bluecheese and wine

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bluecheese and wine

01-25-2003, 11:29 AM,

#11

stevebody Offline

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I pair an Anselmi Recioto do Soave with Gorgonzola at my restaurants all the time, with KILLER results. The dry red that I've found works best is the Domaine du Pesquier Les Terrasses CdR. Light frame, almost like a Pinot, but far more definite flavors.

A really great, earthy-tinged Zin works well with Roquefort, too. The Hartford Russian River 2000 would be my choice.

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