Match points

The French take dairy products very, very seriously. So much so that, for an article published in the prestigious Journal of Food Science in 2016, a Dijon-based culinary institution assembled a panel of expert judges who paired four wines and four cheeses in various permutations and proved conclusively that perception of wine changes positively after eating cheese.

In other words, the cheese never had a negative impact. In fact, for both red and white wines, the number of “likes” increased or remained the same regardless of the combination. As the main author of the report, Mara V. Galmarini, explained, “when having a plate of assorted cheeses, the wine will