I just finished a huge, and super exciting, cheese and wine pairing project for a client. I learned so much but trying to taste through a couple dozen different cheeses in a day isn't always fun (I know you won't cry for me).
The range of wines we tasted was very varied from dry and off-whites, even dessert wines and cool-climate, as well as big reds and Ports. Two of the cheeses that continue to pair best with so many wines were Parmigiano-Reggiano and Taleggio.
Parmigiano is a hard cheese and Taleggio has a soft rind, so their texture and flavors couldn't be more different. Parmigiano's savory and umami flavors pair so well with so many wines. The rich, layered levels of Taleggio are also a treat with a wide range of flavors.
What are your thoughts on food and wine pairing? Please let me know.
Cin cin,
Liza the Wine Chick
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