2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The combination of wine and cheese is a real masterpiece. White wines are more often chosen for the cheese, as their aroma and taste are more suitable for combination with different types of cheese.
Young red wines do not go well with most cheeses because of the tannins they contain, which are in large quantities.
But if you still prefer red wine, you should combine it with well-ripened cheeses. Their complex aroma is complemented well by red wine.
Dessert wines complement blue cheeses without compromising the quality of their aroma. The combination of Roquefort with sweet red wine or Stilton with port is considered a classic.
The best combinations are obtained when the wine is made in the same region as the cheese. Wines with high acidity are selected for soft fatty cheeses such as Brie and Camembert.
These cheeses go well with light red wines, with white wines such as Riesling, Chardonnay or dry champagne. Brie cheese is perfectly complemented by chilled white wines.
Camembert is extremely tasty in the company of apple or pear cider, as well as various types of white wines.
Hard cheeses are served with rich-tasting wine. It is suitable to combine them with Pinot Noir or red dry wine from Italy. Gruyere cheese goes well with both white and red wines.
White wine is served with the goat cheese, the most successful being the combination with Cabernet Sauvignon. According to the French, the cheese should be served in large pieces and each of the guests should cut fine pieces from it.
The classic way to serve a plate of cheese is as follows: the plate is shaped like a dial. At 6 o'clock the cheese with the most tender and soft taste is added.
From 6 to 12 the aroma increases, and at 12 the most aromatic cheeses are placed. Between 12 and 3 the most spicy cheeses are arranged, and between 3 and 6 o'clock the ones with the sharpest smell are placed.
The different types of cheese must not touch each other and if they are cut into pieces, each slice must have a rind, edge and core.
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