STATE COLLEGE - Literature has Romeo and Juliet. History has Antony and Cleopatra. The food world has cheese and wine.
At tasting parties, restaurants and in the homes of wine connoisseurs and novices alike, wine and cheese are rarely seen without each other.
"When paired correctly, wine has the ability to bring out the best in food, and, likewise, food has the ability to bring out the best in wine," said Robert Richards, a Penn State professor in the College of Communications who also is a certified specialist of wine through the Society of Wines Educators and a certified sommelier through the Court of Master Sommeliers.
When he's not teaching, Richards shares his love of wine with others. He's a community volunteer for the second WPSU Wine Celebration and he conducts numerous wine education programs, including some for the Smithsonian in Washington.
Ted Liberti, a Penn State alumnus and lifelong wine lover, credits his encounters with wine and cheese as "some of my seminal experiences that have made indelible marks in my food memory bank." Liberti is the wine coordinator for the WPSU Wine Celebration.
Brian Futhey, who makes cheese at the Stone Meadow Farm in East Penn Valley, said one possible reason that cheese and wine make a good pair is that they are created in similar ways.
"They're based on those really subtle nuances," Futhey said, referring to the quality of the soil in which the grapes are grown and the diet of the cow that provides the milk.
Red or white? Heavy or light?
"When pairing food and wine, follow a few basic principles," Richards said. "Always remember body and texture. Cheese is a highly textured food. Some are heavy - highly aromatic and flavorful - and can stand up to heavier wines. Others are more subtle and work best with light-bodied wines."
Tannins, found in the skin and seeds of red grapes, are credited with making red wine so complementary toward cheese. But Liberti said some people make the mistake of thinking red wine is the only wine that goes well with cheese.
"You don't necessarily have to pair red wine with your cheeses," Liberti said. "There are a lot of characteristics of white wine that really lend themselves well to food pairings."
Liberti said white wines often have buttery or nutty notes. This makes them a good match for many cheeses. He also suggested that wines made from Red Zinfandel, a grape that he said is classically American, would create a unique experience when paired with a salty, tangy taste like that found in blue cheese.
Futhey suggested that people's affinity for wine and cheese may be cultural as well.
"Part of it is people have wine before a meal and cheese is a nice appetizer," he said.
Liberti said a good wine is a symphony of flavors that makes him feel "glad to be alive." Those looking to get in on that feeling can attend WPSU's Wine Celebration from 1 to 5 p.m. Sept. 19 at the Penn Stater Conference Center Hotel. The event will include silent and live auctions.
This year's event also will feature a seminar from wine personality and author Marnie Old, whose energetic presentation offers a breath of fresh air in the sometimes stuffy wine world. An articulate and passionate speaker on drinks of all kinds, she has served as Director of Wine Studies for Manhattan's French Culinary Institute and as education chairwoman for the American Sommelier Association.
Tickets are $60 in advance and $75 at the door. They can be bought in advance at wpsu.org/winecelebration online or by phone by calling 814-863-6635. Each ticket holder will receive a keepsake wine glass to be used for the sampling. Admission to Marnie Old's seminar is an additional $20. All ticket holders will receive a keepsake wine glass and an Earth Savvy WPSU Wine Celebration event bag to carry up to six bottles of wine.
