Last Sunday at the Boston Wine Expo, we absorbed mouthwatering cooking tips aplenty. While in the same room with hundreds upon hundreds of vineyard owners and wine experts, we couldn’t resist asking – how does a beginner go about pairing wine with cheese? According to Angie Van Ruiten of California’s Van Ruiten Family Winery, the most basic rule is this: “Pair soft cheese with white and hard cheese with red.” To graduate beyond novice? Read on.
Salty blues like Gorgonzola balance best with sweet whites like Riesling and Moscato.
Pour a full-bodied red – Cabernet Zinfandel or Chianti – with full-flavored Cheddar, Gouda, and Parmesan.
Brie, Muenster, and Camembert work well with Champagne or Chardonnay, which won’t overpower their milder flavors.
Okay, enough studying. Prepare for your soiree with our Cocktail Hour: Host a Wine & Cheese Party Boutique on Friday, February 21, at 3PM ET.
By Julia Ivins, Staff Writer
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