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+--- Thread: Cheeses (/thread-811.html)
- saku30 - 01-31-2006
Just getting my feet wet with the world of wine. Thinking about organizing a tasting club here at school. Pondering some possible appetizers and a variety of cheeses and breads came to mind.
Mind you there will be a great assortment of reds and whites but what do you guys feel matches up best with each?
Thanks a bunch,
Cheers
- Innkeeper - 01-31-2006
Hi Saku, and welcome to the Wine Board. That is a very complex question. My best advice is to go to a library or book store and look for Andrea Immer's "Great Tastes Made Simple." She has a long chapter on the subject and every page has a matrix showing dozens of possibilities with many kinds of wines and many, many types of cheeses.
- Thomas - 01-31-2006
IK is correct, it is a large question. Suffice to say that soft, high fat cheeses pair nicely with crisp whites; some mildy sharp cheeses do well with tannic reds; quite moldy/sharp cheeses like dessert wines.
Without a list of the actual wines, that's the best you can get.
[This message has been edited by foodie (edited 01-31-2006).]
- Thraz - 02-01-2006
There are a few websites that can help too. Here are a couple:
http://www.winesquire.com/articles/2003/kk0305.htm
http://www.gourmetsleuth.com/cpairing.htm
Note that these are just the views of the persons who maintain the site, there is no consensus. The sites even contradict eachother in places, it does not mean either is wrong - you can just take them as a guide and figure out for yourself what you like.