tough food match: Terrine au Bleu d'Auvergne

Thanks for the notes,. As to the match, I'd agree that's a tough one. The blue cheese is probably more to blame that eggs. I mostly go with sweeter wines with blue cheese, usually clashes with reds, But on other hand sweet wines aren't my first thought for terrine. I guess I'd try to steer for middle ground, with a Spatlese Riesling or demi- sec Loire Chenin blanc, from vintages with good acidity. Don't know it would be magic, but doubt it would clash,

Tom wrote: []

Chenin indeed, demi-or-less-sec. A Jasnieres would do well, I think, or maybe a Montlouis. I'd stay away from the really highly pedigreed, I think you could find a good but not extraordinary match.

Bleu d'Auvergne ranges from the insipid to the wonderful, usually very creamy cows milk cheese.

-E

Thanks, everyone, for all the great comments/discussions.

I took my time getting back to this and getting hold of another almost identical terrine seems somewhat impractical.

My wife and I did, however, pick up a "Blu di Mucca" (from Piedmont) at the Slow Food London Easter Market. This Italian cheese is like Gorgonzola, but no channels are made in the cheese via needling (also apparently done for Bleu d'Auvergne). We paired this with the Vouvray described below and it worked very well. That characteristic taste of a blu/bleu/blue cheese is at first washed away with this semi-sweet, acidic wine (replaced by the wine's elegant fruit, which we found hard to describe). After the wine taste fades, the cheese taste comes back in, slightly (but pleasantly) altered. Really enjoyable.

We tried the Vouvray with some nice wild boar salami and that worked, too.

This was a good education for our palates as we usually steer far and wide from any sort of semi-sweet or sweet wines combined with savory foods. No more. We may be hooked!

*-*-*-*-*-*-*-* BORILLON DORLEANS 2007 DEMI-SEC VAL DE LOIRE LA BOURDONNERIE A. VOUVRAY C. 12.5% alcohol (presumably 100% chenin blanc) 7.99 GBP (11.90 USD, 9.01 EUR) at *-*-*-*-*-*-*-*