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Look for wines that are produced in the cheese region...or cheeses produced in the wine region (not culture, since there is wide regional variation). A good general rule is if it produced in very close proximity, it will probably work well together. Once you recognize flavor profiles of wines and cheeses, you can branch out and experiment. Personally, I ...


This seems to be a myth based on the idea that wine can be 'bruised' by popping the cork or handling the bottle roughly. 'Dr Vinny', Wine Spectator Magazine's advice expert, has this to say on the subject: Someone asked whether or not making a cork "pop" when you pull it will bruise the wine. Others have also asked about bruising in relation to ...

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