Cheese and Wine Pairing from Italy and Burgundy – Episode #152

December 21, 2006

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Wines tasted in this episode:

Watch today as Gary does more wine and cheese pairings. See how Gary matches up these three wines with these cheeses.

89 Responses

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  1. December 22, 2006

    JohnC

    Nice episode Gary.

    I was fortunate to have my wife work for a cheese importer so we were spoiled by having access to some kickass cheeses.

    I would say the best combination that comes to mind was a real French Muenster (no not the deli cheese!) and a nice off-dry reisling.

    Another thing about this episode is that you brought up something I was going to ask you about – the introduction of white grapes into red blends. Would you consider doing an episode on this,looking particularly at the Australian’s take on Cote Rotie?

    Thanks again,

    JohnC

  2. December 22, 2006

    Deedee

    Today’s PMG (potty mouth grade) is B-
    Good enough for network TV!

  3. December 22, 2006

    Richard

    My favorite Italian wine pairing is chunks of Piave Vecchio and a sangiovese

    or

    For French a good Lirac or Crozes Hermitage with Saint Andre cheese topped with fig jam.

  4. December 22, 2006

    wey

    Gary says: Nero de Tavola… :D
    Still got that book on foreign wine/grape/region names? Nero D’Avola!

  5. December 22, 2006

    Mike C

    Great episode Gary! When you do the cheeses is when I smile most. One nit pick…native Oregonian here. ORYGUN…I will now post the correct pronunciation of Oregon until you get it right my friend. It is the one thing that all of us here in Oregon cringe at…please say it right. If not we might have to cut out the delicious pinot from your store. QOTD: Favorite pairing so far would have to be 2002 Meridian Reserve Syrah with a few slices of Herb covered goat cheese. It was so amazing, it really made my day. Other pairings I have done recently was some Brie with a Columbia Crest Pinot Noir , was good but I am a sucker for goat cheese.

  6. December 22, 2006

    Large format Fever

    Wanna try somthing cool…..mochi, yes the Japanese rice cheese and Diginju (thats sake for all of you lay folk)……. Yeah,….. I know all of you want to talk about wine and cheese but give sake a try with cheese. It is an interesting dichotomy. You either love it… or want to throw up. I tend to side with the “PLEASE GIVE ME MORE” side. Holla back youngin’ CB

  7. December 22, 2006

    JOEYdaMUSH

    Don’t know about pairing with wine yet but my favorite cheese of alllll time is by far Parmigiano Reggiano.

  8. December 22, 2006

    ecola

    cheese whiz sprayed directly into the mouth chased with cristal is the best

  9. December 22, 2006

    brz

    Vintage Port + Serra da Estrela (portuguese cheese) or Stilton (or Gorgonzola Dolce).
    ;)
    []s

  10. December 22, 2006

    damon

    ok, I’m 36, should I know what a foam party is?

    I promise I will buy some Champagne. Ever have any Jean Laurent Blanc de Noirs NV? yum

    QOD….

    Your Favorite Riesling Auslese with an aged Gouda, at least 5 years. 7 would be nice, but I’ve only had that once at Picholine in NYC.

    Gary, have you been to Picholine or Artisnal and had some of Max’s cheese?????

    If you haven’t, go spend an afternoon doing wine and cheese there. That guy is a wine and cheese guru. I’d go all the time, but I live in Ohio and have a limited cheese budget.

  11. December 21, 2006

    Wildebeest

    marine animals generally don’t fare too well against jet engines

  12. December 21, 2006

    StanVH

    Gary,

    Except for the blues (Stilton, Maytag, etc.) I find that most cheeses, especialy the big double and triple cremes pair better with some of the whites. Try the Delice with a good Pinot Grigio, or a Sauvignon blanc, or one of the more citrisy Chardonnays. Try a good curmbly Parmesian with a good white from northern Italy. Here’s one to try: a blue with a gewurtztraminer or an Alsace Reisling.

    My point: Cheese and White Wines are great together — and not just Sauternes either.

    Joyce, the Gift Pack #2 tasting episode was episode #147.

    Gary, my wife, daughter and son-in-law tasted along with you on that episode. We had a great time. By the way, leaving the Sansonnet did mellow and smooth it out when left open overnight. This has opened up a whole new thing for me. I usually just cork the bottle if there is any left over. In fact I keep an assortment of smaller bottles (right down to the size you get on jets) just to store small amounts of leftover wine. Question: What are the indications for leaving a particular wine open versus recorking/rebottling it for later consumption?

    Good show!

  13. December 21, 2006

    Dave-from-Katonah

    GV-Great episode. I love any sharp cheddar (NY or VT) with a robust cabernet or shiraz/syrah. A nice Sangiovesse also goes well with cheddar. I also find it difficult to pair a red wine with a soft cheese, such as a Chaums or even a brie, but a crisp sauvignon blanc is often better. Great episode.

    Can’t wait for the Friday night “Oak Monster” montage!!!

  14. December 21, 2006

    nikonjedi

    great episode! absolutely luv cheese with wine. my favorite pairing so far is a late harvest or spatlese riesling with goat cheese.

  15. December 21, 2006

    Brandon M

    Susan…what is up with you tonight?

  16. December 21, 2006

    Wine-o

    Take a stick sized piece of imported Asiago and drape in a paper thin shaved piece of Proscuitto di Parma and cap it off with a calamata type olive. Then drink a nice Brunello and call me in the morning…AHHHHH, che buona vita. Reminds me of the years I summered when I was a child with Grandpa on his farm in Abruzzi. Oh well, back to work…

  17. December 21, 2006

    KMANN

    Emmitt Dancing With the Stars?!? Maybe b/t Larry Allen and Nate Newton, but not with A.C. Slater…and everyone knows Thurmal was the back of the 90’s, regardless…

  18. December 21, 2006

    E

    Hard to get really funky cheese out in the sticks, so I don’t really do a whole lot of that. I think the last one I remember was Gamay + Manchego, which wasn’t bad at all, but usually I stick to whites if there’s cheese involved.

    Love Tom’s terroir blog, too.

  19. December 21, 2006

    Susan

    I must have sailed into the Bermuda Triangle!
    WOW!
    :)

  20. December 21, 2006

    Susan

    Gary-
    I could go on and on but…
    I love cheese!
    I went to The Wisconsin Dells as a child
    and visited several large cheese factorys.
    I have
    LOVED
    cheese ever since!
    :)

  21. December 21, 2006

    Jaye

    Gary, I am happy to see that you had the experience that I often have when pairing wine and cheese — that being that the flavor of the wine often changes for the worse after having a bite of cheese. It doesn’t happen all the time, but it happens more often than I like. I can’t give you a great cheese pairing outside of the well known Stilton with Port, because that is the only cheese pairing I actually found to accentuate the flavor of the wine.

  22. December 21, 2006

    Susan

    Gary-
    I visited The Wisconsin Dells
    as a child
    AND I have loved cheese since!
    Glad to see the delicious looking cheese!
    I LOVE CHEESE!!
    I LOVE CHRISTMAS!!
    I LOVE WINE!!!
    I love any Wisconsin
    or European Aged Cheese
    WITH
    any red or champagne!
    :)

  23. December 21, 2006

    Susan

    Gary-
    Hello Gary?
    Anyone!
    Hey – can’t make comments
    again!
    WOW!

  24. December 21, 2006

    Susan

    testing…
    one, two , three
    is thing working?
    ooooooo weeeee…
    i can make comments!

  25. December 21, 2006

    Susan

    testing…

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