Ray Isle (@islewine on Twitter) is Food & Wine's executive wine editor. We trust his every cork pop and decant – and the man can sniff out a bargain to boot. Take it away, Ray.
Once again, it is upon us - National Cheese Day, June 4. Admittedly, this is one of those tricky holidays. One wouldn’t want to confuse it with, say, National Cheese Lovers’ Day (January 20), National Cheese Doodle Day (March 5), National Cheese Ball Day (April 17), National Cheese Pizza Day (September 5) or, particularly, International Respect for Chickens Day (May 4), because if there’s anything a chicken hates, it’s being mistaken for a large wheel of Gouda.
Be that as it may, there’s a lot of cheese in the world - hundreds of different kinds, made from the milk of everything from buffalos to yaks - and every last bit of it, to my mind, tastes even better with wine. Well, except for casu marzu, a Sardinian cheese with live cheese-fly larvae in it. I have no idea why anyone in their right mind would eat that, as it could not possibly taste anything other than revolting, no matter how powerful the alcohol was that you poured with it.
Anyway, generally speaking, here are a few thoughts about pairing cheese with wine. Of course, as always with pairing, these are suggestions - there are no rules, other than to eat food you like and drink wine (or whatever else) you like with it.
2. If Red, Go Light or Old
3. Cheese Is Food
4. OK, Fine, Drink Cabernet
5. Blue Cheese and Sweet Wine Love Each Other
More from Food & Wine
© 2011 American Express Publishing Corporation. All rights reserved.
From around the web