Bordeaux and Blends

Bordeaux is produced on in the southwest of France.  It is usually a blend of cabernet sauvignon, merlot, cabernet franc, petit verdot and malbec.  Bordeaux are complex, tannic wines.  The left-bank of Bordeaux is Cab-dominated, and the right-bank, Merlot-dominated.

Cheeses that pair well with Bordeaux include Camembert, Appenzeller, Vacherin Fribourgeois, Brin d'Amour, Cheddar, Cantalet, Montasio, and Pierre-Robert.  I especially love Bordeaux with an Camembert, Brie, salty Cheddar-types, harder goat and sheep cheeses, and fruity, spicy, nutty mountain cheeses.

Included on this page are "Bordeaux-style blends."     


Alliance (Cab/Merlot) with Fromage d’Affinois. My friend Barbara loved these two together. I didn’t like the blend of bitter, strong fruit and tobacco with such a delicate cheese. I felt like they fought, but I’ll have to taste them again.  

Alliance with Poudre Puff.  I thought this was decent, but my friend Barbara hated the pairing.  The cheese was really bitter and, for me, the bitterness of the tannins and the lactic acid in the cheese blended in an interesting way.  It’s not something I would try again, though.  

Alliance with Tomme de ma grand-mère aged goat cheese.  It is a little too tart in the goat cheese, but it is ok.  The goat is aged just enough to stand up to the wine.  I liked it well enough.

Alliance and Swiss olive.  Interesting mix.  They stand up nicely to each other.  The cheese takes the edge off the wine.  This combo was the best of the entire bunch of cheeses with Alliance.  I had some trouble finding something that Alliance really got along with .  I think the wine was a little spicy for most of the cheeses.    

Alliance with Swiss Diablo.  It was way too bitter.  The cheese tasted too sharp for the wine.  The combo brings out a weird rotten nut flavor and kills the palate.  I thought these would be good together, but they weren’t.

Alliance with Saint Albray.  Awful!  I thought these would work well together because they are both a little bitter and spicy, but no, it was not good.  This sucked!  It made me feel like I needed to wipe my tongue off with a napkin.  Horrid.  It made my face pucker up.  It was the worst combo I’ve ever had – ever.  


Bergerac (Cabernet sauvignon, Merlot, and Cabernet Franc) and Cantalet.  This was good.  The wine is mild and dry, and the cheese is also mild and lightly cheddary.  The wine brought out the sweet, creamy flavor of the cheese, but I thought the cheese made the wine taste a little bit bitter.

Bergerac with French Munster.  Good, but not my favorite.  Patrick likes it a lot.  The wine enhances the muskiness (stinkiness) of the cheese.  For me, it ends up fighting at the end some.  It is better when you eat bread with the cheese. 

Bergerac with Brinata sheep’s brie.  The cheese is mild and doesn’t fight with the wine.  It is very good.  The cheese makes the herbal overtones of the wine disappear a little bit.  I like the floral taste of the wine with the light sheepiness of the brie.  There is a bitter clash here and there, though.

Bergerac with Roc Bucheron-style goat cheese.  This is the best match I’ve had yet for a goat cheese with a red wine.  They are well-balanced together.  


Bordeaux Château Canon-Moueix Canon Fronsac, Appellation Canon Fronsac Contrôlée. From Gironde, France. The Canon Fronsac appellation is west of Pomerol and St. Emilion. Merlot is the dominant grape, and the wines taste like ripe, black raspberries and have an edgy power. Cabernet Franc is usually blended in, and sometimes Cabernet Sauvignon. These wines tend to be dark, rustic, and bold. 13% alcohol. This bottle has an abstract brownish blackish painting on it with a lot of lines. If you squint your eyes, it looks like a horse with a white nose peeking out of a fence. It is a dark, thick, purple color. Saans said that this was a great wine. It is supposed to be softer with more Merlot. It has a very ripe, berryish nose. I smell licorice or anise. Lots of licorice smells. There is something else that smells salty and almost bloody. I also kind of smell something tangy and vegetal like tomatoes. Weird taste! I thought the last Bordeaux I drank (Vieux Château Saint-André) was herbaceous, but this takes the cake. It tastes like mint and fresh tobacco. It's good, though at first it shocked me, it was so herby. From a website: A blend of 70/30 merlot /cabernet franc grown on a tiny south facing slope. Look for cherry, spicy, leafy notes mixed with peppery, plum jam aromas and barnyard and orange rind notes. This finish mixes tight cedar bark tannins with earthy, spicy flavors. Elegant and round but a bit short on fruit and concentration.

