Ideas for combining cheese and wine
Meet the modern variation and a classic combination of cheese and wine, then dice the details below for recommendations for specific wines and cheeses.
Heavy red wine and cheese
Wines such as Cabernet Sauvignon, Syrah and Zinfandel blend well with soshto as strong cheeses. Combine them with cheese, which is solid and somewhat salty, best with tyrosine crystals. You will find that cheese is best in small bites on toasted grilled bread. Cabernet Sauvignon goes well with aged cheddar cheese and chili. Emphasize tobacco notes in Shiraz with smoked cheese. Sweet and fruity wine garnacha blend perfectly with aged four months Spanish manchego. Get the perfect mix
Each wine is unique. If your wine is dry and spicy? Smooth and powerful tannins soften the acidity with a little non-solid stated cheese. Fat content will complement tannins and texture will absorb high acidity. For example, aged five months Bra duro Baron.
More cheese to heavy red wine:
aged Gouda
Wrapped in a bandage cheddar
Cheddar cheese from goat's milk
Smoked cheddar or gouda
Nufenen
Sheep cheese from the Basque Country
Grana Padano
Fiore Sardo
Toma del Lait Brusc - Northern Italy
pecorino
Azores Flores
Manchego
Slightly red wine and cheese
Light red wines such as Pinot Noir and Beaujolais combine beautifully with soft cheese crust and delicate flavor and nuts, medium hard cheeses. Gruyere is an excellent example of core cheese and taledzho is a semi-soft cheese with a crust that is not too strong taste. If you prefer a softer style, try a soft ripened cheese such as brie or camembert.
A good rule of thumb to follow is: "The more specific the taste of wine - more specifically and cheese." Many peasant wine will do wonders combined with stinky cheese, and sweet fruit wine will require lightly cheese.
More cheese to slightly red wine:
Gruyere (especially Comte Extra)
Swiss cheese
raclette
Provolone
CACIOCAVALLO
Saint nekter
Mon l'Evek
osso Irati
a uniformly
Fontina
Brie
Camembert
Kulomier
Raskera
Taledzho
White wine and cheese
White wines are usually combined with a much wider range of cheeses than red. This is because white wines are deprived of tannin, which facilitates combining them with cheese. If there is a cheese that does not combine particularly well with many white wines, it is the blue cheese. Usually it comes too heavy and overshadows the taste of wine.
In the Loire Valley origin of Sauvignon Blanc, you can find many flocks. Goat cheese from the Loire are not as soft or fresh. French goat cheese is generally solid, with chalk texture because of the high content of calcium. With aging the cheese acquires spice, which will be combined with fantastic sauvignon blanc or neotlezhavalo in oak barrels Chardonnay (in the Loire Valley make several such!). Look for cheeses as Crottin de Chavignol or Humboldt Fog as excellent options for cheese white wine.
Around Veneto you will find vineyards garganega of which make the wines Soave. Soave is dry and crisp as Sauvignon Blanc, with a slight hint of bitter almond in the finish. The bitterness of this wine makes an interesting combination with a young Asiago (not too hard). Aged Asiago versions run surprisingly well with fruity, semi-dry Prosecco or moskato D'ASSE.
Semi-dry Riesling styles, like German Riesling from the Mosel, combine beautifully with fondue. Sweetness and acidity complement the core strong taste of fondue and give everything delicately sweet and salty taste.
Chardonnay grows generally better in colder climates where develops sophisticated, floral and fruity scent that complements the flavors from aging in oak vanilla and caramel. Interestingly, soft cow's milk cheese with rind (like Epoisses de Bourgogne) are made in the same regions where it grows and Chardonnay. They are somewhat smelly, with a pronounced taste of mold growing in the cake with cheese. Usually you can identify them by their wrinkled orange peel. When you combine with Chardonnay, mirizlivostta them disappear! Examples of this style include cheese Epoisses de Bourgogne, Good Thunder (Alemar, with quite a strong smell) and Red Hawk (Cow Girl Creamery). If you avoid smelly cheeses, choose traditional "triple cream" cheese like Delice de Bourgogne, brie and fresh Tomme.
Dessert wines and cheese
Plateau cheese still served after meals in some places in Europe (even after dessert). Perhaps there is method in this madness because it is one of the most inspired routines known in the world of cheese. Even the Stinky blue cheese is transformed when it is assembled with vintage port.
As older the vintage port, the smelly can be blue cheese. What happens when aging of vintage port is that there tannins soften and the acidity decreases, revealing much sweeter to taste wine. The sweetness of dessert wines complemented formed Stinky cheese.
