As the office "wine expert" I've been asked to recommend cheeses to serve with two wines which appeared as gifts at our office Christmas party:
- 2000 Beringer Private Reserve Chardonnay
- 2000 Souverain Alexander Valley Syrah
I'm in the Boston area so have access to pretty good cheese shops.
I don't know either of the wines, and don't drink California chardonnay very often. Perhaps displaying my prejudice, I'm thinking hard cheeses (dry jack, cheddar, aged gouda) would work, but I'm unsure how soft-ripened cheeses or chevres would play against the oak (& presumed lack of acid).
Your thoughts?
Peter Masters