By Aaron Estes, Cheese Editor
Photo by Morgan Dawson Photography

As you know by now, the NYCR team gathered  a couple weeks ago for the 2010 Wines of the Year tasting. As a member of the editorial team, I was fortunate enough to be a part of the group this year.

In addition to the wine, several beers were put forth for a Beer of the Year tasting. It was a great assortment of flavors and styles which provided a perfect vehicle for some cheese pairings.

That's where I come in.

As I've mentioned before, I think that beer and cheese is a superior match to wine and cheese. Not that cheese and wine do not work well together, but I think that it's more challenging because the tannins, fruit and level of acidity provide more opportunity for profile clashes. 

When the pairing is right, it absolutely sings. When it