I was home visiting family recently and, at a local establishment, overheard a conversation by a “he who must be an authority on all things” proclaiming that “only red wines are truly the proper pairing for good cheese.”
Never mind that the cheese in discussion was not particularly “fine”… his comment is an example of an age-old and misguided bias on the superiority of reds over whites. The reality? Depends on the cheese. And the wine. I love red wines.
Nebbiolo, Barbera, Sangiovese especially.
But I am not drinking Barbaresco with 98% of blue cheeses whereas certain whites and sparklers create heavenly pairings. A sauv blanc with fresh, lactic goat cheese? Yes. Brown ale with farmhouse cheddar? YES!
The conversation reminded me of Artisanal’s CheeseClock™, and also this piece from 2011 by David Lebovitz:
There’s an odd prejudice globally I encounter that red wine is somehow more sophisticated than white wine. Phooey. Some of that probably has to do with all the swirling in oversized glasses and people tossing
out names like Burgundy and Bordeaux. And while there are a lot of very fine wines from those places, just because the bottle says “Bordeaux”, doesn’t mean the wine is any good. You can get a cheap bottle of wine labeled Bordeaux for around 2 bucks in any French supermarket and they’re undrinkable. Even for a snob renversé like me.
Read his entire article via Why You Should Drink White Wine with Cheese | David Lebovitz.