Medium Cheeses

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This group in­cludes un-aged ched­dars, comte, Tru­gole – all cow’s milk cheeses. They pair well with heartier wines and you’ll start to move into the reds here, in­clud­ing pinot noir or cru beau­jo­lais. A “heartier white” is also good, Mor­ri­son said, in­clud­ing Napa Val­ley chardon­nays as well as chardon­nays from other ar­eas of the world.

Some sug­ges­tions:

• Cru Beau­jo­lais: A medium to light red, these are typ­i­cally bet­ter when they’re younger, Mor­ri­son said, adding that he’d be drink­ing a 2015 or 2016 right now. Although they do age well, Mor­ri­son said you get more of an ex­pres­sion of the gamay grape when they’re younger.

• Pinot Noir, or red Bur­gundy: Of these, River’s Edge is “the best Ore­gon wine I’ve ever tasted,” Mor­ri­son said.

• Dol­cetto d’Alba: a wine from Pied­mont, Italy that’s sim­i­lar to a Pinot Noir. Mor­ri­son sug­gested a Pi­azzo Dol­cetto D’Alba.

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