Appearance

September 17, 2019

One of the categories by which a wine can be judged by sensory evaluation, generally including an assessment of clarity and COLOR.

Blue cheese generally makes most red wines taste richer and livelier.

Answer: False.

While I love blue cheese, I usually don’t have it with wine. Extremely salty and pungent, blue cheese’s aggressive, palate-coating flavors strip the flavor of virtually all dry red wines, making them taste insipid and washed out. Just about the only wine that can counterbalance a blue cheese’s forceful character is a powerhouse like Port. Because it is both sweet and fortified, Port has the intensity and body to stand up to blue cheese. The combination, in fact, has been considered a European classic for centuries.

“Great wine is born not in the vineyard, but in the brain.”

—Brian Walsh
Former Director of Winemaking, Yalumba, Australia

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