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+--- Thread: Port and Bleu Cheese (/thread-635.html)
- robr - 02-12-2006
I am not a big fan of the taste of bleu cheese, but I am happy to report that the very unusual (to me) combination of Cockburn's Porto Special Reserve and bleu cheese are incredible together. I'm not sure why a very sweet wine and a very soft mushroomy cheese would go so well together, but they do!
[This message has been edited by bernkastler (edited 02-12-2006).]
- Thomas - 02-12-2006
You have discovered what I tell anyone who will listen (and accept) CONTRAST is much more exciting than similarity.
Why do you think marriages last???
Welcome aboard...
- Kcwhippet - 02-12-2006
Stilton and 20 year Tawny Port - fabulous.
- robr - 02-12-2006
Makes sense, Silton is a type of bleu cheese, isn't it?
- Glass_A_Day - 02-12-2006
One of my favorite combos.
- wondersofwine - 02-13-2006
Wanted to do the Stilton and Tawny Port at a restaurant in Charlotte and they were out of the Stilton--bummer.
- robr - 02-13-2006
What do you like best with a sharp white cheddar? I find cabs and chardonnays go best.
- Thomas - 02-13-2006
The Cabernet I get, but the Chardonnay, which style?
- robr - 02-13-2006
"New World" style, very very dry and with a little oak.
- Kcwhippet - 02-13-2006
I thought new world was big, lush, soft and very oaky.