Epoisses has to be one of the most difficult cheeses to match, not least when it gets to the almost liquid stage shown in this photo (a stage too far IMHO)
Look up any book or guide to food and wine matching and you’ll find a list of foods that are regarded as anathema to wine. I’ve done it myself but have come to the conclusion recently that the problems are often overstated. It may be true that most wines fall out with such ingredients as artichokes or hot curries but they may be the kind of wines you wouldn’t be inclined to drink with those dishes anyway.
Having just got back from Alsace I thought I’d update my recommendations on the best matches for Alsace dry and off-dry white wines. What struck me particularly on this visit is how key sweetness is to the success of a match - something that will often be more marked in a younger wine than an older vintage.
Thanks to the Argentinians, everyone associates Malbec with steak and that’s a great pairing but with Malbec World Day coming up this Wednesday maybe it’s time to stretch your wings and give some other dishes a try. Here are a few ideas:
We automatically think of matching wine and cheese or beer and cheese but there are many drinks that work just as well and can give a real ‘wow factor’ to your cheeseboard.
Despite the emphasis that winemakers place on the different appellations or terroirs of Chablis three factors seem to me to influence a food match more than any other for most of the Chablis you’ll taste - the age of the wine, the vintage and the degree of oak influence, if any. There are exceptions to this - Chablis styles that are particularly fruity or ones that have more vegetal notes but in general I think you’ll find most wines fall into one of the following five groups.