How can I combine wine and cheese? Wine should go perfectly with cheese.
It’s obviously impossible to just talk about a single type of wine, let alone a single variety of cheese. Furthermore, our country provides a nearly infinite number of cheesesand it’s a lot easier to navigate the maze of options if we draw some clear lines first. In general, it’s always preferable to choose wines and cheeses from the same territories;finding types that naturally complement each other’s tastes has an excellent effect. Having said that, we must firstcarefully consider both the body of the wine and the structure of the cheese; spicier and richer persimmons will generally pair better with deeper, more full-bodied wines.
You should always pay careful attention the tannins in your red wine; if they’re too powerful you could create a conflict of flavor with richertypes of cheese. White wines go very well with each other. The drier ones with soft, sweet cheeses and the sweeter ones with medium-mature cheeses. From here you reach the great combination of contrasting flavors; the most mature, spicy and blue cheeses are perfect with wines that are sweet, rich in sugar, and aromatic.
It’s obviously impossible to just talk about a single type of wine, let alone a single variety of cheese. Furthermore, our country provides a nearly infinite number of cheesesand it’s a lot easier to navigate the maze of options if we draw some clear lines first. In general, it’s always preferable to choose wines and cheeses from the same territories;finding types that naturally complement each other’s tastes has an excellent effect. Having said that, we must firstcarefully consider both the body of the wine and the structure of the cheese; spicier and richer persimmons will generally pair better with deeper, more full-bodied wines.
You should always pay careful attention the tannins in your red wine; if they’re too powerful you could create a conflict of flavor with richertypes of cheese. White wines go very well with each other. The drier ones with soft, sweet cheeses and the sweeter ones with medium-mature cheeses. From here you reach the great combination of contrasting flavors; the most mature, spicy and blue cheeses are perfect with wines that are sweet, rich in sugar, and aromatic.
What do you know about wine and cheese?
Hard cacio such as Grana Padano or Montasioare: perfect with structured and well aged reds such as Barolo, Barbaresco, Brunello di Montalcino, Chianti Classico, or Taurasi.
Hard spun cheeses such as Provolone or Caciocavallo are enhanced by soft Mediterranean reds such as Cirò Rosso, Salice Salentino, or Cannonau di Sardegna.On the other hand, semi-hard cheeses such as Pecorino Toscano, Siciliano, or Sardo are ideal with well-structured reds such as Rosso Piceno Superiore, Cesanese del Piglio, Barberad'Alba, or Chianti deiColliSenesi.
Soft and fatty cheeses such as Gorgonzola or Taleggio are fantastic with well-structured whites or reds with a hint of sweetness or even fortified, such as Amarone della Valpolicella, Sfursat della Valtellina, Marsala Vergine, or Passito di Chambav.
Fresh pasta filata cheeses such as buffalo Mozzarella go very well with Classic Method Spumanti such as Franciacorta and Trentodoc.
You should now have plenty of ideas and inspiration. As for the rest, it’s up to you to have a nice toast and try all the different combinations. However, don’t forget to add a nice pinch of your own personal taste.
You should also read: ''Pairing beer and cheese: the perfect culinary duo''