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Wine enhances wedge, and vice versa

Quarry Books

Presenting your guests with a stunning cheese platter alongside delicious wines is easy when you get advice from a pro. Adam Centamore, who worked at Formaggio Kitchen and now works for Bin Ends, offers appetizing combinations and explains why they work in his new book, "Tasting Wine & Cheese: An Insider's Guide to Mastering the Principles of Pairing" (Quarry Books, $25). This user-friendly tome starts with a primer on how to taste, focusing on smell, flavor, and feel, then goes on to offer strategies for assembling memorable pairings where wine enhances wedge, and vice versa. More chapters organize wine by style (sparkling, white, red, and dessert). You feel like you're chatting with a savvy friend who wants you to discover what you like best. Centamore, a Globe contributor, recommends dry Champagne with Langres, a supple cow's milk cheese from France; fine bubbles and lively acidity are refreshing after each palate-coating bite. Fruity Chilean pinot noir is terrific with Moses Sleeper, a Vermont bloomy-rinded wheel. If you prefer the earthier Burgundian expression of the grape, an aromatic, washed-rind Chambertin fits the bill. Even a hard-to-pair white, like a perfumed Argentinian torrontes, finds its match in Spanish Monte Enebro. With this goat's milk cheese, Centamore recommends a drizzle of rosemary honey. He's not a purist when it comes to condiments; thoughtfully chosen preserves or savory herbs can add to the enjoyment. "In the end," he says, "isn't that the whole point?" ELLEN BHANG