Posted on January 23, 2010.
The Foodie Guide to Pairing Wine and Cheese A cheese plate is to observe and assess complementary and contrasting flavors. For a course gourmet cheese foolproof, select 3-5 cheeses that vary in texture and flavor. Add some crusty bread, fresh or dried fruit, olives and nuts, and voila! Remember, the wines are intended to cleanse the palate, clean language-rich layer of cheese and prepare your mouth for the next delicious bite. It is important that your choices do not overwhelm the cheese and vice versa. Basically, you want to match wine and cheese the same intensity. Remember "as in" etc..
Take a look at the gourmet cheese classes and wine recommendations below as a guide. You see how easy it is to serve an elegant wine and cheese. For best results, just add friends and family.
Fresh - These cheeses are not aged and are usually white and flavor, smooth and sometimes sour. Try goat cheese (goat cheese), feta cheese and smoked mozzarella.
Beverage Pairings - whites acids resist silk and milky flavors of fresh cheese. Try a Viognier or Chardonnay with lightly oaked French goat cheese, Boutari (a Greek white wine produced on the island of Santorini) with Greek feta and mozzarella cheese with Pinot Grigio.
Bloomy - Protected by a white, edible rind, cheeses are often velvety flowers, sticky with a sweet taste. Add brie, camembert or Pierre Robert cheese to the Committee for a decadent treat.
Beverage Pairings - to seek a soft drink to cool off the mouth of the cream and rich flavors. Traditionally, the cheeses are served with flowery French champagne, but also try Cava from Spain and Prosecco from Italy.
At washed rind - During the process of aging, washed-rind cheeses are usually bathed in a brine or washed with alcohol such as wine, beer or spirits. This process gives the cheese brining a quality aromatic. Almost all have orange or red hues rinds. Not soft, not sharp, washed-rind cheeses are delicious. Add Taleggio drunken goat, and a taste Epoisses.
The duos Drinks - fruity and tannic red wines work well with strong flavors of cheeses, washed rind. Try Italian reds like Barolo and Brunello di Montalcino with Taleggio, a Spanish Rioja with Drunken Goat and a Cabernet Sauvignon with Epoisses.
Semisoft - These cheeses are soft rich, creamy, with stronger flavors. Fontina is herbal, nutty and very smooth Morbier offer with more spice.
Beverage Pairings - Example of these light and fruity with a fruity Pinot Black or white as Sancerre.
Cabinet - Generally, firm cheeses are still malleable and packed with flavor. The best are a bit brittle and aged for robust, nutty goodness. Cheddar, Gouda, Gruyere and a success.
Beverage Pairings - A pint of ale is the traditional drink of choice for Cheddar, but Sauvignon Blanc is quite complex to complete. Gouda is great with a Syrah / Shiraz and Beaujolais drink with gruyere.
Hard - hard cheeses are dry, brittle and aged intensity. Piave, Parmigiano Reggiano and aged salted boast Count, caramelized, nutty flavor.
Beverage Pairings - You will find friendly wine can stand against these cheeses. Try a Chianti or Barbera.
