Artful Burgundies w/multi-course dinner...

[MLipton]

originally posted by Jeff Grossman:

originally posted by Bill Bounds:
For me with few exceptions, whites go better with cheese.

Annoying, but agreed.

Many hard cheeses in my experience, especially those with a high umami quotient, go splendidly with Old World reds of various sorts. Reasonable (aka high) acidity is still a must, but that doesn't present the Disorderly palate with many challenges, does it?

Mark Lipton

 

[Mark Davis]

I like Houillon Savagnin and Comte a lot...Did this twice in the last few weeks...

Also, on cc, so much variance between the producers...some are round...

Martray and Briailles are chiseled to me however...and that's how I like 'um.

-mark