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Meg Houston Maker
Personal site at megmaker.com and food journal at makerstable.com.
Recent Activity
Successful wine and cheese pairing is more complicated than its ubiquity suggests. Many cheeses are slightly acidic, which flattens out some wines. Whites are generally a better bet, because their acidity is often more precise. Whites that haven't undergone malolactic fermentation are more, well, malic, more green apple than buttered citrus, and I find them generally a better match for cheese. All red wines undergo malolactic fermentation, so the lactic/malic continuum isn't really a factor. Reds with less tannin—Gamay, Grenache, Barbera, etc.—are often the best options. I think heavily structured, tannic reds are the hardest wines to pair with cheese, unless both are well aged, letting the oxidative notes create a bridge on which the twain can meet.
Bob, Thanks so much for reading, and for offering those articles that have Kathleen's back. I'm rather a fan of the combination, myself; readers here may be familiar with a few of my recent forays, "Six Delectable French Goat Cheeses, With French Wines to Pair (http://www.makerstable.com/2015/03/six-delectable-french-goat-cheeses-with-french-wines-to-pair.html) and "Pairing Sparkling Wine With Cheese" (http://www.makerstable.com/2014/11/pairing-sparkling-wine-with-cheese.html). I think the key is to choose carefully, then taste, taste, taste. If you love it, it works. Cheers, Meg
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Inman's wines are suffused with grace and élan, the beautiful results of work that begins with soil. Continue reading
Posted Apr 26, 2015 at Maker’s Table
Dear Nicolas, Thank you for your exceptionally thoughtful comments and suggested pairings. I will definitely say Yes to a glass of that Drappier zero dosage with my bite of Valençay. In particular, traditional-method sparkling wines that have spent an extended period en tirage will have a broad texture and spreading savoriness that allow them to pair beautifully with earthier cheeses. Thank you so much for reading and for sharing your thoughts. Best, Meg
Love that formula.
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We call it chèvre for a reason: France produces some of the world's astounding goat cheeses. Here are six, plus wines to pair. Continue reading
Posted Mar 22, 2015 at Maker’s Table
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The best Sonoma Chardonnays mingle sunshine with freshness to produce wines ripe for pouring and pairing. Continue reading
Posted Mar 15, 2015 at Maker’s Table
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Découvertes en Vallée du Rhône showcased thousands of wines from the Rhône Valley. I wanted to taste them all. Continue reading
Posted Mar 9, 2015 at Maker’s Table
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Over 1,200 years of viticulture inform the Rieslings grown at Schloss Johannisberg. This learning is embodied in three beautiful wines from the 2013 vintage. Continue reading
Posted Feb 24, 2015 at Maker’s Table
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The best Napa and Sonoma Sauvignon Blancs are sunny but not unserious, with crisp green citrus notes and a freshness that lets them sing with food. Continue reading
Posted Feb 15, 2015 at Maker’s Table
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Winter’s best red wines wrap their fruit around an earthy core, binding them to the seasonings and simmered savoriness in winter’s comfort foods. Continue reading
Posted Feb 8, 2015 at Maker’s Table
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Twomey’s 2012 Pinot Noirs are brilliant and delicious, serious and elegant, all at once. Continue reading
Posted Feb 1, 2015 at Maker’s Table
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The Horse Heaven Hills AVA turns ten years old in 2015. These five reds prove the region's growing up. Continue reading
Posted Jan 25, 2015 at Maker’s Table
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Hourglass Estate's wines are complex and beautifully articulated; some leave you with a surprise that you might love. Continue reading
Posted Jan 18, 2015 at Maker’s Table
Posted Jan 14, 2015 at Maker’s Table
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Wine is not one thing, it’s many, always shifting and evolving. Continue reading
Posted Jan 13, 2015 at Maker’s Table
Posted Jan 12, 2015 at Maker’s Table
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Philippe Chavy farms some of the best vineyard soil in the world. But making an age-worthy wine takes more than just good fruit. Continue reading
Posted Jan 11, 2015 at Maker’s Table
Posted Jan 8, 2015 at Maker’s Table
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A chance encounter with an older non-vintage sparkler led to Lesson Number Three. Continue reading
Posted Jan 7, 2015 at Maker’s Table
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A wine both chiseled and delicate, with a framework of bones and iron bedecked in pale flowers—it's Burgundian, but from somewhere new. Continue reading
Posted Jan 6, 2015 at Maker’s Table