Posted Sep 21, 2002 by Archibald (Harry) Tuttle considered a radical HVAC technician, Zaphodista, Descent3 pilot
The title says it all. I first enjoyed this made in heaven combination while sitting on the deck of a boat watching the most incredible sunset among the Gulf Islands of British Columbia. But I'm sure it works as well in any setting.
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Posted Sep 22, 2002 by The Flyinghogfish
Although I love a good single malt, I find Stilton best served with a full bodied red wine that can cut through the buttery texture, but is not so dry that it acts only as a mouthwash between bites. Since cheese and fruit go together, I try to get a fruity wine, either a cream sherry or a tawny port, or a riesling. I've had scotch and Stilton in the past and found it unremarkable. Perhaps because it complimented the cheese all too well. I shall try it again if you will take sherry with your Stilton.
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Posted Sep 22, 2002 by Archibald (Harry) Tuttle considered a radical HVAC technician, Zaphodista, Descent3 pilot
I will definately attempt sherry and stilton. (not really a hardship is it?) Usually there is more port about than sherry amongst my friends, would that be an acceptable alternate until the sherry appears?
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Posted Sep 22, 2002 by Trout Montague
Sherry buffs should try to get outside a half pint of Old Brown Sherry (OBS). It is perfect campfire libation.
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Posted Sep 23, 2002 by The Flyinghogfish
OBS? Perhaps I am but a novice in the pursuit of sherry. Tell me more.
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Posted Sep 23, 2002 by Trout Montague
Sedgwick's Old Brown Sherry is something of an institution in South Africa.
It's cheap and packs a punch. There's nowt quite like it when you're sitting around the camp fire in the bush.
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Posted Sep 23, 2002 by The Flyinghogfish
If I find myself down around the Cape I will seek it out, unless it is available in parts in the Northern Hemisphere.
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Posted Sep 23, 2002 by Trout Montague
It never tastes quite as good at home.
It's like San Miguel ... excellent for playing bar-football in a pub in the Pyrenees. Drink it at home in front of the tele and it loses its edge.
It's all about ambience.
Archibald for example in Post 1 raves over scotch and stilton "while sitting on the deck of a boat watching the most incredible sunset among the Gulf Islands of British Columbia". How much of that incredible memory of the combinantion of cheese and whisky is actually a response to the memeory of the moment, i.e., the boat and the sunset?
Trout.
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Posted Sep 24, 2002 by The Flyinghogfish
So I could eat the best Stilton and drink the richest porter, but chances are good that I would detest them both if the roof leaked and my collection of fine persian rugs suffered irrepairable water damage.
By the same token, if I am eating pre-sliced american cheese (that plastic orange yank stuff) and drinking rust-colored tap water, life is good because my club won and I covered all my bets.
Isn't it grand. The oposite of a learned taste aversion. The very basis of all comfort foods.
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