by Sophia Stern
Why we love the cheese
Gruyère is well known and well-loved for a reason, and we think the 1655 Gruyère is the best example out there. Fruity, savory, nutty, 1655 Gruyère is an excellent table cheese or pantry cheese to use for all your melty cheese needs.
Why we love the wine
Dolcetto is one of the lesser-known grapes of Piedmont, but a great varietal to get acquainted with. Fabio Oberto Dolcetto D’Alba is pleasantly acidic and food friendly. This Dolcetto is balanced by fruity aromas of forest berries, medium tannins, and a fuller body
Why we love the pairing
Like any good duo, the cheese and wine smooth out each other's rougher edges- the wine draws out the fruiter notes of the Gruyère, while the butteriness of the cheese rounds off the wine's tannins and acid.
What else you should do with it
This pairing screams to be used for French Onion Soup! Comte, from the French side of the Alps, is the cheese traditionally melted atop a bowl of this classic French dish, but Gruyère works just as well. The earthy, bright qualities of the Dolcetto will balance the decadent sweet and savory nature of the famous onion stew, making for the perfect meal!