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Tron_fdc · 12-12-2005, 02:34 PM

Go to La Chaumiere and let them decide for you.....but bring a visa with a VERY large limit. I saw the owner of Shaw Cable (Jim Shaw??) ask for the most expensive bottle on the menu while dining with what looked like his secretary, and quickly backpeddle his way out of it when told it was several thousand from their private reserve. I snickered quietly.....

Cheese (a very sharp cheddar or Roquefort) or chocolate works well with a good port wine, but I would try the port before you take a risk on serving it. Not all people like the taste of it, as it is pretty sweet. I love the stuff though, and can drink several bottles chased with goat cheese and dark chocolate if given the opportunity.

Try to balance the sweetness...as in don't serve a Zinfandel with a chocolate bar. Conversely, Merlot goes well with steak but not so good with chocolate souflee (sp?). A good Cabernet will go with just about all the above, as it's pretty moderate in sweetness, and can be paired with anything from a burnt steak to fruit platters.

This is off Google

Pair wine and cheese. In some European countries the best wine is reserved for the cheese course. Red wines go well with mild to sharp cheese. Pungent and intensely flavored cheese is better with a sweeter wine. Goat Cheeses pair well with dry white wine, while milder cheeses pair best with fruiter red wine. Soft cheese like Camembert and Brie, if not over ripe, pair well with just about any red wine including Cabernet, Zinfandel and Red Burgundy.

Adjust food flavor to better pair with the wine. Sweetness in a dish will increase the awareness of bitterness and astringency in wine, making it appear drier, stronger and less fruity. High amounts of acidity in food will decrease awareness of sourness in wine and making it taste richer and mellower — sweet wine will taste sweeter.

Bitter flavors in food increase the perception of bitter, tannic elements in wine. Sourness and salt in food suppress bitter taste in wine. Salt in food can tone down the bitterness and astringency of wine and may make sweet wines taste sweeter.

12-12-2005, 02:34 PM	#3
Tron_fdc In Your MCP Join Date: Apr 2004 Location: Watching Hot Dog Hans Exp:	Go to La Chaumiere and let them decide for you.....but bring a visa with a VERY large limit. I saw the owner of Shaw Cable (Jim Shaw??) ask for the most expensive bottle on the menu while dining with what looked like his secretary, and quickly backpeddle his way out of it when told it was several thousand from their private reserve. I snickered quietly..... Cheese (a very sharp cheddar or Roquefort) or chocolate works well with a good port wine, but I would try the port before you take a risk on serving it. Not all people like the taste of it, as it is pretty sweet. I love the stuff though, and can drink several bottles chased with goat cheese and dark chocolate if given the opportunity. Try to balance the sweetness...as in don't serve a Zinfandel with a chocolate bar. Conversely, Merlot goes well with steak but not so good with chocolate souflee (sp?). A good Cabernet will go with just about all the above, as it's pretty moderate in sweetness, and can be paired with anything from a burnt steak to fruit platters. This is off Google Pair wine and cheese. In some European countries the best wine is reserved for the cheese course. Red wines go well with mild to sharp cheese. Pungent and intensely flavored cheese is better with a sweeter wine. Goat Cheeses pair well with dry white wine, while milder cheeses pair best with fruiter red wine. Soft cheese like Camembert and Brie, if not over ripe, pair well with just about any red wine including Cabernet, Zinfandel and Red Burgundy. Adjust food flavor to better pair with the wine. Sweetness in a dish will increase the awareness of bitterness and astringency in wine, making it appear drier, stronger and less fruity. High amounts of acidity in food will decrease awareness of sourness in wine and making it taste richer and mellower — sweet wine will taste sweeter. Bitter flavors in food increase the perception of bitter, tannic elements in wine. Sourness and salt in food suppress bitter taste in wine. Salt in food can tone down the bitterness and astringency of wine and may make sweet wines taste sweeter.