Wine and Cheese

Pairing wine and cheese has been a familiar practice for ages. The pairing picks for modern-day times are overwhelming and luckily there is a flexible agreement on what wines pair intimately with what cheeses.

The cheese course is distinct from consuming cheese as a snack or as part of a light meal. It is part of the four- or five-course dinner, ordinarily presented at the conclusion of the meal with wine or in lieu of a dessert. Because of its creamy, milky sweetness, cheese makes that transitory course from savory to sweet.

Red wine is the established accompaniment to cheese although a wine and cheese pairing need to be thought of cautiously in order to get the most delightful partnership between the two factors. Before a pairing, start with your cheese platter or cheese tray. Three or four cheese is the ideal count on a platter, ranging from fresh goat cheese (chevré), soft fermented cheese (Brie) to a bleu cheese and firm cheese like farmhouse Cheddar or Manchego).

It can also be a relative selection: three kinds of bleu cheese (Roquefort, Gorgonzola, and Stilton) with three varieties of goat cheeses. It can also be cheddars from distinct locations in an American state, for example, like Vermont, Wisconsin and California. Also, the range of cheeses may belong in one area even if they are of different varieties. But if you only have one big ball of cheese, that would suffice as well, especially if you know what unique wine to go with it.

The blue-veined cheeses go well with sweet dessert wines, which are not overpowered by the rancid cheese. California Zinfandel or Cabernet, full-bodied and fruity, tastes fantastic with the bleu cheeses also. Brie, with its buttery, slightly sweet taste, mixes well with a sparkling wine or Champagne. Fresh goat cheese, which is sharp, tangy and creamy, shines with a glass of a dry white wine like Sancerre. Aged Monterey Jack, a sharp firm cheese, goes well with Cabernet Sauvignon. Parmiggiano-Regiano, with its hard, dry texture and sharp flavor, sparkles in Italian red wines.

Lastly, as accompaniment, serve the cheese with superb first-class bread and fine crackers. Not only will they be good to eat the cheeses with, but they will also keep guests from being too satiated with the cheese. Dried fruits like apricot, raisins and plums may also be part of the cheese platter. The true cheese connoisseur though would favor merely eating the cheese as is, so make sure you have small forks for them to use.


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