Red Burgs and cheese -- your recs

WINE TALK
21

I like it with Mt. Tam.

22

I agree with many above… cheese overpowers red Burgundy in almost all cases. A roasted Bresse chicken, on the other hand, would be fantastic.

23

Ding ding ding! We have a winner! Most birds are good with red burg, but a Poulet de Bresse from Bistro de L’Hotel takes it to another level.

24

I would never choose to serve cheese with red Burgundy. White Burgundy on the other hand goes very well with a wide array of cheeses.

25

I tend to vociferously agree with all those who believe red Burg and cheese aren’t an ideal match.

That said, Sarah K’s recommendation of pairing a “medium maturity” red Burg with the Rush Creek Reserve is absolutely spot-on:

http://www.wineberserkers.com/forum/viewtopic.php?p=2146344#p2146344

26

Roomano from Friesland and Mimolette offer possibilities as well, but Reggiano has a slightly more discreet profile.

and yes, most cheeses do indeed demand white wine. I often wondered what Gewurztraminer was good for,
then Kathy Faller served me one of theirs with a fine Munster bien affiné…

27

I agree.

I remember doing a wine and cheese presentation years ago, where we spent time with the staff/owners of a cheese shop carefully choosing pairings for a variety of cheeses. We had a few whites and a few reds. In the end, we all agreed that a white from the Loire actually paired better with every cheese than any other wine.

28

Funny, although it may not optimal, it’s pleasurable.

When I’m in Burgundy, there was always some red wine left after the entree and a cheese course, and I was always extremely happy!

I find that hard cheeses, like Parmesean mentioned above, go better than the softer full fat cheeses.

29

You would be happier if there were some white wine left [cheers.gif]

30

Not really, as after many courses, my palate can appreciate reds more than going back to the whites.

This is personal taste, not science. Can’t say the number of times people have told me red wine and fish don’t go together, but I often pair them.

31

Most cheese, even hard, matches white Burgundy much better than red. If you want to continue drinking red then cheese might be a less satisfactory pairing
Palette…sounds a bit kinky.?

32

Thank you all for your thoughts.

I like Barry’s take above. Yes it may be suboptimal but he enjoys some cheese with a red burg once in a while.

I’m also taken by many posters ignoring of question posed and insisting that it MUST be white wine! Or even poultry. To each their own …

Hey some philistines even like 2007 CDP with their sushi! :stuck_out_tongue:

33

34

In this case: not thoughts, facts [snort.gif]

35

Other than the mispelling of palate, I still stand by my original comment. It’s personal taste, and I find it VERY SATISFACTORY and DELICIOUS. Doesn’t matter that another pairing might be more delicious.

If I listened to the food pairing orthodoxy, I would never drink red wine since I eat primarily fish at dinner. Can’t even enumerate the number of times I was told I was wrong by drinking red wine with fish.

36

In this house fish i often on the menu as well. We have a majority of whites jn the cellar off course.
If I want a ted Burgundy after the white I would pair it with Salame or similar.

37

I generally prefer whites with most cheese too, but Moliterno works with red burgs.

38

I know Epoisses is the easy go-to. However, I’ve long loved Taleggio. It’s easier to get around here for us…I like the creaminess and for me it goes well with the bulk of the wines I love. Nebbiolo, Pinot Noir, Bojo, Sangio, Rioja, and so much more…

39

40

I fully understand those who prefer whites with cheese (a further question is: dry or off-dry?), however personally I drink much more red wine than white - and I also prefer a red Burgundy with cheese.
Just a personal preference!