Wine & Cheese: 7 Simple Pairing Rules you Could Follow
One thing you should know is, you don’t have to be a specialist in Wine & Cheese to afford the luxury to combine these in the best possible way. In fact, there’s hardly any foodie who doesn’t respect the combination between a good old wine and some smelly (or not!) cheese.
However, for those of you who’re still struggling with wine and cheese matching, we’re offering 7 simple rules you could easily follow. Check them out now:
- We wouldn’t suggest you serve neutral or sweetish types of cheese with fresh wines. The latter tend to have high acidic content and that’s why such a combination would probably fail to bring true pleasure to the senses. After all, that’s what we’re aiming at, isn’t it?!
- Many people usually confuse whether to choose red or white wines in accompaniment to cheese. An easy-to-remember info we could offer is that white wines are said to be the better choice for almost any type of cheese. They tend to have lighter taste and thus harmonize with cheeses’ “heavier”
- Here’s another simple rule you can’t forget! The more piquant the cheese, the stronger the wine should be.
- By the way, we all know how amazing the barrel fermented wine tastes. In a combination with cheese, though, that’s probably not gonna be the best experience. The reason is that cheeses aren’t meant to go well with the wood notes.
- In case you choose wine and cheese that were produced in the same region, you might notice how delicately they complement one another. Is it just about the location or it’s due to something else…we can only guess!
- To choose the perfect cheese, you should have some information about its maturation. People say that the more mature the cheese, the more mellow the wine has to be.
- A simple and yet very important rule to follow is: red wines usually go with soft and delicate sorts of cheese. On the other hand, dry white wines are great with piquant cheeses.
To sum this up, let’s see some of the classical wine and cheese pairings:
- Fresh types of cheese like ricotta, feta, mozzarella and others have higher water content. That’s the reason why they can be good for young fresh wines that have herbal or mineral notes. We’re talking about Sauvignon Blanc or the Greek white wine Retsina, for example.
- When young, brie or camembert tend to be more bitter and thus go well with ciders or champagne. When the cheese is mature enough, though, it would need a wine with a character! The classical choice: Chardonnay or Pinot Noir.
- Hard cheeses like parmigiano, pecorino and cheddar are popular for their piquant nut-like flavour. That’s why they might be well accompanied by a glass of Muscat, which also has such notes.
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