M
y mother always taught me, “Garnish, garnish, garnish,” and when it comes to a cheese board, she was right. Every decadent morsel of cheese deserves an equally tantalizing partner—on the board and in your glass. But knowing
which combination of cheeses to select, what accompaniments
to garnish with, and which wine to drink can be daunting. But
it doesn’t have to be. Here are some tasty tips on how to break down the anatomy of a cheese board and what to sip with it.
Location, Location, Location If you think about the regionality of food and wine, it’s no surprise that things that grow together, go together. The Loire Valley, known as the “Garden of France,” is famous for its signature style of goat cheeses, chèvre. Paired with a Loire Valley Sancerre or a Pouilly Fumé, the bright acidity, minerality, and grassy notes of a Sauvignon Blanc are the perfect companion to tangy goat milk cheeses. One of my favorites from this region is Valençay, the famous pyramid shaped cheese that had its top chopped off. Legend has it that although once shaped as a pyramid, when Napoleon returned from a failed battle in Egypt, he was reminded of his defeat there. He then demanded the cheese to be molded incomplete. It remains that way today. The Spanish on the other hand, love their Tempranillo, and nothing tempts it more than a sliver of aged Manchego. Born of the same place, the lively red fruit gives lift and a backdrop to the savory and strong flavors of the cheese.
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