Morbier

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  September 2009

  L'Hortus Domaine l'Hortus la Bergerie Rouge 2007

  Snoothrank: Starting at $17^.99

  Some notes of dried strawberries. Went well with cured sausage and Morbier cheese.

  Wine review by andrew

  
  

• June 2009

  Yeah, Greg. Morbier is all about the funk. Pairing that, Epoisses, French Muenster, Red Hawk, or other soft, stinky cheeses with a sweet Gewurztraminer is a beautiful thing as well.

  Forum post in the topic Wine, Cheese, and the French... by Pymonte

  
  

• June 2009

  So I see some of the tennis results but how's the wine and cheese pairing ... Brie, goat cheese, Comte, Morbier and Roquefort are usually what I am asked for. So in order and coming from France: Brie - younger Brie is what many people find and a lighter simpler Chardonnay works... Read moreSo I see some of the tennis results but how's the wine and cheese pairing ... Brie, goat cheese, Comte, Morbier and Roquefort are usually what I am asked for. So in order and coming from France: Brie - younger Brie is what many people find and a lighter simpler Chardonnay works well, a white Macon or Beaujolais Blanc for example. Goat cheese - Sauvignon Blanc, Sancerre rules the roost! Comte - a bit nutty, a bit sharp and in fact French Gruyère, a good cheese to pair with some of the oxidived whites from the Jura or off dry Rieslings and Pinot Gris from Alsace. Morbier - soft and creamy with a penchant for pairing well with the lighter, lightly funky reds of the Jura Roquefort - Some fine dessert wine is in order to balance the salty/sharp tones of this blue sheeps milk cheese, no wonder it pairs so well with late harvest Sauvignon Blanc based wines but try it with a sweetish vouvray for another great pair    (hide)

  Forum post in the topic Wine, Cheese, and the French... by Gregory Dal Piaz

  
  

• January 2009

  Or make a stinky risotto with Morbier, Edel de Cleron, French Muenster, and/or Limberger! ;-) Or durian. (runs and hides before Eric throws knives at me)

  Forum post in the topic Risotto and Nebbiolo...... by Pymonte

  
  

• August 2008

  As you may know, there are 57 appellations in the Bordeaux region, so you have ... and soft cheeses such as Morbier, Camembert and Gouda. •The wines of Fronsac offer exceptional complexity for a great price and will suit a variety of meals such as roast chicken, Beef Bourgogne,... Read moreAs you may know, there are 57 appellations in the Bordeaux region, so you have ... and soft cheeses such as Morbier, Camembert and Gouda. •The wines of Fronsac offer exceptional complexity for a great price and will suit a variety of meals such as roast chicken, Beef Bourgogne, coq au vin, potato gratin chicken soups and stews and Tuscan-style bean soups. •The full body of Médoc and Haut-Médoc can be paired with hearty dishes such as grilled lamp chops, braised shanks and meat stews. Bordeaux Whites: •The Sauvignon Blanc variety is a perfect match with seafood, goat cheese, raw oysters, grilled fish, sushi, pasta and pesto and mixed salads. •Pair a Bordeaux Sauternes with tropical flavored chocolates, apple pie, pumpkin pie, white chocolate and fruit tarts, or the infallible classic pairing with foie gras as a starter to a special meal. •Pessac Léognan and Graves are delicious with wild salmon, seared tuna, mussels cooked in white wine, raw oysters, corn chowder and sushi. •The wines of the Entre-Deux-Mers call for lighter dishes such as grilled fish, smoked salmon and cream cheese, vegetarian pasta dishes and salads. SWEET Bordeaux WHITES: •Fruit-based desserts, •foie gras, •roasted white meats, •Blue cheese. If you want more information you can go on the official bordeaux wine website: http://www.bordeaux.com    (hide)

  Forum post in the topic Pairing Food with Bordeaux Wines by Antoine Ardiley

  
  

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