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Cheese Wiz

Despite the rather common assumption that all red wines taste good with cheese, many cheeses can strip the core out of red wine and make it taste flat and hollow. One exception is amarone—which stands up to even the most microbial and salty cheeses.  At 15 to 16 percent alcohol and with a Portlike body, amarone is a powerhouse of deep bitter chocolate, mocha, dried fig, and earthy flavors. The late Italian wine expert Victor Hazan once told me that he considered amarone is the perfect wine to drink with a roast, being careful to save the last glasses to sip during the finale: a plate of walnuts and bite-size chunks of Parmigiano-Reggiano.

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