The Auswine Forum

Hello, i am having a bit of a Muscat and Tokay evening and have come up with a few food matches to go with Rutherglen Muscat and Tokay. i was wondering if anyone else out there has any suggestions? espcially looking for unusual combinations.

thanks

Jamie

I would think trying to serve them with any food would be an unusual combination...

Nothing too sweet is usually a good idea, and something which has some date/caramel notes, like creme brule, perhaps? Or fresh figs, dates, grapes, apricots, etc.?

It's a pretty tough match with any food.

You could try some pate, blue cheese (gorgonzola?)

Roast Almonds might be a nice match too.

Seconding Rawshack... blue cheese with a little chutney topping on crispy thin oven-toasted raisin sourdough.

This thread is making me hungry...

odyssey wrote:Seconding Rawshack... blue cheese with a little chutney topping on crispy thin oven-toasted raisin sourdough.

This thread is making me hungry...

I recently had some double cream Australian Brie served with spiced pear paste to match a rather Alsace like Blend from T'Gallant. The Wine sang with the cheese (good acidity and weight to match) and it's making me rather peckish now.

Hi, sorry to hi-jack the thread - what are the differences between Sherry, VP, Tokay and Muscat? for beginner, any label that you can recommend? I'm tempted by VP deal posted on the other thread.

thanks.