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+--- Thread: Wine & Cheeses (/thread-263.html)
- Rodgers - 10-05-2001
I need wine suggestions to go with Godua and/or Edam Cheeses. Can anyone Help me???
- Innkeeper - 10-05-2001
Hi Rodgers, and welcome to the Wine Board. If you can get a good selection of Washington State wines there, look for a lemburger. Otherwise get a pinot noir, or a dolcetto. Specifically, a Villa Mt Edan, California, Pinot Noir or a Dolcetto d'Alba from Italy.
- Drew - 10-05-2001
IK's suggestions are great...here are some others..
Sauvignon Blanc (California or New Zealand)
Champagne or sparkling wine
white Rhone
white Bordeaux
white Burgundy
Drew
- hotwine - 10-05-2001
When I lived in Germany years ago, I had to travel a lot on business. The food packed for the road included fresh French bread, Italian sausage, and a large chunk of aged Gouda cheese (purchased in Holland as a 10 kg wheel). And the wine? A cheap red Bordeaux. A Riesling or Sauvignon Blanc worked OK, but the red was much better. The sausage was probably a determining factor, but also the age of the Gouda (three years old when purchased, and gnawed on for three more) was probably also important in wine selection. IMHO if the cheeses are fresh, then whites are appropriate, but if they're oldies, they benefit from the red.
- Innkeeper - 10-05-2001
Frankly, I don't know of a single cheese that goes with white wine.
Maybe the grey matter is getting weak, but seem to remember a post by a certain Baltimore sleuth last March, that implied he had the same genes as a notorious Arizonian.
- Botafogo - 10-05-2001
IK, Chevre (goat cheese) and crispy Sauvignon Blancs like Quincy and Sancere are a CLASSIC match.....
Roberto
- Innkeeper - 10-06-2001
OK, will give it a shot. Got lots of goats around here.
- hotwine - 10-06-2001
Also recall enjoying Edamer (Edam) on several occasions with Rheingau Kabinett at a little floating restaurant called Arch Noah (Noah's Ark) on the Rhein outside Wiesbaden. Deeelightful. The company was nice, too.....
- winoweenie - 10-06-2001
The memory masks reality. WW
- hotwine - 10-06-2001
Ain't nuttin wrong wit de memory. Sharp as a tack.
What were we talkin' about?
- wondersofwine - 10-10-2001
A representative of the cheese industry paired Sauvignon Blanc from Australia with New England bleu cheese and it was a hit. He said the Sauvignon Blanc reduces the saltiness of the cheese. (Red burgundy was another of his suggestions) With Gouda or Edam I agree with the red wine suggestions.