Host the Perfect Cheese & Wine Party: Ideas for Cheeses, Wines & Biscuits

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The discussion centers around planning a gathering for villagers, focusing on the selection of cheeses, wines, and biscuits. The host is preparing for a casual event with around 30 to 40 attendees and is considering a variety of wines and cheeses to cater to diverse tastes. Suggestions include featuring five different wines, ranging from sweet to dry, and a selection of cheeses such as soft, semi-hard, mild yellow, and sharp yellow varieties. Accompaniments like seeded crackers, sliced fruits, and a platter of sweets are also recommended to enhance the experience. The conversation touches on the importance of variety and personal preferences in wine and cheese pairings, with participants sharing their favorite combinations and experiences with specific wines and cheeses. There is a mention of budget considerations, with a focus on finding quality options without overspending. Overall, the thread emphasizes creating an enjoyable and inclusive atmosphere for all guests.
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What cheeses , wines and biscuits etc would you serve?
 
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if it was for PFer's -------




only the VERY best----



(for relatives--the 'already opened' stuff)
 
This is a get to know you party for villagers , some are quite well off.
 
are you 'going', or are you 'hosting'?

and is it a byo?
 
I am hosting, i struck lucky with the local wine store they will take back any unopen bottles.
There will be an option to BYO.
 
that 'take back' offer is good---I had a reception for one of my 'one-man' shows of my art one time, and I had just done a painting for a local bar whose owner 'volunteered' his and one of his employees time to be the bar tender and he supplied the liquor with that 'bring back' unopened idea--that was nice of him--


how many are attending? inside, outside? formal, informal? theme? need more info---
 
It will be inside the village hall (no cost) no theme, it is a way of life here people send out invites to such and such gathering, i have to count on about 30 to 40 people turning up,
some young some old and every thing between, there will be no formality, we go as we are.
 
I tend to pick a country or vinyard to spotlight, it just makes it easier to narrow down my choices. 5 different wines to sample is a good amount, and pretty much covers the spectrum of sweets to drys.
I tend to perfer seeded crackers and breads, but with out/ or low salt. 1 soft cheese, 1 white semi hard, 1 mild yellow and 1 sharp yellow. Sliced apples, pears and grapes, or even dried fruites. Then a platter of sweets for the last hour. Chocolates, Lady fingers, short breads.
 
How about a http://www.antique-wine.com/petrus.php , Amice?

But I guess a http://www.jancisrobinson.com/articles/20071126_3 is fine too.
 
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  • #10
Since everyone's tastes are different, go with hypatia's suggestion...basically, get a variety. Get some soft, some hard, some mild, some sharp/strong, and everyone will find something to their liking. Same with wine, get a sweet and dry red and white and one extra of whichever you enjoy most (might as well get something out of this for yourself if you're stuck being in charge of the thing).
 
  • #11
Would you pick some of these?

Asiago Cabernet Sauvignon, Merlot, Johannisberg Riesling, Syrah, White Zinfandel

Blue Cabernet Sauvignon, Merlot, Portacinco, Syrah, Zinfandel

Brie Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Zinfandel

Cheddar Cabernet Sauvignon , Merlot, Johannisberg Riesling, Syrah

Camembert Cabernet Sauvignon

Gouda Chardonnay, Merlot, Pinot Grigio, Johannisberg Riesling, Zinfandel

Gruyere Chardonnay, Johannisberg Riesling, Sauvignon Blanc, Syrah

Havarti Chardonnay, Merlot, Sauvignon Blanc

Monterey Jack Merlot, Sauvignon Blanc, Zinfandel

Mozzrella Chardonnay, Sauvignon Blanc

Parmesan Pinot Grigio, Johannisberg Riesling, Sauvignon Blanc, White Zinfandel

Pepper Jack Syrah, Zinfandel

Provolone Chardonnay, Merlot, Syrah, Zinfandel

Swiss Cabernet Sauvignon, Chardonnay, Pinot Grigio, Johannisberg Riesling, Sauvignon Blanc
 
  • #12
hypatia said:
I tend to pick a country or vinyard to spotlight, it just makes it easier to narrow down my choices. 5 different wines to sample is a good amount, and pretty much covers the spectrum of sweets to drys.
I tend to perfer seeded crackers and breads, but with out/ or low salt. 1 soft cheese, 1 white semi hard, 1 mild yellow and 1 sharp yellow. Sliced apples, pears and grapes, or even dried fruites. Then a platter of sweets for the last hour. Chocolates, Lady fingers, short breads.

