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.

Delicious Wine and Cheese Pairings

Blue Cheese
Salty blues like Gorgonzola balance best with sweet whites like Riesling and Moscato.

Hard Cheese
Pour a full-bodied red – Cabernet Zinfandel or Chianti – with full-flavored Cheddar, Gouda, and Parmesan.

Soft Cheese
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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February 21, 2014

Last Sunday, instead of my usual afternoon of brunch and Bloody Marys, I headed down to the Seaport Boston Hotel and World Trade Center for the 23rd-annual Boston Wine Expo. Oenophiles from Oregon, Italy, and beyond gathered to promote their best-selling bottles, while local chefs from hot spots like The Tip Tap Room, towne, and Tavern Road gave cooking demonstrations to eager foodies.

First up on my must-see list? Chef Jody Adams, a James Beard Award winner (it’s kind of a big deal in the biz), author, and founding force behind two acclaimed area restaurants, Rialto and Trade. In addition to serving up her tasty Tomato and Farro Soup – a recipe we just happened to find on her blog, The Garum Factory – Adams spilled a few priceless kitchen tips for aspiring cooks.

Jody Adams Tips

Images by Marisa DiSarno

Continue reading “Refine That Palate: Chef Jody Adams Dishes Cooking Tips at the Boston Wine Expo” »

February 18, 2014