Cheese Souffle’ Suissesse w/wine

[Jeff Grossman]

You're right, Pete. That's the spirit.

Eric, Fuck You. With dignity.

 

[David Witkowsky]

originally posted by Jeff Grossman:

originally posted by Peter Creasey:

The number of bees was stipulated on other wines I've looked out but not on this one.

Googling suggests that bees aren't indicated on this bottling; however, it would likely fall into the 1 bee range, perhaps trending almost toward 2 bees.

I haven't tasted the wine.

All of this is why I'm asking the experts here for any opinions.

I haven't tasted this one, either. My googling is not definitive: I see that the wine in general is typically made off-dry but this maker does not love that style. However, nothing definitive about this bottling.

I applaud your effort to get a Swiss wine on the table with all the Swiss cheese.

My attempts to search the internet for answers has found a blog post citing a 2007 vintage of this wine that was dry.

 

[BJ]

originally posted by Eric LeVine:
FendantI also would recommend a Chasselas, but please also remember that in the Northern part of the Valais the same grape is referred to as Fendant. I see several on Wine-Searcher in the US.

Very little Swiss wine (1-3% of annual production) is exported.

funny

 

[Tom Blach]

Bear in mind that the delicious Roux method is a closely guarded secret and not related at all to the many recipes published by the family! Olney's version works well though is perhaps best suited to the cast iron digestions of the under 30s.
It's a very wine-friendly dish and even sweet wines would do excellently though Moscato would indeed be eccentric.

 

[Tom Blach]

PS the soufflé suissesse is not swiss in any way.

 

[Eric LeVine]

Thanks for the welcomes BTW.

 

[Anthony Venable]

Best paired with white Rhone, in my opinion.

 

[mark e]

originally posted by Anthony Venable:
Best paired with white Rhone, in my opinion.

spam, perhaps, comrades at the Politburo?

 

[Zachary Ross]

Fuck off spammer.

 

[Sharon Bowman]

Spammity spam, wonderful spam!

Let us hope (not pray) that the politburo is waking from its autumnal nap. You have to reckon with eastern sundown.

 

[Politburo]

originally posted by Anthony Venable:
Best paired with white Rhone, in my opinion.

Comrade Venable,

Many Disorderlies are involved in one way or another in the wine business or, in the local parlance, schnooking. They sometimes speak of their commercial interests when they can shed an insider’s perspective on some aspect of a discussion, and this is all well and good.

However, when one’s first and only post has the appearance of, well, self-interested Spam, it sets the Politburo’s proletarian teeth slightly on edge. It may well be that you are interested in being a constructive contributor and this was perhaps an excess of enthusiasm about something you enjoy. You’ve seen some negative reactions to it, it may be that you don’t have a good feel for the community dynamic.

Consider this a warning. We will be watching.

The Politburo

 

[VLM]

Isn't Switzerland the new Jura?

 

[MLipton]

originally posted by VLM:
Isn't Switzerland the new Jura?

I thought that was Albania?

Mark "Elbonia Boi" Lipton

 

[Marc D]

originally posted by Zachary Ross:
Fuck off spammer.

aah the traditional disorderly welcome

 

[Peter Creasey]

We did the Cheese Souffle Suissesse course at home for a bunch of Burgundy fans.

A wonderful dish...and it paired nicely with both white and red Burgundies.

As someone here rightly said, this dish, works well with a broad range of wines.

. . . . . Pete