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PAIRING WINE AND CHEESE

beer_wine_cheese I spent about an hour at Gateway Market last night learning about the most common types of wine—understanding them, distinguishing them, and deciphering what I like and don't like about them. I moved over to the cheese counter and found a few cheeses to pair with each one—a skill everyone should have in their back pocket.

Normally, I go for a fruity (but not too sweet) white. I tested a few and landed on this amazing Sauvignon blanc from California. It's made from green-skinned grapes, has a bright acidity, and has aromas of pear and citrus.

The woman at the cheese counter recommended pairing a bleu or goat cheese, and we settled on Blau de Cabra—a delicious mix of the two.

wine

Here's a little guide, pairing one cheese to one wine:

champagne // camembert

chardonnay // brie

sparkling wine // robiola

pinot blanc // taleggio

merlot // gouda

cabernet sauvignon // cheddar

chianti // parmesan

zinfandel // double gloucester

valpolicella // pecorino

sauvignon blanc // grueyere

bardolino // fontina

port // gorgonzola

riesling // blue

pinot grigio // ricotta

sauvignon blanc // mozzarella

chenin blanc // goat

beaujolais // feta

blau_de_cabra

If you're starting with cheese, not wine, figure out which category it belongs to:

bloomy // creamy, decadent, soft rind

hard // stiff, sometimes aged, salty, sharp

blue // pungent, salty

fresh // soft, usually spreadable, tangy or mild

wine_cheese_bread

What are your favorite wine and cheese pairings?

xo, Morgan

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