Do You Want Some Cheese With That W(h)ine?

It WAS funny the first-100-or-so times you heard it....roll off your tongue. "Do you want some cheese with that whine?" you ask sarcastically of someone else's bellyaching. Forgetting that you may grouse a little now-and-then. "Huh, moi?" "Well, maybe once in a while; only because I was wronged, you know. And, anyhow I'm not nearly as bad as so-and-so. You know. Anyway - my problems are by far more complex and require much more explanation." you explain. You know.

So, while in the middle of explaining how you-can-better-the-world-if-only-everyone-would-listen-to-you, and someone dares to use your-witty-one-liner on YOU, respond in your own-smarty-pants way, "Why, yes. A creamy, smooth Berkshire Blue Cheese paired with, say, an '03 Fonseca Porto Vintage Port sounds wonderful - don't you think?"

Now, those-in-the-know tell us there are a few rules to pairing cheese with wine. Sidebar - no cheese goes with the other whine! Anyway. These rules have to do with the chemical interaction as the cheese and wine hits the palate. Apparently, the proteins in the cheese provide a smooth landing spot for the tongue-roughening tannins found in the wine. The trick is to find tannins and proteins that bring out the best in each other. Enough science-talk. More pairings.

Because of their lemony, mildy acidic flavor profile and smooth textures, goat cheeses, such as a Chevre, are comfortable paired with crisp white wines. Choose a Chenin Blanc, Sauvignon Blanc, or perhaps a trendy Pinot Grigio. Serve with a crusty French bread for an easy appetizer. Voila!

Another trick-of-the-trade is to pair wines and cheeses from the same area of origin. It makes perfect sense. Afterall, the same characteristics provided by the region's growing conditions do affect both the grape harvest and the animals' grazing vegetation. What goes in comes out.

Italians, in particular, watch in horror as we Americans shake-shake-shake Parmesan-like-dust on pizza and so much, much, more. While others, world-wide, appreciate a true Italian Parmigiana for the full-flavored, slightly-salty, eating-cheese that it is. How do you know a Parmigiana when you see one? First, it likely will still be in it's rind; second, it's rind is not plastic. Serve thinly-sliced Parmigiana with a robust, thick Italian Chianti.

Since Cheddar cheese is an American household-staple, you'll be pleased to know it is user-friendly with so many red wines. In particular a Cabernet Sauvignon, Bordeaux or Shiraz would be perfect complement.

If you're like me, you simply can't resist a soft-ripened cheese. A luscious Camembert or Brie served with a crisp pear or green apple with a dry, oaky Chardonnay on-the-side is quite a treat. If you prefer a red wine, try a fruity Pinot Noir or Beaujolais.

Here's a quick science-note for you brie-lover's. Remove the rinds of these cheeses when serving with wine - the moldy flavor of the rind is in serious competition with the wine. And remember, we just want the flavors to get-along!

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