Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Pairing Food and Wine

Pairing Food and Wine Discuss and learn about pairing food and wine.


Reply
 
Thread Tools
  #1  
Old 03-04-2008, 05:38 PM
Registered User
Culinary Experience: Line Cook
 
Join Date: Mar 2008
Posts: 13
Default Gewerz and cheese? I say yes...

Here's my rationale for three courses:

I want to sandwich two Ontario wines with a new Rioja that just came out.

1)Wild Mushroom soup with white truffle oil - Chateau desCharmes Pinot Noir 05

2) Herb stuffed braised leg of lamb: 2001, Rioja from Ondarre (delicious! Get. This. Wine. - At the LCBO here in the Ontario it's only just over $15!)

3) Sheep's Milk cheeses; and a Gewurz reserve from Peelee island...

Everyone is telling me "No!" The cheeses will simply overwhelm the Gewurz, and if you must do another Ontario wine, choose something big like a baco noir.

A restaurant where I worked almost always paired their cheese plate with a fruity white, to cut the spiciness of the cheese. Often a riesling.

Also, I don't want to finish a meal with a massive wine. Plus, there will be pears and apples on the cheese plate whice I think would go well with a fruity white?

Am I really so wrong?

Last edited by Jeffy; 03-04-2008 at 05:40 PM.
Reply With Quote


  #2  
Old 03-04-2008, 08:10 PM
Anneke's Avatar
ChefTalk Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jan 2001
Location: Canada
Posts: 1,907
Default

Alsatian wines are pretty punchy because they have a lot of alcohol. I have to admit, we had a sweet wine paired with a hard sheep last week and the result was surprisingly good. A lower acidity wine can definitely work with a sheep; the question here, is which cheese are we talking about?
Reply With Quote
  #3  
Old 03-04-2008, 09:28 PM
AndyG's Avatar
Registered User
Culinary Experience: Can't Boil Water
 
Join Date: Aug 2007
Posts: 480
Default

IMO there is no right/wrong. Depends on one's taste.
Reply With Quote
  #4  
Old 03-05-2008, 02:54 AM
Registered User
Culinary Experience: Line Cook
 
Join Date: Mar 2008
Posts: 13
Default

Quote:
Originally Posted by Anneke View Post
the question here, is which cheese are we talking about?
it's sheep's milk cheese from monforte...
Reply With Quote
  #5  
Old 03-05-2008, 06:09 AM
Anneke's Avatar
ChefTalk Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jan 2001
Location: Canada
Posts: 1,907
Default

toscano? piacere?
Reply With Quote
  #6  
Old 03-05-2008, 09:02 AM
Registered User
Culinary Experience: Line Cook
 
Join Date: Mar 2008
Posts: 13
Default

mmmmm....
...not sure yet...I'll be getting them at St. Lawrence on Saturday, and not sure what they'll have there.

I know, I know. Start with the cheese, BUT, I really won't have time on Saturday to make it out so I'm starting with the wine.
Reply With Quote
  #7  
Old 03-05-2008, 07:48 PM
Anneke's Avatar
ChefTalk Moderator
Culinary Experience: Culinary Instructor
 
Join Date: Jan 2001
Location: Canada
Posts: 1,907
Default

Call ahead to be safe. Are you going there because of proximity to you or your work? If you're shopping for Canadian cheeses, About Cheese (Yonge/Laurence)has the very best. Their staff is the most skilled in the city; in fact, don't go there if you're in a hurry - they will probably talk your ear off. They can further advise you on wine pairings. Speaking of great Cnd sheep: have you tried Allegretto? Alex should have it. Ask for a sample if you go!
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Cheese ChefTimoto Food & Cooking Questions and Discussion 16 05-30-2007 08:53 PM
Differences between pasteurized cheese and un-pasteurized cheese. Nicko Open Forum With Master Cheesemaker Sid Cook 2 03-12-2007 04:47 PM
Soy cheese chrose Food & Cooking Questions and Discussion 3 01-25-2006 06:38 PM
What kind of cheese is better for a cheese Fondue??? Elizabeth Food & Cooking Questions and Discussion 5 09-01-2000 07:24 AM
What kind of cheese is better for a cheese Fondue??? Elizabeth Pastries and Baking General 1 08-29-2000 06:35 AM


All times are GMT -7. The time now is 05:40 PM.


Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2008 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116