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Wine & Cheese
Really learning that cheese and wine are not a match made in heaven,
but am looking for a few good suggestions for pairings. Any matches for dry whites? What about mid-weight reds? Am tasting Malbecs, Gamays, and Dolcettos...would love to experiment with cheese too...... |
Wine & Cheese
"sami" > wrote in message oups.com... > Really learning that cheese and wine are not a match made in heaven, > but am looking for a few good suggestions for pairings. Any matches > for dry whites? What about mid-weight reds? Am tasting Malbecs, > Gamays, and Dolcettos...would love to experiment with cheese too...... > Here are some good places to start, but take a look yourself at Google results for wine cheese pairing. Most people disagree on these, of course. The trick is to have fun without going crazy insisting that certain matches are good or bad. pavane http://www.gourmetsleuth.com/cpairing.htm http://www.winesandrecipes.com/html/index-cheese.asp requires registration but good info http://www.inetours.com/PagesWT/Food_and_wine.html some good links in this article http://www.theworldwidegourmet.com/w...ine-cheese.htm wines from Cahor are Malbecs... |
Wine & Cheese
"sami" > wrote in message
oups.com... > Really learning that cheese and wine are not a match made in heaven, > but am looking for a few good suggestions for pairings. Any matches > for dry whites? Brie isn't too bad with some dry whites - particularly oak aged ones. What about mid-weight reds? Am tasting Malbecs, > Gamays, and Dolcettos...would love to experiment with cheese too...... I'm not big on cheese with wines, since I find that wine does more for cheese than cheese does for wine. That said however, vintage port is a pretty good match with many cheeses. Tom S www.chateauburbank.com |
Wine & Cheese
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. 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. Dry white is a pretty big category. The match of Loire Sauvignon Blanc and chevre is pretty classic. I think dry Riesling and Munster is also a good match. I enjoyed Citeaux with white Burgundy this weekend. Though I'm on record as liking Epoisses and red Burgundy, in general I find whites do better (or often, just less badly) with any cheese on the stinky or runny end of the spectrum. |
Wine & Cheese
Vermentino or Naragus and any white hard Italian cheese.
sami wrote: > Really learning that cheese and wine are not a match made in heaven, > but am looking for a few good suggestions for pairings. Any matches > for dry whites? What about mid-weight reds? Am tasting Malbecs, > Gamays, and Dolcettos...would love to experiment with cheese too...... |
Wine & Cheese
"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 dŽOrges 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 |
Wine & Cheese
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 dŽOrges 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 |
Wine & Cheese
"sami" > wrote in message
oups.com... > Really learning that cheese and wine are not a match made in heaven, > but am looking for a few good suggestions for pairings. Any matches > for dry whites? What about mid-weight reds? Am tasting Malbecs, > Gamays, and Dolcettos...would love to experiment with cheese too...... Proving once again that taste is in the mouth of the taster, I am personally a big fan of fat, juicy reds like old vine Zinfandels and Petit Syrahs with sheep cheeses like Manchego and so on. On the other hand, the blues with vintage Port is OK, but no whing-dinger, to me... |
Wine & Cheese
With respect to *red* wine and cheese pairings, there is empirical evidence that the much touted match between wine and cheese is bull$hit--as are many other rules of thumb in the wine industry. http://www.sfgate.com/cgi-bin/articl...IGFFD8IBQ1.DTL On 8 Jan 2006 11:39:57 -0800, "sami" > wrote: >Really learning that cheese and wine are not a match made in heaven, >but am looking for a few good suggestions for pairings. Any matches >for dry whites? What about mid-weight reds? Am tasting Malbecs, >Gamays, and Dolcettos...would love to experiment with cheese too...... -- ================================================= Do you like wine? Do you live in South Florida? Visit the MIAMI WINE TASTERS group at http://groups.yahoo.com/group/miamiWINE ================================================= |
Wine & Cheese
Salut/Hi Leo Bueno,
le/on Wed, 11 Jan 2006 23:03:45 GMT, tu disais/you said:- > >With respect to *red* wine and cheese pairings, there is empirical >evidence that the much touted match between wine and cheese is >bull$hit--as are many other rules of thumb in the wine industry. > >http://www.sfgate.com/cgi-bin/articl...IGFFD8IBQ1.DTL I took part in a wine cheese matching experiment for "Wine" magazine that cast doubt on the cheese/red wine partnership about 20 years ago, Leo. The article was to be called "Perfect partners" It ended up being called "Perfect Partners?" Mind you, they didn't include any of the cheeses that I reckon to be a half way decent match with red wines. -- All the Best Ian Hoare http://www.souvigne.com mailbox full to avoid spam. try me at website |
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