Reply to: Cheese and Biscuits

[norrahe]

Hence the well-known aussie song:

K' shiraz shiraz, whatever will be, will...

How many glasses of wine have you had this evening?

[NotAllThere]

Hence the well-known aussie song:

K' shiraz shiraz, whatever will be, will...

[Gonzo]

Isn't a Syrah, a Shiraz?

I was sure that another pedant would jump in on that but it looks like I will have to do it myself...

Shiraz is what Australians call Syrah, they are wrong.

[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.

[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.

[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.

[SupremeSpod]

Stinking Bishop
Blue Vinnie

Superb.

[hyperD]

Camembert acquired!

[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...

[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]

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 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]

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.

[hyperD]

Though you can't beat a nice baked Camembert studded with garlic, sprinkled with white wine or cider and baked in the oven till it's soft.

Oh my, you've done it again norrahe - another inspired recipe - rushing off this lunchtime to buy some Camembert!

Agree with the chilling of the red wine, especially in summer. Lighter reds, such as Pinot Noirs are nice chilled although heavy Ozzie Cab Savs have lovely aromas when warm.

Might buy a bottle of port to go with the cheese - oooh, I'm so hungry, I want to go home and start cooking!

Maybe if I bring a gas stove into the clientco - do you think they'll mind? Hey - Plan B - onsite chef!

[Gonzo]

or put it in the fridge for a shortwhile to take some of the warmth out of it.

This goes for red wine as well.

I am pleased to find that I am not the only person that does that. Where I live, room temperature in the summer is too high to serve red wine at so I chill it.

Danish Blue, Cambazola, Stilton, love blue cheeses.

A few weeks ago I got through 125g of Danish Blue in one session and started seeing things.

I'm over the shock of that now so am tempted to try it again.