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McCalman: The “Science” of Matchmaking Cheese and Wine

Max McCalman at Artisanal keeps the thoughtful posts coming… today he muses a bit on the fast-growing “art”… or is it science? of pairings.


There are fundamental principles of pairing foods and beverages that can be applied to pairing cheese and wine. When those principles are considered to their fullest, those pairings often yield some “marriages-made-in-heaven,” or perfect pairings. There is a little science to it. One bit of science may be that when the cheese and wine (or other beverage) pair well aesthetically there may be other neurological benefits derived from careful matchmaking, so there may be some nutritional benefits too.

What would you pair with delicious Ossau Iraty? Artisanal recommends Sauvignon Blanc among others. I wonder how a less-dry Viognier might pair?

Post your thoughts below!


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