Wine and Cheese

I know that writing about wine and cheese combinations is much-overdone, but I have discovered one such pairing that I think worth sharing, especially since people will be entertaining friends and family thoughout the holiday season and might want to serve them something that is both delectable and deeply satisfying. I recommend offering guests Cabot Extra Sharp Cheddar, cabotlogo2since this impeccably crafted Vermont cheese has a creamy texture to balance its robust flavors. I suggest matching it with Zinfandel, not only because I am an unabashed Zinfandel partisan, but also because this rich red wine would perfectly complement the deliciously assertive character of the cheese. I recommend choosing a Zinfandel from Ravenswood Winery, which produces a remarkable number of wonderful Zinfandels. My own admittedly sentimental choice is Ravenswood Lodi Old Vine Zinfandel, ravenswood2currently available in the 2006 vintage, partly because Lodi puckishly bills itself as “the other appellation” in deference to Napa and Sonoma, and partly because this bottling, with its generous and eloquent dark berry, plum, and spice flavors, has long been one of my personal favorites. Offer your guests Cabot Extra Sharp Cheddar Cheese with a glass of Ravenswood 2006 Lodi Old Vine Zinfandel, accompanied by some walnuts and apple slices, and they will soon be wishing you a heartfelt Happy New Year.

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