Playing around

[Andre]

Greetings all,

Not a dull moment on this side of the world….

Although historically bound together, cheese and wine are not easy to match. The age of both products is an important factor when the matching takes place along with the type of bread, accompaniment [vegetables, fruits] and of course the timing and order of consumption.

Keeping that in mind, the following cheese and wine matching took place:

1. Goat cheese roulade coated with minced black pepper

Accompanied by

White Zinfandel Herzog 2001.

2. Saint-Maure classic [ not cendre’ ] Touraine style.

Accompanied by

Chenin Blanc Villiera 2002, RSA.

3. Crottin de Chavignol or simply Chavignol

Accompanied by

Sauvignon Blanc 2002 Ingoldby, Macleren Vale , Australia.

4. Valencay

Accompanied by

Cote du Rhone Belleruche white 2000 by Chapoutier

5. Brie Swiss style [ thicker than the classic Brie and longer aging]

Accompanied by

Modello 2001 by Masi

6. Caciotta Sardo

Accompanied by

Cabernet Sauvignon Special Selection Tsora, Israel 1995.

7. Kasseri by Pittas [ Cyprus ]

Merlot 2002 Mony winery, Soreq valley, Israel.

8. Edom: Manchego style soaked in red wine

Accompanied by

Fuente de Irache Grand Reserva, Navarra 1976.

9. Turquiz: aged sheep and goat cheese with a Roquefort like texture.

Accompanied by

Chardonnay the valleys, Penfolds, Australia 1995.

10. 7 months old Danish Blue

Accompanied by

Port Alexander.

Thery essence of life was revealed.

"Everything was beautiful and nothing hurt" [ K.V.]

[slacker]

Hang on, mate!

No Sauternes, Recioto, Vouvray Moelleux, Vin de Paille, Botrytis, Riesling, Commandaria, Semillon, Icewine, Eiswein, or Liqueur Muscat? (and, please, this list is by no means exhaustive.

I still haven't had a stunning red-wine-paired-with-cheese moment.

The last event in this league was Cornish Blue (a degree too warm), Grilled Fig, Port and Orange Reduction with Recioto di Soave 1998, Prà

Black Pig, Rock 01/vii/03

[Andre]

Good on you mate !

Things had been so extreme in this holly place that I decided to reflect it on the matching.

Now more seriously,

All wines complimented the cheeses when mingled in the mouth. The croute [rind] of the Swiss Brie did prove problematic when in touch with the wine and resulted in some bitterness but the texture was well suited.

I tried to avoid sweetness as much as I could to focus on the taste and to display this matching as a dinner when the med - dry Zin and goat cheese roulade serving as an aperitif and the port and Danish serving as a dessert.

Sometimes we would be offered, or feel like, cheese for dessert while still enjoying our red. The wrong cheese might result in a rather disapointing finish.

This tasting was meant to touch upon this issue as well.

From the choice of wines I wouls say you have some greek blood in you. Commandaria ?

[michaels]

very interesting