This fusty belief holds that cheese is best paired with red wine. Does any wine and cheese lover still subscribe to this? It looks like many people today know that white wine is a better match. However, some people are still so dogmatic that they still hold onto this belief, and this battle is apparently still fought in several restaurants across the world. In one scenario at Boulud restaurant, Ian Smedley paired two goat cheeses (one from France and one from Vermont) with a 2013 L’Etoile from Domaine de Montbourgeau, Jura. The wine was made of Savagnin and chardonnay, as well as Sukura, which is unusual a sour ale from Carton Brewing, Atlantic Highlands.
Now, one may love sour ales and the combination of cheese and beer. However, this particular ale (Sukura) looks quite odd: blending salty, fruity, and sour tastes is indeed unusual. On the other hand, if a white was to be paired with cheese, the party would be great. Yes, this may not be a revelation to many people but is a good way of doing it. However, if Ian had chosen white wine, it might have been an even better pair.