RL Wine/Cheese Question

Q: What Cheese goes with a Raspberry Merlot??

Nvidia

something sharp for contrast

A: send me the bottle and I'll try a few different cheese and let ya know
but prolly something nice and sharp ..just not smokey

LOL! Not bad Answers, but after getting over my "Moment of Laziness" I 'Googled' a bit and came up with:

blue cheeses Gorgonzola and Maytag; semi-hard cheeses like mild Cheddar, Fontina, Gouda, Jarlsberg, and Swiss; and the soft-rind cheeses Brie and Camembert.

Heh- its a Xmas present for my fiancee's wine luvin' Sister.

In my defense: I say just get a bottle of Tequila!!!

Heh heh, I was going to say something blue .. cheesewise godammit!!!

A Shropshire mebbe rather than a full-bore Stilton. The Shropshire a little creamier than a Stilton .. and a far sexier colour scheme!

Can't go wrong with Venezuelan Beaver Cheese.

Broccoli

What about Kraft Singles??

Maybe a can of Cheez Wiz? Ooooooo! I love cheese in a can!! Spray on a cracker or in yer mouth *!! Either way is good!!

* or a female/male part of your choosing

I'd have to go with a medium cheddar.

Just whatever you do just don't buy one of those talking cheese and wine things.
It is so annoying when your food talks to you.

Already got the wine! Just need a decent cheese to go with it.

Besides, if my food ever "talked" I'd take great pleasure in eating it just to hear it scream.

I'm a big fan of Irish Cheddar. It's sort of crumbly and has a distinct flavor. I'd go for maybe a small assortment of 3 types; give her a blue, a cheddar, and a brie. Let her decide which one she likes best.

This is a trick question, right? Most cheeses should be served with a white wine.

EDIT AGAIN: Forget the suggestion. Finally really read the thread. Nap time.

Don't drink wine myself, but loooooove cheese! Oryx has the right plan.
My selection: either a strong Gorgonzola or a Stilton, a ripe camembert, and a lovely piece of smoked applewood or mature Chamay or Trappister.
Yummmmm

I'm the opposite. I don't touch cheese, except for some occasional hard provolone and pretty much stick to red wines,preferably lightly chilled. I prefer shirazz or merlot generally, although my neighbor makes a killer barbarone that he gives me a gallon or two every year.

Raspberry Merlot? God, why? WHY!?!!? Not only did you go with a 'blending wine', but a flavored one at that...lol, why not just drink Boons?

I'm just being my alter-ego wine snob self, don't mind me.

I would say go with a mild cheese (not sharp)--Merlot is a smooth blending wine, which is neither a 'fruit bomb' (fruit forward) nor a refined, subtle Pinot...

There are certain Merlots that can be fantastic, but these tend to cost a pretty penny. Merlot is a 'safe' choice when attending a dinner...however, Pinot Nior is the safer choice. Merlots can be very fruit forward at times (contrary to my above statement), but not nearly as forward as a big red like Zin or Shiraz.

Try Havarti: http://en.wikipedia.org/wiki/Havarti

Or better yet, try: Swiss & Gruyère: Swiss heritage, alpine cheeses. Ivory-yellow with nutty,
full-bodied flavor.

If you can find it, "Lincoln Imp" is very, very nice if you like a cheddar with a bit of bite.

That, and a very nice selection of others, can be found here: http://www.northfieldfarm.com/categorylist.aspx?id=6 (UK sorry)

Although I've never tried it, any cheese with a name like "Stinking Bishop" really needs to be sampled.

Broccoli

Has to be Wensleydale.

Oh yeah we tried that when they had it on sale at a local market. Despite being tightly wrapped it stank the car out on the way home. We had to have all of the windows open most of the way. Then it was resealed extra tight in 2 taped-up plastic bags before going in the fridge. Within half an hour it had stunk that out too. We thought right, we'll either have to eat it or bury it in the garden under some reinforced concrete so, after drawing straws to decide who would be first, be sat down to a small piece eaach.

Surprisingly, it didn't taste and strong as it smelled. Kind creamy and tasty. Holding one's nose while eating it quickly does help though.

swiss cheese goes with everything!

If Tod's in the States, which I suspect he is (raspberry Merlot?!!), he won't be able to get most of these cheeses.

The FDA doesn't like non-pasteurised cheeses either, even though European studies have shown that pasteurised cheeses are actually more dangerous.

So we need someone who's in touch with the US cheese scene.

Coincidently, when I was in Zurich with an old buddy I inadvertently chose, like Kelly, the most virulent cheese that a shop could stock. Smelt totally disastrous .. tasted .. kinda ok lol.

Now, just for clarity, in the above, I am not calling Kelly a virulent cheese!

Whole Foods--they are all over the US, and have a wonderful selection of worldly cheeses.

lol
Actually your wine reminds me of desert wine maybe you serve it with New York Cheese Cake something Chocolate and rich.
but I know nothing about wine...most really taste awful if I drank....so ignore me my pallete is not very refined. Wine taste gross and bitter to me especially the red wines, and whites taste like if you were sucking liquid cotton balls.
Only wine to me that I have tasted that like was really sweet was called a Wine Cooler.
There sort of like the Koolaid's of wine.

Since the scriptwriters have been out on strike, the US Cheese Scene has dried up a bit