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May 2005

rieties of cheese that pair so readily with so many different wines.  Every evening the week of the 16^th-21^st from 6-8 pm we will be pairing a different triple crème with a wine that we feel matches well to the selected cheese.
Monday the 16^th: We will be offering three reds from Michael Pozzan's Dante series: Cabernet, Merlot, and Zinfandel.  These wines are very approachable and classic Napa Valley examples of the varietals.
Tuesday the 17^th: Cote du Triscatin is a small appellation in the Rhone Valley that has only recently begun making wine aimed at consumers beyond the local level.  We will be offering two wines from Domaine des Agates that are beautiful examples of this hidden gem from the Rhone.
Wednesday the 18^th: Mid week will be a Penfolds evening.  This winery almost single handedly made Australian Shiraz famous.  This evening we

Billy Costa, NECN restaurant reviewer  visits our famous wine department

No other pairing of food and wine gives the sheer pleasure of the right wine paired with the right cheese.  Whether, it is a complex multi-cheese and wine event designed to highlight the subtle flavors of each, or a simple lunch of a table red wine, a wheel of Brie and a baguette cheese and wine are simply made for each other.  While food pairing is always very personal, there are some basic guidelines that most epicures would agree on.  For example: Big rich Bordeaux's and California Cabs with soft triple crèmes, Champagnes and Sauvignon Blancs with Chevre, Pinot Blanc or Gewerztraminer with Raclette or Fondue, Ports and Stilton, and the list could go on and on.  This month at Cardullo's we are featuring triple crème cheeses and there are few va