I still cheat and consume cheese made from cow’s milk. La dolce vita requires I also drink wine with cheese. The question is: “Which wine for which cheese?”
For goat cheese such as chèvre, nothing goes better than Sauvignon Blanc based wines such as the herbaceous Uby 2007 $10.99
For rich double and triple cream cheeses like Saint Andre, champagnes such as Duval Leroy $30.99 marry well.
For the soft, ripened Brie, a pinot noir such as Heron 2005 $12.99 offers pretty, soft red fruit that compliments the creaminess of the cheese.
For the semi-soft gouda, an Alsace Riesling such as Pierre Sparr 2006 $11.99 offers mouthwatering acidity that grips the flavor of the cheese.
For the semi-Hard cheddar, a Domaine Wachau Gruner Veltiner 2007 $16.99 is an interesting Austrian white that cleans the palate for every bite while the red Sicilian Gulfi Nero D’Avola 2004 $19.99 offers intriguing, spicy notes to further embolden the well known flavors of this cheese.
For hard cheeses such as Parmigiano Reggiano, a Latium Campo Prognai Valpolicella 2005 $22.99 gives seductive, ripe flavors that match the classic traits of the famous Northwestern Italian cow’s milk beauty.
For blue cheeses such as Gorgonzola, a Musella Amarone 2001 $42.99 boasts bold, raisiny flavors that coat the mouth and offset the pungent flavors of the blue cheese.
All these matchings, plus many more, can be found in the author’s book “Wine Made Easy.”
