Pairing advice needed. Two cheeses, one wine.

Rioja rojo

How about enjoying the end of summer with some Rose. I'm sure I'm in the minority, but I'm actually not a big wine (especially dry red) and cheese fan so I usually pick a clean white or something with a bit of sweetness that will just hang in the background while the cheese shines.

Indybob . . . going in a totally different direction here . . .

Oregon Pinot (Domaine Drouhin; earthier style) or red Burgundy. Lighter style, not too fruit forward . . . will stand up to the cheddar but won't trounce the Manchego

I'll second the Rose thought. I haven't experienced anything yet that doesn't go with a nice dry pink wine. Salty items seem to pair especially well. It's a go-to pairing for me with a Caprese salad. Bob, you can also use the opportunity to show others that good Rose isn't anything like that shyte of a similar color that I'd rather not even mention.

quote:

Originally posted by snipes:
Rioja rojo

Good suggestion. Nerello Mascalese (Sicily), big Barbera, red northern Rhone, some Ribera del Duero, Cru Beaujolais.

White? Rosé? Sure if it is warm and you want to, but if looking for the best pairing with those cheeses, ya'll crazy

quote:

Originally posted by winetarelli:

quote:

Originally posted by snipes:
Rioja rojo

Good suggestion. Nerello Mascalese (Sicily), big Barbera, red northern Rhone, some Ribera del Duero, Cru Beaujolais.

White? Rosé? Sure if it is warm and you want to, but if looking for the best pairing with those cheeses, ya'll crazy

+1.
These cheeses were meant to melt away red tannins.

quote:

Originally posted by snipes:
Rioja rojo

+1,a young crianza lighter style can't go wrong with manchego and cheddar.

manchego calls for sherry (eg amontillado style), cheddar could pair with something slightly sweet, like a Gewürtztraminer

maybe pairing both with a medium-dry sherry could work?
both with a Gewürtztraminer sounds like an adventure

A bubbly such as Moet & Chandon Demi-Sec or Mumms Extra Dry.

no brainer

a 20 yr tawny slightly chilled

I like most cheeses with red wine also.
So I agree with Winetarelli.

Hi gang, Harharharhar

Let's see, about 90% of the wines in the world would be fine with cheese. No need to get overly anal about it, but don;t let me stop you. The more time I spend here, the more I laugh.

quote:

Originally posted by Board-O:
Hi gang, Harharharhar

Let's see, about 90% of the wines in the world would be fine with cheese. No need to get overly anal about it, but don;t let me stop you. The more time I spend here, the more I laugh.

A quick question, my friend. How often do you eat cheeses with Italian wine?

quote:

Originally posted by Board-O:
Hi gang, Harharharhar

Let's see, about 90% of the wines in the world would be fine with cheese. No need to get overly anal about it, but don;t let me stop you. The more time I spend here, the more I laugh.

That, imho, is an urban legend. I deplore all the expensive red wines that have been destroyed by cheese. Ok, people enjoy drinking whatever red wine with cheese, but pairing is more than just a joyfull experience. A pairing should, at best, enhance the taste of the cheese and the wine, at least it should not worsen the taste of the cheese and the wine. However, that's exactly what happens, especially with the most expressive, should i say expensive, wines. They taste better without the cheese varieties, or say without 90% of the cheese varieties. The worst thing to do, is serving a concentrated, tannic show-wine. That's what many people do, they look for their best showcacse wine, for serving with the cheese.

quote:

Originally posted by irwin:

quote:

Originally posted by Board-O:
Hi gang, Harharharhar

Let's see, about 90% of the wines in the world would be fine with cheese. No need to get overly anal about it, but don;t let me stop you. The more time I spend here, the more I laugh.

A quick question, my friend. How often do you eat cheeses with Italian wine?

Virtually never

Probably a dessert wine would work best

I like the Sherry suggestion, or the tawny Port, or if you don't have those, an Aussie Shiraz that won't pair with any other food.

This thread is hurting my soul.

Serious Cheddar pairs best with moderately+ tannic red wines with medium-full body and medium-dark fruit characteristics. Manchego is more versatile, but pairs best with medium-lighter bodied reds with medium-bright berry characteristics. Again, it also is a cheese that lends itself to fruit rather than earth in wine flavors. And the Manchego will do not well with a wine too overtly oaked. Both cheeses need a wine relatively high in acid.

