Moderators: Jenise, Robin Garr, David M. Bueker
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
wrcstl wrote:Only one answer. I agree with Mark, Jon, Shaji and Hoke, it depends. Wow, I agree with Hoke, must be getting old.
Walt
Mark Lipton wrote:The problem with this poll is that there's cheese and then there's... cheese. Both a ripe Brie and an aged Manchego are cheese, but totally different in character and what wines pair well with them. FWIW, the only cheeses that I will pair with red wine or Port are hard, aged cheeses. Fresh cheeses call for Sauvignon Blanc and soft, ripe cheeses to me call for a high acid white with at least a touch of RS. I'm sure that blue cheeses pair best with completely different wines, but since I can't abide their flavor, I have not conducted a thorough study.
Mark Lipton
Hoke wrote:wrcstl wrote:Only one answer. I agree with Mark, Jon, Shaji and Hoke, it depends. Wow, I agree with Hoke, must be getting old.
Walt
You better watch that, Walt.
Hoke wrote:wrcstl wrote:Only one answer. I agree with Mark, Jon, Shaji and Hoke, it depends. Wow, I agree with Hoke, must be getting old.
Walt
You better watch that, Walt.
David M. Bueker
Riesling Guru
34411
Thu Mar 23, 2006 11:52 am
Connecticut
Ian Sutton
Spanna in the works
2558
Sun Apr 09, 2006 2:10 pm
Norwich, UK
Hoke
Achieving Wine Immortality
11420
Sat Apr 15, 2006 1:07 am
Portland, OR
wrcstl wrote:Hoke wrote:wrcstl wrote:Only one answer. I agree with Mark, Jon, Shaji and Hoke, it depends. Wow, I agree with Hoke, must be getting old.
Walt
You better watch that, Walt.
Hoke,
A comment of endearment
Walt
David M. Bueker
Riesling Guru
34411
Thu Mar 23, 2006 11:52 am
Connecticut
Hoke wrote:None of the Above: no guideline works sufficiently well; and any guideline is constraining individual discovery, exploration, and the greater opportunity to have more "Wow! I didn't see that coming!!! moments)
A bunch of you guys keep talking about "French Wines". What are those? The only "French Wine" I know is so cheap and wretched, we probably shouldn't be discussing it (and definitely shouldn't admit to drinking it, lest we lose our geek license).
All those sommeliers can turn their little noses up when it comes to the subject of red wine and cheese. Screw 'em. I happen to generally like red wine and cheese combinations, if for no other reason than it delivers entirely different flavor combinations than does white wine and cheese.
So I resort to my usual fallback: it depends. It depends on the wine, the cheese, the moment. Any other answer is meaningless.
David M. Bueker
Riesling Guru
34411
Thu Mar 23, 2006 11:52 am
Connecticut
Jashue wrote:Its not a science. It's not an art. It's everything in between.
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