Pairing Cheese And Wine
Author: Kadence Buchanan

After taking my degree from the wine classes I have been
following for a whole semester I do not consider 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 aware of when tasting a new bottle of
wine and tasting cheese. From the very first lesson, he served
as wine and cheeses so as to familiarize us with the pairing of
two ingredients that go so well together. In fact, as he
supported, any season is appropriate for a cheese and wine
party, particularly at this time of year where the need for a
fast yet festive food and wine pairing is in order. But I was
wondering which type of cheese should I serve with which wine?

If you have had the painful experience of attending the
pairings of the uninformed and well intended, you know that
boxed wine does not lend itself to a satisfying experience, even
with those American cheese slices. In the chemical additive
competition, it would be hard to determine, in fact, which one
of these 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 taste of the place from which they come-wine
expresses the roots of grapevines, while cheese the milk of
animals. If one adds their shared ease of preparation, wine and
cheese indeed go hand in hand -one hand holding the wine glass
and the other the piece of cheese to accompany it.

But not all wines go with all cheeses. Due to their unique
strong taste, cheeses different considerably and cannot be
combined with any type of wine. The best way to get the feel is
to explore the sensation of combining the two foods yourself. In
fact, as our professor supported, "it's a veritable and
delightful education for your mouth's palate." While he told us
that Sauvignon Blanc is usually selected to accompany cheese, he
firmly supported that the best wines for this kind of
combination are those that are light and fruity. Finally, I
advice you to select crisper and fruiter wines for white fresh
cheese. Fatty cheese go best with rich wines or with light and
zesty ones, salty cheese taste can be combined with sweet wines
or high-acid ones, fruity red wines suit soft cheeses and dry
sparkling wines are brilliant with a bloomy white rind. Finally
the classic combination of Champagne and brie can always appear
on your table.

Remember that the key to successful events is variety. Offering
a wide range of both wines and cheeses will make your guest feel
special and your party successful, interesting and enjoyable.


About The Author: Kadence Buchanan writes articles for
http://wonderfulworldoffood.com/ - In addition, Kadence also
writes articles for http://thetravelinglifestyle.com/ and
http://parorbetter.com/