Seriously. You might as well pair that yummy processed cheese food that we know of as Velveeta with the $4,500. bottle of Petrus. The news from UC Davis in California is they gave trained wine tasters cheap and expensive versions of four different varieties of wine. The tasters evaluated the strength of various flavors and aromas in each wine alone and with eight different cheeses. They discovered that cheese masked the berry and oak flavors, sourness, astringency and just about everything! Only the butter aroma enhanced the cheese. I know this for a fact. Recently at a wine tasting it was suggested that the salty and nutty flavored Spanish Manchego cheese (one of my favorite cheeses) be paired with a specific Merlot. Yes, it was a lovely pairing if you didn't want to bother tasting the concentrated fruit, cocoa and earthiness. All I could taste was a smooth and creamy mouth feel with a buttery essence, but I wasn't complaining. My tastebuds enjoyed it. We love butter!
The paper will appear online in March in the American Journal of Enology and Viticulture. In the mean time check out:
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