APRIL 2019 35
As a pair, cheese and
wine can heighten each
other’s subtle flavors or
mellow strong ones,
keeping each bite in
balance. To taste wine
and cheese together,
first smell and taste the
cheese alone, then the
wine alone. Then bite
and sip together.PAIRING WINE
AND CHEESE
3. VERMONT CREAMERY
COUPOLE
With a beautifully wrinkled rind
and creamy interior, the
Coupole is a classic spring goat
cheese. The grassy flavors of
the terroir shine through and
are balanced by undertones of
pear. Try it with Sauvignon
Blanc to play up the fresh,
verdant notes of the cheese.1. MURRAY’S CAVEMASTER
RESERVE HUDSON
FLOWER
A bold and smooth-textured
cheese, the Hudson Flower is
coated with the very herbs the
sheep graze on each spring.
Smear it, rind and all, on a
crusty baguette; pair with an
oily, textured Riesling and dried
California apricots.
2. NETTLE MEADOW KUNIK
A blend of cow cream and goat
milk, this cheese offers an
indulgent bite with a buttery
finish. Add a drizzle of honey to
bring out the hint of lemon in
the cheese. The minerality of
the grazing land in the
Adirondacks comes through
and begs for a dry rosé
Champagne.4. RIVER’S EDGE
UP IN SMOKE
Wrapped in maple leaves
misted with bourbon and
drenched in an intensely smoky
aroma, Up In Smoke offers a
wintry transition into spring.
Balance this tangy goat cheese
with a pile of Marcona almonds.
Pour a Pinot Noir or a crisp Palo
Cortado sherry.