Comte is a hard, creamy cheese from cows milk, similar to gruyere, with a strong, slightly sweet flavor. It is robust enough to stand on its own, but is also nice with french bread or crackers. It can also blend well with dried meats, such as salami or prosciutto.
Wine pairs well with comte cheese. Because of it's strength and presence, a lighter red or white compliments it nicely and doesn't overpower it. Look for a good pinot noir or chardonnay.
Values can be found in California winery pinots. I recently tasted an excellent 2006 pinot from Tolosa Winery in San Luis Obispo.
Another excellent winery, Cakebread Cellars , (doesn't sell bad wine), has a 2006 Rubáiyat that is delicious. It is a blend of 83% Pinot Noir, 15% Zinfandel and 2% Syrah. The winemakers recommend drinking now; it is ready to be enjoyed, just how we like it!
In the white category, try the J Lohr Winery 2006 Arroyo Vista Vineyard Chardonnay or the Iron Horse Vineyards 2005 Rued Clone Chardonnay.
If you are looking for an inexpensive chard, try the Kendall Jackson Vintner's Reserve Chardonnay or Dry Creek Vineyard Chardonnay.
If you have some tried and true wine and cheese combos, share, my friend, share the wealth.
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