Wine line-up...

[The JD]

I myself have just started getting into wines (Cabernet Sauvignon from 2001, I believe, being my favorite so far) and am looking forward to a wine tasting my friend is putting together for our cigar club. I figure I'd post the plans and get some feed back from you guys on what you think of the line-up and what sorts of cheeses would pair well, as well as what cigars you think would go well with Port. I've never had Port so I'm lost on what sort of cigars to bring. Thanks for any feedback.

Originally Posted by jdconnel

Wines will also be paired with several appetizers and cheeses to find what compliments well. The wines in question for tasting will be:
(2) Shiraz / Syrah (Chilean, Australian)
(2) Cabernet Sauvignon (US & South Africa)
(1) Bordeaux (France)
(1) Chianti (Italian)
Dessert will consist of cheesecake and a bottle of Muscat (Spain)
After dinner will be a bottle of port (Portugal), to compliment the meal and a cigar for those interested.

[jazznut]

The pairing of wines - in particular red table wines - with cheese is fraught with difficulties, and the exercise is easily prone to disaster. So one needs to proceed with caution in order to ensure that the selected cheeses don't overpower the flavour spectrums of the wines.

Originally Posted by jdconnel

Shiraz / Syrah (Chilean, Australian)
The relatively intense berry fruit aspect of these Chilean and Australian wines should stand up reasonably well to a Brie or Camembert. And if the peppery spiciness of the wine(s) is appreciable enough, one might even elect to serve something along the lines of a Jalapeño Harvati.

Cabernet Sauvignon (US & South Africa)
Finer Cabernets can literally be destroyed in an instant by too strong a cheese. However, many of the more robust Cabernets just manage to edge into workable territory here (though a Port or Amarone would likely be preferable). Perhaps something along the lines of a Pont l'Evêque might be the ticket if the wine(s) are more gutsy than complex.

Bordeaux (France)
Ouch! I`d honestly not even attempt to pair a red Bordeaux with cheese. But if the Bordeaux emanates from the Graves or Saint Emilion, you might want to try it with something along the lines of a wild mushrrom risotto. Duck foie gras is a tempting alternative.

Chianti (Italian)
Likewise (as in the above case). Try bruschetta or a light, creamy cheese.

Dessert will consist of cheesecake and a bottle of Muscat (Spain)
These should pair quite nicely, though you`ll want to be especially careful if the cheesecake is laced with any sort of alcohol.

After dinner will be a bottle of Port (Portugal), to compliment the meal and a cigar for those interested.
Paradoxically, this is precisely where I would prefer to see the cheese(s) appear. Cheddar, Parmesan, Roquefort, Stilton, Gorgonzola - in each instance, the richness and underlying saltiness of the cheese plays off the liquorous sweetness of the fortified wine to perfection. Add a few nuts, dates and figs, and you will be all set!

As for those after-dinner cigars, any medium to full-bodied blend is ideal.
Port and a cigar... ahhhhh!

[The JD]

Excellent, thanks for the tips, I really appriciate it! I'll have to let you guys know how it goes....

[jazznut]

My pleasure Jon. Looking forward to hearing of how it went.