Hey good ideas, i could learn a bit about the vinyard.
 
  • #13
wolram said:
Would you pick some of these?

Asiago Cabernet Sauvignon, Merlot, Johannisberg Riesling, Syrah, White Zinfandel

Blue Cabernet Sauvignon, Merlot, Portacinco, Syrah, Zinfandel

Brie Cabernet Sauvignon, Chardonnay, Sauvignon Blanc, Zinfandel

Cheddar Cabernet Sauvignon , Merlot, Johannisberg Riesling, Syrah

Camembert Cabernet Sauvignon

Gouda Chardonnay, Merlot, Pinot Grigio, Johannisberg Riesling, Zinfandel

Gruyere Chardonnay, Johannisberg Riesling, Sauvignon Blanc, Syrah

Havarti Chardonnay, Merlot, Sauvignon Blanc

Monterey Jack Merlot, Sauvignon Blanc, Zinfandel

Mozzrella Chardonnay, Sauvignon Blanc

Parmesan Pinot Grigio, Johannisberg Riesling, Sauvignon Blanc, White Zinfandel

Pepper Jack Syrah, Zinfandel

Provolone Chardonnay, Merlot, Syrah, Zinfandel

Swiss Cabernet Sauvignon, Chardonnay, Pinot Grigio, Johannisberg Riesling, Sauvignon Blanc

Yum...I'd come to your party. :smile: That sounds like a nice selection.
 
  • #14
Andre said:
How about a http://www.antique-wine.com/petrus.php , Amice?

But I guess a http://www.jancisrobinson.com/articles/20071126_3 is fine too.

THE most extravagant bear i know, no marmalade butties today Andre.
 
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  • #15
Your supposed to pick out five MoonB.
 
  • #16
it sounds like you've been to them before---do you remember the good the bad and the ugly of what was offered before?

--then, make it a little personal of what you do and like
 
  • #17
rewebster said:
it sounds like you've been to them before---do you remember the good the bad and the ugly of what was offered before?

--then, make it a little personal of what you do and like

Not to buy wines for an occasion like this, i like Hypatias idea, but which vinyard.
 
  • #18
Hypatia has a good feel for what you could do to cover the bases without spending too much money or effort. There should be a shop around that specializes in wines and cheeses and could help you pick a region of France (for instance) and line up a good selection of each. There was such a shop about 40 miles from here that (unfortunately) went the way of many small start-up businesses. I could never go in without buying something - the owner would pass out samples of specialty cheeses on crackers and I could rarely resist buying some. One time, he got in a couple of cases of Inglenook Cabernet Sauvignon 1966, and he was offering it at about $6.00/bottle (this was in 1979). I bought a couple of bottles and my wife and I tried it out with a nice steak for supper. I got back over there in a day or so, intending to buy a case, and it was all gone. Somebody else had sampled that wine, too, and cleaned him out.

BTW, I hope you don't get the Monty Python cheese shop.
 
  • #19
I like Parmesan with Pinot Grigio

Blue with Merlot

Cheddar with Riesling

That all i know
 
  • #20
My top 3

Havarti and Merlot
Brie and Riesling
With Jack and pepper jack, I always love a really fruity red wine.
 
  • #21
wolram said:
Your supposed to pick out five MoonB.

Oh, I thought you were seeing if we liked the selection you had already chosen.

From the wine choices, cabernet sauvignon and merlot are popular reds. You could choose either a zinfandel or syrah for those who like something else in a red.

Chardonnay and sauvignon blanc are nice choices for whites, and yes, a reisling would be nice for those who like something sweeter (I'd stay away from things like white zinfandel, which the "upper crusty" set will frown on as cheap).

Sorry, I chose 6 (but that's a nice balance of reds and whites...I suspect the chardonnay and merlot will be the two most popular ones unless folks are really intent on tasting everything).

