  Romance/Love
This week: Edited by: Lexi  
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Sharing food with another human being is an intimate act that should not be indulged in lightly. ~ M. F. K. Fisher
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There are many different characters you can create in romance stories. For example, a debonair man is one who appreciates the finer things in life; someone with suave characteristics, sophisticated charm, and exquisite taste. He should have knowledge of the arts, fine wines, and exotic foods.
Recently, I was in the grocery store and came across a booklet describing cheeses, their uses, and the wines which best compliment them. Skimming through this book made me think about debonair characters and their knowledge of wines and cheeses.
Since the holidays are approaching I thought I'd share some information with you that could be useful if you want to share a romantic evening with someone special. This might also provide a little research information if you have a debonair character who might need some concrete details to make him convincingly high-class.
France
 Brie - a soft cheese, generally used as a spread on crackers or for baking. Best with Riesling, Vouvray, or beaujolais wines.
Petit Basque - an after-dinner cheese best served with nuts and dates, plus some Pinot Noir wine.
Brillat Savarin - used as a table cheese or in canapes. It goes well with light, white wines.
Italy
Provolone - good for grilling or on sandwiches, and goes well with any Merlot.
Mozzarella - obviously pizza! but also general baking. Italian red wines or Frascati taste well with mozzarella.
Ricotta Salata - usually used as a filler, as in lasagna. Try Pinot or Chianti with it.
Switzerland
Gruyere - a table cheese more commonly used in melted form in fondue. With Gruyere, try burgundy wines or cabernet sauvignon.
Raclette - this cheese is used over grilled vegetables or potatoes and goes great with chardonnay.
Hispanic
Queso Melt - cheese dip, obviously! This is best partnered with beer, not wine.
Drunken Goat - this coarse spreadable is usually served on crusty bread or with grapes. Bold red wines and cabernet sauvignon contrast its flavor best.
Germany
Limburger is used on sandwiches or with potatoes. Ales or heavy reds go well with it - nothing light or fruity!
Scandinavia
Jarlsberg - this is a snack cheese serves with fruits or desserts. Any wine or beer works.
Greece
Feta - we know about using this on salads, but it also bakes and goes with potatoes. Chardonnay is the pairing of choice.
Holland
Edam - eaten on sandwiches or with breakfast. Pinot noir accompanies Edam best.
(Vincent) Gouda - Gouda is another snack cheese also served with breakfast. The Vincent variety works with fruits and sauces, as well. The wines of choice for regular Gouda are Chablis and beaujolais, while Zinfandel and merlot go with the Vincent Gouda.
England
(White) Stilton - a table cheese eaten most often with port wine. The White variety of Stilton is a dessert or soup cheese and goes best with (of course) dessert wines.
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Vivian  : Interesting and helpful newsletter, Lexi. Thank you for presenting an angle I hadn't thought about.
lethomson: I just want to thank you for writing this newsletter. I am currently grieving my best friend (VerySara) and just needed some kind of advice. I keep searching for the person who is just like her to bring me all the blessings she brought, but now I know just to let go. Thank you so much!
 Lexi : Liz, I know that when someone close to us passes away we feel incomplete, and it's often hard to get past that feeling. Learning to deal with the fact that they are not in our reach anymore can be a devastating realization, but in order to cope we must understand that we did not loose their love or friendship. Those things will stay a part of your life through memories.
shaara: Thank you for featuring my story, "Invalid Item" . I appreciate it. Good article on writing about the ex-factor.
nanitta  : I love your newsletters, but how I am going to be able to be included in one or make one myself?
Lexi : Unfortunately, only Moderators or higher positions are able to obtain the editor postions. However, you may wish to email an editor of which newsletter you are most interested in to see if you could contribute as a guest writer for an issue
Diane  : Nice comment on character complexity, Lexi. I despise reading novels where the hero is perfect. No man, or woman for that matter, comes without faults in the real world. Spice it up, give them issues and then make me fall in love with them anyway.
Lexi : Thanks, Diane! I totally agree with you. I cannot get interested in a book if everything about the characters are perfect. I want to be intrigued and learn to appreciate the characters with their faults.
AuntyNelly : A Great Newsletter Lexi,
I personally find myself bumping into the same sort of person repeatedly. I don't know if it's something in the subconscious, but I continue to meet the wrong persons and they all have one thing in common: unreliability. I seem to lure these kinds like a magnet!
Until next time,
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Romance/Love: December 21, 2005 Issue [#782]
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