Bordeaux Château Canon-Moueix with Cantalet. Not good. This wine totally kills the cheese. No fighting, but complete boredom. 

Bordeaux Château Canon-Moueix with Cheddar, Old Quebec Vintage. OK, but still a little bitter. The cheese definitely stands up to the wine, though. The wine tastes too tart.

*Bordeaux Château Canon-Moueix with Brie, Martin-Collet. I thought I'd try a milder Brie with this wine and cross my fingers. Super creamy, lightly moldy, not really bitter, buttery, and lush. Although mild, this is really a great pairing and I think people will like it. 

Bordeaux Château Canon-Moueix with Brie de Meaux. Usually Brie de Meaux is super-stinky, but this one is pretty mild. "User-friendly," the guy at Whole Foods said. It tastes ammoniated, but not in a bad way. I like this a lot together. It does get bitter, though. While I prefer the Brie de Nangis with all its nuttiness, I think this Brie goes better with the wine. Oh, this cheese is so yummy and mushroomy, and bitter and spicy. It blends well with the wine. Something tastes, again (see below), like an electrical fire, but it is nice. The weird electrical flavor blends right in with that tobacco thing in the wine. Still, it's kind of weird and sometimes when I taste it, I don't like it.

Bordeaux Château Canon-Moueix with Brie de Nangis. Creamy, nutty, lightly spicy, buttery Brie. One of my new favorites. Delicious at first, and then a little bitter. I don't know about this. Something tastes like when there is an electrical fire. It's ok, but not so great. The next day I tried this, and it was excellent once the wine had opened up a little bit. I thought I liked the Brie de Meaux with this better, but I think I like Brie de Nangis.

*Bordeaux Château Canon-Moueix with Brin d'Amour. Warm, creamy, spicy, fresh, musty and earthy. Wonderful! Brings out great fruit in the wine and herbs in the cheese. The herbs are great with the herbaceousness in the cheese. Boy, this is really good. I don't even know what to say about it, it's so good. The cheese is salty and creamy with the obvious herbs, and then the wine is dry, fresh, and herbaceous. I don't even know what else to say about it.

Bordeaux Château Canon-Moueix with Cabécou. Delicious little slightly pungent goat cheese. Ooh, too bitter, but it's still passable. It burns the back of my throat, but this pairing is no weirder than the Bries. Very nutty, like hazelnuts.

Bordeaux Château Canon-Moueix with St. Agur. Awful! This cheese was so wonderful, creamy, salty, sweet, cheesy, tangy, moldy...and then I put the wine with it. Even without the Cab, it was way too astringent for the cheese. I won't waste my good wine or cheese again on this pairing.

Bordeaux Château Canon-Moueix with Vella Dry Jack. Chocolatey, woody cheese like Parmigiano. Not so great with the wine. It's bitter and dirty. This marriage destroys the cheese and the wine individually.


Bordeaux Château d'Arcins Haut-Médoc. 12.5% alcohol. This is supposed to be a good wine for its price. I am assuming it is mostly Cab since it is from the Haut-Médoc. This is a Nicolas selection wine. On the bottle, it says, "Dark garnet color, toasted nose with hints of black fruits, prunes, raspberries and licorice. Well balanced. Fine and ripe tannins leaving a lingering finish." It is a dark garnet/ruby color. It smells like dark fruit. It has a meaty, alcoholy briny smell, and then some sort of dark ripe fruit. It is good. It has a decent finish, too. The aftertaste is a little bitter. Fresh, fruity, spicy, peppery, herby, woody, lots of tannins, tobacco. It tastes very French -- even with all this going on, it is still light. It is very drinkable.

Bordeaux Château d'Arcins with Brie de Meaux. It's not as good as with the Margaux, but I guess it will pass for class. On second thought, no. For me, this marriage is too bitter. It tastes like it is going to work, and then this dirty bitter taste sneaks up on you. It gives me goosebumps, especially if I eat too much mold. I like this pairing in general because of the structure of the wine with the harsh lusciousness of the cheese. This pairing is too bitter. It works if you don't take a huge bite of cheese. The kind of fresh, licorice flavors in the wine and the earthy tastes in the Brie come out.

