Wine Talk

Snooth User: ecattt

How many choices should I have for a Wine&Cheese Party for 30 people should I have?

Posted by ecattt, Dec 8, 2010.

Hi everyone..

Have a Wine&Cheese party on the weekend and have approx. 30 ppl coming.

I'd like to know how many options I should have on hand... and what would you recommend I have.. for ex.. I love a Malbec.. Cab-Sauv.  What other types would you recommend??

Apologies if its a stupid question, I am relatively new in the "proper" world of wine.. although I have loved it for years..

 

e

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Replies

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Reply by Stephen Harvey, Dec 9, 2010.

e

Cabernet based wines will go with most cheeses, and certainly older cabernet works well with matured hard cheese such as pygana, cheddar etc

You can open with champagne but be careful not to have champagne with creamier cheeses such as Camenbert brie etc

My suggestion is to

start with some nice goats milk/ sheeps milk  cheeses with some champagne

do your cream cheeses with some malbec

do your hard cheeses with some cabernet

finish off with some fortifieds such as port/muscat/tokaj/sherry[but sweeter style] with the stronger blue cheeses etc

Best of luck

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Reply by Girl Drink Drunk, Dec 9, 2010.

e, I'm sure lots of people will disagree with me, but there are few things in life I dislike more than red table wine and cheese, the one exception being an old wedge of Parm. Reg. and Amarone.  I find whites, bubbles, fortifieds and other dessert wines to match much more positively in general.

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Reply by jamessulis, Dec 9, 2010.

ecattt, check out this link to get the info you need.......

http://www.gourmetsleuth.com/Articles/Wine-and-Alcohol-644/wine-cheese-pairing-guide.aspx  This in my estimation is a wonderful guide to your upcoming wine and cheese party, it shows wine pairings with many different cheeses.. Good luck with your party.

Lefty - The Great Pacific Northwest

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Reply by jamessulis, Dec 9, 2010.

One more addition, the correct wine to serve with Parmigiano Reggiano would be Chardonnay, not red.  A Danish Blue is wonderful with Cabernet Sauvignon and if you go so far as to serve strong cheese like a Stilton, switch to a nice Port

Lefty - The Great Pacific Northwest 

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Reply by dmcker, Dec 9, 2010.

I'm more with GDD than most anyone else on this thread. Strange that sauvignon blanc hasn't been mentioned. Great with goat cheeses. Rieslings and even gewurztraminers can also be good.

Focus on a range of whites, and on port and Stilton, etc. in the fortified/dessert area. Lesser no. of dry reds, though matching them can be fun on occasion. Just more difficult.

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Reply by jamessulis, Dec 9, 2010.

dmcker,

Yea, sharp cheddar is wonderful with a Sauvignon blanc also goes with a Gureyre which is also a hard cheese.  I just love all the imput here, I could spend hours hanging around here but unfortunately, I have other fish to fry.

Lefty - The Great Pacific Northwest

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Reply by mikeyOtto, Dec 9, 2010.

highly suggest pinot noir - for those who are not big time wine drinkers but want to partake in the festivities.  Look for heron pinot 2009 - its light and fruit forward and will pair very well with midnight moon a goat gouda from mckinleyville ca - also you may want to open with a pinot blanc either an alsatian or one from mendocino county - goes well with goats milk cheeses particualrly humbolt fog - have fun

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Reply by mikeyOtto, Dec 9, 2010.
I will be conducting a wine centered event this evening for 130 people - five cases total.  for your purposes (if you figure 2-3 glasses per person) 15 - 18 bottles should do the trick. 
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Reply by Stephen Harvey, Dec 9, 2010.

I have no issues with all the suggestion as it shows just how much fun and how much of a challenge it is to match cheese and wine, particularly given the wide variety of cheese that exists

Should be great fun, lets know how it went

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Reply by gregt, Dec 9, 2010.

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"I'm more with GDD than most anyone else on this thread. Strange Good that sauvignon blanc hasn't been mentioned. Great with goat cheeses. Rieslings and even gewurztraminers can also be good."

There old buddy.  Fixed.

Other than that I agree w you.  More tannic reds seem to do best with hard, salty cheeses like aged Asiago, Manchego, Locatelli, Provolone, Gouda, Mimolette, Sbrinz, while fruitier ones seem to work more easily with a wider variety of cheeses.  I'm not generally a fan of creamy, milky cheeses with any wine - too much like milk and wine.  I'm not sure blues go with anything really, but I do love them so I don't care and just munch away.  My wife has sharp Cheddar with just about any wine we drink since she has it almost every night.  Sometimes it makes the wine really fruity, sometimes it ruins the wine, and sometimes it's irrelevant.  So I'm increasingly reluctant to opine too much on the whole pairing thing.

But you might want to have some sherry - it is most excellent with many cheeses, and some of the sweeter ones actually are pretty nice with creamy cheeses as well as hard, salty ones.

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Reply by gregt, Dec 9, 2010.

I love how the formatting changes and doesn't let you know what your final post will look like.  Then w no edit function, you're screwed if it's not what you want. 

That "Strange" was displaying as having been nicely stricken out, as would have been proper.  Oh well.  Now it's just one more puzzling post.

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Reply by Girl Drink Drunk, Dec 9, 2010.

Pairings, of course, are subjective, but I strongly, strongly disagree that Chardonnay is a good pairing with Parmesan.  I also think that Cab Sauv with Danish blue is downright awful. 

The link that james posted has some bizarre pairings, to say the least.

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Reply by dmcker, Dec 9, 2010.

