Cheese N’ Crackers (n’ Wine).

So I got home from work after 9 the other night,  there wasn’t really anything to eat in the house.  What to do?  I remained calm, gathered my wits (what few are left), and made myself a plate of cheese and crackers.

And no, it wasn’t any fancy, smelly cheese, or crackers that come to America on a boat from a foreign land.  This was mild cheddar cheese and Wheat Thins (the greatest cracker ever, second only to Cheez-It’s, but I digress).

I garnished my lovely plate with a sprig of parsley, two blueberries and a twist of lemon (no, I didn’t) and I put in on the table, ready to go.  Now everyone knows that the correct wine to pair with Wheat Thins and cheddar is Chenin Blanc, don’t they?  Well that may not be a published fact, but it sure worked for me the other night…

I opened my 2006 Grange Tiphane Clef del Sol Montlouis Sec, which I scored a deal on for $9.99 (it was normally $19.99) and dinner was served.

Citrus on the nose continued on the palate, along with a fresh minerality and a hint of pear.  It’s very dry but fresh and clean; a very nice, easy drink.  It made my cheese and crackers go down with ease, a lovely French white from Mountloius in the Loire Valley. 100% Chenin Blanc.

I don’t know if I’d pair it with Cheez-it’s though…