And Now Pair This, Cheese Edition



Pick of the Week: Cono Sur Bicicleta Pinot Noir 2019, Chile

And Now Pair This (Cheese Edition) Results:

Brie: Lindemans Bin 65 (unoaked) Chardonnay, or spend big bucks on a real French Chablis.

Aged Cheddar: White Haven New Zealand Sauvignon Blanc or Folonari Ripasso Valpolicella

Manchego: Spanish Cava, such as Codorniu Clasico or Freixenet

Cambozola: Ogier Cotes du Rhone Heritages, Louis Bernard Côtes du Rhône-Villages, Les Dauphins Côtes du Rhône Réserve

Plain Goat Cheese: Champaign or Pinot Noir… that simple.

Smoked Gouda: Bread & Butter Cabernet Sauvignon, California, Columbia Crest Horse Heaven Hills H3 Merlot, Washington State

And, in closing, if faced with a varied cheese plate, go for a well balanced chardonay (white) or a well balanced sangiovese, grenache, or rioja (red).


Round 3 of “And Now, Pair This!”



Pick of the Week: Batasiolo Barbera d’Alba 2018, Italy

“And Now Pair This” results:

Spaghetti with (basic) meat sauce: Giacondi Sangiovese, Italy (yet again) or Tsantali Rouge, Greece

Bacon Lettuce Tomato Sandwich with Mayo: Prosecco

Grilled Salmon: For white, a Siegerrebe or an Ortega from Vancouver Island. For red, a Pinot Noir or Gamay Noir (such as beaujolais)

Butternut Squash Soup: Amontillado, a style of sherry out of Spain, or a Marsala, fortified wine from Italy (Rod notes, if there’s a lot of ginger in the soup drink a beer instead!)


A French disaster. Plus, another round of “AND NOT PAIR THIS”



Pick of the Week:  Bread & Butter Pinot Noir, 2019, California

“And Now Pair This” results:

California Roll – Pinot Grigio
Bread dipped in olive oil and balsamic vinegar – Sweet Vermouth
BBQ Chicken Thighs – Chianti (or the Giacondi Sangiovese Rubicone from Italy we mentioned last time)