tag:blogger.com,1999:blog-35133966.post1623240888053634086..comments2023-10-12T11:00:35.978+02:00Comments on Sharon's Wine Blog: Cheesy dreamsSharonhttp://www.blogger.com/profile/04467341630668960380noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-35133966.post-64742567643056161202008-11-26T18:36:00.000+01:002008-11-26T18:36:00.000+01:00have you tried a banyuls?have you tried a banyuls?Andrew Nielsenhttps://www.blogger.com/profile/07668053001754626568noreply@blogger.comtag:blogger.com,1999:blog-35133966.post-59464593049697797922008-10-18T16:14:00.000+02:002008-10-18T16:14:00.000+02:00Rivesaltes Ambré might be worth trying, and (vinta...Rivesaltes Ambré might be worth trying, and (vintage) porthanhttps://www.blogger.com/profile/09504714946164257407noreply@blogger.comtag:blogger.com,1999:blog-35133966.post-57524137363927663622008-10-12T21:10:00.000+02:002008-10-12T21:10:00.000+02:00Yes, love that the butter is meant to temper the s...Yes, love that the butter is meant to temper the salt.<BR/><BR/>I suppose it is most apposite in thin pear roquefort tarts, or those big ol' salads with duck breast prosciutto and walnuts and pears again and all that. (That said, such a salad is not too shabby. And it's pretty damn good with Muscat de Hambourg grapes, my favorite.)Sharonhttps://www.blogger.com/profile/04467341630668960380noreply@blogger.comtag:blogger.com,1999:blog-35133966.post-77835337048212385412008-10-12T19:06:00.000+02:002008-10-12T19:06:00.000+02:00Roquefort has to be about the worst. I pretty muc...Roquefort has to be about the worst. I pretty much never have it with wine. Too salty, and I totally agree about the metallic thing. It can work as you note with quite sweet things, but it does no favors for them either.Unknownhttps://www.blogger.com/profile/14416883255959138934noreply@blogger.com