2007 Baudry Chinon Cuve Domaine

[Oswaldo Costa]

2007 Bernard Baudry Chinon Cuve Domaine 12.5%
Enticing cherry, herbs and leather. Juicily delicious, decidedly deciduous, the perfect balance and texture for a world of delicate domestic pleasures. I was about to proclaim it the ultimate little house wine when it rebelled against my smug self-satisfaction by refusing to consort with the assembled cheese plate.

 

[Steven Spielmann]

I liked this quite well, of course, but I seem to be the only one who preferred the Les Granges to it in '07.

 

[VLM]

originally posted by Oswaldo Costa:
2007 Baudry Chinon Cuve Domaine2007 Bernard Baudry Chinon Cuve Domaine 12.5%
Enticing cherry, herbs and leather. Juicily delicious, decidedly deciduous, the perfect balance and texture for a world of delicate domestic pleasures. I was about to proclaim it the ultimate little house wine when it rebelled against my smug self-satisfaction by refusing to consort with the assembled cheese plate.

Why would you serve this with cheese?

It is the perfect little house wine.

 

[Matteo Mollo]

i eat cheese in my house.

 

[VLM]

originally posted by Matteo Mollo:
i eat cheese in my house.

And you would serve Chinon with it? I can only think of 1 or 2 cheeses where I would do this.

 

[Matteo Mollo]

eh, maybe...i mean id probably be drinking white chinon. Sometimes i dont over think the pairings, it's all situational.

 

[Sharon Bowman]

originally posted by Matteo Mollo:
white chinon.

V. good wine for cheese, that.

 

[lars makie]

originally posted by Sharon Bowman:

originally posted by Matteo Mollo:
white chinon.

V. good wine for cheese, that.

Such as? Just curious. I've got a bottle of the white Baudry waiting for me at home.

 

[Bill Lundstrom]

loire valley chevre.

 

[lars makie]

originally posted by Bill Lundstrom:
loire valley chevre.

That's what I was figuring. Makes sense.

 

[Sharon Bowman]

Oh, I was going to say Cantal or Comt. Or Tomme. Or Maroilles. Or Pont L'Evque.

I prefer SB with chvreQuincy, Menetou-Salon, Sancerre, that kind of thing.

ETA: I see VLM leans in my chenin direction, re: versatility.

 

[VLM]

originally posted by lars makie:

originally posted by Sharon Bowman:

originally posted by Matteo Mollo:
white chinon.

V. good wine for cheese, that.

Such as? Just curious. I've got a bottle of the white Baudry waiting for me at home.

Almost anything. When in doubt, chenin blanc based wines are my first choice for cheese.

 

[Oswaldo Costa]

When I'm trying not to go down the blimp path, I open a bottle and have it with cheese and mini-toasts. Usually works fine, the matire grasse foiling the high acidity of many of my favorites. Sometimes it doesn't.

 

[VLM]

originally posted by Oswaldo Costa:
When I'm trying not to go down the blimp path, I open a bottle and have it with cheese and mini-toasts. Usually works fine, the matire grasse foiling the high acidity of many of my favorites. Sometimes it doesn't.

I just find that most red wines do not pair well with cheese that isn't Gouda or Cheddar-ish.

 

[scottreiner]

originally posted by Sharon Bowman:
Menetou-Salon

outside of gilbert, and there are other sbs i'd rather drink, what menetou do you find worth your time?

 

[Sharon Bowman]

Oh, none, but in the past I have found solace in the steppes of Normandy with some Chavet squirreled back in the larder of a friend of a friend's (that is to say that the rest of the fare was more or less Bordelais).

 

[Ian Fitzsimmons]

Maybe an oddity, but I like white Burgundy - even Chablis - with many firm cheeses; not so much chevre.

Tannic reds are good with Parmigiano.

 

[MLipton]

originally posted by VLM:

originally posted by Oswaldo Costa:
When I'm trying not to go down the blimp path, I open a bottle and have it with cheese and mini-toasts. Usually works fine, the matire grasse foiling the high acidity of many of my favorites. Sometimes it doesn't.

I just find that most red wines do not pair well with cheese that isn't Gouda or Cheddar-ish.

I'd expand that statement to include most hard, umami-ish cheeses. Parmigiano Reggiano, dry aged Monterey Jack, aged sheep cheeses from the Pyrenees are all great with dry red wines. Of course, Neal's Yard's farmhouse Cheddars are just off scale, so I'm down with your statement, too.

Mark Lipton

 

[Matteo Mollo]

originally posted by Ian Fitzsimmons:
Maybe an oddity, but I like white Burgundy - even Chablis - with many firm cheeses; not so much chevre.

Tannic reds are good with Parmigiano.

DeMoor aligote and cheese (comte) is a serious match made in the sky somewhere.

 

[VLM]

originally posted by MLipton:

originally posted by VLM:

originally posted by Oswaldo Costa:
When I'm trying not to go down the blimp path, I open a bottle and have it with cheese and mini-toasts. Usually works fine, the matire grasse foiling the high acidity of many of my favorites. Sometimes it doesn't.

I just find that most red wines do not pair well with cheese that isn't Gouda or Cheddar-ish.

I'd expand that statement to include most hard, umami-ish cheeses. Parmigiano Reggiano, dry aged Monterey Jack, aged sheep cheeses from the Pyrenees are all great with dry red wines. Of course, Neal's Yard's farmhouse Cheddars are just off scale, so I'm down with your statement, too.

Mark Lipton

Yes, herr professor.