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Magazine Archives: Sept. 30, 2010

Matching: The Art & Science

A few simple guidelines will help you hit the bull’s-eye
Harvey Steiman
Issue: September 30, 2010

Something magical happens when a food as simple as fresh goat cheese meets a tangy, straight-forward Sauvignon Blanc. The wine's grassy, herbal, citrusy flavors add extra dimensions to the cheese's milky, slightly animal qualities. The high level of acidity in the soft white cheese's profile brings out mineral flavors in the wine. Instead of 2 plus 2 equals 4, the match can add up to 7 or 8.


For the full article, check out the new issue of Wine Spectator, on newsstands August 24, 2010.

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