Mark Slater Posted December 12, 2007 Share Posted December 12, 2007 I normally use a really assertive red wine with cheese, or a Port. This article suggests differently. What do you think? Link to comment Share on other sites More sharing options...
jparrott Posted December 12, 2007 Share Posted December 12, 2007 I don't like dry red wines with cheese, especially in the normal fashion of a mixed cheese plate. Too many assertive flavors (and often, textures), and while the tannins might scrub some from the mouth, the pairing almost never allows the nuance of the wine to come out. The tradition of dry red wine with cheese stems, at least in part, only from the fact that cheese is taken after the last savory course, with which a dry red wine is normally served. Sweet chenin for me, most of the time. Though there are some great classic dry-white and cheese pairings as well. Link to comment Share on other sites More sharing options...
DonRocks Posted December 12, 2007 Share Posted December 12, 2007 What do you think? I think I saw "Red Wine With Fish" for 50 cents in a flea market this morning in Strasburg, VA. Link to comment Share on other sites More sharing options...
Mark Slater Posted December 12, 2007 Author Share Posted December 12, 2007 I think I saw "Red Wine With Fish" for 50 cents in a flea market this morning in Strasburg, VA. What wine goes with fleas? Link to comment Share on other sites More sharing options...
Joe Riley Posted December 12, 2007 Share Posted December 12, 2007 Mark Slater said: What wine goes with fleas? "Wine and Fleas" from marylandwestierescue.com "He that lies down with dogs, shall rise up with fleas." - Benjamin Franklin Link to comment Share on other sites More sharing options...
Pool Boy Posted February 24, 2018 Share Posted February 24, 2018 On 12/11/2007 at 11:53 PM, Mark Slater said: I normally use a really assertive red wine with cheese, or a Port. This article suggests differently. What do you think? My wife kind of mixes it up when we do wine and cheese for dinner. I prefer a nice red, but she's picked some interesting whites from time to time to see what we think and we've been pleased with some of the results. Never say never. Link to comment Share on other sites More sharing options...
Mark Slater Posted February 25, 2018 Author Share Posted February 25, 2018 10 hours ago, Pool Boy said: My wife kind of mixes it up when we do wine and cheese for dinner. I prefer a nice red, but she's picked some interesting whites from time to time to see what we think and we've been pleased with some of the results. Never say never. Find a really ripe Afidelice and a very cold, Premier Cru Chablis. Afedelice is the cheese like Epoisses that is rubbed with Chablis, instead of Marc de Bourgogne. Link to comment Share on other sites More sharing options...
Finatic Posted March 26, 2018 Share Posted March 26, 2018 On 12/11/2007 at 11:53 PM, Mark Slater said: I normally use a really assertive red wine with cheese, or a Port. This article suggests differently. What do you think? From a personal perspective, I agree with you. ON the other hand, I strongly believe that people should pair wine and food in the manner that they enjoy without ridicule from wine snobs. Once at a very fancy DC restaurant, our waiter criticized my date's wine choice. I immediately walked to the maitre d' and requested a new waiter. Link to comment Share on other sites More sharing options...
DonRocks Posted March 27, 2018 Share Posted March 27, 2018 The old adage is, "Pair red wine with cheese." Robert Parker came along, and said, "Pair white wine with cheese." Don Rockwell came along, and said, "Pair the correct drink - not necessarily wine - with a given cheese or cheese plate." In general, I've found your partially remaining glass of red wine, at the end of a meal, to work just fine with any well-rounded cheese plate that comes your way. Have some extra beer in your glass? Use that. White wine works, too. So does water, so does a cup of hot tea. The one thing I'd stress is time-tested: Have your charcuterie before the meal; have your cheese after the meal - cheese is a wonderful digestive, and you'll shockingly find yourself *less full* after a cheese plate, than you were going into it. 1 Link to comment Share on other sites More sharing options...
Pool Boy Posted March 29, 2018 Share Posted March 29, 2018 On 3/26/2018 at 8:45 PM, DonRocks said: The one thing I'd stress is time-tested: Have your charcuterie before the meal; have your cheese after the meal - cheese is a wonderful digestive, and you'll shockingly find yourself *less full* after a cheese plate, than you were going into it. Underberg works wonder for feeling astonishingly less full. Link to comment Share on other sites More sharing options...
MarkS Posted March 29, 2018 Share Posted March 29, 2018 I generally do not pour any additional or new wines for the cheese course unless I know it will be appreciated. The Coravin makes it a whole lot easier to get a sip of desert wine or finish up with a something I know a guest will really enjoy. 1 Link to comment Share on other sites More sharing options...
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