Red Wine and Cheese: It Can Be Done
The Wall Street Journal has just released a nice little article on one of the best food-drink combos of the eating and imbibing world: cheese and wine. Will Lyons advises us not to rely too much on red wine, but to stick with red and curd pairings that really work -- the heavenly juxtaposition of Pecorino Marzolino Rosso and good ol' Chianti, for example.
Pairing wine with cheese is actually a little more complicated than it seems. One of the most common errors is to believe that all red wine naturally goes well with cheese. It may be one of gastronomy's oldest combinations, but all too often the strong flavor of the cheese kills the aromatics of the wine, accentuating the bitter flavor in the glass.
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Illustrsation by Jean-Manuel Duvivier