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What cheese pairs best with a Cab ?

9
914NYC Jan 2, 2009 12:36 PM

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  1. z
    zin1953 RE: 914NYC Jan 2, 2009 10:09 PM

    The one that you enjoy most.

    1. w
      whiner RE: 914NYC Jan 2, 2009 10:21 PM

      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.

      9 Replies
      1. re: whiner
        9
        914NYC RE: whiner Jan 3, 2009 06:49 AM

        I've read specifically that you do NOT pair Manchego with a high tannic wine. Hmm. Lemme 2x check.

        1. re: 914NYC
          w
          whiner RE: 914NYC Jan 3, 2009 07:46 AM

          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...

          1. re: 914NYC
            z
            zin1953 RE: 914NYC Jan 3, 2009 12:37 PM

            >>> 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???

            1. re: zin1953
              t
              tmso RE: zin1953 Jan 6, 2009 04:09 AM

              Drizzled with some olive oil and you just spelled my name there! I hope everyone put the guns down...

            2. re: 914NYC
              Bill Hunt RE: 914NYC Jan 6, 2009 06:20 PM

              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

            3. re: whiner
              Bill Hunt RE: whiner Jan 6, 2009 06:17 PM

              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

              1. re: Bill Hunt
                TonyO RE: Bill Hunt Jan 6, 2009 06:44 PM

                That's what she said................

                1. re: TonyO
                  Bill Hunt RE: TonyO Jan 6, 2009 07:20 PM

                  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

                  1. re: Bill Hunt
                    TonyO RE: Bill Hunt Jan 8, 2009 03:03 PM

                    Gald you liked it! I like to try to put a little humor on CH.

            4. goodhealthgourmet RE: 914NYC Jan 3, 2009 10:07 AM

              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.

              1 Reply
              1. re: goodhealthgourmet
                s
                Scotty100 RE: goodhealthgourmet Jan 8, 2009 01:12 PM

                I paired an 12 months aged manchego with priorat...it worked well.

              2. g
                george2 RE: 914NYC Jan 3, 2009 10:14 AM

                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

                1 Reply
                1. re: george2
                  Bill Hunt RE: george2 Jan 6, 2009 06:23 PM

                  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

                2. t
                  triggs73 RE: 914NYC Jan 3, 2009 12:52 PM

                  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!

                  1. TonyO RE: 914NYC Jan 3, 2009 02:44 PM

                    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).

                    1 Reply
                    1. re: TonyO
                      Delucacheesemonger RE: TonyO Jan 6, 2009 04:26 AM

                      Try istara or other Pyrenese sheep's milk products, region nearby and having been using that pairing for centuries there.

                    2. c
                      chefdilettante RE: 914NYC Jan 6, 2009 04:41 AM

                      My faves: Aged gouda, artisanal/farmhouse cheddar, parmigiano reggiano.

                      1. j
                        jpc8015 RE: 914NYC Jan 7, 2009 08:17 PM

                        I like a good sharp Cheddar.

                        1 Reply
                        1. re: jpc8015
                          s
                          snoboardbabe77 RE: jpc8015 Jan 20, 2009 09:40 AM

                          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.

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