Cheese and Biscuits

[Old Hack]

I am getting very much into my French rosé at the moment when I get over there, espcially during the day. It's improved massively since I lived there as a young man. Sometimes, I find it too hot to enjoy a nice red, so I order a nice Shiraz Rosé.

Magic.

[Lockhouse]

I am getting very much into my French rosé at the moment when I get over there, espcially during the day. It's improved massively since I lived there as a young man. Sometimes, I find it too hot to enjoy a nice red, so I order a nice Shiraz Rosé.

Magic.

When we go to Provence a bottle of the regional rosé is de rigeur at lunch or perhaps as an apéritif. The Syrah rosé is very nice, I like Bandol which is usually a Mourvedre blend.

[Old Hack]

When we go to Provence a bottle of the regional rosé is de rigeur at lunch or perhaps as an apéritif. The Syrah rosé is very nice, I like Bandol which is usually a Mourvedre blend.

I do like the Bandol too, and partook of it too much last year.

Isn't a Syrah, a Shiraz?

[Lockhouse]

I do like the Bandol too, and partook of it too much last year.

Isn't a Syrah, a Shiraz?

Indeed. I like the red Bandols too. And whilst we're down that way, the much underrated white Rhones (and the reds come to that but they are better known). White Crozes Hermitage, yum.

[Old Hack]

I think we drunk a nice Rosé from the Bergerac area too, can't remember what it was called, but we did get fond of it. Off again in 2 weeks, starting to really look forward to it...

[hyperD]

Camembert acquired!

[SupremeSpod]

Stinking Bishop
Blue Vinnie

Superb.

[Normie]

My local Morrisons recently had a refit and has opened up quite a good cheese counter. Slowly going through a few cheeses I haven't tried before. My current favourite is a Spanish blue cheese called Picos Blue - very nice change to Stilon. I've got some of that quince jelly left from my last trip to Spain and it is very good with the Picos on a cracker.

[norrahe]

Camembert acquired!

Can't take credit for the recipe, I got it from Nigel Slater ( excellent recipe books) but tweaked the white wine with either noilly prat or cider ( vintage or oak aged of course, Sheppys dabinett goes really well or a good Normandy brut cider.

Gooey cheese FTW.

Made sure to buy myself a fondue set when I moved to cloggers.

[norrahe]

When we go to Provence a bottle of the regional rosé is de rigeur at lunch or perhaps as an apéritif. The Syrah rosé is very nice, I like Bandol which is usually a Mourvedre blend.

I came across a good syrah rosé a few years back and used to buy a case every year, Argentinian and went really well with lamb, had lots of depth to it, think It was called Buenas Ondas. I prefer the fuller bodied rosés rather than the lighter fruitier ones that taste like you're drinking syrup.

I've noticed some Bandol here in the local wine merchants, so will probably get some.