Wine & Food

Snooth User: carey1

Cheese pairing for Bordeaux Blend

Posted by carey1, Jun 19, 2009.

We have a super Bordeaux-style blend 53% Cabernet, 38% Merlot, 7% Cab Franc, 2% Petite Verdot, Russian River valley fruit, that we are having a heck of a time fitting into our cheese pairing line-up. I think I've bought out every sheep, cow and (even goat cheese) within a 10 mile radius, with no luck. (I know it's a tough job know the rest) The wine has a signifigant amount of acid which makes it very age worthy and our current release is a young guy, out there have experience with a killer cheese pairing for a young Bordeaux-style blend?


Reply by Gregory Dal Piaz, Jun 19, 2009.

Try aged Mimolette. It's hard yet sweet with a nutty aged flavor that can draw out the reticent fruitiness of a younf Bordeaux blend.

Reply by dmcker, Jun 19, 2009.

Would be interested to hear your cheese-tasting notes on your tries, even if failures, carey! ;-)

Reply by winescribbler, Jun 20, 2009.

A bit of a 'hobby' of mine is cheese and wine pairing; Bordeaux reds though are a touch tricky. I find white wines are much more successful. I've put a little list up on spittoon if anyone is interested -

Reply by carey1, Jun 20, 2009.

Thanks for the tips. I will try the Mimolette.
The cheeses tried so far:
Lavort-just ok
Petite Aqur-just ok,does extend the finish on the wine
Altine,(raw cow)ehh...
Beechers,(raw cow)ehh...
Fontina,Fabulous, if we were selling Fontina
Isabella Gouda,too strong
Ewephoria,no notes (I will just have to try it agian!)
Barely Buzzed(espresso-lavender rind),Fabulous,but too strong
Fin Briard, blows up the alchohol
triple cream with truffle butter ribbon,cheese gets lost
San Adreas sheeps-closest so far, nice nutty flavor in the cheese brings out the fruit in the wine, like you said Greg
Robiola,baby barf after taste
Brebiou,cheese is predominant
Piere Robert, bitter finish
and Fougerus,too strong

Reply by dmcker, Jun 20, 2009.

Thanks for the feedback, carey. Your reactions to each drive home to me why it is my taste in cheese shifted so much (esp. the greater interest in goat cheeses) after I started drinking lots of wine. And thumbs up to your recommendation of the Robiola for those who like the taste of baby barf! ;-)

How many of these were from domestic vs. European makers?

Have you also tried simpler, fresher cheeses like mozzarella di bufala? And quiches or wellmade baked tarts or pizzas (without very much, if any, tomato)? Even raclette (though certainly not a very summery dish)? I've had success with it with reds, as well as the usual pinot gris (though going very light on the traditional pickled onions and gherkins). I've found this kind of alternative to work with cabs, when thrown into the usual cheeseboard mix. Has been fun experimenting with typical white-wine cheeses (beaufort, comte, gruyere, emmental) and reds, though I've found it very much depends on who's making the cheese, and wine, and often the introduction of the correct funghi into the mix...

Reply by dmcker, Jun 20, 2009.

Reading back over, see I inadvertently dissed merlots. Didn't mean to. Am a Sideways fan, but not necessarily of that opinion!

Reply by Rhone Guzzler, Jun 30, 2009.

Traditional combinations I know (actually just looked it up ;-) ) are Cantal, Gouda, Mimolette and Saint-Nectaire.
Gouda depends on the age. A young one will probably do best (this I know since I was born in Gouda :-). Good luck with finding the right cheese.
Btw, what about a (not to spicy) sausage ?

Reply by carey1, Jul 6, 2009.

Tried the Ewephoria again, (hard sheeps cheese,washed rind, originally from Holland) It does have nice buttery/nutty flavors that are ok with the young blend, but I still think the cheese stands out over the wine, so the search continues. I still want to get my hands on another round with the recommendations listed above. In the meantime, we did bbq over the weekend. Tri-tip and sausage with the wine was fabulous!

Reply by Rhone Guzzler, Jul 9, 2009.

Whow, I can learn something here. That cheese is being made 50mls away and i never heard of it...
Nice to hear that the sausages were a hit, but I actually meant something like a French dry sausage, which you serve while tasting. Something like this:
The one with bleuberry's should do nicely with the younger wines, the one with mushrooms should do nice with more aged ones.

Reply by dmcker, Jul 9, 2009.

Since we're in a Netherlands context, I forgot to mention that I find aged Gouda to go well with wines from Bordeaux, especially those with higher merlot content. And if you are at all interested in spending time on preparation, I again recommend baked savory tartelettes, pizettas and the like. A whole greater variety of cheeses come into range. Inclusion of the right funghi always helps.

Reply by littlebluej, Jul 24, 2009.

Since you seem to be open to trying several cheeses to find your perfect match, you should try piave vecchio. It's my stand-by for bigger reds.

Reply by passatemp, Jul 25, 2009.

maybe try applewood smoked cheddar.

Reply by carey1, Jul 26, 2009.

Ok! Two new ones to try...thank you for the ideas (you can never try enough cheese) I did get my hands on some Mimolette and it worked really well, so that's our winner so far!

Reply by dmcker, Jul 27, 2009.

Smoking cheese always makes a difference. I've homesmoked mozzarellas, jacks, goudas, and many others, even camemberts. Usually with sakura (cherrywood) but also many other woods, including apple. It greatly changes the reaction with wines, from gewrutztraminers and rieslings to cabs and syrahs. Smoking and baking totally expand the range of acceptable cheeses with different varietals and styles of wine.

Reply by Gregory Dal Piaz, Jul 27, 2009.


Reply by StockBoy, Jul 29, 2009.

Try a "Goat Brie" or a Toma.

Back to Categories

Popular Topics

Top Contributors This Month

259386 Snooth User: zufrieden
23 posts
1413489 Snooth User: dvogler
15 posts
357808 Snooth User: vin0vin0
4 posts


View All

Snooth Media Network