I’ll be passing this along to my friends in the Triangle!
I attended The Art of Pairing Wine and Cheese at The Chef’s Academy in Morrisville on Friday evening. Mary Margaret McCamic led the class in an exploration of the different ways that wine and cheese can work together. We tasted seven different wines paired with six different cheeses. Mary Margaret loves wine and received her diploma of wine and spirits after quitting her job as a high school teacher to study in New York City. She enjoys learning about wine and food but most importantly, loves sharing her knowledge with others.
There are five pairing concepts to consider about wine and cheese: texture, dominant flavors, location, weight and acidity. For instance, cheese and wine that grow in the same area are nicely paired. I also learned that if a cheese is salty, serve a sweeter wine to tame the flavor. If you are serving a goat cheese, one of my…
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