The right red wine is delicious when paired with the right cheese, but this tends to be a somewhat tricky matching process—and always open to personal tastes. Avoid tannic reds, which may end up tasting bitter or almost metallic when matched with cheese. Light, fruity reds are the easiest to pair. That said, a full Cabernet or even a lush ruby port can be terrific with an aged blue.
© 2013 All rights reserved. Published by Weldon Owen.