Dipping into bits of weekend newspapers which I shove into my bag to review at chosen moments, tonight with supper for one and a glass of Verdicchio, I was intrigued to read Jancis Robinson therein, waxing lyrically about her a new discovery: the virtues of matching cheese with white wine, a discoveery which she admits to being something of a shock.
She concluded that the most rewarding marriages were rich white wines, with a varied selection of cheeses, over and above any comparison with reds.
A lasting memory from a trip to Burgundy earlier this year is the pleasurable accompaniment the village white wines offered the local cheeses. I'm glad to have acknowledged this pleasure to myself at the time, exchanged it in conversation over dinner, and scribbled it down in a notebook.
All in advance of having my thesis ratified by the relevant authorities.
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