Bordeaux Château d'Arcins with Brie de Nangis. Not good! Really bitter!

Bordeaux Château d'Arcins with Cantalet. Extremely buttery, cheddarish mild French cheese. The wine is too strong for it. They are not bad together, but don't complement each other really. No bitterness.

Bordeaux Château d'Arcins with Double Gloucester. This cheese is extremely mild. The wine overpowers it, but I like them together. Then they are bitter together. 

Bordeaux Château d'Arcins with Fiscalini Bandage Cheddar. Tangy, cheesy Cheddar that tastes like cheese straws. This is good. Not as good as the Desmirail with this cheese, but it is still good. It does bring out that nice chocolate taste.

Bordeaux Château d'Arcins with Mahon Curado. This cheese is like the Spanish version of Parmigiano-Reggiano. It is salty, nutty, woody, and has a bit of a vomit taste. My friends didn't like it too well. It is good with the wine. I am surprised. The wine takes the edge off some of the strong flavors of the cheese. There is a weird aftertaste, but it's ok. I still think this cheese would be best with a Spanish wine. It overpowers the Bordeaux. 


Bordeaux Château Clos Beauséjour and 2 yr Gouda.  It was ok, but sort of clashed.  I lost all the fruit in the wine, and the cheese tasted imbalanced.  

Bordeaux Château Beauséjour with Fontina Val d’Aosta.  This wasn’t so great.  The cheese was way too mild and creamy for the wine and the wine ended up tasting harsh.   

Bordeaux Château Clos Beauséjour with French Chaudron.  Mountain cheeses seem to be working well with Bordeaux.  This was good.  Alone, the cheese burned and made me sneeze, but when I tried it with the Bordeaux, it really brought out the fruitiness, mushroom flavors, and spice in the cheese, while also cutting out some of the bitter finish of the wine.  This was excellent. 

Bordeaux Château Clos Beauséjour with semi aged Le Gariotin d’Alvignac.  Ike at Grapevine recommended this.  It is perfect!  I always worry about putting a moldy goat cheese with a red wine.  Sometimes it works and sometimes it doesn’t.  Boy did this one work out.  Ike the cheesemonger told me to try this with a Bordeaux.  I did and it is delicious!  Nice and funky, and it brings out the fruit in the wine.  Then once that is gone, you taste the salty goat again.  


Bordeaux Château Coufran Haut-Médoc Grand Vin de Bordeaux. 12.8% alcohol. Dark color. Bright, fruity nose. Vanilla. Very mild for a very dark wine. Not sour at all. Maybe a little raspberry taste, but I'm not tasting much fruit. Long finish that starts out acidic, sweet, and then burnt wood and tobacco. Not much alcohol taste. Medium-bodied. I taste the tannins, but they've softened either from aging or from the mixture with Merlot.  


Bordeaux Château Desmirail, Margaux, Grand Cru Classé By Denis Lurton. 12.5% alcohol. Margaux Bordeaux are supposed to be mainly Bordeaux and this is supposed to have a soft, complex, full flavor. Margaux is the southernmost, largest commune of the Médoc. Margaux has more classified estates than other communes. Margaux Bordeaux, in The Wine Bible," is described as "an iron fist in a velvet glove" for its power and delicacy. Margaux has the lightest, most gravely soil in the Médoc. Interesting aromas. Pretty dark purple/red. It smells thick and salty. Ripe, cooked fruit. It almost smells like a steak. Some licorice aromas. It has a lot of nice fruit, dry, herbaceous, a little smoky, lightly spicy, soft, but fades into dryness at the end. The fruits I taste are...I have no idea. I think I taste something like flowers with some tobacco and an unidentified tart red fruit, maybe some black fruit, and then a slightly bitter, smoky, woody, earthy flavor, like BBQ. this is probably about 60% Cab and 40% Merlot. Margaux is supposed to go with St. Nectaire, Edam, or Gouda.

Bordeaux Château Desmirail with Double Gloucester. Very mild, orange, cheddarish cheese. Good, but the wine overpowers the cheese.

