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Article: See red when pairing wine with blue cheese.(Food)(Good wine)
- Article from:
- Daily Herald (Arlington Heights, IL)
- Article date:
- April 14, 2004
CopyrightCOPYRIGHT 2004 Paddock Publications. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Mary Ross
If there's ever a time to follow the maxim -"Wine's only duty is to be red," -it's while pairing wine with blue cheese.
Of course, I'm a white wine drinker by preference. With a light, fresh brie or mozzarella, I love a light, refreshing white, like Vouvray or pinot bianco.
With tangy goat cheese, I pair a tangy sauvignon blanc, especially from France's Loire Valley, the epicenter of world goat cheese production.
Firm, ripened or smoked cheese like cheddar or Gouda give me a reason to pop a bottle of chardonnay (so long as oak doesn't dominate flavors), or even pour a glass of hard cider or local brew.
This ...