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Noted food writer Sam Aaron (1911 1996) let loose a slew of his well researched thoughts on the matter of how well cheese and wine complement one another and provided us with a helpful list of which type of wines harmonize best with certain cheeses:

"With Italian cheeses, such as Taleggio Cheese or Provolone, I like a delicate red wine made near Verona called Bardolino. Frank Schoonmaker

"Andre Simon, the great international food authority, suggests a bitter ale with the harder cheeses from England, Cheshire, cheddar or Wensleydale. This is a delicious combination, but to my taste these cheeses call for a good solid red wine, such as a fine St Emilion. Try the recent discovery from that region, Chateau la Gaffeliere Naudes 1953. It is one of the most interesting Bordeaux of that year."

You might also like to read this James Beard article about cheese.

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Selecting the Wine and Cheese (Gentry Magazine, 1957)

Selecting the Wine and Cheese (Gentry Magazine, 1957)

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