*Bordeaux Château Desmirail with Fiscalini Bandage Cheddar. Delicious cheese. It reminds me of my grandmother's cheese straws. It is very salty and tangy. It is potent, but not bitter like some British cheeses. The aftertaste is wonderful. Nutty, cheesy, woody. It tastes like wintertime. The cheese is $24.99 a lb. and the wine is $24.99 a bottle. These must be made for each other. I like the way the fruit comes out in the wine. The smoky flavors in the wine and cheese match up nicely. I taste the toasty Cheddar flavor of the cheese, then the splash of bright cherries in the wine, then some smoke from both, and then an herbaceous, fruity little floral finish. Both really bring out the best in each other. The cheese makes the wine burst with fruit. Tasting this is like canoeing down a river, with all its twists and turns.

*Bordeaux Château Desmirail with Brie de Meaux. Such a good cheese, slightly ammoniated, but in a good way. I like this. There is something still a little disturbing about it, but it's good and I can't quit eating it. At first, it tastes like chocolate together and then cherries. Then mushrooms. They just blend together. They are both bold at first, and then just melt into each other.

Bordeaux Château Desmirail with Brie Martin-Collet. OK at first, and then weird. I thought surely this would go since it went so well with the other Bordeaux, but no, it tastes all fruity and creamy at first, and then it just tastes mismatched, like the wine wants to go in one direction and the cheese is all gluey just sitting there in my mouth.

Bordeaux Château Desmirail with Brie de Nangis. A very flavorful Brie. Hazelnut, bitter, buttery. Very good together, but the aftertaste is bitter. I think this Brie may be too heavy for the wine in some ways.

Bordeaux Château Desmirail with Brin d'Amour. This cheese is super buttery and herby -- coated with herbs. It's ok with the wine, but the wine seems to wipe out some of the yummy herb flavors. They don't fight and there is no bitterness.

Bordeaux Château Desmirail with Selles-sur-Cher, aged. At first, I liked the spiciness of the cheese with the fruit and herbs in the wine, but then it all went downhill. It was bitter and metallic. I'll not try this again.


Bordeaux Château Gachon Montagne St. Emilion Dark red and thick.  Dry, very fruity, a touch sweet, very tangy.  The finish is pretty quick. The tannins come out in the finish.  It really fills your mouth up.  Tobacco.  I can't figure out what the fruit is.  I tasted this with veal.  The meat was sweet and made the wine taste tangier or tart. 


Bordeaux Chateau Gruaud Larose and Manchego.  It makes the wine a little sour.  It’s not horrible.

Bordeaux Chateau Gruaud Larose and Winchester Jalapeno gouda.  It’s ok, but not the best in the world.  Something is wrong and I can’t tell what.  I think the wine ends up tasting too fruity.  

Bordeaux Chateau Gruaud Larose and Ibores goat.  Yuck!  I can’t find a wine to go with this cheese.  It’s a good cheese, but it overpowers everything and is too salty and tangy.  I found out later that Ibores pairs better with Tempranillo types.  

Bordeaux Chateau Gruand Larose with Campo de Montalban.  This is great.  This cheese cools the mouth down, and the wine heats it back up with a slight burn.  They stand up to each other well.  This cheese has gone well with red wine so far.

Bordeaux Chateau Gruand Larose with Swiss Diablo.  Perfect!  The cheese burns.  The wine burns.  Put the two together, and they cancel each other out, yet also blend their earthy flavors along the way.  The cheese tastes so nutty against this tart, fruity wine.  


Bordeaux Château Larose-Trintaudon It has that steaky smell that some Bordeaux have. It comes from a part of Bordeaux that borders on the appellations of Pauillac and St.-Julien. It is predominantly Cabernet Sauvignon, Merlot and Cabernet Franc. Full-flavored wine that is harmonious. "Tannic and closed when young, but once it is aged, it develops into a more fragrant and rounded claret." It is light, tannic, and herbaceous with almond and cherry flavors. I also taste some tobacco or cold tea. It is good. This was a gift from my friend David. This wine goes well with cheeses so far. I tried the 2000 vintage and it was also good. Very dry, but aromatic and flavorful.

*Bordeaux Château Larose-Trintaudon with Irish Dubliner Cheddar. Nutty, mild Cheddar. Absolutely delicious together. The wine is nice and tart. It makes the cheese taste sweet and fruity. This is a great combo. It brings out the best in both the wine and the cheese.

Bordeaux Château Larose-Trintaudon with Pedrozo Tipsy Cow. Intense little tangy, grapey cow's milk cheese. Great together, albeit a little bitter. The cheese tastes rustic and warm with this wine.