How this thread has gone in these directions... I'm at a loss. It would make far more sense if someone had piped up for Belgian Ale, which actually wouldn't be such a bad idea.

Edit: And I stand by my initial post even more strongly now, having considered this; the best possible option would be a Nerello Mascalese / blend from Sicily. It would come from Etna and be so marked. (Probably would not have the grape name(s).) Seek out the 2008 Biondi 'Outis' for a $35 killer job-well-done. Here it is on wine-searcher.

quote:

Originally posted by winetarelli:
This thread is hurting my soul.

Serious Cheddar pairs best with moderately+ tannic red wines with medium-full body and medium-dark fruit characteristics. Manchego is more versatile, but pairs best with medium-lighter bodied reds with medium-bright berry characteristics. Again, it also is a cheese that lends itself to fruit rather than earth in wine flavors. And the Manchego will do not well with a wine too overtly oaked. Both cheeses need a wine relatively high in acid.

How this thread has gone in these directions... I'm at a loss. It would make far more sense if someone had piped up for Belgian Ale, which actually wouldn't be such a bad idea.

Edit: And I stand by my initial post even more strongly now, having considered this; the best possible option would be a Nerello Mascalese / blend from Sicily. It would come from Etna and be so marked. (Probably would not have the grape name(s).) Seek out the 2008 Biondi 'Outis' for a $35 killer job-well-done. Here it is on wine-searcher.

nonsense, both cheeses would make excellent pairings with a good tawny port.

A good wine pairing either:
echoes, complements, prolounges or contrasts the food.

+1 for the tawny port, clearly the "contrast" option, working with many cheeses.

I like your original idea, IB. Go white rhone. A good white CdP or white Hermitage will pair well with almost anything except heavy red meats, plus you get to be cool and creative with what you bring since almost no one in the US drinks these wines.

If the pairing is terrible just wait for the right moment and punch someone in the stomach. I happen to know firsthand that you pack a pretty good right jab.

I live in manchego country and happen to be a hardcore cheddar fan. Here's my proverbial two cents.

If you must pair the two (which I think I would not, but don't let that deter you) with the same wine, I'm thinking like some of the above the following:

Serious sherry (palo cortado and oloroso, especially) and some of the drier types of port (10-y-o tawny is too alcoholic, 20-y-o tawny is indeed very versatile) will sing with both, but I'm guessing you will want suggestions alongside the red-wine-with-cheese school, so:

Aussie shiraz will do the trick for me with cheddar--and simply respect the manchego/red pairing. Better still with the C-9 idea, perhaps, for a potentially (POTENTIALLY I said ) higher acidity. Ditto for some medium-weight/cooler region Aussie cabs.

No Rioja will ruin the pairing, but some old-school, high-acid (Italian-styled) bottles will simply manage to cut through the cheese fat and stop there. I personally would not feel any pressure to pair with Spanish simply because one cheese is so, and in fact under "manchego" you are going to find so many variations that I think my first question should have been
"What Manchego? How old? Ewe's milk only, I assume? Crumbly at all?"

Plus, indeed, do not ignore the white wine suggestions. Actually, it'd be best to offer a choice of extremes; but if we must stick to the original thread name... fortified or Aussie shiraz for me, please.

If I am correct in understanding your post, it sounds like each person is bringing a bottle to match with those same two cheeses. Since the advice here varies so much, would be great if your group coordinated their wines so you have a wide variety and no duplicate regions, style, etc., to really learn what does pair best and not so well with the cheeses.

How about an older Stony Hill chard, if readily obtainable.

If you have a palate for some aging on a white wine, this may be a good time to mix with those cheeses.

BTW, here were my group's results from this tasting. An eclectic mix,the top four were in the $12-15 range. A couple non winners cheaper, a couple $30 or so.

1. Himeros, Enchanting Red Wine, Mon Ami, Ohio
2. Mallow Run Winery, Estate Chardonel
3. Zuccardi, Malbec, 2011, Mendoza, Argentina
4. Proximo, Rioja, Marques de Riscal, 2009

And, Grossie, I hope that gut punch has healed up well!
It was good to see as always!