After taking my degree from the wine classes I have been after for a whole semester I don’t consider myself to be an expert in wine consumption, but an amateur who likes to taste the unexpected. Our professor, a 35-years wine manufacturer, was a very knowledgeable individual who managed to introduce a class of fourteen people to the proper wine drinking and the differences you must be conscious of when tasting a fresh bottle of wine and tasting cheese. In the very first lesson, he served as wine and cheeses so as to familiarize us with the pairing of two components which go so well together. In fact, as he encouraged, any season is appropriate for a cheese and wine party, particularly at this time of year at which the need for a quick yet festive food and wine pairing is in order. However, I was wondering which type of cheese should I serve with which wine?
If you have had the painful experience of attending the pairings of the uninformed and well planned, you know that boxed wine doesn’t lend itself to a satisfying experience, even with these American cheese slices. In the chemical additive contest, it would be tough to determine, in fact, which one of these produced that post-party headache. But wine and cheese go together for more reasons than meet the eye. First of all, both are products of fermentation-wine is fermented grape juice and cheese is made of fermented milk. Second, both may express”terroir,” or the taste of the place from which they come-wine expresses the roots of grapevines, while cheese the milk of animals. If one adds their mutual ease of preparation, wine and cheese indeed go hand in hand -one hand holding the wine glass and the other the bit of cheese to accompany it.
But not all wines go with cheeses. Due to their unique strong taste, cheeses different considerably and cannot be combined with any type of wine. The best way to get the feel will be to explore the sensation of combining the two foods yourself. In actuality, as our professor supported,”it’s a veritable and beautiful education for your mouth palate.” While he advised us that Sauvignon Blanc is usually selected to accompany cheese, he firmly supported the best wines for this kind of combination are those which are mild and fruity. Eventually, I advice you to select crisper and fruiter wines for white fresh cheese. Fatty cheese go best with rich wines or with light and zesty ones, salty cheese taste can be combined with sweet wines or high-acid ones, fruity red wines match soft cheeses and dry sparkling wines are brilliant with a bloomy white rind. Ultimately the classic combination of Champagne and brie can always look on your table.
Bear in mind that the key to successful events is variety.