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Tuesday, February 12, 2013

Chocolate Fondue
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.

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