"Every meal should include a cheese course. Period. And despite what you may have heard, white- not red-is best with it. Prepare to believe."
bon appétit, October 2013, p. 116, "The Perfect Match, The Cheese Plate + White Wine."
Blue Cheese, with off-dry German Riesling, (labeled Spatlese or Auslese.) The reason is that salty, stinky blue cheese needs a counter balancing sweetness without sacrificing fat cutting acid.
Goat Cheese, with Loire Valley Sauvignon Blanc. The reason is that mineraly Chèvre is wiped off the palate by a wave of bright acidity.
Parmigiano Reggiano, with Oloroso Sherry. The reason is that the nuttiness and depth of the cheese is a great combination with the caramelized flavors of the wine.
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