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dar241
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Posted
I'm in fast need of a nice pairing for St. Andre!! I was wondering about a Riesling??? Also am doing a nice fresh chevre with a mild red pepper jelly topped with just a tiny bit of caviar (nothing real expensive!) It has a beautiful presentation and tastes wonderful, but I'm not sure what wine to put with it...I was thinking maybe a dry bubbly??? I'm obviously not very good at this!! HELP!!!
dar241 Confused
 
Posts: 32 | Location: Oakland, MD | Registered: Sep 03, 2006Reply With QuoteEdit or Delete MessageReport This Post
wine+art
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dar241,

Welcome to the WS forum!

I think you are good at matching also. I find the creamy style of this cheese coats the palate and you need/want a wine with a nice dose of acid.

I would match this with any of the wines of Alsace like Pinot Gris, Riesling, Guwertz, Pinot Blanc etc.

Let us know what you pick and how it turns out.

w+a
 
Posts: 9906 | Location: Dallas TX. | Registered: Feb 21, 2005Reply With QuoteEdit or Delete MessageReport This Post
Board-O
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St. Andre with Cabernet or Merlot

Chevre with Pinot Noir


Just one more sip.
 
Posts: 22271 | Location: NY | Registered: Oct 18, 2001Reply With QuoteEdit or Delete MessageReport This Post
dar241
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w+a....Thank you for your suggestion!!

What do you think of a bubbly with the goat cheese, red pepper jelly, and caviar??? I was going to do a sauvignon blanc, but then decided to add the toppings to the chevre. Changes the whole thing!!

Also planning a skewer with grape tomato, basil leaf, and mozz. ball drizzled with a basalmic - how about the sauvignon blanc with that???

I really want to pull this thing off right!!
 
Posts: 32 | Location: Oakland, MD | Registered: Sep 03, 2006Reply With QuoteEdit or Delete MessageReport This Post
wine+art
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quote:
Originally posted by dar241:
w+a....Thank you for your suggestion!!

What do you think of a bubbly with the goat cheese, red pepper jelly, and caviar??? I was going to do a sauvignon blanc, but then decided to add the toppings to the chevre. Changes the whole thing!!


dar241, I think Champagne goes with anything, and I'm serious. Big Grin

Also planning a skewer with grape tomato, basil leaf, and mozz. ball drizzled with a basalmic - how about the sauvignon blanc with that???

Hard for me to guess based on the basalmic, and the influence it will give. My thoughts are see above ( Wink) or a Roussanne or a Sancerre.

Good luck.

I really want to pull this thing off right!!
 
Posts: 9906 | Location: Dallas TX. | Registered: Feb 21, 2005Reply With QuoteEdit or Delete MessageReport This Post
mneeley490
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I had some St. Andre last week, topped with a sweet jalapeno relish. A semi-dry riesling went very well, but champagne would work as well.


***********
You never see crazy people walking the streets, screaming about atheism, do you?
 
Posts: 3102 | Location: Everett, WA | Registered: Mar 08, 2002Reply With QuoteEdit or Delete MessageReport This Post
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