Your best Wine & Cheese match

[Mike_de_Lange]

@Jeremy Holmes

Cheese generally goes with wine a lot worse than most people assume but Bleu d’Auvergne with aged Sauternes is a match to behold.

Finally, some sanity in this post. It had to be you, hadn’t it?

[Mattias_Hansen]

@Jeremy Holmes

Cheese generally goes with wine a lot worse than most people assume but Bleu d’Auvergne with aged Sauternes is a match to behold.

I totally agree. I only recently started trying out cheese and wine matching, and a lot of times the wine totally overpowered the cheese. I think in many cases, white wine is a better choice than red for many nutty, or mild firm cheases. But when you find a cheese and wine that completes eachother and raises both to higher quality, thats where the fun starts!

[Francois_Audouze]

The greatest combination is Chateau Chalon with Comté. It works perfectly.
Then I would put young Yquem with Stilton
old Yquem with mango
old Maury with chocolate
Champagne Salon with Belota Belota Spanish ham.

[SteveG]

@François Audouze

The greatest combination is Chateau Chalon with Comté. It works perfectly…

While I am not remotely in a position to make a grand judgement myself, I will note:

I used to primarily enjoy cheese with red wine (mostly Italian), until I discovered the wines of Jura. Almost any cheese of any age has lots of fat, and umami and protein flavors, I think white wine with lots of full-bodied acids are the best match, and certainly Savagnin (esp. in the exalted form above) fits the bill.

[Kim_Caldwell]

1988 Chave Hermitage and Krümmenswiler Försterkäse
Never forgot this pairing after enjoying it an offline I organized - years ago @ Picholine!

[Fred_C]

@François Audouze

The greatest combination is Chateau Chalon with Comté. It works perfectly.

The only two times I’ve had Chateau Chalon was as a sauce over turbot at Jean Georges NYC. Also a great pairing.

[john_stimson]

@Mike de Lange

@Jeremy Holmes

Cheese generally goes with wine a lot worse than most people assume but Bleu d’Auvergne with aged Sauternes is a match to behold.

Finally, some sanity in this post. It had to be you, hadn’t it?

Isn’t this a replay of another recent thread? Basically, I don’t think wine goes with cheese well at all, except for an occasional happy accident. Of course, I love cheese so I often do it anyway, but it usually just kills the palate.

[paul_clark]

@François Audouze

The greatest combination is Chateau Chalon with Comté. It works perfectly.
Then I would put young Yquem with Stilton
old Yquem with mango
old Maury with chocolate
Champagne Salon with Belota Belota Spanish ham.

Chalon and Comté…I love Chalon and Comté.

[StevenB]

@Jeremy Holmes

Cheese generally goes with wine a lot worse than most people assume.

True, but that’s also due to wrong assumptions on which wines to pair with which cheeses (e.g. the “red wine and cheese” assumption).

My favorite pairings:

• I’ll second Vin Jaune and Comté. It’s just marvellous.
• Bleu de Termignon and Muscat (dry or off-dry, both is fine) or aged Chenin Blanc moelleux (e.g. Coteaux du Layon)
• Roquefort and Sauternes
• Fourme d’Ambert and Grenache based fortified wines (e.g. Rasteau Rancio or Maury or Banyuls).
• Camembert and Cidre

[Mattias_Hansen]

Tons of great suggestions here! i look forward to trying all of them

[Cole_Kendall]

From S. Yaniger back in the day: Old Vouvray and Humboldt Fog cheese, with a little drizzle of honey.

[Thomas_Keim]

@Lance Smith

Mimolette with anything red!

Love that cheese with red wine. A nice SC Mtn Pinot perhaps.

oooohhhh - Totally agree - love Mimolette! - and, I just found out it’s one of the lowest calory cheeses you can have -

ABOUT CHEESE NOT GOING WITH WINE -

I’ve heard this way too much - I love soft French cheeses with red wines - always have - and I don’t think it takes away from anything - I rarely have great wines with dinner - would much rather have them with charcuterie or just cheeses and salt free crackers - I’m totally happy with a Cotes du Rhone for dinner - Cote Rotie before -

[Jane_Crabill]

I don’t think I have an all-time best. I like the Chevre with Sancerre wines and some Sauvignon Blanc with bleu cheese. An aged Gouda paired nicely with a simple red Burgundy from Maranges at a fundraiser I sponsored. Port and Stilton is a classic pairing but I enjoy Tawny Ports with almond tart, creme brulee, pecan pie or the like.

[Andreas_Nielsen]

Champagne and aged Comté I find to be a great match.

[Lou_Radivoyevitch]

Last night, I had a Gewurtz from Alsace and thought it worked well with a few different cheeses.

[S_Lancaster]

@Randy Bowman

Kaukauna Port Wine cheese and Smokey Cheddar cheese on Carr’s plain or garlic crackers go great with any wine. Don’t need no fancy schmancy.

+1 That exact combo is a weekly thing in our house. (with most wine).

[Jay_Miller]

Landaff is one of the few cheeses I like with red wines.

[Chris_Seiber]

I never cease to be amazed at how almost every food and wine pairing thread on this board (“Wine Berzerkers”) devolves into the conclusion that “you can’t drink wine with that food, it will kill the wine, at best you can drink a few offbeat white varietals with it, the best choice is to go with craft beer.”

Then, of course, in other threads, everyone professes that you can only drink wine at mealtime, and only with company, and so forth.

I’m not sure people actually practice what they say in these threads, but if they do, it’s a shame to only be able to drink wine (other than Jura whites, Alsatian Gewurtztraminer, Spanish rose and whatever) during dinner, with company, while it’s not hot and humid out, while you eat continental Europe or wine country cuisine, and so forth.

Me, I freakin’ love wine, and I enjoy it happily with just about anything I eat, as well as while I’m not eating, or if I’m eating alone. I make an effort to avoid terrible pairings (no cabernet with my Vindaloo), but I try not to miss the forest for the trees either.

[Brad_B_a_l_l_i_n_g_e_r]

Champagne and Langres

[craig_v]

I like cheddar with a lot of stuff.