Cheese and Wine,
Wine and Cheese

Noted food writer Sam Aaron (1911 – 1996) let loose a slew of his well researched thoughts on the matter of how well cheese and wine complement one another and provided us with a helpful list of which type of wines harmonize best with certain cheeses:

“With Italian cheeses, such as Taleggio Cheese
or Provolone, I like a delicate red wine made near Verona called Bardolino. Frank Schoonmaker
(1905 – 1976) imports a 1952 vintage from Count Campostrini. You will find it delightfully fruity and soft.”

“Andre Simon, the great international food authority, suggests a bitter ale with the harder cheeses from England, Cheshire, cheddar or Wensleydale. This is a delicious combination, but to my taste these cheeses call for a good solid red wine, such as a fine St Emilion. Try the recent discovery from that region, Chateau la Gaffeliere Naudes 1953. It is one of the most interesting Bordeaux of that year.”

You might also like to read this James Beard article about cheese.

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