Vintage or vile,

[Peter B Wolf]

The New Scientist, 19 Jan .:

http://www.newscientist.com/article.ns?id=mg18925354.700

Quote: "...........Cheese masks the subtle flavours that mark out a good wine, so your guests won't be able to tell that you are serving them cheap stuff.

Bernice Madrigal-Galan and Hildegarde Heymann of the University of California, Davis, presented trained wine tasters with cheap and expensive versions of four different varieties of wine. The tasters evaluated the strength of various flavours and aromas in each wine both alone and when preceded by eight different cheeses.........."

I knew it, 'Danish Blue & Manischewitz' just did not taste right.

[Brad Ballinger]

There is more on this angle in this link, which is referenced in this thread in the Food Media and News Forum.