Water, juice, and milk --- that's what you"ll find in my fridge. If I have wine, it's because I use it for cooking, or because friends have given it to us. Don't get me wrong, I drink it on occasions and when I make seafood pasta. It's just not something I'd always ask for when I go to a restaurant or a party. Needless to say, my hubby and I are somewhat wine challenged, so forgive me if this post might be too plain for you. But for those who are also challenged like us, I guess this is a good starting point. So, here's a "cheesy" attempt at a classic pairing.
I already had the Argentinian Malbec (red wine), so we decided to run to BevMo to find a some cheese and cold cuts. To play safe, I suggest to get a selection of different cheeses to see which one pairs the best, and that way, you have others to select from if you feel the first choice was not to your liking. Pictured above is Hot Pepper, Traditional, Mild Cheddar, and Garlic Jack. For the cold cuts it is, Calabrese Salami, Prosciutto, and Capocollo. Being such a novice at this, I cannot tell you what I like the best. I just know I liked them all, or was I just hungry.
If anyone can enlighten me on other wonderful, sophisticated pairings, by all means....please let me know. -GG-