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Wine and cheese combination

Discussion in 'Drink, Smoke, and Fine Dining' started by BlackonBlack, Oct 23, 2011.

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  1. BlackonBlack

    BlackonBlack Formula Junior

    May 30, 2010
    355
    Northeast
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    Ed
    #1 BlackonBlack, Oct 23, 2011
    Cheese, definitely up there on the list. Wine, not an expert on. Pairing them together, I could google it but I'd rather
    go with the opinion of people who share the same passion.

    Tom, cough up some of the bks.

    Let's see some of your delights for all or different occasions.


    Thanks
    Ed
     
  2. spirot

    spirot F1 World Champ

    Dec 12, 2005
    14,941
    Atlanta
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    Tom Spiro
    #2 spirot, Oct 23, 2011
    Try this:

    Shropshire Blue - Qunice jam on toasted baugette with 2005 Qunto Do Noval port.

    the old wine saying is -

    Serve a bad wine with cheese to make it better, serve a great wine with apples to get the best from it.

    That being said, if you are just doing a wine & cheese party, my rule of thumb is :

    Pinot Noir are normally good food wines - Penner Ash 2005 - 2007.

    serve a blue cheese

    soft ripened cheese - cambert, brie,

    Non cow cheese - Chevre, tour D'ache etc...

    hard cheese - Montgomery Cheddar, aged asiago, gouda etc...

    Have some nuts, dired fruit - apricots, and jam - I'm partial to pear or quince jam.

    Dont do sparkling wine with cheese... and if you need a white wine - go with a dry wine, but not too oaky
     
  3. BlackonBlack

    BlackonBlack Formula Junior

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    Ed
    #3 BlackonBlack, Oct 23, 2011
    Thanks Tom
     
  4. spirot

    spirot F1 World Champ

    Dec 12, 2005
    14,941
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    Tom Spiro
    #4 spirot, Oct 23, 2011
    Last edited by a moderator: Sep 7, 2017
  5. BlackonBlack

    BlackonBlack Formula Junior

    May 30, 2010
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    Northeast
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    Ed
    #5 BlackonBlack, Oct 25, 2011
    Beautiful presentation.
     
  6. rdefabri

    rdefabri Three Time F1 World Champ

    Jun 4, 2008
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    Rich
    #6 rdefabri, Oct 26, 2011
    I'm not that sophisticated, but give me some Parmagiano Reggiano with some Viticcio Chianti Classico Riserva, and I'm set!
     
  7. damian in nj

    damian in nj Formula 3
    Silver Subscribed

    Aug 24, 2009
    1,115
    #7 damian in nj, Nov 19, 2011
    Amarone and Gorgonzola.
     
  8. 53ford

    53ford Karting

    Nov 13, 2009
    112
    #8 53ford, Nov 22, 2011
    Grahams 40 year old tawny with stilton, unsalted pecans, and good chocolate.
     
  9. classic308

    classic308 F1 Veteran

    Jan 9, 2004
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    Westchester, NY
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    Paul
    #9 classic308, Dec 5, 2011
    word...Parm-Reggiano is numero uno in my book...
     
  10. vincep99

    vincep99 Formula 3
    Owner Silver Subscribed

    Jun 8, 2009
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    #10 vincep99, Dec 20, 2011
    especially since Parmagiano comes from Parma which is in Emilia Rogmana which is the area that Maranello is in:
    "(Emilia–Romagna is home of numerous iconic gastronomical and automotive industries, such as Ferrari, Lamborghini, Maserati and Ducati)
     
  11. hotsauce

    hotsauce Formula Junior

    Jan 23, 2011
    682
    around
    #11 hotsauce, Dec 29, 2011
    Last edited by a moderator: Sep 7, 2017
    im in love with cambozola lately. Cross between brie & blue cheese i believe.

    Very creamy with a nice flavor, not too over powering.

    Not sure what wine to pair with it, have paired some reds with it. As a white doesn't seem right.
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