Tuesday, February 12, 2013
Just in time for Valentine's Day...Chocolate Fondue
Now...a bit about cheese! If you're wondering how to pair wine and cheese, here are a few helpful hints. As a general rule, full-bodied cheeses (emmental, Edam, Cheddar) go well with full bodied wine (Merlot, Beaujolais); light, sweet cheeses (Brie, Camembert) with sparling rose, Champagne, Pinot Noir.
More aromatic varieties (Bleu, Limburger) will complement a strong red wine or a hearty Burgundy, Shiraz, Sauvignon; or create a contrast by pairing them with a Port or Sherry.
Your median varities, or milder cheeses (Edam, Gouda, Cheddar), complement a milder wine (Pinot Gris, Pinot Noir, Chardonnay).
Milk varieties include sheep's milk (Manchego) which pairs well with fruity or sweet wine (Gewurtztramminer, Sauternes); while goat cheeses work well with whites like Sauvignon Blanc, Pinot Gris and Riesling.