Wine on the Radio - March 18, 2004

Wine and Cheese .

Wine and cheese have long celebrated a great relationship.   And there are more varieties and styles of both to choose from than ever before

Wines with good fruitiness or a hint of sweetness are good with drier white cheeses like asiago . . . so look to fruity reds like Barbera from Italy or Pinot Noir from California.

For creamy or soft chesses like Gouda or brie try chardonnays.  For hearty, earthy cheeses like gorgonzola.   Hearty earthy wines are the choice.  

So look to Cabernet Sauvignon or the full Italian reds of Barolo or Barbaresco.

And our best tip:

Match cheese and wine producing countries together for the best fit, sheep's milk cheeses of Spain and Rioja, French camembert and wines from the Rhone like Chateaux Nuef du Pape, Italian parmesan with Chianti - and enjoy that sharp Wisconsin Cheddar with California Merlot.

Pop the cork™.

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