Comments on: Impossible food-wine pairing: Epoisses?!? http://www.drvino.com/2010/07/14/epoisses-wine-pairing/ wine talk that goes down easy Thu, 09 Feb 2012 11:53:26 +0000 hourly 1 http://wordpress.org/?v= By: Why Pair Food And Wine? | My Online Winery http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-358227 Why Pair Food And Wine? | My Online Winery Mon, 14 Nov 2011 18:36:20 +0000 http://www.drvino.com/?p=7159#comment-358227 [...] Impossible food-wine pairing: Epoisses?!? | Dr Vino’s wine blog [...] [...] Impossible food-wine pairing: Epoisses?!? | Dr Vino’s wine blog [...]

]]> By: Zoot http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-357713 Zoot Fri, 11 Nov 2011 22:50:29 +0000 http://www.drvino.com/?p=7159#comment-357713 While we're picking on this article, the Epoisses in the photo looks too cold. It should be way more runny than that. My favorite cheese, and I do find it relatively difficult to pair. Not all pinot noirs will work with it. While we’re picking on this article, the Epoisses in the photo looks too cold. It should be way more runny than that. My favorite cheese, and I do find it relatively difficult to pair. Not all pinot noirs will work with it.

]]> By: Michael http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-306273 Michael Tue, 27 Jul 2010 19:53:14 +0000 http://www.drvino.com/?p=7159#comment-306273 Agliote (Bouzeron) -- when you're done, flip the rind-lid back over the gooey center, wrap the round in soft cloth and drizzle a bit of the Agliote around it to keep the rind from drying out. And stick it back in its wooden container, just to be a good lad. (Many a chef, som and cheesemonger have identified this as the traditional method ... and pairing, FWIW.) Agliote (Bouzeron) — when you’re done, flip the rind-lid back over the gooey center, wrap the round in soft cloth and drizzle a bit of the Agliote around it to keep the rind from drying out. And stick it back in its wooden container, just to be a good lad. (Many a chef, som and cheesemonger have identified this as the traditional method … and pairing, FWIW.)

]]> By: Etty Lewensztain http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-305645 Etty Lewensztain Tue, 20 Jul 2010 18:58:50 +0000 http://www.drvino.com/?p=7159#comment-305645 I think Epoisses is actually one of the best cheeses to pair with wine provided you know what you're doing. I love it with the Francois Pinon sparkling Vouvray or with a barnyardy, funky Gigondas or Vacqueyras from the Southern Rhone. I think Epoisses is actually one of the best cheeses to pair with wine provided you know what you’re doing. I love it with the Francois Pinon sparkling Vouvray or with a barnyardy, funky Gigondas or Vacqueyras from the Southern Rhone.

]]> By: Mark http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-304854 Mark Fri, 16 Jul 2010 09:42:30 +0000 http://www.drvino.com/?p=7159#comment-304854 There is an article/video on the Bordeaux Gold website with a Parisian affineur who mentions Sauternes as an option - yet to try that one myself... There is an article/video on the Bordeaux Gold website with a Parisian affineur who mentions Sauternes as an option – yet to try that one myself…

]]> By: wino http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-304830 wino Fri, 16 Jul 2010 08:24:57 +0000 http://www.drvino.com/?p=7159#comment-304830 Speaking of Sifton's amateurish nature, how do you "run out a pound" of Epoisses when it comes in a roughly 8 oz wheel in this country and most of the time in France as well? It isn't sold by weight, Sam, it is sold by the piece, and a piece ain't even close to a pound. Speaking of Sifton’s amateurish nature, how do you “run out a pound” of Epoisses when it comes in a roughly 8 oz wheel in this country and most of the time in France as well? It isn’t sold by weight, Sam, it is sold by the piece, and a piece ain’t even close to a pound.

]]> By: S Essrig http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-304760 S Essrig Fri, 16 Jul 2010 04:21:57 +0000 http://www.drvino.com/?p=7159#comment-304760 Given many of Sifton's completely off-base restaurant reviews in the NYTimes this is just another indication of his lack of taste and amateurish palate. Although there certainly are some red wine and cheese pairings that make sense, white is usually better and anything as pungent as Epoisses demands a powerful, preferably sweet white wine. With cheese, when in doubt, always go white. Given many of Sifton’s completely off-base restaurant reviews in the NYTimes this is just another indication of his lack of taste and amateurish palate. Although there certainly are some red wine and cheese pairings that make sense, white is usually better and anything as pungent as Epoisses demands a powerful, preferably sweet white wine. With cheese, when in doubt, always go white.

