By Patrick Carpenter, http://patrickcarpenter.blogspot.com/
Wine and food matching never excites as much debate as when the food in question is cheese. It is true that a corner of mousetrap or a wedge of supermarket Brie will take the rough edges off a glass of plonky red but great cheese deserves decent wine and the most pleasurable combination will often be with a white
The French especially have a tendency to serve their best red wines with the cheese and many a fragile mature red Burgundy or thin oldClaret is laid waste by a board groaning and reeking with impossibly strong, runny, salty, acidic cheeses of which there are hundreds in France. Far better really to serve just one cheese in perfect condition and match it with the appropriate wine. And if in doubt about whichwine then sometimes local goes with local. In this case, Munstercheese from Alsace matched with white Alsatian Gewürztraminer.
This post has been reproduced with the kind permission of the author. We seriously love his stuff. He is both a real foody and a serious wine geek. just like us!
Tags: Bloogers, food and wine, Gewurztraminer, patrick Carpenter
