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/ck/ - Food & Cooking

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9738600 No.9738600 [Reply] [Original]

Can /ck/ advise a good wine pairing for this? Also is this an idea selection?

I'm a bit of a n00b to cheese, but love it

>> No.9738616

I dunno about havarti but stilton is so salty, it needs a sweet wine to balance it out. Get a dessert wine or a port.

>> No.9738624

>>9738600
Typically really pungent cheeses are paired with sweeter wines, I personally would prefer a cab or syrah with that kind of cheese.

Wine pairing are dumb, even industry leading sommeliers agree it's better to drink what you like.

>> No.9738627

>>9738600
google.com

would you be shocked to hear there are thousands of individuals who spend more money than you will make in the next 5 years to be capable enough to teach you this information but you're stupid enough to ask for advice on a mongolian finger painting forum

incredible thought - if you're new to something and don't know anything, do research.
followup - cambodian anal fissure advice outlets are not proper websites to research

>> No.9738630

>>9738600
S-silton, anon-san, you shouldn't have.
I now crave the salty, creamy, tangy goodness.
You rogue!

>> No.9738642

>>9738624
>even industry leading sommeliers agree it's better to drink what you like

take this with a grain of salt anytime you hear it OP and try to use your brain

not pairing wine is like pineapple pizza
the flavours on an objective level do not pair together. but if you like it, of course you should eat it because you enjoy it

it's almost comical to point out that any sommelier would recommend you drink what you like. doesn't take an expert to tell you to do what the fuck you enjoy. but to that same extent, wine pairings make sense in the same way that pairing ingredients for a dish do. saying it's dumb is some mongoloid/"i hate wine because it's hoity-toity" shit

>> No.9738645
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9738645

>>9738627
I'll just stay here, its comfy

>> No.9738650

>>9738630
Its way better than any other blue I've had

>> No.9738727

>>9738650
It certainly is, it is a masterwork of cheese and king of the blues.
I had some up until last night and now I crave it again, but it is such an expensive cheese, I've bought cheaper Époisses before.

>> No.9739014

You just posted in pol. Where is the prosciutto

>> No.9739128

>>9738600
>Can /ck/ advise a good wine pairing for this?

Boone's Wild Cherry

>> No.9739140

>>9738600
Tannic, slightly sweet red wine for stilton, maybe a soft, fruity Pinot Grigio or Gris if you can get it for the Havarti.

>> No.9739157

>>9739128
Boone's is for getting shitfaced lad

>> No.9739364

>>9738600
Fruity Lexia or Coolibah, whichever one's on sale.