Wines & Cheeses
Presented by "Cheesehound" Michael Bryan

You might be surprised to know that cheese was historically used to "improve" a bad wine. And as the quality of wine made centuries ago would be unrecognizable today, cheese was helpful by smoothing out the coarseness one would expect. As time marched on, and local cuisines were consumed with local wines, certain wine and cheese "classic pairings" evolved. Montrachet with White Burgundy; Chavignol with Sancerre; Manchego with Rioja; Chianti with Parmigiano, and so on.

Today, in our global marketplace, we can obtain almost any cheese or wine from any region. Working them together is the magic as "Wine & Cheese" is said to be one of the most difficult pairings, with much learned frankly from trial and error.