Wine & Cheeses

[hotwine]

When I lived in Germany years ago, I had to travel a lot on business. The food packed for the road included fresh French bread, Italian sausage, and a large chunk of aged Gouda cheese (purchased in Holland as a 10 kg wheel). And the wine? A cheap red Bordeaux. A Riesling or Sauvignon Blanc worked OK, but the red was much better. The sausage was probably a determining factor, but also the age of the Gouda (three years old when purchased, and gnawed on for three more) was probably also important in wine selection. IMHO if the cheeses are fresh, then whites are appropriate, but if they're oldies, they benefit from the red.