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Beaujolais paired with cheese(s)??

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spork5150 Oct 18, 2008 11:53 AM

Any thoughts, suggestions? Pull out all the big guns if you can...I'll compare with my notes. Thank you again!

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  1. SteveTimko RE: spork5150 Oct 19, 2008 04:14 PM

    Cru, Village, or what level? In other words do we have to match it with banana yeast?

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      tmso RE: spork5150 Oct 20, 2008 02:56 AM

      A reblochon or camembert go nicely with good beaujolais. I assume we're talking about beaujolais that tastes like gamay, not candy; if it's the latter, try la Vache qui rit.

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        spork5150 RE: spork5150 Oct 20, 2008 04:35 AM

        more like Village and hate to say most definitley Nouveau...nothing too complex. This would be a broad and general tasting for about 150 university students. Anything complex would through them off and they would probably lose interest. Although I would still like to make the impression on them including their superiors. I had the camembert...Taleggio would you think?

        2 Replies
        1. re: spork5150
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          tmso RE: spork5150 Oct 20, 2008 05:19 AM

          There are very tasty, enjoyable easy-drinking beaujolais-villages that can be had inexpensively. Taleggio would work with them, too, I think. But do avoid the nouveaux, which are pretty uniformly plonk in the US.

          1. re: tmso
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            spork5150 RE: tmso Oct 20, 2008 06:47 AM

            I agree...I've had some really good Cru's last year that I picked up around $15. Unfortunately I have no say in picking the wines out.

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          Brad Ballinger RE: spork5150 Oct 20, 2008 06:44 AM

          Mild cheeses of just about any texture will work fine for what you're looking to do. Somone suggested taleggio. Don't do that; taleggio is muchh to strong in flavor for the wines you're considering.

          2 Replies
          1. re: Brad Ballinger
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            spork5150 RE: Brad Ballinger Oct 20, 2008 06:48 AM

            I said Taleggio...someone else suggested the Roblechon....just working off that. But see where you going.

            1. re: Brad Ballinger
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              tmso RE: Brad Ballinger Oct 20, 2008 08:07 AM

              Flavor? Taleggio certainly smells strong, but in terms of flavor I don't find it overpowering. Generally nice fruity front-of-the-nose flavors, which I do think would work, similarly to how the hazelnutty flavor in reblochon works with beaujolais.

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              spork5150 RE: spork5150 Oct 21, 2008 09:28 AM

              Ok so we got Roblechon and maybe a taleggio...any other ideas??

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