Renowned cheese maven Laura Werlin
and wine expert Brian Duncan
joined forces yesterday at the Aspen Food & Wine Classic
for a seminar on pairing French wine with French cheese.
After tasting various combinations of the two, the winning match-up was a sweet dessert wine with a salty blue. The wine, a 2007 Domaine du Petit Metris Chaume, is made from Chenin Blanc and tastes of honey and apricot. The ripe, fragrant flavors contrast nicely with the Bleu de Severac Rouergue
, a rich and salty sheep’s milk cheese. To add additional texture, include a dried-apricot-and-almond Panforte
, and serve for dessert.
Pull the cheese out of the refrigerator one to two hours before serving to enhance both flavor and texture.