Soft Cheeses

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This group in­cludes Havarti, some soft ched­dars, and some soft pro­volones. Mor­ri­son rec­om­mended Sau­vi­gnon blanc, non-Napa Val­ley chardon­nays like French Bur­gundy or white Bur­gundy, some Ital­ian chardon­nays, and ver­menti­nos or ver­nac­cias.

“They have a crisp kind of acid­ity to them and cut through soft cheese,” he said. “It in­creases the meld­ing in the mouth.”

Some of Mor­ri­son’s rec­om­men­da­tions in­clude:

• Kerner, which is a hy­brid of trollinger and ries­ling. Mor­ri­son loves that the wine is named af­ter poet Jus­tinius Kerner, who penned many an ode to wine, and that this par­tic­u­lar pro­ducer, Ab­bazia di No­va­cella, is a work­ing monastery lo­cated in the Valle Isarco of Alto Adige, Italy. Mor­ri­son said the wine smells like a ries­ling but then sur­prises in that it has a dry taste, a soft ap­ple-y fla­vor mixed with grassy, herbal notes.”

Pal­lageto Ver­nac­cia di San Gimignano

• Chris­tian Moreau Pere & Fils Ch­ablis, which Mor­ri­son de­scribed as “the over­looked bur­gundy”

•A Viog­nier wine from the Rhone Val­ley in France

• Feudi di San Gre­go­rio Falanghina

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