a small world. So small that most of us browse more or less the same forums (Squires, WineTherapy/Disorder...). Best, s. |
Pairing cheese-wine
No, not this winter. Next time we are coming down will be 'round Easter.
Possibly with a two-nighter in Beaune to give the little apartment that genuine store-room appeal, and to drop by the Beauneheads (Jim Tanner and Oscar). Se you then if you don't pass through Southern Sweden/Denmark. Cheers Nils |
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