For cheeses, from the choices offered, I think I'd go with cheddar (a milder one to please more tastebuds), brie (the snooty folks always like that and it's a safe choice for a soft cheese), blue (for the daring who like a stronger cheese...hmm, wait, I think I've had blue cheese with wine and it didn't go very well...you might want to make sure you have a wine that can be paired with the blue without tasting off, otherwise, choose something else), asiago (I just love asiago, and that covers a harder cheese), hmm...and perhaps gouda for another mild cheese.
 
  • #22
I am going with your idea of wines from one vinyard Hpatia, i did not intend a theme but this may throw in a little extra.
 
  • #23
wolram said:
Your supposed to pick out five MoonB.
Moonbear's a lush. :-p
 
  • #24
Evo said:
Moonbear's a lush. :-p

:smile:

Hypatia seems to be a pro at this. Hmm...I'll be in Michigan near the end of June and expect a nice wine and cheese reception. :biggrin: (Actually, it'll be more of a beer and bbq event I'm heading up for...my post-doc mentor is retiring and we're having a big bash thrown by his former trainees...even have a few coming back from overseas.)
 
  • #25
You are right about the blue cheese MoonB, i can only drink a sweet blandish wine with it.
 
  • #26
wolram said:
You are right about the blue cheese MoonB, i can only drink a sweet blandish wine with it.

Yeah, I love blue cheese, but I think that one has to be eliminated. Perhaps some sort of a goat's milk cheese would suit the more adventurous in the group (taste a little before buying for the party...some can be nice and mild and others horrendously stinky and foul tasting...not that I like any of them, but I know many others do).
 
  • #27
Moonie, I find that a hearty Cabernet Sauvignon can stand up to bleu cheese very well. I like bleu cheese on apple slices with Cabernet. With apple you get a tart, fruity complement to the cheese (as opposed to a boring cracker) and the wine just seems to "fit". I don't particularly like sweet wines, and I don't imagine that they would go well with bleu cheeses.
 
  • #28
Evo said:
Moonbear's a lush. :-p

I thought all the sisters were hardened to all extremes, even jungle warfare,
but stop digressing this is cereal.
 
  • #29
Moonbear said:
Yeah, I love blue cheese, but I think that one has to be eliminated. Perhaps some sort of a goat's milk cheese would suit the more adventurous in the group (taste a little before buying for the party...some can be nice and mild and others horrendously stinky and foul tasting...not that I like any of them, but I know many others do).

got any sheep cheese up there?

(say that 5 times quickly)





(or is it ewe cheese?)
 
  • #30
wolram said:
I thought all the sisters were hardened to all extremes, even jungle warfare,
but stop digressing this is cereal.

I thought it may be heading toward some type of a contest-


--(shhhhh!---let's see where it goes)
 
  • #31
One thing about this non epicure ian country we do have a good cheese selection.
 
  • #32
Woolie, you could have an Evo-themed party with whine and crab.:rolleyes:
 
  • #33
(cracked crab?)





I've got to do something--I'll be back later
 
  • #34
turbo-1 said:
Woolie, you could have an Evo-themed party with whine and crab.:rolleyes:

Turbo, i intend to steer this ship through hell and high water i need the treasure.

Besides most of these people have not a family member who has gone further than the borders of Warwickshire.

Ops, i just picked up on the whine LOL.
 
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  • #35
Anyone know a Californian wine maker Gainey or Grainy or some such, i had some wine from them one time and all ways remember how nice it was.
 
  • #36
Alternately, it's queens day eve, celibrated in the big cities already. So put also the http://www.de-ooievaar.nl/english/other_distillates.php?id=83 in the fridge
 
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  • #37
rewebster said:
got any sheep cheese up there?

Aged kasseri would be similar to asiago or parmesan but milder if one chose to include that instead of asiago. Or pecorino romano. All the sheep cheeses I've ever had are very mild (bland). They're good ingredients for cooking, but kind of boring to eat by themselves in my opinion.
 
  • #38
Woolie, you might have to talk to the owner of a wine shop to locate the "undiscovered gems". One of my favorite inexpensive vinyards was Geyser Peak Winery - very reasonably priced with impeccable quality. You can click on the link below to see why I no longer buy their wines.

http://www.geyserpeakwinery.com/home.aspx
 
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  • #40
Moonbear said:
Aged kasseri would be similar to asiago or parmesan but milder if one chose to include that instead of asiago. Or pecorino romano. All the sheep cheeses I've ever had are very mild (bland). They're good ingredients for cooking, but kind of boring to eat by themselves in my opinion.

