Photo: Evan Sung for The New York Times
Nice write-up from the NY Times. Excerpt:
BACK in the old days, before the Internet or even electricity, red wine and cheese were thought to belong together as surely as pomp and circumstance. It was customary to serve the cheese course after the meal, to be consumed with the red that remained in the bottle after the roast had been finished. It seemed so obvious it did not warrant debate.
“Cheese and red wine have natural affinities for each other,” James Beard wrote in the 1949 edition of “The Fireside Cookbook,” neatly wrapping up in one short sentence his entire discussion of pairing wines and cheeses.
As with most conventional wisdom, it didn’t bear up to scrutiny. Thoughtful people who stepped back to question this shibboleth came to realize that red wine did not always go so well with cheese. In fact, in certain painful combinations, red wine and cheese screeched like orange juice and toothpaste. Ah, but white wine with cheese? Much better. Natural affinities!
And so, over the last 15 years many people rejected the dogma of red wine with cheese. In its place a new orthodoxy took hold: Red wine with cheese is a hidebound formula for disaster, while white wines of all sorts, including sweet wines, flatter cheeses. So do many beers. But red wines? Forget it.
Full story via New Guidelines Lead to Great Matches – NYTimes.com.