PourQue
Barrel Racker
Posts:1812
 | | 08/18/2005 1:09 PM |
| | What cheeses (if any) would go best with young high-end Cabs? An aged Cheddar? | | | |
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juggernt
Tampa, FL, USA
Wine Bottler
Posts:3421
| | 08/18/2005 1:14 PM |
| | Aged gouda is a current favorite, and I think it has the flavor profile to fit with the cab. | |
Visit The Butcher Block at http://www.butcherblocktampa.com/ | |
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ChangeMe
Master of Wine
Posts:11169
| | 08/18/2005 5:44 PM |
| | I like creamy, higher fat content cheeses with young Cabs like Epoisses, St. Andre, triple creme Brie, etc. | | | |
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Tom
Barrel Sampler
Posts:2384
| | 08/19/2005 6:58 PM |
| I like Dry Jack.
I alkso like Jack Daniels but that is a different thread. | | | |
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whiner
Second star to the right, and straight on till morning
Wine Thief
Posts:2875
| | 08/19/2005 11:23 PM |
| I tend to like relatively strong, harder cheeses with my young, high-end CA cabs.
Aged Cheddar
Stilton (Neal's Yard, if available)
Piave
Aged Asiago
Reggiano Parmesan
Stronger Manchego
Would all be cheeses I would consider.
a
(P.S. I'm talking about the newer style of young high-end CA Cab - KL Reserves, Araujo, HSS, Screagle, Pride Reserve, Harlan, etc. I think the answer might be different if I were to consider the older style higher end stuff like Monte Bello, Montelena, or Beringer PR) | |
I can't listen to that much Wagner. I start getting the urge to conquer Poland.
-- Woody Allen | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 08/19/2005 11:35 PM |
| 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. | | | |
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Rothko
Palm Beach
Wine Thief
Posts:2875
| | 08/20/2005 11:55 AM |
| Quote:
I like creamy, higher fat content cheeses with young Cabs like Epoisses, St. Andre, triple creme Brie, etc.
Oh, sooo good, but so bad for you....
Get back on the treadmill!
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ChangeMe
Master of Wine
Posts:11169
| | 08/20/2005 12:27 PM |
| | In a few hours. | | | |
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Winetex
Austin, Texas
Master of Wine
Posts:10802
| | 08/20/2005 3:21 PM |
| | Another reco for Manchego. It goes well with cabs. | | | |
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skwid
Wine Connoisseur
Posts:5452
| | 08/20/2005 6:13 PM |
| | Gotta agree with Davidn here. The fat in the cheese coats the tongue and makes for a train wreck in the mouth with most wines. However with Champagne (you probably knew this was coming) the bubbles lift the fat off the tongue and cleanse the mouth for the next taste. Beer does the same thing. | | | |
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jaimetown
DC area
Wine Labeler
Posts:3504
| | 08/20/2005 9:52 PM |
| | A little blue cheese... surrounded by a nice filet! | | | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 08/20/2005 10:12 PM |
| I think they are ignoring us skwid.
Maybe we are on everybody's "ignore" list  .
I think Rieslings do pretty well with cheese also. Kinda the same reason as you say with Champagne except it is more the bright acid in the Reisling. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 08/20/2005 11:11 PM |
| | David and skwid, as always I respect your opinions, but I do disagree with you. Firstly, a small piece of cheese on a piece of good crusty bread does not impair my abiltity to enjoy the wine, especially if it has some tannins to help balance the fat. I supposed if I ate a huge chunk of cheese and took a small sip, it might be detrimental to enjoyment of the wine, but I balance the two. | | | |
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wineismylife
Arlington, TX
Master of Wine
Posts:12266
| | 08/21/2005 12:39 AM |
| Any. | |
Joe
-----
Wine is like potato chips around me...if it's open, it's gone. | |
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David Niederauer
Los Gatos, CA
Master Sommelier
Posts:15756
| | 08/21/2005 7:38 AM |
| Hey... I didn't intend to say that one shouldn't/couldn't enjoy a nice cheese and a bottle of wine together.
What I meant was that I think that a bottle of "high-end" bottle would be a bad choice to have with cheese. With the cheese you will not get all the "nuances" of the wine that make it "high-end".
Absolutely have a bottle of nice Cab with it; Just not an expensive one. | | | |
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BellaDonna
Barrel Racker
Posts:1890
| | 08/21/2005 9:39 PM |
| | I would definately not resitate having a Ridge Monte Bello with some cheese and crusty bread...mmm...I'm getting hungry. | | | |
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dbw4
Grape Puncher
Posts:902
| | 08/22/2005 1:08 PM |
| | Bord-O, I mean Bordeaux. | | | |
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JimmyV
Central Connecticut
Wine Connoisseur
Posts:5112
| | 08/30/2005 7:31 PM |
| Odd how people who love to drink Cabs with big hunks of fat-marbled meat with all of its tongue-coating lipids would eschew cheese because of its fatty tongue-coating properties. If tannin strips the mouth of meat fat, why won't it do the same for cheese fat?
I am really into aged Gouda these days. | |
Beta testing a new signature. | |
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skwid
Wine Connoisseur
Posts:5452
| | 08/30/2005 11:55 PM |
| | Jimmyv perhaps because of the viscosity (or lack there of) between the cheese lipids and the steak lipids. Try it some time, take a nice hunk of steak and then wash it down with a nice swig of cab. Try the same with Cheese. Let me know if there are any differences. | | | |
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ChangeMe
Master of Wine
Posts:11169
| | 08/31/2005 2:32 AM |
| | There are skwid, if you eat a big piece of cheese in one bite. If you put a piece on a cracker or piece of bread, imo, it goes perfectly with a Cab. | | | |
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