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Article: Opposites Attract Pairing Wine, Cheese
- Article from:
- Chicago Sun-Times
- Article date:
- December 29, 1994
- Author:
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Copyright informationCopyright 1994 Chicago Sun-Times. (Hide copyright information)
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For a happy marriage of wine and cheese, choose the partners
carefully. Otherwise, the Cabernet might fight with the baby Swiss.
One rule of thumb holds that the greasier and fattier the
cheese, the more acidic the wine should be, said Johnson C. Ho,
president of the Knightsbridge Wine Shoppe in Deerfield.
Other general rules are that saltiness in the cheese requires
some sweetness in the wine, and that hard or dry-textured cheeses
require soft, buttery-textured wines.
Champagne, the festive favorite, marries well with delicate,
nonspicy, nonblue cheeses such as Muenster, baby Swiss, Brie or an
unflavored Camembert, said Ho, who recently outlined wine and cheese
pairings at an ...
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