Soft goat cheese and a nice sauvignon blanc. Mid afternoon.

Hi Gary,

Excellent episode. Tasting the wines again with the cheese is interesting. I had never heard of this varietal before, and am looking forward to trying both of the wines you reviewed.

QOTD: Parrano Cheese, Honey Crisp Apple, and Tempranillo – the killer combo!

Joe Papas
Concord, NC

I love hand crafted cheese! Thanks for including it in this episode.

QOTD: I like a cheese that bites back so I would say Andalo with a wine with a bit of dried raisin/fig/prune flavor (I don’t have the wine experience to suggest a specific one).

Great EP Gary! Had alot of wine and cheese pairings in the past and liked the Riesling Auslese/Beerenauslese combo with a big ashy Gorgonzolla or other blue mold cheese. And when a fig-mustart marmelade hits the szene, its getting quite heaven.

Hello Gary,

Nice episode. I am big cheese fan.

QOTD: I have to say that one of the most memorable cheese pairings I have had was the Saffron and Peppercorn Pecorino from central Sicily paired with a 2002 Geltz Zilliken Saarburger Rausch Riesling Spätlese. While the cheese is not terribly exciting on its own, the two together are quiet interesting!

Recently had a Frei Brothers 2005 Cabernet Sauvignon with some Havarti on Black Pepper Triscuits (Black Pepper and Olive Oil. Wine was bold enough to stand up to strong black pepper that was “cooled off” a bit by the creamy Havarti.

QOTD: Stilton and J.J. Prum Spatlese

hey gary, told you im back in the saddle, favorite cheese pairing: even tho im not the biggest white wine guy, morbier is my favorite cheese, and if you got any sav blanc or chard with intense granny smith apple flavor, the combo is face melting

Hi Gary,

By far my favorite background for the show — nice huge window. Thanks for the Specs/Houston shout out — a little home town action where i would get all the wine i would ever need! QOTD — A dusty gruyere with a David Bruce Pinot Noir

QOTD: Hunboldt Fog and Riesling Auslese.

Good episode and good topic.

I am just getting into pairing cheese with the wines, and am not well versed but I did have an interesting cheese called “Yancy’s Fancy” Wasabi cheese that went great with a Nobilio (New Zealand) Sauvignon Blanc. I am continuing to learn and this is a perfect venue. Keep up the good work.

My perspective on wine and cheese changed forever when I was able to taste winners from the 2008 American Cheese Society competition. That would be something fun to see from you in the future Gary, your pairings for winning cheeses.

QOTD: Carr Valley Show White Goat Cheddar and Roza Merlot

QOTD – I am not good on specific wines and cheeses, but port and an aromatic cheese are excellent together.

Tulsa representing!

Great show! Last wine and cheese pairing was a 2006 WA sav blanc and irish cheddar.

Interesting show. Loved the cheese story!

better late than never…Oklahoma represent! (Tulsa area, but also CKC at OU in Norman)

I only ever have parmesan in the house, so it goes with whatever wine i’m drinking for the night. Its amazing how content you can become. Also can’t wait until you talk more about teas. I was a tea nut way before I was a wine nut. If you know good darjeelings, they often come to my mind with my wine tasting notes, I think a Chinon was my last to think of. If you havent met Sebastion of inpursuitoftea.com yet, look him up. the best source for buying quality tea in my mind, maybe oneday you’ll “link him up.” by the way do you read comments that come in days after the program, hmmmm….

Amazing cheese story!
QOTD: I am fairly inexperienced with specific cheese and wine parings. hopefully I’ll learn more about it on the Thunder Cruise!!! hint-hint.
However, I did enjoy the paring of pecorino and a chardonnay.

QOTD: I am boring in that I’ll have brie with any wine. The brie can be straight up or in a recipe. I do like stinky cheese every once in a while. But I usually go to the brie.

Moore Brothers in Wilmington DE has a 2006 Bolognani Armilo Teroldego Vigneti delle Dolomiti. They also have several Bolognani whites. I’ll pick up the teroldego next time I’m there.

QOTD: I like getting the 3-5 cheese course at Domaine Hudson in Wilmington, DE. They have a zillion wines on the wine list. I had a Rueda with their cheese and once I went with a Chinon to be different.

QotD: Not really a pairing guy, actually.

Fantastic!

I definitely like that you are bringing food into play here with the wine. This is something I have wanted you to do for awhile, but have never been able to think of it at the right time!

I’m going to check out that cheese, though it doesn’t look like it paired well with those particular wines.

Great show, Gary! More cheese! And fruits!

current favorite, cheese is Dubliner, wine is Zardini Valpolicella, Add a salad a piece of bread and a little salami or ham and you have a nice supper.

I have seen several cheeses that have spices rubbed into the rind. That cheese looked and sounded very nice.

Nice show. Thanks!

QOTD: Epoisses and Red Burgundy.

QOTD: Sainte Maure cheese and Cloudy Bay Sauv Blanc. I know, not very original but an unbeatable combination. Sometimes I think I have Cloudy Bay´s on hand just to go with this cheese (but then I realize I love it anyway).

I love to see food on the show. Like this, informally, but there. It´s so relevant to the whole experience.