584520 Fri Jan 02 13:36:43 -0800 2009 21 34 Wine 0 4290432 ...... Fri Jan 02 13:36:44 -0800 2009 220828 914NYC 1 4291696 The one that you enjoy most. Fri Jan 02 23:09:56 -0800 2009 4290432 28122 zin1953 1 4291703 What Zin said. However, a good Manchego is an excellent option. Other very good options include strong cheddar and aged gouda. Basically, most medium-strong, preferably aged, hard cheeses are going to pair well. Fri Jan 02 23:21:49 -0800 2009 4290432 50041 whiner 2 4292133 I've read specifically that you do NOT pair Manchego with a high tannic wine. Hmm. Lemme 2x check. Sat Jan 03 07:49:45 -0800 2009 4291703 220828 914NYC 3 4292264 I would pair it with a New World Cab in a heartbeat. Maybe I can see the problem with a Bordeaux. But not with a fruit forward New World Cab. I think it would be a good pairing... Sat Jan 03 08:46:20 -0800 2009 4292133 50041 whiner 3 4292941 >>> I've read specifically that you do NOT pair Manchego with a high tannic wine. <<< Why? What if one LIKES the pairing of Manchego and a young, tannic Cabernet. Are they wrong? Should they be arrested? Shot? Or should they be congratulated for finding a cheese-and-wine pairing that works for them??? Sat Jan 03 13:37:01 -0800 2009 4292133 28122 zin1953 4 4299920 Drizzled with some olive oil and you just spelled my name there! I hope everyone put the guns down... Tue Jan 06 05:09:18 -0800 2009 4292941 177724 tmso 3 4302624 I'm not sure of your source, but I have no problem with this pairing. If you are concerned, serve some walnuts with the cheese. The tannins in the walnuts will make the wine seem "smooth," and virtually tannin free. Or, you could decant the Cab for a while, before serving. This will give the drinker the impression that the wine is less tannic. Still, I love Manchego with reds, younger or older. Maybe a personal quirk. Hunt Tue Jan 06 19:20:17 -0800 2009 4292133 11329 Bill Hunt 2 4302610 Agree and would add a dry-aged Jack. I find that most softer cheeses do not do so well with reds. Yes, that is a broad brush, but I'm speaking in broad generalities here. Keep it hard, and aged, from light to medium-bodied and you stand a good chance of enjoying the pairing. Hunt Tue Jan 06 19:17:56 -0800 2009 4291703 11329 Bill Hunt 3 4302699 That's what she said................ Tue Jan 06 19:44:41 -0800 2009 4302610 50082 TonyO 4 4302766 Took me a minute, and I still almost did not catch on - good one! Note to self: read and re-read each line you type, as there could be more than one meaning... Thanks for the laugh. Sorry I was so slow on the uptake. Hunt Tue Jan 06 20:20:37 -0800 2009 4302699 11329 Bill Hunt 5 4309035 Gald you liked it! I like to try to put a little humor on CH. Thu Jan 08 16:03:21 -0800 2009 4302766 50082 TonyO 1 4292596 could vary slightly depending on the particular Cab, but as whiner said, you can't go wrong with a strong cheddar or aged gouda (like you, 914NYC, i don't know that i'd do a Manchego - that would be better with a Rioja, or an Amontillado sherry). you could also consider Parm, Gruyere, or Reblochon. Sat Jan 03 11:07:21 -0800 2009 4290432 103920 goodhealthgourmet 2 4308640 I paired an 12 months aged manchego with priorat...it worked well. Thu Jan 08 14:12:59 -0800 2009 4292596 60980 Scotty100 1 4292614 Stilton cheese made in England is not only the best but the only cheese that pairs with cab. Be sure to buy only the Stilton made in Nottinghamshire as the Leicestershire, and Derbyshire Stiltons are far inferior and are a rip off. All inexpensive bleu cheeses are selling you a fantasy that will surely disappoint. Also, don't drink just any Cabernet, it must be a Sat Jan 03 11:14:43 -0800 2009 4290432 32066 george2 2 4302636 I am sorry, but I have to disagree. While I love various Stiltons, I feel that it is NOT the only cheese that pairs with a Cab. Obviously, our palates differ greatly. Not sure if you meant to end your post prematurely, but the last line is hanging. What IS your suggested Cab? Hunt Tue Jan 06 19:23:28 -0800 2009 4292614 11329 Bill Hunt 1 4292988 zin1953 is right on the money....enjoy what you enjoy...especially the company you are sharing it with. Also, George2, that is just your opinion which you are entitled to. There are many great American blues that make European cheese makers something to think about. I witnessed this first hand at the 2006 International Food Show in NYC where a small Farmstead cheese maker from Connecticut got every rep from the European pavillon at his booth wondering how in the world did he make such great cheese. And in actuality....beer makes a better pairing with cheese...low alc and bubbles, perfect! Sat Jan 03 13:52:45 -0800 2009 4290432 253803 triggs73 1 4293257 For me, it is chevre and aged cheddar (or some Dry Jack from Vella in CA when we can find it in VT). I like Riesling with bleu cheese (recently paired with an ice wine made with Gewurtz made for a near perfect match when drizzled with some really good honey). Sat Jan 03 15:44:46 -0800 2009 4290432 50082 TonyO 2 4299950 Try istara or other Pyrenese sheep's milk products, region nearby and having been using that pairing for centuries there. Tue Jan 06 05:26:45 -0800 2009 4293257 71113 Delucacheesemonger 1 4299992 My faves: Aged gouda, artisanal/farmhouse cheddar, parmigiano reggiano. Tue Jan 06 05:41:40 -0800 2009 4290432 138502 chefdilettante 1 4306368 I like a good sharp Cheddar. Wed Jan 07 21:17:16 -0800 2009 4290432 206877 jpc8015 2 4341692 Zin1953 - yep. Enjoy cab with whatever cheese you like. I like cabs and Italian reds... and I pair it with everything....some better than others. I like Hook's Cheddar (3, 5 or 7 yrs..the 10 yr...whoa...) paste it on your thighs..it's that rich and crumbly. I like basic Oregon Extra Sharp Tillamook (the special reserve). For Goudas - (sometimes I'll go Gueyere or Comte) but I prefer Goudas...all of these work well - Grand Parano (a little closer to the parm family); Beemster, Roomano, Vincent's, Rembrandt, Mona Lisa (yes, I like them all). Roomano is probably the heaviest and most nutty and draws well with the cab. For blues/stilton - I like all types. Even American made-Rogue River, Shaft, I tried a Mountain Gorgonzola recently and it was very tasty. My favorite? French-the Bleu D'Avergne. Tue Jan 20 10:40:08 -0800 2009 4306368 72211 snoboardbabe77