People who love cheese – happy people!
Cheese – he was, is and always will be. Along with other products, appeared in the life of humanity, cheese plays a particularly important role. At the same time it is distributed, as well as milk, but is still a treat.
Is believed that cheese first appeared before our era in the East. Nomadic tribes tried to preserve the milk by way of drying, which in turn turned it into cheese. And only after a long time, people have learned to make cheese by artificial method. It was salted, smoked, soaked in brine, were crammed into the cellar, “covered” mold, in General, did everything that was capable of imagination.
An important role in the manufacture of cheese plays in milk. It depends on such a wide spread of cheese making. Mainly in the production process of cheese use cow, goat, sheep and Buffalo milk.
Not that it’s not complement each other like cheese and good wine. Of course, different sorts of cheese combined with completely different wines. I would like to know more about it…
There are two main factors influencing the combination of wine and cheese is the flavor characteristics of wine and flavor characteristics of cheese.
Choose cheese for wine
Light white wine
First of all, you need to determine the taste of wine – the density (oiliness, saturation) or acidity.
White wine Sauvignon Blanc, Riesling or Pinot Grigio from the North of Italy, lightweight Verdejo from Spain and others like wine, whose taste is acidic and has hints of citrusbust, is to use with soft or fresh cheeses with a soft texture and rich flavor. For example, you can combine French Sauvignon from a Sancerre, from the Loire, and soft cheese, Crottin de Chavignol made from goat’s milk. Another option is brie cheese with a dry German Riesling.
As for fresh cheeses, Ricotta and Manouri goes well with Sauvignon Blanc. And, mozzarella and cottage Cheese make up a great Duo with less acidic wines such as Chenin Blanc or Semion. Young Chardonnay is also well suited to those varieties of cheese.
It is important to remember that the softness of the taste of the wine should be equal to the smooth taste of the cheese. The most important rule in the use of fresh cheeses is the ability to be able to stretch his tongue, while the wine will cause a strong salivation.
Crisp white wines
Chardonnay aged in barrel (Burgundy, Piedmont, Tuscany, USA, Chile, Australia), white Bordeaux based on Sauvignon Blanc and Semion, dry Alsatian Pinot Gris and similar wines have a complex flavor and oiliness. To them advise to choose cheeses with a neutral flavor, but not aroma. For example, Romadur – cheese with a “washed” rind.
Suggest to try the combination of: delicate and tangy cheese Lettuce or Romadur wines such as Meursault or Puligny-Montrachet,or a Tuscan Chardonnay.
Popular semi-hard cheese from cow’s milk, coated with wax or other cover, such as Chantelle, Adam, Years, Oltermanni, Dutch, Kostroma, can also be fed to crisp white wines.
Red wine (containing Tonin)
First of all, determine the component of the taste – taninet or acidity.
It tannin contained in red wine, will play an important role when choosing cheese. For example, hard cheeses such as Italian Cheese, Spanish or French Manchego Gruger will soften the blow of tannin on the taste buds. At the same time, as the wine will cause profuse salivation and compensates for dry mouth caused by low amounts of moisture in these cheeses.
Italian wine Brunello di Montalcino, combined with a Pecorino Romano – a vivid example of a combination of tannic wine and hard cheese.
Red wines (without content Tonin)
The wines produced from grape varieties Pinot Noir have thin skins, resulting in wines are light, almost tannic. In this case, the acidity plays an important role when choosing cheese. A good combination of such wine will be soft and semi-hard cheese from cow’s milk – Nuits-Saint-Georges and French Camembert, Australian Shiraz and EDD.
It is necessary to highlight blue cheese – DorBlu, Garganzola, Piedmont, Lombardy, Roquefort. These cheeses have a sharp flavor, as they use a mold. Wine with sugar content will be the best for them combined (category Riesling TBA (Trockenbeerenauslese), Sauternes, Bordeaux).
Selecting cheeses to wine, determine what you want to highlight? Taste wine, cheese or cheese dishes. And enjoy this wonderful combination.
