I have some Camembert and goat cheese that I want to pair with a red wine. I would like something that goes well with both. Something that can cut through the goat but not kill the buttery flavor of the Camembert. Thanks
Are you channeling your best self with this comment? (If you're not sure, check out our Code of Conduct.)
Lindsay-Jean is a Community Editor at Food52.
From one of my wine expert friends: "something with some acidity like a Sangiovese, also a Burgundian wine (Pinot Noir), Pinot from Germany would go well, Chianti (also the sangiovese grape), Brunello (sangiovese again) or any Nebbiolo (Barbaresco and/or Barolo) would be great. If you want something on the more cost effective side I would say a Barbera, Chianti, Sangiovese would be better bets."
And this article on building a cheese board might be helpful too: http://food52.com/blog...
Our staff picks their all-time favorites.
Trader Joe’s Snacks We Love
Korean Summer Noodles
Don't Miss the Hits
How to Keep Your Plants Alive
Chill All Day