floppydrive Posted March 15, 2007 Share Posted March 15, 2007 parengs bods, storm, agxo, floppy... i'm in the final stages of moving into my new office and getting my engineers upto speed with the new software. once i have "ramped up" operations, i'll definitely "pop" some corks.That's great news! Congratulations! We'll await the popping! will this count as an EB? Quote Link to comment
floppydrive Posted March 15, 2007 Share Posted March 15, 2007 If I may ask what would be a nice wine to pair with Petit Camembert cheese? cheers! I tried it with a 2005 bottle of french merlot but it didint compliment the cheese well. Im not realy a wine drinker, but i love cheese. I often drink cocktails. Are there any suggestions on what kinds to try and buy? Strong flavored and "spicy" cheese would go well with fuller bodied, complex wines like your cabernet sauvignon, merlot and shiraz. Light/medium flavored cheese would pair well will lighter bodied wines like tempranillo, pinot noir, sauvignon blanc, chardonnay etc. Again this is the convention but not a hard and fast rule. Manchego, strong cheddar, edam, parmessan would qualify as stong cheese;Asiago, camembert, brie, mozzorela, for me would qualify as light to medium cheese.On occasions when I will drink scotch whiskey (blended or single malt), I will not hesitate to pair it with asiago or a strong cheddar. Again this is my personal choice. I agree with Masi - it's all a matter of personal preference. Masi's guide can be your starting point, but don't let it limit your tasting. The "strong" would refer to the flavor of the cheese rather than the texture. There are some soft cheeses with extremely powerful flavors like roquefort and other blue cheese. Experiment and find which combination you prefer. Cheers! Quote Link to comment
masi Posted March 15, 2007 Share Posted March 15, 2007 ....and we are ready with the bottles and corkscrews - just say when, pare... cheers! and congratulations, too, pare. You did well.... That's great news! Congratulations! We'll await the popping! will this count as an EB? just a few weeks more and i'll be settled and will definitely call an EB!!!!! Boy, I really need a drink!!!!! Quote Link to comment
bods1000 Posted March 16, 2007 Author Share Posted March 16, 2007 Strong flavored and "spicy" cheese would go well with fuller bodied, complex wines like your cabernet sauvignon, merlot and shiraz. Light/medium flavored cheese would pair well will lighter bodied wines like tempranillo, pinot noir, sauvignon blanc, chardonnay etc. Again this is the convention but not a hard and fast rule. Manchego, strong cheddar, edam, parmessan would qualify as stong cheese;Asiago, camembert, brie, mozzorela, for me would qualify as light to medium cheese.On occasions when I will drink scotch whiskey (blended or single malt), I will not hesitate to pair it with asiago or a strong cheddar. Again this is my personal choice. ...and for the really nasty stuff like Roquefort or Stilton cheese, only port will have the guts to pair up with it... Quote Link to comment
dj_flip03 Posted March 16, 2007 Share Posted March 16, 2007 Im not realy a wine drinker, but i love cheese. I often drink cocktails. Are there any suggestions on what kinds to try and buy? Ey, mate! So you're trying to learn about wines huh? Me too. Tonights the night for my Yellow Label Cabernet Sauvignon. Friends and I will be having a poker night at my place. I'll be serving this bottle and some vodkatinis. Our choice food: baby back ribs and nachos! :cool: Quote Link to comment
bods1000 Posted March 16, 2007 Author Share Posted March 16, 2007 (edited) Some more of those quirky animals from Down Under. After Bear Crossing, Yellow Tail, Kangaroo Ridge, Butterfly Ridge, etc. I spied a new wine at Shopwise called Platypus Run. It's a 2001 Shiraz so it should be ripe by now. Will have it tonight and see what this creature is up to Edited March 17, 2007 by bods1000 Quote Link to comment
agxo3 Posted March 16, 2007 Share Posted March 16, 2007 parengs bods, storm, agxo, floppy... i'm in the final stages of moving into my new office and getting my engineers upto speed with the new software. once i have "ramped up" operations, i'll definitely "pop" some corks. Cool! congratulations! I'd bring some wine to celebrate with when I go in May but with the current restrictions, I'd have to check it in and I'm reluctant to do that. But let me think about that......... Hey! We should still have that bottle of champagne, right? Well, itf it's still there, open it, toast yourself and the gang and have fun!!! Quote Link to comment
agxo3 Posted March 16, 2007 Share Posted March 16, 2007 I agree with Masi - it's all a matter of personal preference. Masi's guide can be your starting point, but don't let it limit your tasting. The "strong" would refer to the flavor of the cheese rather than the texture. There are some soft cheeses with extremely powerful flavors like roquefort and other blue cheese. Experiment and find which combination you prefer. Cheers! Check out these sites..... http://www.gourmetsleuth.com/cpairing.htm http://www.2basnob.com/wine-cheese-pairings.html http://www.wineintro.com/food/cheese/ I like manchego with a nice pinot, or a really rich triple cream brie with a nicely aged cabernet sauvignon. Parmiggiano reggiano or a nicely aged asiago with champagne or prosecco. Stilton/blue cheese with port. Mimolette with an easy going zin. But as all have noted, it's all aubjective. Our tastebuds are all a bit different, as our acquired tastes, so go experiment! Have fun doing it! That's what it's all about - the thrill of the unknown and the rhapsody of the perfect match. Quote Link to comment
Raintribe Posted March 16, 2007 Share Posted March 16, 2007 oh man...it's been so long and i truly miss this thread am back how are the people of Bacchus' tribe? Quote Link to comment
Raintribe Posted March 16, 2007 Share Posted March 16, 2007 Bods...got a couple of cases of reds from the Deakin Estate last December. It was great for Christmas...it went so fast during family gatherings, I had to get more :-( Quote Link to comment
agxo3 Posted March 16, 2007 Share Posted March 16, 2007 oh man...it's been so long and i truly miss this thread am back how are the people of Bacchus' tribe? Hi Rain! Welcome back? Where are you now? As I recall, you were heading off to Europe somewhere there's good wine, I hope! Quote Link to comment
G T Posted March 17, 2007 Share Posted March 17, 2007 i like chilean red wine a lot.may i know why it a has distinctive smell and taste as compared to others?is it because of the type of grapes they use or its all about the processing? Quote Link to comment
masi Posted March 17, 2007 Share Posted March 17, 2007 Cool! congratulations! I'd bring some wine to celebrate with when I go in May but with the current restrictions, I'd have to check it in and I'm reluctant to do that. But let me think about that......... Hey! We should still have that bottle of champagne, right? Well, itf it's still there, open it, toast yourself and the gang and have fun!!! Yup the champagne is still "chillin" (no pun intended) together with some pinots that i been holding on. Looking forward to the eb in May, but I do intend to get the guys together before that. Quote Link to comment
bods1000 Posted March 17, 2007 Author Share Posted March 17, 2007 Bods...got a couple of cases of reds from the Deakin Estate last December. It was great for Christmas...it went so fast during family gatherings, I had to get more :-( you're back in the country? hope you can join us soon.... 2 cases of Deakin going fast? Your family must be that big, and all wine-drinkers ha! Kudos and cheers!welcome back...do post here more often as we miss that feminine touch here hehehe Quote Link to comment
bods1000 Posted March 17, 2007 Author Share Posted March 17, 2007 we were at Italianni's and saw some Cloudy Bay there. Didn't know it was already available here. How come I don't see it in retail? However, I observed that it comes with a screw cap ............. Quote Link to comment
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