grun, someone is not supposed to quote his clone, right Serge?

didn't comb through this thread to see if it was listed but:

Asiago & Zinfandel

Tonight:

2003 Domaine de L'Agly Cotes du Roussillon Villages

w/ Spanish Murcia al Vino ("drunken" goat cheese"-- a semi-soft cheese, made by soaking in wine...) This is a great cheese for me. It has subtle notes of olives, mushrooms, and possibly nuts--not necessarily a typical cheese, but it went really well with this inexpensive (but killer valued) Roussillon, each enhancing the other.

quote:

Originally posted by monkeylug:
Tonight:

Spanish Murcia al Vino not necessarily a typical cheese.

What's a typical cheese? Cheesestick?!

I think Murcia al Vino is quite typical and very unmistakenly Spanish in style and it is great with many wines.

grun, ever tried lagrein weinkase? it's a new favorite of mine. it's at once incredibly floral and herbal and meatiest cheese i've ever had. definitely worth a shot...

My current favorites:
1 year old Manchego
Gruyere

i try to never pair cheese and wine, espicially when there is a slice 'o heaven called beer and cheese , like tonights southern tier triple(beer ) paired with schwarz & weiss harmony blue(triple) and another triple cambozola.

for kicks, grun , what wine would you pair these two cheeses with?

ps - dessert is a sweet grass dairy georgia pecan chevre(goat ).

Never mind p[airing, I'd like to try some of that Amish goodness. I've heard about it a year or so ago, but we get none of it here. I'll trade you any of fresh Cowgirl Creamery or Andante cheeses for some of that Schwartz and Weiss, which I probably would serve with Muscat de Baume de Venice or someting along these lines.
Cambozola shold be perfect with good light Belgian Ale.

both the cambozola & the s&w were perfect with the S T tripel. the sweet grass chevre not so well. i was forced to open another merry edwards sauv blanc. problem solved.

next time you are here, i'm bringing the schwarz & weiss.

in my limited (very) experience of pairing with cheese, i've much preferred beer and cheese...

Still, I don't want to diss the whole wine/cheese marriage, as there are numerous, wonderful combinations that may bring about feelings so intense, one might become a poet instantly. Yet TBird is correct, wine is not the only match for good cheese. Anyone who doubts this, I suggest you try aged Mimolette with a good Fine Champagne Cognac.

quote:

Originally posted by grunhauser:
Still, I don't want to diss the whole wine/cheese marriage, as there are numerous, wonderful combinations that may bring about feelings so intense, one might become a poet instantly.

i agree whole heartedly and was lightly joking with my "beer and cheese only" stance.

I want too drink a St. Emilion this weekend. What cheese do you like with St. Emilion?

St. Andre or similar. If the wine is young and powerful, you could go to one with a little more STANK on it, like Epoisses.

Good suggestion, Board-O.

Epoisses and Champagne is one of the best matches ever. This is where I disagree with Board-O. I think Epoisses is better with white burgs, after dinner cordials or Champagne, not red, and especially not Bordeaux. This said, tastes are subject to change, so you never know.

Board-O, Grunhauser, I appreciate the input. I will go with some St. Andre. I have a feeling this St. Emilion is rather soft/mellow. I will let you know how it turns out.

I've paired St. Andre with Bordeaux many times. It always works.

What's good with aged white cheddar?

quote:

Originally posted by Berno:
What's good with aged white cheddar?

Top.

So much cheese, with so little time...

What an interesting topic.

picked these up the other night at Whole Foods:

Maytag Iowa Blue
Asiago Fresco Monti Trentini
Val d'Aosta Fontina
St. Andre Triple Creme
Morbier

tried the Morbier & St Andre w/ an 02' Souverain Cab while waiting for steaks... my impressions of the Morbier was that it was an old pungent, stinky beast though with a slightly more subtle palate. a nice cheeze i'll prob. wait to purchase again with a nice Zin

the St Andre Triple Cream is wonderful, my new go-to when i want something creamy like a Brie. lovely with some grain crackers and the Cab, i can see why you think highly of this WIML

What up, Kuma!

If you like St. Andre (J and I love it too), give some Explorateur a try. It's nice and creamy, but with a little more complexity and just a slight hint of funk. Very, very good with Cab and water crackers.

We've been serving St. Andre and Exploratuer at wine dinners for many years. They're two of our favorites with Bordeaux.

what up B!

if the Exloratuer is anything like the St Andre, i can see why they would go well with Bordeaux's & other Cab's...

any suggestions on how to serve the Fontina, something simple preferred? i was going to just bake quickly on some pieces of sliced baguette... also, wine pairing suggestions would be appreciated as well

Beer is very nice with that. Or Cabernet from Chile, they have moountains too, so it's appropiate.