We were served this charming Sicilian sweetie with pudding last night. Made with the Zibibbo (Muscat of Alexandria) grape, which invading Muslims used to make into raisins instead. It's in the Montbazilliac price range.
The Cheese Board
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Originally posted by cloughie View Post
Monbazilliac if not.
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Originally posted by Roger Webb View Post
Stephen Markwick … served Sauternes jelly with his cheese board
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Originally posted by Roger Webb View PostDavid was the nicest person you could wish to meet, actually his favourite restaurant was the Blue Goose up Gloucester Rd, which we went to a few times. His review of the WNO Ring in The Post is a model of good writing - I keep his reviews, Paul Riley's too, attached to my programmes.....in the upstairs toilet.
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David was the nicest person you could wish to meet, actually his favourite restaurant was the Blue Goose up Gloucester Rd, which we went to a few times. His review of the WNO Ring in The Post is a model of good writing - I keep his reviews, Paul Riley's too, attached to my programmes.....in the upstairs toilet.
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Originally posted by Roger Webb View Postbut my friend (greatly missed) David Harrison ate there on occasion - but he did do restaurant reviews for The Post (and opera)... do you remember him?
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Originally posted by french frank View Post
Markwick's was where the top brass at the Evening Post lunched their guests (and themselves) when I worked there. I never aspired that high.
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Originally posted by Roger Webb View Post
Stephen Markwick, in his eponymous Restaurant in Corn St. in your own fair city, served Sauternes jelly with his cheese board, which he made from 'left-overs' - we never left anything!
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Originally posted by french frank View Post
........Sweet seemed to be suggested so I had my hawthorn jelly with it..
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Originally posted by vinteuil View Post
... hmm. Usually the association is sauternes with a salty blue cheese, platonically roquefort. Something about the combo of salt and blue with the sweetness of the sauternes.
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If you’re looking for a pairing for a stinky cheese like Epoisses you might be better off to think about beers or spirits than wine. Here are some suggestions
Epoisses is a soft cow’s milk cheese produced in the village Époisses, France. Commonly called as Epoisses, the cheese has creamy, chewy and firm texture. With a distinctive soft red-orange colour, it is categoried as a smear-ripened cheese washed in marc de Bourgogne. It takes at least 6 weeks to mature fully. Despit
Red Burgundy is often misguidedly matched with this famous French cheese. A better choice to match the strength of the cheese is this woody, spicy wine.
Far be it from me to make up my own mind! Sauternes was at hand. I have found it very palatable and also wondered what other accompaniment. Sweet seemed to be suggested so I had my hawthorn jelly with it. Suited my goût admirably. One helping of Époisses and one glug of Sauternes left, so that seems satisfactory.
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Originally posted by oliver sudden View PostI have checked and no I can't
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Originally posted by oliver sudden View PostI had never previously contemplated sweet wine with Roquefort! Not even in a couple of years living in the Héxagone. I am intrigued.
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I had never previously contemplated sweet wine with Roquefort! Not even in a couple of years living in the Héxagone. I am intrigued.
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