![]() ![]() Try: Epoisses, Langres, Livarot, Mahon, Maroilles, Munster, Pont L’Eveque, Stinking Bishop, Taleggio Basset says that it is best to avoid very mature sheep or goat cheeses as they can be very strong. But you can break the rules here, as long as you stick with a fresh wine with lively acidity’. ‘The classic pairing is Crottin de Chavignol with Sancerre. ![]() Sheep: Azeitão, Ossau-Iraty, Roncal, Serra de Estrela, Wigmore Goat: Crottin de Chavignol, Picodon, Ragstone, Tymsboro, Valençay With Stilton, for example, you get the complement from the creamy texture of the cheese and structure of the wine, as well as the contrast from the salty and sweet.’ ‘It works particularly well if the cheese is creamy. ‘The classic match here, which everyone knows, is sweet wine,’ says Basset. Try: Bleu d’Auvergne, Bleu des Causses, Cabrales, Gorgonzola, Stilton, Roquefort (sheep) ‘Wines that have good acidity to cut through the high fat content of these wines would work well’. ‘Be careful here, as many of these cheeses have big personalities, especially as they age,’ warns Basset. Try: Brie, Camembert, Chaource, Neufchâtel, Tunworth, St-Marcellin, St-Félicien, Vacherin, Waterloo ‘For the easiest cheese match with your wine, look for one that is relatively young and relatively hard – not too much strength or age.’
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |