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發表於 2014-4-20 23:51:58
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IMHO, the universal wine for all cheeses, I.e. goat milk (chevre), cow milk, sheep milk (brebis), bloomy rind (Brie, Camembert), washed rind( Epoisse, Munster), mouldy with blue vein (Roquefort, Stilton, Gorgonzola), hard cheeses (Cheddar, Goulda, Percorino), must have both acidity and inane sweetness to cut into the inherent lactic acid and fattiness of milk. The best solution would be a Riseling VT(vendage tardive ) from Alsace or a German Mosel Auslese. These are wines that are slightly sweet, yet maintaining a good degree of acidity to provide the backbone and structure to compliment cheese. |
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