tag:blogger.com,1999:blog-5901560025639620671.post4539170553019234075..comments2024-03-28T02:05:01.307-07:00Comments on The Sommelier Update: Wine Pairing (Part Four - Challenges)The Sommelier:http://www.blogger.com/profile/09266100883224273029noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-5901560025639620671.post-65254457131898109282011-01-06T12:36:21.578-08:002011-01-06T12:36:21.578-08:00There was no vinaigrette or lemon juice with the g...There was no vinaigrette or lemon juice with the green beans, only walnut oil but I am thinking that the green beans changed the taste of the wine. Thanks for your complete answer. It helps me to more understand.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-61359589040853060362011-01-05T10:49:56.627-08:002011-01-05T10:49:56.627-08:00Was there anything else with the green beans and w...Was there anything else with the green beans and walnuts (vinaigrette, lemon juice, etc)? Typically, green beans pair best with Sauvignon Blanc due to the vegetal nature of both the wine and food. Sometimes, changing, or adjusting the sauce can make the difference. Interesting that you chose a Pinot Noir with the Lamb. The strong earthy flavors of lamb, as well as the garlic, and rosemary on the The Sommelier:https://www.blogger.com/profile/09266100883224273029noreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-9547473528459624452011-01-05T10:42:01.402-08:002011-01-05T10:42:01.402-08:00We had a dinner of lamb w/ garlic & parsley, g...We had a dinner of lamb w/ garlic & parsley, greenbeans w/ walnuts, and roasted red potatoes w/ rosemary with a Flying Goat Pinot Noir. The wine tasted great w/ the lamb but as soon as I tasted the vegetables it turned sour to me which ruined the taste of the wine with the rest of the dish. Would it have been the wine that didn't hold up to the meal or something with the vegetables.?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-20345273459944603542010-12-27T20:31:46.478-08:002010-12-27T20:31:46.478-08:00Epoisses flavor profile: Milky, yeasty and tangy w...Epoisses flavor profile: Milky, yeasty and tangy when young, developing with age into a complex melange of strong creamy, savory pungent and zesty flavors. Created in the 1500's by the Cistercian monks. Said to be the favorite cheese of Napoleon, and crowned the "king of cheeses"The Sommelier:https://www.blogger.com/profile/09266100883224273029noreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-48456754266852918452010-12-27T16:31:54.719-08:002010-12-27T16:31:54.719-08:00I'll save some for you. I don't know if I...I'll save some for you. I don't know if I dare bring it to wine club... we'll send most everyone screaming from the room.Unknownhttps://www.blogger.com/profile/05645593611249689565noreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-85275353403137995592010-12-27T13:33:45.111-08:002010-12-27T13:33:45.111-08:00Personally, I love smelly cheese! My first thought...Personally, I love smelly cheese! My first thought is to go with a nice Red Burgundy (that would be Pinot Noir). Reason: the Epoisses de Bourgogne is from the Cote d'Or (the heart of Burgundy). Go regionality first. Because of the pungent nature of the cheese, it might also go well with a Sauterne.The Sommelier:https://www.blogger.com/profile/09266100883224273029noreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-76021605035152169322010-12-27T11:23:22.334-08:002010-12-27T11:23:22.334-08:00And could you help me with pairing a wine for the ...And could you help me with pairing a wine for the Epoisses de Bourgogne that my brother gave me for Christmas? Please assure me that this cheese tastes better than it smells...Unknownhttps://www.blogger.com/profile/05645593611249689565noreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-90259807091063569402010-12-22T17:29:48.398-08:002010-12-22T17:29:48.398-08:00Anne, I am going to assume you are serving a Spani...Anne, I am going to assume you are serving a Spanish Sherry (either Fino, Manzanilla, or Amontillado). Traditional pairings would be Almonds, Green Olives, Seafood, Manchego Cheese, Iberico or Serrano Ham, or any traditional Spanish tapas. If it is an aged Sherry, you'll get some nutier flavors, which will go better with aged cheeses and nuts. Try the green olives..it really brings out the The Sommelier:https://www.blogger.com/profile/09266100883224273029noreply@blogger.comtag:blogger.com,1999:blog-5901560025639620671.post-25948058321681650512010-12-22T17:04:00.205-08:002010-12-22T17:04:00.205-08:00Jim, if one were to use a dry sherry as an aperiti...Jim, if one were to use a dry sherry as an aperitif, what food would you recommend for it?Unknownhttps://www.blogger.com/profile/05645593611249689565noreply@blogger.com