Pairings
What loves what.
A working list, not a commandment. Match weight, match acid, or match the sauce — then ask the sommelier if the table is still arguing.
Cheese
Aged cheddar, Comté, Gruyère
Crystalline, nutty, salty. Cabernet, oxidative whites, and old reds all work.
- Cabernet Sauvignon
Tannin and black fruit for the crystals.
- White Burgundy or aged Chenin
Nuts with nuts.
- Amontillado Sherry
The sommelier flex that actually tastes right.
- Cabernet Sauvignon