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What cheeses with high-end '01 Cali Cabs? | Sort: |
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ChangeMe 
Grape Stomper
Posts: 131
 | | 09-23-2005 09:33 PM |
| The better half catered a vertical tasting of HSS at Shafer a little over a year ago. The most popular (and my fav for Cab) was d'affinois. It's like a brie but sooooo much better. Give it a shot. | | | |
| ChangeMe
Grape Sorter
Posts: 377
| | 09-26-2005 01:02 AM |
| We conducted an experiment today concerning champagne vs Cali Cab and d'affinois.
Around lunchtime we tried the d'affinois with Piper Heidseck NV Demi Sec champagne. Yum. It brought out the brioche flavor in the champagne. So it enhanced the bread and sugar elements of the champagne.
At dinner time , we didn't have a 2001 Cab, but we tried the 1997 Silver Oak Alexander Valley. By itself , the wine has pretty good-herbs, lavendar, mint, bell pepper and sour cherries .
Add the cheese and bread crostini- the flavor of rich fruit and vanillin was considerably more pronounced. Wonderful.
The wine and cheese only pairing - the fat in the cheese coated the mouth and the wine just slided through without any enhancement to the wine or cheese.
Then the really surprising result- the wine and NY Strip Steak pairing- the wine was fine but the mint , bell pepper and sour cherries were prounouned and the richness experienced with the cheese was not there.
Overall, WIML and myself preferred the d'affinois with crostini by far .We both agree the D'affinois and Cabernet pairing was better than the champagne. Yet the champagne pairing was wonderful.
We also tried the Abondance cheese with both and with cheese is great with both champagne and Cab also, but interesting the Cab brought out the nuttiness of the abondance ,which I had not experienced that sensation with this cheese before.
We also tried Taleggio with the Cab, and it needed the crostini to provide a better experience. | | | |
| BellaDonna
Barrel Racker
Posts: 1890
| | 09-26-2005 03:41 PM |
| Crostini is a bread or cracker type thing? | | | |
| ChangeMe
Grape Stomper
Posts: 131
|
| 09-26-2005 07:26 PM |
| Quote:
We conducted an experiment today concerning champagne vs Cali Cab and d'affinois.
Around lunchtime we tried the d'affinois with Piper Heidseck NV Demi Sec champagne. Yum. It brought out the brioche flavor in the champagne. So it enhanced the bread and sugar elements of the champagne.
At dinner time , we didn't have a 2001 Cab, but we tried the 1997 Silver Oak Alexander Valley. By itself , the wine has pretty good-herbs, lavendar, mint, bell pepper and sour cherries .
Add the cheese and bread crostini- the flavor of rich fruit and vanillin was considerably more pronounced. Wonderful.
The wine and cheese only pairing - the fat in the cheese coated the mouth and the wine just slided through without any enhancement to the wine or cheese.
Then the really surprising result- the wine and NY Strip Steak pairing- the wine was fine but the mint , bell pepper and sour cherries were prounouned and the richness experienced with the cheese was not there.
Overall, WIML and myself preferred the d'affinois with crostini by far .We both agree the D'affinois and Cabernet pairing was better than the champagne. Yet the champagne pairing was wonderful.
We also tried the Abondance cheese with both and with cheese is great with both champagne and Cab also, but interesting the Cab brought out the nuttiness of the abondance ,which I had not experienced that sensation with this cheese before.
We also tried Taleggio with the Cab, and it needed the crostini to provide a better experience.
I'm very pleased to hear you guys enjoyed. It blows the doors off any brie I've had. | | | | | ChangeMe
Grape Picker
Posts: 3
| | 11-05-2005 02:50 PM |
| My wife and I enjoy good cheeses with good cabs. The best choice really depends on the wine, but here are a few:
Aged Guda
Cotswald
Widmere 6yr chedder
Regiano | | | |
| David Niederauer
Los Gatos, CA
VinoCellar.com Extraordinaire
Posts: 30915
| | 01-20-2006 06:35 PM |
| posted by Davidn on 8/19/05 Quote:
My opinion... I wouldn't drink any "high-end" wine with cheese.
Cheese tends to coat ones mouth/pallet with a somewhat creamy layer that can really lower the ability of one to taste the acid or fruit in the wine. A high-end Cab after a bite of cheese would taste just like a lousy Merlot; almost no excitement at all.
I think drinking one of the wines you list here with cheese would be not only an insult to the wine but you would also be throwing your money right down the slop-chute.
If you don't want your bubble burst about the wonderful pairing of cheese with wine...
don't readthis. | | | |
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