The best combination of cheese and wine

WINE • CHEESE

Not all gourmet cuisine are noble past. Author of many of them were ordinary peasants. They are not so much interested in the combination of taste and aroma as simplicity and economy. According to the records of historical archives, namely peasants began to drink wine, a bit of sugar and cheese. Among the nobility gastronomic couple became popular only in the XVIII century, after King Louis XVI tried brie cheese with bread and butter and dry red wine.

Nowadays cheese accompaniment to wine is considered a classic. Some clear and unchanging rules for selecting the components of this gastronomic couple not. The duo created rather on the basis of creativity, and in the first place is to focus on your own taste. Second, adhere few simple principles, which are based on the classification of cheeses in groups.

1. It is believed that a more suitable cheese white wine. But in the meantime, and among the red there positions that are perfectly in tune with the cheese. When choosing a cheese and wine is worth paying attention to the origin: the most harmonious pair obtained from cheese and wine produced in one country or even one region. Picking up a couple of cheese first tasted separately. Then, together with the wine already try the second piece of cheese, nothing for himself as changed its taste and as cheese and wine combined with each other.

 2. To the way to new gastronomic discoveries was not so arduous, and you do not have to he studied culinary reference books, memorizing names and basic properties, wine experts offer separate cheese into 4 groups:

soft cheese with a white crust and scoured;

hard and semi-hard cheeses including sustained;

blue cheese with green-bluish color card;

fresh cheeses.

As an example of how best to combine wine and cheese, they have chosen a few wines and picked them in each group a certain kind of cheese, which form an ideal wine, in their view, a couple.

3. Wine / Soft cheeses:

Champagne / Camembert

Chardonnay / Brie

Sparkling wine / Robiola

Pinot blanc / Taleju

 4. Wine / Solid and semi-hard cheeses:

Merlot / Gouda

Cabernet Sauvignon / Cheddar

Chianti / Parmigiano

Zinfandel / Double Gloucester

Valpolicella / Pecorino

Sauvignon Blanc / Gruyere

Bardolino / Fontina

 5. Wine / Blue cheeses:

Port / Gorgonzola

Sauternes / Stilton

Riesling / Blue Cashel


Eiswein / Cambozola

6. Wine / Fresh cheeses:

Pinot Grigio / Ricotta

Sauvignon Blanc / Mozzarella

Chenin blanc / Goat Cheese

Beaujolais Nouveau / Feta

Tokay Friulano / Burrata