*Bordeaux Château Larose-Trintaudon with Mahòn. Mild, Spanish washed rind cheese. This is ok together. In some ways, I think this cheese is too full, fatty, and creamy for this tart, dry wine. Still, on second tasting, this is an excellent pairing. I would serve this in my cheese/wine class. I love the tartness in the wine with the tanginess in the cheese.

Bordeaux Château Larose-Trintaudon with Romano, cow's milk. Smelly, sweet Romano. Not good at all together. The lush flavors of the wine get washed out and the cheese tastes like vomit and rubber together.

Bordeaux Château Larose-Trintaudon with Roquefort. I like these together and I don't know why. I am very surprised. I think the salty cheese is good with the dry wine. The cheese has a nice nutty, dry, salty taste that is offset by the bold wine. I think that any other blue with this wine would be awful, but since Roquefort is so salty and robust, it works.


Bordeaux Château Paradis Casseuil Momaines Barons de Rotschild (Lafite). Cabernet Sauvignon 50%,  Merlot 45% and Cabernet franc 5%. Château Paradis Casseuil wines are characterized by fresh, fruity flavors and floral aromas. Both its red wines and white wines can be enjoyed young. The average production of Château Paradis Casseuil is 15,000 cases per year, from Entre-Deux-Mers. This wine, I thought, could have used a little more bottle age, but it was good, especially for the price. It's usually several dollars more. It is a very bright ruby color and has a nose of black cherry, thistly berry bushes, and, well, that's about it. It smells nice. I had to swirl it around for a while to figure out what I was smelling, and I think it was mostly cherry or some obscure, yet fashionable, berry such as mulberry or boysenberry. Nice, dry, tannins, some bitterness, very dry and firm. Lingering tartness and then some bitterness. It's good, but it seems like it could use a little more time. It's pretty light overall. Light, transparent taste. I like it, but it needs some age.

Bordeaux Château Paradis Casseuil with Beaufort. Cow's milk cheese from Savoie, France. This is a slightly stinky mountain cheese. It can't decide if it's a Gruyère or a Cheddar. Very fruity cheese. As I expected, it made the wine taste like lemon water. Not very interesting.

*Bordeaux Château Paradis Casseuil with Brie, Tour de Marze. Mild Brie from France with a slightly nutty finish. Delicious! A little bitterness on the finish, but this Brie is super creamy and milky, and good quality. Sometimes it's hard to find a lush Brie like this that isn't just a hunk of rubber. There are certain wines that call for a Brie with precisely this profile. It's creamy, tangy, and a little nutty. The acidity and wildness in this young Bordeaux cuts right into the cheese fat. I think this cheese would marry well with a variety of Bordeaux. The combo brings out some nice nut flavors in the cheese. The wine could be more pronounced.

Bordeaux Château Paradis Casseuil with Vintage Irish Cheddar. Mild, tangy Cheddar from -- where else -- Ireland. Very good together, but then again, when is a Cab type of wine not good with a Cheddar? I'd like less dryness and more fruit to match up to this scratchy Cheddar. It's sharp and milky at the same time and needs a juicier wine. This is good, though, because the cheese fleshes out the wine a bit.

*Bordeaux Château Paradis Casseuil with Stilton. Grapevine Market had a gorgeous hunk of Stilton sitting out on the counter that they had just cut today, so I bought some. Great Stilton. It is so fresh and perfect with exactly the flavors I love. It's all at the same time fruity, nutty (hazelnuts), salty, and earthy, but very fresh tasting. The veining is well-designed, like a pair of Manolo Blahniks. It's just right. This is great. The cheese overpowers the wine, but who could stand up to a Stilton in the first place? I would like to try this with a different Bordeaux. With the wine, it is good in that it blends well, but I lose some of the subtlety of the wine.


Bordeaux Château de Parenchère with Mouco red camembert.  Ike suggested this at Grapevine.  I though it was ok, but not the best in the world.  I love the cheese and I love the wine, but when I put them together, I got a bitter aftertaste from the rind of the cheese.  They do well at the beginning with the meatiness of the cheese and the spice in the wine.  I still thought they were a good match as far as strength goes and they would do fine at a party.


Bordeaux Château du Pintey It smells light and fruity. It tastes at first like baking flour and then tart in the finish. Afterwards, there are tannins. Floral. Medium-full-bodied. It doesn't have along finish and it is dry.

