Impossible food-wine pairing: Epoisses?!? | Dr Vino’s wine blog
Chenin Blanc? like Savennieres…Clairette from S France? Gewurz from Alsace?
Personally, the last thing I’d want with Epoisses is “some big, bad supersomething red wine.” In general, I find white wine and cheese produce successful, if underrated, pairings with cheese courses. Oh, and I’ve never had one of those apparent stoner moments with Epoisses that Sifton describes. Maybe his was a little too ripe?