I don't entirely agree, but so says a newstudy conducted at UC Davis... Would be interesting to read the entire study (to be published in March).

Take a look atthis thread.

"What cheeses with high-end '01 Cali Cabs? "

You beat me to it!! Though I'm no cheese expert, I think the validity of these conclusions depend quite a bit on the exact wine/cheese pairing. We've been going through a decent amount of brouere recently, which pairs quite well imo with many of the reds we drink.

I think it's important to select the cheese based on the wine you'll be having with it. I don't like the fattier, creamier cheeses with Pinot Noir, but instaed love the pairing with goat cheese. The more tannin in the wine, the creamier and fattier I like the cheese.

how do you classify bleu cheese? funny, i never think creamy and fatty when i have it. plus, i always have it with red wine. hadn't thought to pair it with a white.

IMO blue cheese is one of the "worst" in that not only does it coat the tounge it also has huge flavors.

Agree completely. Imo, bleu cheese should not be served with unfortified dry wines.

ok, so what do you serve it with. port or say a riesling.

and does it fall into your creamy or fatty category?

I don't serve it with anything. Bleu cheese doesn't make an appearance at our wine dinners. Neither do Buffalo wings or Sechuan food. When we host a wine dinner, I search for optimal pairings. I certainly don't always succeed, but I see no reason to try to match overpowering foods with wine.

If one must pair a wine with bleu cheese, my recommended pairing would be Port.

If I were choosing to serve almost any cheese at the end of a meal the only thing that I would pair it with is a fortified wine like Port, Banyuls, Tokai or Muscadelle.

Dang dudes ........ I love Stilton and a big fruity Zin!

Virtually all of our wine dinners have a cheese course between the main course and the dessert. Wines and cheeses are carefully chosen to complement each other.

Did I say somewhere that I don't do cheese courses? If I did I certainly didn't mean to.

A meal without cheese
is like a kiss without squeeze
I must have my cheese


Most of the dinners I plan have a fromage tray served along with bread and butter (I usually don't do fruit). Part of the French Paradox is to eat one's cheese on a buttered piece of French bread.

What I did say is that I would not serve a dry wine or even a sweet wine with the cheese. In order to compliment the cheese it should be a fortified wine.

Supposidly one of the "dream pairings" with Chateau d'Yquem is an old Roquefort cheese. Doing this is a complete waste of the Sauternes imo. It should be against the law!