529303 Sun Jun 15 13:05:46 -0700 2008 5 34 Wine 0 3782357 We're doing a "make mine Virginia Wine" tour and I want to take along some cheeses and meats to enjoy while stopping at the vineyards. Here's the wines we will be tasting (that I am aware of and preparing for...) as we are doing a private tasting at one of the vineyards.. Verdejo Viognier Chardonnay Consensus- comprised of 40% Touriga, 33% Petite Verdot, 25% Malbec, and 2% Norton Trevillian Cabernet Franc Norton (Native Va. Grape...has aromas of crushed berries and Indian spices. Fermentation and aging in stainless steel gives a fresh and clean palette, with good acidity and ripe chewy tannins, that leads to flavors of black cherry, plum, and hints of vanilla) Any suggestions?? Sun Jun 15 13:05:48 -0700 2008 201030 xtina22 1 3783440 For the chardonnay: plain chevre and gruyere (or comte) are essential... For the Consensus, Cab franc, Trevillian and Norton you can't go wrong with Parmesan Reggiano. Aged Cheddar (4 years and longer) and Aged Gouda should also be quite nice with these. The plain chevre will match the reds very well also. As for meats, I'd do a fish or shellfish with the viognier and chardonnay, and richer red meats with the reds.... Sun Jun 15 22:33:04 -0700 2008 3782357 42549 Chicago Mike 2 3804047 Thank you!!!! Great suggestions... Mon Jun 23 03:57:58 -0700 2008 3783440 201030 xtina22 2 3804049 Chicago Mike - I actually ended up doing a smoked Salmon with the Viognier...worked well, as there was a also a Reserve Viognier served and it paired nicely with both! Great suggestions, once again... Mon Jun 23 04:00:06 -0700 2008 3783440 201030 xtina22 1 3783543 Viogneir - I like mushroom brie. Several different gooy soft-ripened cow's milk cheeses can be good, though. Meat: a Seranno or Prosciutto. Chardonnay - I like goat brie or really any not-too-strong soft ripened goat cheese. There really aren't any meats that I can think of that I would really reccomend over others. Consensus - Reggiano Parmesan, aged Gouda, maybe Manchego. Meat: hard salami, maybe with black pepper. Cabernet Franc - see "Consensus", also strong, aged Cheddar. The right Cabernet Franc I could even pair with a Stilton, but I have a feeling this one may not be the right one. Again, hard salami, preferably with black pepper. Mon Jun 16 02:01:23 -0700 2008 3782357 50041 whiner 2 3804052 Whiner - Thanks for your suggestions. I couldn't get my hands on a mushroom brie and wished I could have...that sounded fabulous! I did try the Prosciutto and that worked well and also had the Manchego and Genoa Salami and they paired nicely with the wines also... Mon Jun 23 04:02:24 -0700 2008 3783543 201030 xtina22