Cheese Souffle’ Suissesse w/wine

I wouldn't think that would be an ideal match. Generally speaking, a wine with more body and less sweetness would be better.
 
originally posted by Peter Creasey:

That does sound interesting, but I doubt I can find a good bottling (or any bottling, for that matter!) in Houston.

. . . . Pete
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Well, perhaps something from Savoie or Jura.
 
originally posted by Tristan Welles:
Well, perhaps something from Savoie or Jura.
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Tristan, Again, interesting. I doubt any Savoie selections can be found.

Can you suggest specific Jura recommendation(s) with this dish?

Thanks!

. . . . Pete
 
originally posted by Peter Creasey:

originally posted by Tristan Welles:
Well, perhaps something from Savoie or Jura.
Click to expand...

Tristan, Again, interesting. I doubt any Savoie selections can be found.

Can you suggest specific Jura recommendation(s) with this dish?

Thanks!

. . . . Pete
Click to expand...

A quick check on the interwebz found some Savoie selections at Spec's. Savoie

Also, saw some '07 Puffeney Vin Jaune at Houston Wine Merchant. Puffeney
 
Vin jaune sounds a bit much for a soufflé. Fresh/light white wine with not too much acidity would be what I want, hence the Chasselas (and also the Savoie wines). Maybe a Soave could work as well, though I have never tried one in that context.
 
If the Vin Jaune is too much, then how about Montbourgeau Vin de Paille L'Etoile '09?

Anyone had it? Too sweet...or not?

. . . . Pete
 
When Savoie can't be found, a sauvignon blanc or light dry chenin always subs in just fine, ditto all sorts of Italian whites (vermentino, e.g.) or even Greek. Or Champagne! Or fino sherry! Really, hard to go wrong. Well, Moscato d'Asti feels wrong.
 
And who gave the reviews? I can see a lot of clowns finding the wines too 'light'.

In other news, how much further can we beat this poor man's simple dinner with wine into the ground!
 
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