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Photo by Megan Baggott Wine and cheese are two of life’s great culinary pleasures, and finding the perfect match can be a delicious endeavor. As with any wine and food pairing, there are a number of considerations, such as texture, acidity, fat and tannin. Rather than complicating the topic with exotic matches like Garrotxa and Meursault, we’ve broken the art of wine and cheese pairing down, so you can create your own. Wine and Cheese Pairing Guide Wine and cheese pairing possibilities are endless. To simplify the strategy, cheeses can be divided into six categories. Fresh: Soft and rindless, these can be made with cow, goat or sheep milk. They’re not aged and have a mild, slightly tangy flavor. While a log of bright white goat cheese is iconic, the category also includes farmer’s cheese, ricotta and others that come in tubs. ....
Sauternes and Oysters (95 points, $44) WS Review: Not shy, with unctuous dried apricot, peach and tangerine fruit flavors, augmented with ginger, bitter orange and bitter almond notes that add tension. Expressive, with a floral twinge on the finish imparting lift. Best from 2020 through 2040. 2,500 cases made. From France. James Molesworth Valentine’s Day is a perfect opportunity to try a pairing from the Roaring Twenties: oysters and sweet wine (no, that’s not a misprint). Back then, it was common to serve Bordeaux dessert wine Sauternes as an aperitif. The wine was also typically paired with oysters to kick off fancy feasts. And the pairing still works, especially if you’re serving a rich Sauternes like Château Guiraud’s alongside large, briny East Coast oysters. ....