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.
• 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.