]]> By: John Gilman http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-304640 John Gilman Thu, 15 Jul 2010 22:35:03 +0000 http://www.drvino.com/?p=7159#comment-304640 I have never had any issues serving Epoisses with wine, and find it quite flexible as a wine pairing cheese. Of course, most of the wines in my own cellar tend to be higher acid wines- red and white Burgundy, rieslings, Beaujolais, Piemonte wines, Champagne, Loire reds and whites, so perhaps acidity is a key constituent for a seamless pairing of the cheese and a wine. But I have had it also work very well with old cabernets from California, aged red Bordeaux, classically-styled Rioja, old school Rhone wines and the like, so I do not believe that a higher acid profile is necessary for a good pairing with Epoisses. What is conspicuously absent from my cellar though is high alcohol wines (+14%), and perhaps the higher alcohol content of certain wines could cause a bit more of a discordant relationship between the wine and the Epoisses? In any event, I do not think that Epoisses is really a particularly strong cheese in terms of flavors- or at least there are several more steps up the flavor ladder of "stinky cheese" to be found in France- and I find that much of its assertiveness is in its bouquet and its quite salty character when it is at peak ripeness. I find that a higher acidity wine tends to generally work best to cut through the saltiness of ripe Epoisses, so this is the direction I tend to go- but I do this routinely with most food and wine pairings as I find acidity a key fundament to wine's flexibility at the table. I have never had any issues serving Epoisses with wine, and find it quite flexible as a wine pairing cheese. Of course, most of the wines in my own cellar tend to be higher acid wines- red and white Burgundy, rieslings, Beaujolais, Piemonte wines, Champagne, Loire reds and whites, so perhaps acidity is a key constituent for a seamless pairing of the cheese and a wine. But I have had it also work very well with old cabernets from California, aged red Bordeaux, classically-styled Rioja, old school Rhone wines and the like, so I do not believe that a higher acid profile is necessary for a good pairing with Epoisses. What is conspicuously absent from my cellar though is high alcohol wines (+14%), and perhaps the higher alcohol content of certain wines could cause a bit more of a discordant relationship between the wine and the Epoisses? In any event, I do not think that Epoisses is really a particularly strong cheese in terms of flavors- or at least there are several more steps up the flavor ladder of “stinky cheese” to be found in France- and I find that much of its assertiveness is in its bouquet and its quite salty character when it is at peak ripeness. I find that a higher acidity wine tends to generally work best to cut through the saltiness of ripe Epoisses, so this is the direction I tend to go- but I do this routinely with most food and wine pairings as I find acidity a key fundament to wine’s flexibility at the table.

]]> By: Lisa Mattson, Jordan Winery Vlog http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-304550 Lisa Mattson, Jordan Winery Vlog Thu, 15 Jul 2010 13:37:49 +0000 http://www.drvino.com/?p=7159#comment-304550 I've approached Epoisses pairings the same way as Craig: red Burgundy, wines of the region. And I agree with David on the Meursault. I've loved Pommard and Meursault with Epoisses. On my first trip to Burgundy in 1997, I brought a round of Epoisses back in my suitcase. The Customs agent's dog went crazy as soon as the bag hit the carousel! Seeing your post brought back some good memories. Best, Lisa <a href="http://blog.jordanwinery.com/" rel="nofollow">The Journey of Jordan: a wine and food video blog</a> I’ve approached Epoisses pairings the same way as Craig: red Burgundy, wines of the region. And I agree with David on the Meursault. I’ve loved Pommard and Meursault with Epoisses.
On my first trip to Burgundy in 1997, I brought a round of Epoisses back in my suitcase. The Customs agent’s dog went crazy as soon as the bag hit the carousel!
Seeing your post brought back some good memories.
Best,
Lisa
The Journey of Jordan: a wine and food video blog

