May 17, 2011

Wine, Cheese and Biscuits

Oz culture is completely different from our Borneo culture. While Iban tuak (rice wine) in Sarawak is taken out to be savoured with bbq'd meats the Aussie wines are best sipped slowly and in a relaxed atmosphere amongst good friends. A lovely wooden board displayed with cheese and biscuits is usually placed conveniently at the table and good conversation flows. Evenings can be easily passed in this way. this could be before the actual dinner or for small eaters this could be a meal by itself.

I would like the idea of having such a wine and cheese party by the sparkling streams of Sarawak just before the sun set and when the whole earth cools down....that would be a fantastic chill out time....and as the earth darkens a small crackling camp fire is built from drift wood.

Wines are plentiful in any of the bottle shops in Australia and one can get a headache trying to choose the right wines...but then the simple rule is choose the one you are familiar with or choose one some one has said nice things about. Very often wines are selected by trial and error as we all have different taste buds.

.....and in fact one can pick up one or two bottles at a person's recommendation  for a friend and together a simple party can really be as memorable as two rainbows in the sky!!

Now a good combination like a nice Sauvignon Blanc and a smooth, creamy Chardonnay can go with some  goats’ cheese spread on crackers or other biscuits. It is also suggested that some  slices of mild Dutch Gouda or mini Dutch Gouda and ham sandwiches can go with the Chardonnay.

I love crusty barguette ..and most would agree that this crusty bread is great with white wines.

Deanna my friend picked up two bottles of white wines for us and we had a simple cheese board...and the evening was warm and beautiful with great conversation...all of us coming from different backgrounds and opposite sides of the world!!




Lovely white wine.....



Bubbly.....crackers and dip...(you can make some dip to your own taste with cheese and tomato and pumpkin..add some pepper and chili......)








She has this note pad on her table....




Nice cheese.

Creamy wasabi cheese dip!! Deanna has given me some great ideas on how to make our own dips since we have plenty of tropical fruits and vegetables...and the spices that we have would truly enhance our dips.

Here are some guidelines for matching cheese with wine....Enjoy!!

Soft Cheese: Chenin Blanc, Sauvignon Blanc, Gewurztraminer, Champagne, Cabernet, White Zinfandel, Vidal, Beaujolais, Bordeaux, Chianti, Sancerre

Hard Cheese: Bardolino, Tawny Port, Madeira, Sherry, Chenin Blanc, Sauvignon Blanc, Sancerre, Côtes du Rhône, Rioja, Cabernet, Barolo, Barbaresco, Brunello di Montalcino, Ribera del Duero, Chardonnay, Chianti Riserva, Beaujolais, Dark Beer, Sangria, Gewurztraminer, Pinot Noir

Semi-Soft Cheese: Chardonnay, Champagne, Riesling, Barolo, Barbaresco, Gattinara, Bordeaux, Rioja, Fleurie, Beaujolais, Chinon, Bourgueil

Semi-Hard Cheese: Chardonnay, Champagne, Riesling, Cabernet, Sancerre, Chenin Blanc, Sauvignon Blanc, Chianti Riserva, Barolo, Tawny Port

2 comments:

Anonymous said...

mmmm...happy hour huh ? hehehe... me luv beer with A 1 peanuts(Ngan Yin peanuts) or with some dried Sarikei "straightened" shrimps - Cheers pal !
- Ah Ngao

Sarawakiana@2 said...

Yes...they don't use the term happy hours...and buddy...I don't drink beer...

Ai yo...the Starikei straightened shrimps are so expensive nowadays!!

Have a good time....cheers.