Logo eng.foodlobers.com
Use and combination

How to choose the right cheese for wine

How to choose the right cheese for wine
How to choose the right cheese for wine

Table of contents:

Video: How to Pair Wine and Cheese, According to One of America's Top Sommeliers 2024, July

Video: How to Pair Wine and Cheese, According to One of America's Top Sommeliers 2024, July
Anonim

Cheese with wine - a classic combination. Planning to surprise guests with an exquisite variety, you can not do without cheese. But not everyone will approach a particular drink in a glass. Choosing the right cheese, creating the perfect duet is a whole art.

Image

Pick your recipe

Most often, cheeses are served with red wines for some reason. But any sophisticated gourmet knows this is a rather risky combination, because improperly selected cheese can even smooth out an exquisite bouquet of a vintage drink. You should not combine cheeses with young red wines: they contain many tannins that can "kill" the taste of the most expensive variety.

And due to the high acidity of young wines, when combined with sweet or fresh cheeses, the drink will seem too sour. The ideal option in this case would be a duet of young red wine with a young, not too mature cheese.

And yet, most experts are convinced: if you choose red wine for serving with noble cheeses, then only old, aged. However, a more harmonious option is still white. The following rules apply: the more mature the cheese, the older the wine should be. And the harder the cheese, the more tart should be the wine.

Experienced sommeliers advise picking wines and cheeses from the same region. This recommendation is due to the fact that a bunch of cheese-wine has existed for centuries, and winemakers with cheese-makers by trial and error together were looking for a recipe for the best combination of their products. As a result, the taste of wine and cheese from one locality gives a rich bouquet in a pair.

There are also established rules regarding specific wines and cheeses. So, for example, noble blue cheeses with mold are best “revealed” along with white dessert wine. In this case, both cheese and wine reinforce each other, not a single product loses its delicate taste.

More specifically, then to Roquefort, for example, it is traditionally customary to serve sweet sauternes (Sauternes), Stilton (Stilton) goes well with Porto (Porto). But there is an important nuance: these wines should not be aged, especially vintage.

There are also varieties of cheese that do not combine wine at all. For example, Langres (Langres) or Epuas (Époisses). In the production of such cheeses, a solution of various grape distillers is used.

Soft cheeses

Wines such as Cava Brut, Champagne Brut, St. Estephe, Pinot Noir, Chenin Blanc, Normandy cider, Bordeaux, Beaujolais or St. Emilion are best served with Camembert cheese.

The Brie varieties are Pinot Noir, Champagne Rose, Champagne Blanc De Blanc, Beaujolais, Sparkling Wine Dry, Riesling, Bordeaux, Chardonnay and Cabernet Sauvignon.

Robiola goes well with Barbaresco, Prosecco, Barolo, Amarone.

Taleggio most fully reveals the taste with Barolo, Nebbiolo, Barbaresco and Chianti Riserva.

Hard cheeses

The popular Gouda cheese is paired with burgundy white wines, as well as with Chardonnay, Merlot, Cabernet Sauvignon, Riesling, Shiraz, Chenin Blanc.

Cheddar foodies eat with Cabernet Sauvignon California, Zinfandel and Pinot Noir.

Elite cheese Parmesan "friends" with Valpolicella Ripasso, Chianti, Brunello Di Montalcino, Amarone, Barbaresco or Barolo.

Double Gloucester blends perfectly with Syraz and Zinfandel.

Pecorino are suitable for Chianti Classico, Primitivo, Valpolicella Ripasso, Zinfandel.

Gruyere can be served with both white and red burgundy wines, as well as with Chardonnay, Gewurztraminer, Champagne Blanc De Blanc and Champagne Brut.

Fontina is delicious with Pinot Grigio, Barbaresco, Dolcetto and Barbera.

Blue cheese

Gourmet Gorgonzola is usually served with Late Harvest, Sauternes, Primitivo, Port, Zinfandel, Bordeaux, Barolo, Amarone or Barbaresco.

Stilton blends with Sherry, Port, Sauternes, Late Harvest and Ice Wine.

Blue cheeses are suitable for Late Harvest, Bordeaux, Sauterness, Merlot, Madeira.

Cambozola is usually washed down with Chardonnay.

Editor'S Choice