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A Trio of New York Cheeses Impress at NYCR Wines of the Year Tasting

January 26, 2011

A couple of weekends ago, the editors of the New York Cork Report gathered together to taste through their selections for the 2010 Wines of the Year.  As a member of the editorial team, I was invited to attend, taste, and participate.  In addition to all of the wines that we went tasted through, beers were also put forward for a Beer of the Year tasting….which got me thinking…

As I’ve mentioned before, I think that beer and cheese is a superior match to wine and cheese. Not that cheese and wine do not work well together, but I think that it’s more challenging because the tannins, fruit and level of acidity provide more opportunity for profile clashes.

When the pairing is right, it absolutely sings. When it’s not, it can be pretty bad to say the least.

Beer is a great pairing for pretty much every style of cheese that is made.The effervescence generally cuts through the coating of fat left on your tongue allowing the flavors of the cheese and beer to mingle and balance. It was with that in mind that I decided to pick a few cheeses made in NY to see how they fared.

You can read the rest of my post for the NYCR here.

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