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
Lindsay-Jean is a Contributing Writer & 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...
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Well played. You deserve a cookie.
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