Dear SOS: One of my favorite late-night meals has been sitting at the bar at Lucques on Melrose, snacking on the grilled cheese sandwich and washing it down with a gin gimlet. I can make the gimlet but can never duplicate the combination of crispy bread and several cheeses. Help.
Dear Gary: Forget the gimlet. We were thinking a white Bordeaux or Burgundy, or even a California Chardonnay, would go great with this grilled cheese sandwich. It’s made with gentle, buttery Cantal, a mild semi-firm cheese with a fantastic creamy consistency when melted. Caramelized shallots punctuated with a little fresh thyme add another dimension. Put all that between two crisp slices of country-style bread and raise a glass.