Bordeaux Château du Pintey with Le Châtelain Camembert. Really ripe Camembert that tastes a little eggy. Stinky. Excellent! The cheese makes the wine taste really fruity. Not too much tannin in the wine. The wine makes the cheese taste almost garlicky. 


Bordeaux Château Plaisance I bought this wine when one of my pets named Bordeaux died. Bordeaux Supérieur. From Macau in Médoc, Margaux. Estate bottled. Château Plaisance borders on both the Margaux and Haut-Médoc. It is an 18th century building that produces wines in the tradition of the great Médocs. 70% Merlot, 20% Cabernet Sauvignon, 10% Petit Verdot. The grapes were planted on the left bank terroir, but in areas with more clay and silt like the right bank that is better for Merlot. Aged one year in French oak barrels. Deep purple hue. Nose of cherries and vanilla. Round, concentrated, elegant palate with ample fruit, good structure, and luscious tannins. It has a dark, dense color. Thank goodness this bottle has some age because I'm not in the mood for a young wine. Nice, subtle, but well-developed spicy, rich nose. It is very smooth on the tongue and round. I can taste a good bit of the Merlot, but this is a strong Merlot. It has some of that dusty flavor that I get in Merlot. It is really mellow in the mouth, but kind of lightly biting at the same time. This wine is fun.

Château Plaisance with Beaufort. Nutty, sweet, wannabe stinky cheese. OK with a Bordeaux, but this cheese really wants a Burgundy or a Côtes du Rhône. All the fruit together from the cheese and wine tastes too fermented, to the point of tasting putrid.

*Château Plaisance with Brie de Marze. Absolutely delicious, though with a little compost taste on the finish, thanks to the mold. This wine can deal with a real cheese. This is exactly what this cheese needed. The pairing brings out all the full, spicy berries in the wine, but leaving intact the cheese and its slightly bitter wine -- a bitterness which matches the astringency from the tannins. This is so good together. Both the wine and the cheese have a bite, and both have a roundness.

Château Plaisance with Vintage Irish Cheddar. No brainer to put a Bordeaux and a Cheddar together. This is good. Compared to the Brie tasting, it's not so stellar. They work really well together, but the Cheddar tastes a little grassy. It is kind of tart together. I'd like a domestic Cheddar better with this wine, or a tarter, younger wine.

Château Plaisance with Stilton. Too bitter and dirty. Yuck. I don't know why this didn't work. This same cheese went great with a younger, bouncier Cab-based Bordeaux, but with this wine, it was a major crash and burn. I think the Stilton gets along better with a Cab base than a Merlot base, and this wine is older. Maybe the Stilton liked the tart young thing.


Bordeaux Château de Respide, Graves Cuvée Callipyge. This is aged in oak. This wine is supposed to be fruitier than other Bordeaux and heavy on the Merlot. I would like to try this with Brillat-Savarin and Dubliner Cheddar. It is very fruity. It smells like raisins. It is extremely thick and full with a grape-colored rim. It tastes smoky. It has been aged in oak. It is also a little spicy. the palate is very bright and fruity. The finish is nice and smooth and long. And also dry. It's good. It's a nice full wine, but not too full.

Bordeaux Château de Respide with Brillat-Savarin. I don't know why this is supposed to go together. Maybe other people like it together, but I think it tastes like bitter dirt. Like, what dirt is not bitter? It tastes good for about a half a second with the thick milk and the thick fruit in the wine. Then it is bad. The only soft-ripened cheese I can get to go with Bordeaux is a nice, earthy, stinky Camembert. 

Bordeaux Château de Respide with Capri, Hickory Smoked goat cheese. I like this combo a lot. This smoky cheese is great. The wine overpowers the cheese, but the texture is nice (dry and dry). The smoke flavor in the cheese disappears pretty quick. The sharp tang goes away. The wine is light enough that it works with goat cheese. Spicy and smoky.  

Bordeaux Château de Respide Dubliner Cheddar. This is good together. This Cheddar is really smooth and nutty. It brings out a lot of the spices in the wine. I don't think it's perfect together (they aren't best friends), but it works well. They stand up to each other. The milk lasts through and the wine is not too dry. The milk flavor with the fruit and spice is really nice. Good nuts. 


