Pairings | Artisanal
The type of artisanal cheddar I was writing about yesterday - mature, full-flavoured, unpasteurised - isn’t the easiest cheese to match with wine.
An archive post from a fascinating tasting with maître fromager, educator and author Max McCalman, one of the US's foremost cheese experts, back in 2009.
As those of you who follow me on Twitter (as winematcher) will know I’ve been in New York this week and have a huge number of interesting wine and other matches to tell you about but the most unexpectedly successful - and therefore my pairing of the week - was a match of macaroni cheese and Alsace Riesling.
Cheese and wine is a notorious minefield but is it any easier when the cheese is cooked? See my suggestions to match Mark Hix's delicious recipes in the Independent today:
I’m not a great spirits drinker but last night after a day sorting out dusty bookshelves we just fancied indulging ourselves in a small glass of Cognac as a nightcap. It was admittedly a good one - a Hine Antique Cognac which has all the hallmark rich vanilla and spicy notes you look for in a top quality brandy.
Yesterday finally felt as if spring had come. After weeks of unsettled and unseasonably cool weather it was warm and balmy, rich with the scent of blossom. We went out with friends to the village of Wrington just outside Bristol to follow an ‘art trail’ of exhibitions by local artists. (Yes, I bought something - a delightful picture of radishes by a talented collage artist called Anne Carpenter)
I was beginning to think we’d managed to skip winter this year before last week’s icy blasts and snow came as a timely reminder we’ve got a good few weeks to go yet. So there’s still time to enjoy one of winter’s great favourites - a Swiss cheese fondue.
Before we finally plunge into winter here's a late autumn supper menu from my book Food, Wine and Friends that combines the best of autumn’s produce with a couple of convenience products.