Cheese and Wine

I'm interested in knowing what your favorite cheese and wine pairings are. There must be hundreds of combinations.

Post them here.


TimMc

There are indeed hundreds. For me, the best pairings ever would include Cote-Rotie and St-Marcellin, and Humboldt Fog with aged Vouvray demi-sec.

St-Joseph Blanc and Rigottes de Condrieu ain't bad, either.

I took a course on food affinities last year at CIA and put together a long wheeze on the subject in FLDG's old digs: http://www.myspeakerscorner.com/forum/i ... mid=522237

As a supplement, I put together a preliminary outline of wine and cheese combos: http://www.myspeakerscorner.com/forum/i ... mid=521699

A number of folks made excellent suggestions.

Cheese: A Connoisseur's Guide to the World's Best (Hardcover)
by Max Mccalman and David Gibbons has now been published.
ISBN: 1400050340

Approximately 200 of the world's best cheeses are included here, with information on buying, storing, tasting, and serving. Detailed notes are provided on producers, taste and appearance, stages of ripeness and seasonal availability. The main section profiles cheeses, listed and arranged alphabetically, and includes gorgeous photographs, detailed, evocative descriptions, wine parings and a numeric rating scale.

From an Amazon review by Jana L. Perskie "ceruleana".

A previous book The Cheese Plate ISBN 0609604961 is another excellent resource from a master.

The publishers allow Amazon members to browse through the second book online -- a wonderful selling feature. It's fun to dip in using the surprise me feature.

Regards, Bob

[Robin Garr]

One of the best breakfasts I ever enjoyed came when Luca Mazzoleni (wish that guy would pop back in here) and I were touring Valpolicella and ended up sitting with a wine maker in a very chilly cellar around 9 o'clock in the morning, shaving big chunks directly off a wheel of Parmigiano Reggiano and washing it down with a mature Amarone.

a numeric rating scale.

NOOOOOOOOOOOOO!!!!!!!!!!!!

Thought that might poke you up, Stuart! :-)

[Jenise]

A few that have stood out from the pack: just last night, a 25 year old character port with shropshire blue. White burgundy with stinkers like Lemberger and oozy ripe Burgundian chevres. Zinfandel and slices of granny smith apple with that English cheddar that has chives in it, I can't remember the name. Aged chardonnays and sherries with emmenthaler sprinkled lightly with celery salt. Bubbly with ripe, salty Camembert. Sancerre with Humboldt Fog. A good Chianti Classico with parmesan reggiano.

Zinfandel and slices of granny smith apple with that English cheddar that has chives in it, I can't remember the name.

Double Gloucester, isn't it?

I love that cheese

Here's a couple of my favorites:

Manchego with sherry or a dry white [Fume or a Spanish white wine Marques de Caracus [sic]].

Hard Jack with slices of Fuji apples and Sauvignon Blanc.

Aged, hard Romano with water crackers and Syrah.

I can't remember the name.

Cotswald?

[Jenise]

Zinfandel and slices of granny smith apple with that English cheddar that has chives in it, I can't remember the name.

Double Gloucester, isn't it?

I love that cheese

No, double gloucester is orange/white/orange, Stuart has it right: Cotswald, or is it Cotswold. Anyway, that's the one, solid light orange color with chives.

Thanks!

Next time I have the opportunity, I will know what to ask for.

Some interesting ideas here. Instinctively I would think of St. Marcellin as better with a white, but liked a Cotes du Rhone rouge last year. Will try a Cote-Rotie.

Some of my favorites:
fresh chevre and Loire Sauvignon Blanc
St. Nectaire with Volnay or other more delicate Pinot
Aged (3-4 year) Gouda and red Bordeaux (real aged cheddars, like Montgomery, too)
Sauternes and Roquefort, or Stilton and VP (sue me, I'm a traditionalist)
Cowgirl Redhawk with Auslese Riesling

And then there's the most controversial one, Epoisses and red Burgundy. I like it, especially with not so heavy younger Burgs. Others find the combo repulsive. I find white Burgundy and Epoisses (or similar washed rind cheeses) are more accessible to more people

WOW !!!
What GREAT ideas !!