Bordeaux "Le Grand Vin de Clossmann" This is 60% Merlot, 20% Cabernet Sauvignon, and 20% Cabernet Franc. This winery was founded in 1770 by Baron Clossmann. This was matured for 12 months in French oak barrels. It smells dark, fruity and tart -- very aromatic. It is full and fruity, dry, and then spicy on the finish. There is a lingering flavor of smoke and chocolate. I like it best after it has breathed.

*Bordeaux "Le Grand Vin de Clossmann" with Cave Aged Gruyère. This Gruyère is the most aged I have ever had. It is almost the texture of Parmigiano-Reggiano. This cheese was not typical for its type since it is so old. It is salty, super nutty, and less fruity than some Gruyères. I love this pairing, the way that the savory cheese blends with the dry, fruity wine. The nuts and fruit really shine through.


Bordeaux Vieux Château Saint André Montagne Saint-Emilion, Appellation Montagne Saint-Emilion Contrôlée. 13.5% alcohol. Imported by Stacole in Florida. They were demoing this one Saturday. When I smelled it, it reminded me of going to my grandmother's house and walking in the kitchen on Thanksgiving. It had some cinnamon and nutmeg spices. The rep (Alan Unruh) said that this would be a good Bordeaux to do for a class since it had basic Bordeaux qualities and would be good for beginners. It is 75% Merlot and 25% Cabernet Sauvignon, I think. It is definitely Merlot-based. He said that it had a full mid-palate typical of Bordeaux. Ike said to maybe try it with Parmigiano-Reggiano, Pecorino Toscano, soft-ripened cheeses, Cheddars, and Dry Jack. Dark purple color, clear, strawberry smell, very aromatic. I smell black currant, herbaceous, mint, smoke, earth. It tastes bright, lightly spicy, lively, cherries and strawberries. Good tannins, but not too strong. Very bitter aftertaste. At first, I thought I had just brushed my teeth. It is a red wine, but it tastes green -- very fresh and herbaceous. Ike at Grapevine thought this wine was plain, but I liked it because it was aromatic and spicy.

Bordeaux Vieux Château Saint André with Brie de Nangis. The cheese is bitter, but I like this pairing. It is spicy at first, and then it tastes dirty and creamy, with interesting fruit. Great chocolate taste. Nice tart fruit. Spicy, woody, earthy, nutty, musty, but fresh together. The pairing is very nutty and earthy. The cheese makes the wine taste extra fruity. My friend Brad absolutely hated this pairing and said that it tasted like copper. I tasted this again with a younger Brie de Nangis. I didn't like it as much since the cheese was so creamy and less spicy. On its own, the cheese tasted better. It's ok. On second thought, I do like this. It makes a nice cream and chocolate flavor. The cheese makes the wine taste a little too alcoholic, though, and it almost tastes like medicine.

Bordeaux Vieux Château Saint André with Cantalet. I love this! Creamy, eggy, cheese, like full-flavored mild Cheddar. The cheese brings out a chocolate flavor in the wine. The bitterness in the wine fades. Great cream and fruit together, but with a smoky back-drop. I was afraid the cheese would be too mild, but its cream flavor is so full that it stands up to the wine. Nice, thick fatty cheese with a cutting wine. I let somebody else taste this together and they thought the cheese was too mild.

Bordeaux Vieux Château Saint André with Parmigiano-Reggiano. Too bitter. The Italian "vomit" taste is not working with the Bordeaux. It seems like it would be good, but it tastes like dirt.

Bordeaux Vieux Château Saint André with Pecorino Toscano. Awful! Bitter vomit! This is foul!

Bordeaux Vieux Château Saint André with Quebec Vintage Cheddar. Sharp, grassy, full Cheddar. Nutty type of cheese. It's ok, but both the wine and the cheese are bitter. It's alright, but not the best I've ever had. It's just kind of there. The cheese does bring out a great smoky chocolate mocha flavor in the wine, but it's not long before the bitterness creeps up.


Llano Meritage  Cabernet Sauvignon, Merlot, and Cabernet Franc blend.  The tannins are a little strong.  It has a short finish.  It is pretty smooth, but not luscious.


Trey Marie 2000 It is from Dunham in the Columbia Valley. This is one of the wines that Moxie from Mondovino was showing around. It is 42% Merlot, 45% Cabernet Sauvignon, and 13% Cabernet Franc. It was really good, well-balanced, nice tannins.

Trey Marie with Baita Friuli. Delicious! What a surprise. We bought the Baita Friuli to go with a different wine, and it ended up really matching great with this one.


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