RE: A Little Cheese with Y/your Wine

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SirCumsSlut -> RE: A Little Cheese with Y/your Wine (4/21/2006 12:51:42 PM)
quote: ORIGINAL: MHOO314 <smiles>--Made ya look, huh? This was inspired from all the comments about the cheese with the w-hine--I love wine and cheese--so take a break from the flame throwers, the rants, the fakers and wannabes and tell us about your wine and cheese---what kind do you like, do you eat cheese with it, what's your favorite crackers with those? Let's finally get the wine and cheese together. I love it a non bitchy thread.............Bravo A good hardy cheddar here for Sir and I.....Sir doesn't do wine, but me well there is this small winery in Asheville, NC called the Biltmore Winery (part of Biltmore Estates) they have a delicious soft red wine that goes perfect with cheese or desserts, just wish I could remember the name been way too long since I have enjoyed

MHOO314 -> RE: A Little Cheese with Y/your Wine (4/21/2006 12:54:46 PM)
ohhh do try and remember as I am off to there one weekend this summer!

SirCumsSlut -> RE: A Little Cheese with Y/your Wine (4/21/2006 12:58:07 PM)
quote: ORIGINAL: MHOO314 ohhh do try and remember as I am off to there one weekend this summer! Cardinal's Crest is the wine....thank god for the web..........LOL

SirCumsSlut -> RE: A Little Cheese with Y/your Wine (4/21/2006 1:02:20 PM)
quote: ORIGINAL: MHOO314 ohhh do try and remember as I am off to there one weekend this summer! Their Merlot is also delicious.....You will love the tour of the Estate and the winery.....I did not want to leave

Littlepita -> RE: A Little Cheese with Y/your Wine (4/21/2006 4:51:11 PM)
I am in love with Cabot's Seriously Sharp Cheddar. I like it with grapes the best, but would like some wine. That is if my Master would cut me some slack with this whole diet thing. [&:]

LadiesBladewing -> RE: A Little Cheese with Y/your Wine (4/21/2006 7:29:40 PM)
I'm not picky about the wine -- I tend to prefer a white shiraz or one of the other rich blushes... cheese of choice, Chevre -- in particular, a black pepper chevre. I won't turn my nose up at a spiced brie en croute or Pave Affinois. Bucheron isn't bad either. I like to accompany with fruit and poppy-sesame water crackers or flatbreads... but not pears... I hate the texture combined with soft cheeses... it's like following the cheese with a mouthful of sweet sand. S Oh.. and if we're not in the mood for alcohol..., Boursin, fruit, thin slices of baguette, and lightly sweetened Earl Grey or Teavana "To Life" tea.... Lady Zephyr

LadiesBladewing -> RE: A Little Cheese with Y/your Wine (4/21/2006 7:40:25 PM)
OHHHH. I =love= Raclette!!! It's wonderful over thin, warmed (but not toasted) baguette, but it's also incredible spread over, believe it or not, warm puffs of pate a Choux (little cream puffs without the cream... just the puff part). Lady Zephyr

TemptingNviceSub -> RE: A Little Cheese with Y/your Wine (4/21/2006 9:16:33 PM)
Lived in Germany for a bit and so loved their wines mostly the fruity/sweet ones..but for the life of me I cannot remember the names of the ones I soo loved..grrr...as for cheese have lately had a thing for pepper jack with a ritz...feeling a bit like a barbarian with that choice, but ahh well...its pretty good for that wee snack at 1200 midnight that I so should avoid..grin..Tempting

HisAvalon -> RE: A Little Cheese with Y/your Wine (4/22/2006 12:14:19 AM)
Mmmm...I love all cheeses, the stinkier the better! But my favorite cheese is probably a good brie. As for wine, I'll take a good deep burgundy any day. What's that? I have some burgundy right there in the kitchen? Why, yes, I think I will go have a glass! [:D] Avalon

ownedgirlie -> RE: A Little Cheese with Y/your Wine (4/22/2006 12:35:55 AM)
Manchego with a nice bourdeaux

MistressDREAD -> RE: A Little Cheese with Y/your Wine (4/22/2006 10:36:51 AM)
quote: I enjoy a nice Raclette cheese that is warmed by a fire till it is soft enough to spread over fresh french bread, Orrrrrrrr Wild1, a nice new slaves body parts...........French bread makes a really nice gag.

TexasMaam -> RE: A Little Cheese with Y/your Wine (4/23/2006 9:31:27 AM)
Lovely post, how refreshing, MH! I've tried many of the finest wines in the world, but I'm just not much of a wine snob. Give me an honest, fresh, mellow burgundy, with some baby gruyere, or brie, apple slices, and a fine, light, whole wheat cracker ( Keebler makes good whole wheat buttercrisps, and I've spent a lot of money on expensive imports that aren't as good...) Now THAT's a treat! I love many other wines, but My favorite will always be a good burgundy. TexasMaam

FirmhandKY -> RE: A Little Cheese with Y/your Wine (4/24/2006 1:28:26 AM)
Any German Spatlese with a sharp, hard cheese. Brotchen optional.

MsSonnetMarwood -> RE: A Little Cheese with Y/your Wine (4/24/2006 3:40:06 AM)
Good extra sharp cheddar calls for a glass of port....mmmmm.... I'm far from an expert on pairings, so I rely on my old standby of "drink what you like". I shared a great bottle of sauvignon blanc last night from the Burgany reagion of France....wonderful. To kick things up a bit - sometime you might want to try a salad with spring mix, sugared pecans, sliced strawberries (just 3-4 berries), a good sharp vinaegrette, and plenty of good quality Gorganzola crumbles. Now THAT is a bit of heaven.

MHOO314 -> RE: A Little Cheese with Y/your Wine (4/24/2006 8:03:45 AM)
mmm that sounds yummy, I am such a cheese "ho", lol, feta, gorgonzola, cheddar, goat, brie, I love it all, mixed with a good wine--ahhhhhh

meatcleaver -> RE: A Little Cheese with Y/your Wine (4/24/2006 8:58:55 AM)
It's got to be green or blue cheeses for me, the stronger the better. I used to own a house in France and was given a live cheese by a farmer neighbour. Once you got past the magots, the cheese was devine. It has to be served with a full bodied Claret, though now sadly such heavy wines are going out of fashion for the lighter fruitier wines. Oh a good Rioja is also nice with cheese. Hmm too many options are coming into my head now.

NakedOnMyChain -> RE: A Little Cheese with Y/your Wine (4/24/2006 11:01:37 AM)
I have to agree with most everyone else on the cheddar. I always manage to have some extra-sharp cheddar in the fridge, because I love it. As for wine, I enjoy very dark, very full-bodied reds. Merlots, Cabernets. (Can't stand Chianti, though. Too metallic.) A smoked cheddar is excellent with a Cabernet. Mmmm. As for white wines, (which I still like, they're just not my favorite), I enjoy Pinot Grigio and some Rieslings on the sweet side. On the dry side, just about anything as long as it's well made. Chardonnay is always nice. If it's a sweet white I like the brie in phyllo puff pastry with apples or pears, or even herbed mozarella and tomato. If it's a dry white I skip the cheese and go straight for various fruits (pears and apples mainly).

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