wine and food clashes

I had brought up (...) the subject recently in the cheese discussion, red wine and cheese rarely goes well (cheddar and mimolette are fine though), and goat's cheese is disastrous with most reds. However one of the most genial matches I ever experienced was a delicate cannelloni with a goat cheese and chive filling, matched to a Bandol made from overripe grapes. Go figure.

I also find that all the supposed "rules" for what not to serve with wine can be proven false. Spinach, olives, artichokes, soups, nuts, even salads with vinegar can be matched to wine.

So I just assume that anything that purports to be a rule can be proven wrong. And that is waht makes it fun.

Question authority.

Mike

] We often hear of wine and food matching but what about ] clashes? Had dinner the other night with a group of Rhone Hi Martin,

Try Sauternes and tinned sardines. Beurk.

-E

Martin, As Mike's noted, goat cheese and red wine is usually a recipe for trouble. As to the why, my guess is that the goat cheese is quite high in lactic acid -- and as with many other acidic foods, the acidity kills most red wine. I have no proof for this theory, other than the evidence of my own taste buds that proclaims that most goat cheese (barring a few aged ones) tastes sharp (i.e., acidic)

Sure, I've had a number of bad matches, most of which were the result of simple ignorance. However, one that I find more unpleasant than most is the combination of a New World Pinot Noir with grilled salmon. AFAIC, at best it's a standoff between the two and at worst I have a glass full of wine that tastes fishy/metallic. Blech!!

Mark Lipton