After taking my diploma from the wine classes I have been after for an entire semester I don’t believe myself to be an expert in wine consumption, but an amateur who likes to taste the unexpected. Our professor, a 35-years wine producer, was an extremely knowledgeable individual who managed to introduce a class of fourteen people to the proper wine drinking and the differences one should be conscious of when tasting a fresh bottle of wine and tasting cheese. In the very first lesson, he served as wine and cheeses so as to familiarize us with the pairing of two ingredients which go so well together. In actuality, as he encouraged, any season is appropriate for a wine and cheese party, particularly at this time of year where the demand for a quick yet festive food and wine pairing is in order. However, I was wondering which kind of cheese should I serve with which wine?
In case you have had the painful experience of attending the pairings of the uninformed and well intended, you know that boxed wine doesn’t lend itself to a satisfying experience, even with these American cheese slices. In the chemical additive contest, it would be tough to determine, in fact, which one of those produced that post-party headache. But wine and cheese go together for more reasons than meet the eye. First of all, both are products of fermentation-wine is fermented grape juice and cheese is made from fermented milk. Second, both can express”terroir,” or the flavor of the place where they come-wine expresses the roots of grapevines, while cheese the milk of animals. If one adds their mutual ease of preparation, cheese and wine really go hand in hand -one hand holding the wine glass and the other the piece of cheese to accompany it.
However, not all wines go with cheeses. Because of their unique strong flavor, cheeses distinct considerably and can’t be combined with any sort of wine. The best way to get the feel is to explore the sensation of combining both foods yourself. In actuality, as our professor supported,”it’s a veritable and beautiful education for your mouth palate.” While he advised us that Sauvignon Blanc is usually selected to accompany cheese, he firmly supported that the best wines for this kind of combination are those which are mild and fruity. Eventually, I advice you to select crisper and fruiter wines for white fresh cheese. Fatty cheese go best with rich wines or using light and zesty ones, salty cheese flavor can be combined with sweet wines or high-acid ones, fruity red wines match soft cheeses and dry sparkling wines are brilliant with a bloomy white rind. Ultimately the classic combination of Champagne and brie can always look on your table.