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Article: Why Red Wine and Cheese Have Stopped Going Steady - New York Times
- Article from:
- The New York Times
- Article date:
- July 14, 1999
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THE rule of red wine with cheese is as revered as the one dictating basic black and pearls. But in a season when chilled white wine seems so appealing, one of those rules demands to be broken, and not just as a sign of surrender to the weather.''A majority of our customers drink red wine with the cheese, but my personal preference is for white,'' said Roger Dagorn, the accredited sommelier at Chanterelle. ''Red wine with cheese is an old myth. White wine is livelier and has more acidity, which balances the fattiness of cheese.''Many wine experts agree, although the message seems not to have reached restaurant patrons or dinner party hosts.''Red wine with cheese? I'd like to debunk that,'' ...
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Article: Red wine, croissants, coq au vin - how come she's ...
The Independent on Sunday;
December 7, 2003 ;
700+ words
... ... gobbled down a slab of cheese for lunch, still carry ... great lust for bread and cheese, maintain a happily ... the answer is simple: red wine. In a famous broadcast ... vegetables, fish and red wine). The American Heart ... milk dairy products, cheese and fatty meats. Those ...
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