Wine to CheeseWine to cheeseShine and wine are one of the most harmoniousduets in gastronomy. But even a combination of regional wines and cheeses is not an easy task, it's so easy to get lost among their many species. Cyrus and wine can be combined in two different ways: so that they complement each other, such as goat cheese and Sauvignon blanc (both have high acidity), or that they contrast, like sweet dessert wine and spicy blue cheese. Ideally, tastes should be best revealed in the language, without suppressing each other. There are several basic principles for selecting wines for cheeses, which will help you to set directions for finding the perfect combinations. Not all red wines are in harmony with cheese. It is best to choose light, simple wines, like merlot or pinot noir. Such wines are ideal for soft cheese with mold (camembert, brie) and hard type konté or bobor. Fans of saturated tastes like dense red wines with a high content of tannins (which create an astringent sensation on the tongue) in combination with sharp epuas, mature camber or even rocfort. The latter, by the way, is traditionally combined with sweet sotnom. And in general all blue cheeses, as is known, are attracted to sweet wines, both white and red. Mature balanced white wines are suitable for many cheeses. Fresh fruit wines with sour, such as Riesling and white Burgundy - the most versatile in terms of compatibility with cheese. White Loire wines are traditionally served with white goat's cheeses, for example, saint de morin de touren, peligny-sen-pierre, kroten de chavignol. Goat cheeses are especially good with dry white samser or muscadet. And Alsatian cheese with a washed crust münster is inseparable from its traditional companion from the same region - gevurtstraminerom. Young dry rosés are well combined with soft fresh cheeses made from cow or goat milk. In Provence, for example, as a dessert, a combination of pink cat de Provence and local cheeses is a banana and a bar. The selection of a good wine for a cheese plate is a real challenge for cheese lovers. Choose a wine that would harmoniously fit into five or six types of cheese, is not easy. In this case, it is recommended either to serve two types of wine, or to limit the cheese plate to three different cheeses, complementing each other. Recently, more and more often praise the ability of white wines to combine with almost any cheeses. The thing is that many cheeses with high fat content - mostly soft cheeses - leave a kind of fat film on the tongue that does not allow us to feel all the richness of the taste of red wine, makes it monotonous and simple. It is believed that white wines, especially spicy and sour, can better reveal their taste in a pair with cheese. Long gone are the days when the camembert was served exclusively Bordeaux red - do not deny yourself the pleasure of trying this cheese paired with citrus-flavored Pinot gris from Alsace. It should be remembered that when serving wine and cheese on the table must be a certain temperature. For red dense wines, this is 18 ° C. Many white and pink wines need to be cooled. Slightly cooled, you can serve fresh and young cheeses with a flowering crust, especially on hot summer days. Despite the existing classic combinations, the main word in the subtle art of harmonious combination of cheese and wine remains for your own taste. Although many French cheeses are worthy of being enjoyed without any accompaniment, a piquant slice of cheese paired with a well-chosen wine is an inevitable occasion to say to yourself: "Life is beautiful!".

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