Judging from the questions I field every day in the wine corner here at Formaggio Kitchen Cambridge, food and wine pairing continues to be a major cause of uncertainty and, frankly, anxiety. My sense is that a significant part of the problem is a too-fussy approach to the topic in general. Your home is not Continue Reading »
A delicate, understated Savoie white from Gilles Berlioz, made of 100% Jacquère, is the perfect compliment to one of my favorite aged Sardinian goat’s milk cheeses, Pantaleo. Coupled with some thin slices of exuberantly tart kumquats, I get all the sunshine and scents I need to make it through the deep-freeze of winter.