Discussion in 'Social Life, Food & Drink, Travel' started by Fabienne, Jan 31, 2005.
Does anyone in RRV even grow cab?
My mistake, it seems as if 4% of the vineyards in the RRV are Cab.
Regarding cheese, I'm kind of with Matt. It is hard to perfectly nail a wine and cheese pairing (especially because it's not often that you only eat one cheese at a time, at least IME), but there is a large range of wine styles that go well enough with cheese as to not be offensive.
in real life, i usually just finish whatever red i served with the main. but if you're trying to actually match the wine to the cheese, i think you'll have a better percentage of hits with things like sauternes, riesling, vouvray (slightly sweet), than you will with red, particularly the more tannic reds. salty foods really emphasize tannin structure.
but yes, as matt said, if pairing wine and food is a challenge, pairing wine and cheese (particularly if you're offering a selection) is even more so.
Jesus, you wine snobs are killing me. Get a glass of wine, a hunk of cheese, and go watch the sunset. Bunch of picky bastards.
Some of us make our living off of being picky bastards.
Underappreciated and overly arrogant picky bastards, but picky bastards none the less.
Beer and cheese? I never...
NOW you're speaking my language.
I'm sure it will go lovely with your fig plate.
Sometimes it is perfect. I tend to love English cheeses so my tastes as far as pairing go are slightly skewed.
that Montgomery cheddar you like with a beer? Yessssssir
Mmmmmm I had a really lovely beer and cheese soup yesterday.
Color me arrogant, yes, but I suppose I'd just expect more than a big name wine that is far from ready for my $400 a person wine dinner directed by some of the best sommeliers in the world. Tisk tisk.
of course not. you're just a baby. you'll grow up and experience so many more things than you've ever even imagined at this point. beer and cheese would be one good place to start.
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