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Oct 18, 2008 11:53 AM

Beaujolais paired with cheese(s)??

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

    1. 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.

      1. 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

          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

            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.

        2. 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

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

            1. re: Brad Ballinger

              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.

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