]]> By: Theo http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-304540 Theo Thu, 15 Jul 2010 11:14:40 +0000 http://www.drvino.com/?p=7159#comment-304540 The last time I was in Burgundy I visited probably ten producers from Beaujolais all the through to Chablis. Every single one of them served Epoisses, whether it be breakfast, lunch or dinner (imagine a European being served BBQ for every meal when visiting the USA) with little care for the pairing. I don't know if it was the moment, but ever Burgundy pairing seemed to work. On a side note: one producer had a six month old baby that must of weighed a hundred pounds. Everyone was amazed by the size of this baby and as the mother explains they have no idea why the baby is so big, we look over and the father is spoonfeeding it Epoisses. The last time I was in Burgundy I visited probably ten producers from Beaujolais all the through to Chablis. Every single one of them served Epoisses, whether it be breakfast, lunch or dinner (imagine a European being served BBQ for every meal when visiting the USA) with little care for the pairing. I don’t know if it was the moment, but ever Burgundy pairing seemed to work. On a side note: one producer had a six month old baby that must of weighed a hundred pounds. Everyone was amazed by the size of this baby and as the mother explains they have no idea why the baby is so big, we look over and the father is spoonfeeding it Epoisses.

]]> By: web bond http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-304521 web bond Thu, 15 Jul 2010 04:04:29 +0000 http://www.drvino.com/?p=7159#comment-304521 The white Burg comment above is dead on, although I would recommend Epoisses paired with Grand Cru Chablis with body like Les Clos or Valmur. The white Burg comment above is dead on, although I would recommend Epoisses paired with Grand Cru Chablis with body like Les Clos or Valmur.

]]> By: jade http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-304517 jade Thu, 15 Jul 2010 02:18:35 +0000 http://www.drvino.com/?p=7159#comment-304517 Just did several wheels of Epoisses in the Mosel with Mosel Trocken Riesling. Very very good. Just did several wheels of Epoisses in the Mosel with Mosel Trocken Riesling. Very very good.

]]> By: billy http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-304516 billy Thu, 15 Jul 2010 02:02:55 +0000 http://www.drvino.com/?p=7159#comment-304516 for my french chz & wine classes, we always pair a red burg from cote de nuits w/ a runny, sweating epoisses; always oohs & aahs for my french chz & wine classes, we always pair a red burg from cote de nuits w/ a runny, sweating epoisses; always oohs & aahs

]]> By: marty http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-304504 marty Wed, 14 Jul 2010 20:18:22 +0000 http://www.drvino.com/?p=7159#comment-304504 Agreed that the classic pairing would be Burgundy, and while I'd probably go white for the creaminess, some of the truffly/earthy aromas and flavors of the reds would work as well. I may just give it a try with Selle e Mosca's Torbato. My palate has been enjoying the slightly smoky, vaguely earthy flavors with its creamy feel that gets lifted by a nice, bright finish. I think it has the flavors, weight and texture to be a good fit. Agreed that the classic pairing would be Burgundy, and while I’d probably go white for the creaminess, some of the truffly/earthy aromas and flavors of the reds would work as well.

I may just give it a try with Selle e Mosca’s Torbato. My palate has been enjoying the slightly smoky, vaguely earthy flavors with its creamy feel that gets lifted by a nice, bright finish. I think it has the flavors, weight and texture to be a good fit.

]]> By: Dana http://www.drvino.com/2010/07/14/epoisses-wine-pairing/#comment-304502 Dana Wed, 14 Jul 2010 20:08:38 +0000 http://www.drvino.com/?p=7159#comment-304502 I recently attended an 'Old World Cheese - New World Wine" pairing class with Nora Singley at Murrays. We used a Palliser Martinborough Pinot Noir with the Epoisses and (I was sceptical - past experiences had me wondering if it were an impossible pairing too) it worked beautifully. I guess acidity is key? > John Kelly - Most of a round! Respect. I recently attended an ‘Old World Cheese – New World Wine” pairing class with Nora Singley at Murrays. We used a Palliser Martinborough Pinot Noir with the Epoisses and (I was sceptical – past experiences had me wondering if it were an impossible pairing too) it worked beautifully. I guess acidity is key? > John Kelly – Most of a round! Respect.

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