According to common lore, matching wine and cheese is a no-brainer. But when a rich, plush red wine meets a fresh, tangy chèvre, it causes an unpleasant tannin explosion in the mouth. And a delicate red Burgundy can turn nasty against the mold taste and creamy texture of a Roquefort.
For the full article, check out the new issue of Wine Spectator, on newsstands August 14, 2008.
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