Greg, I only drink good SBs anyway. Which means virtually nothing from New Zealand. Mostly from Graves, the Loire and occasionally South Africa. Rarely California, but I'm not on the ground there now to find any good recent offerings.

And Blue, especially particularly salty blue like Stilton, goes fantastically with Port.

Once again I find myself siding with GDD...

 

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Reply by Richard Foxall, Dec 10, 2010.

I side with SH: people say wine and cheese like they are natural pairs, but then the pairings become highly personal.  Some of the pairings suggested--and not just the weird ones from a certan link--actually strike me as kind of revolting. On the other hand, I have some good sense memories of lean and lively pinot with creamy brie, although others think it sounds awful and I admit the "milk and wine" comparison is apt.  Hard to recommend for others anyway, but for cheese pairings, maybe even harder.  If you do it sequentially you impose your choices for pairings.  Based on the variety of opinions here by some really keen palates, maybe you put a variety of wines and cheeses out together and see what the attendees do. Ask why things worked--that could be fun and informative.  Have something to wash away the mismatched tastes--like more wine.

Manchego with red, however, seems objectively correct. And, if I had to choose up, I am leaning in GDD's direction, although once again GregT's common sense approach--sometimes it works, sometimes it's awful, sometimes it's irrelevant--appeals.

Now we have to find some SB that GregT will like and find someone to serve it to him unawares. Which means we need to know what he has been drinking... maybe it's time for a thread called, "SB GregT has been drinking, and what he should be drinking."   

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Reply by Stephen Harvey, Dec 10, 2010.

To side with dmcker, I think life would not be a game changer if you struck SB of the cheese list.

Tradionally Australians have gone with Fortifieds with cheese as the thicker sweeter texture of Ports/Muscats/Tokaj etc seem to work with most cheese.

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Reply by zufrieden, Dec 10, 2010.

Easy.  Invite me. Or some (or most) of the previous posters.  A great deal of the fun is in the wine talk, and you need to talk up the wines - even the pedestrian ones (so-called) - depending, as always, on your audience.

And I would worry less about the variety and more about the quality for the the money.  That, of course, is perhaps the difficulty; choose some aged, medium and mild cheese to accompany almost any wine you might fancy on the basis of tastings and suggestions from merchants. In general, most people do not really care a great deal about the pairing - although they do like a wine that goes down well - for the average palate, that is.  Now, if you are trying to impress people, that is another issue altogether.

I'll leave that latter issue for others to follow up at this time. In the meantime, best of luck!

 

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Reply by xxxtina, Dec 11, 2010.

You only need 3 or 4 cheeses, and maybe also have a charcuterie plate (meats like salami, etc.).  I would do:

a soft cheese, a hard cheese, a bleu cheese and a warm brie.

Put the brie on a seperate platter.  You could even wrap it in a puff pastry and bake it, but if you wanna keep it simple, just pop it in the microwave and serve it with thinly sliced baguette and some honey or jam.

For the 3-cheese plate, I would get a nice hunk of each and crumble or slice most of the the cheese, cascading it out from the rest of the hunk.  alternate each cheese with a garnish of berries, nuts and figs.

For the soft cheese, I would do a goat cheese.  Sauv blanc is perfect, but you can do chardonnay, too.

For the hard cheese, do a smoky cheddar or a gruyere or whatever you choose.  Your Malbec will do well with cheddar.  Your bubbles will do well with the gruyere.

For the bleu cheese, roquefort or any not too pungent bleu, unless of course, your crowd is known to love the stinky cheeses!  I also love Point Reyes bleu from California.  It's medium to mild and has a nice saltiness.  You can get it from Whole Foods.  Serve cab sauv to go with this one, but also a perfect pairing would be a desert wine like sauternes.  Even a sweet riesling will go great with bleu.

What are your price ranges per bottle, I can give you specific wine sugesstions, if you like.

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Reply by wineydoc, Dec 11, 2010.

we try to do at least one wine tasting of our wines each year for the past 3 years.  i don't do the pairing.  i just pick out a large variety of different cheeses, meats, occasionally chocolates, and lay ALL of them out at the very start.  then we introduce and pour each of the wines one at a time, so that everyone can make their own pairings, and see what they like.  always get wonderful reviews on the food and wines that way.  and, i can't screw it up by pairing them "wrong." 

last night was just a small party--16 people, went through 8 bottles of wine.

last month we had about 30 people--none of the same folks--went through 21 bottles.  one of our friends is a VERY big man, and his idea of a "tasting" is about 6 oz.  he's not allowed to do the pouring anymore.

hope my advice got out in time for your party.  have fun!!

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Reply by wineydoc, Dec 11, 2010.

oh, one more thing.  i ask people to feel free to bring their favorite wine, if they would like to share it with the group.  last month, one couple who doesn't drink wine, brought a 2004 French red they had gotten as a gift from a relative of the winemaker, back in 2004.  they figured we could burn it at our party.  most of our wines are more New World, but this one was more Old World, of course.  it was a wonderful addition to the party, and we got a chance to see what different styles of wine some of our friends liked.  and this couple found out they liked wine, just not CA wines!  now we have 2 new wine-lovers!  well, at least wine-likers.

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Reply by John Andrews, Dec 12, 2010.

@ecatt ... I have only one comment, where was our invite? ;-) 

But, after everything I've read, I tend to agree with a lot of what have been said.  My personal input would be that, bubbly, white wines and pinots would work with most cheeses.  

Unless there is a blue, then I'd go with port or cab but that would throw everything off. 

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