I agree sheeps cheese is for wimps, i like the sound of asiago.
 
  • #41
Moonbear said:
Aged kasseri would be similar to asiago or parmesan but milder if one chose to include that instead of asiago. Or pecorino romano. All the sheep cheeses I've ever had are very mild (bland). They're good ingredients for cooking, but kind of boring to eat by themselves in my opinion.

my, my, MB...I didn't realize you were so cheesy

def.: cheesy (cheese aficionadi)


:approve:
 
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  • #42
turbo-1 said:
Woolie, you might have to talk to the owner of a wine shop to locate the "undiscovered gems". One of my favorite inexpensive vinyards was Geyser Peak Winery - very reasonably priced with impeccable quality. You can click on the link below to see why I no longer buy their wines.

http://www.geyserpeakwinery.com/home.aspx

Ouch! Rather spendy there! There was a CA winery in the Russian River Valley that made a pinot noir that was consistently good year after year that I loved (it was an older vineyard), and was really reasonably priced, but they stopped making their pinot noir. I don't know if they sold off the vineyard, or the grapes stopped being consistent in flavor or what, but it's disappointing when you find something that's consistently good over several vintages and then you can't get it anymore. :frown: I also hate when too many people discover the wines I like. They go from being an inexpensive wine around $10/bottle to suddenly being $35 or more per bottle just because people besides me figured out the little no-name vineyard has incredibly tasty wines.
 
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  • #44
wolram---what's the budget? 100-300 lbs?


(I don't have the right symbol) BP? BPS?
 
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  • #45
Moonbear said:
Ouch! Rather spendy there! There was a CA winery in the Russian River Valley that made a pinot noir that was consistently good year after year that I loved (it was an older vineyard), and was really reasonably priced, but they stopped making their pinot noir. I don't know if they sold off the vineyard, or the grapes stopped being consistent in flavor or what, but it's disappointing when you find something that's consistently good over several vintages and then you can't get it anymore. :frown: I also hate when too many people discover the wines I like. They go from being an inexpensive wine around $10/bottle to suddenly being $35 or more per bottle just because people besides me figured out the little no-name vineyard has incredibly tasty wines.

I think max of £10 a bottle, may be a little more for a fantastic wine, but i would hold that back from the plonk drinkers.
 
  • #46
rewebster said:
wolram---what's the budget? 100-300 lbs?


(I don't have the right symbol) BP? BPS?

£300 to £500 max, may be average between £5 to £6 per bottle of wine with a few up to
about £10, and £100 for food or there abouts.
 
  • #47
Looking at the price of some cheeses may be £150 for food.
 
  • #48
so, £10 to £15 each for drinks and £4 to £5 each for foods?
 
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  • #49
rewebster said:
so, 10 to 15£ each for drinks and 4 to 5£ each for foods?

Yes i think that is generous enough if not a bit over the top, but this lot would eat a field of turnips and drain a horse trough, and want rhubarb and custard for afters.
 
  • #50
Moonbear said:
Ouch! Rather spendy there! There was a CA winery in the Russian River Valley that made a pinot noir that was consistently good year after year that I loved (it was an older vineyard), and was really reasonably priced, but they stopped making their pinot noir. I don't know if they sold off the vineyard, or the grapes stopped being consistent in flavor or what, but it's disappointing when you find something that's consistently good over several vintages and then you can't get it anymore. :frown: I also hate when too many people discover the wines I like. They go from being an inexpensive wine around $10/bottle to suddenly being $35 or more per bottle just because people besides me figured out the little no-name vineyard has incredibly tasty wines.
Moonie, IIR, the first bottle of Geyser Peak Cab-Sauv that I bought cost me 99 cents at the local Bud's Shop 'n Save when I was a college student (probably '71 or so). I had a dinner date (I was making spaghetti and garlic bread) that night and I didn't want to overshadow my good cooking and "impress" my date with wine from a bottle with a screw-top. After that night, I bought Geyser Peak wines at every opportunity until they priced themselves out of my budget. I'm glad for the folks who own the winery, but I'm pretty bitter over the fact that they got "discovered" so soon.
 

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