Red Wine & Cheese

There's a commonly held belief in the wine and cheese world that white wines are a better foil for most cheeses.

I tend to agree with that idea, but perhaps it's partly because I prefer white wines. 

When I'm pairing, I approach the French way and their idea of terroir, accepting that wines and foods of a specific growing area share some unique qualities and tend to marry well. Considering this idea and looking at the places where cheese is an important agricultural product, the regions are often more famous for their white wines.


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