The Cheese Board

[Keraulophone]

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.

https://tenuteorestiadi.it/en/shop/the-specialties/peace-of-mind/

[Roger Webb]

Monbazilliac if not.

Lunched at Chât. de Montbazillac once, after which we did the tour of this magnificent chateau......more than I can say of d'Yquem.

[cloughie]

It's standard practice....Chât. d'Yquem if you can afford it.

Monbazilliac if not.

[Keraulophone]

Stephen Markwick … served Sauternes jelly with his cheese board

Sauternes jelly is excellent with foie gras, if you like that sort of thing; but save the Ch d’Yquem for Omelette Rothschild with apricots.

[french frank]

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.

Ah, the Blue Goose. One of my locals. Replaced by an establishment for designer stubble drinking Mexican beers from the bottle

[Roger Webb]

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.

[french frank]

but 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?

I do remember him. But I had little to do with writers as I was a humble sub (I just butchered their stories).

[Roger Webb]

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.

Well, CD shop owners, especially those selling just classical could only with a contribution from my wife, who had a 'good' job at the time. Don't know about 'top brass', but 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? He was always in my shop, buying jazz mainly...and discussing Rioja endlessly!

[french frank]

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!

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.

[Roger Webb]

........Sweet seemed to be suggested so I had my hawthorn jelly with it..

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!

[french frank]

... 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.

.

Indeed, Roquefort is the immediate French suggestion. But Époisses has a salty aspect according to some people's taste, and therefore:

https://www.matchingfoodandwine.com/news/pairings/-what-to-pair-with-epoisses-and-other-stinky-cheeses/

https://www.thecheesehutshop.co.uk/products/epoisses-250g

https://www.matchingfoodandwine.com/news/match_of_the_week/epoisses-and-marc-de-bourgogne/

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.

[Roger Webb]

I have checked and no I can't

No, nor me! but I have a couple of shelves in my racks of other 'pudding' wines that are affordable: I bought, if I remember 10 bottles (halves) of Chât. Roumieu which the Coop used to sell as bin ends at £4.50 each. Some were 2010 and the others 2009, both good years. For a real treat Climens or Filhot are reasonable.

[oliver sudden]

I have checked and no I can't

[Roger Webb]

I had never previously contemplated sweet wine with Roquefort! Not even in a couple of years living in the Héxagone. I am intrigued.

It's standard practice....Chât. d'Yquem if you can afford it.

[oliver sudden]

I had never previously contemplated sweet wine with Roquefort! Not even in a couple of years living in the Héxagone. I am intrigued.