By Paul Gayler
Published 1997
Alain Senderens, the well-known Parisian chef-restaurateur, regards the partnership of cheese and wine as so important that he displays a list of famous cheese and wine marriages in his restaurant. Ultimately, however, personal taste should play a part - although a few general rules hold good, such as strong cheeses need a full-bodied wine while mild ones are better matched with a light wine.
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 160,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Monthly plan
Annual plan
Advertisement
Advertisement