Wine? Cheese? Duh.


The title pretty much says it all here, folks.  Wine and cheese have been frolicking together in a happy dance across countries and grape varieties since fermentation was discovered, and their union is as delicious today as it was all those millennia ago.

Originally, the two were eaten together because fatty compounds in cheese helped to cut the harsh, astringent tannins of early red wines. Today, we can pair them for pure, hedonistic pleasure.

Check out some of my impossible-to-mess-up pairings featured recently on Shape Magazine Online.

  • September 17, 2014
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