WINE AND CHEESE
WHAT GROWS TOGETHER GOES TOGETHER
Just as there is an art and science to the making of wine and cheese and an art and science to food and wine matching – but this can get too complicated, geeky and boring
Both Wine and Cheese production have a history that dates back to the Roman times, with discoveries over the centuries finding artifacts that confirm this.
To the groups of friends whom bond over a cheese and wine evening at someone’ flat, to the French whom traditionally serve their cheese preceeding desert, both cheese and wine have a history over time that does what food (in this case cheese) and wine does best, in bringing people together.
Just as wine has different countries of origin, different varieties, different terrior (a sense of place) in which the grape are grown and different taste and nuances, cheese is no different. Is this one reason why they have such a connection amoung those whom enjoy both?
Like wine above, cheese has different countries of origin, different production techniques, different tastes based on these, the different animals used for the production (think buffalo mozzarella) a sense of place (think of a cheese like Parmasen) different aging of them (again think of Parmesan) along with different laws on some countries that regulate their production (again think of Parmesan)
Below is a list of styles of cheese and some wine suggestions for these along with a why we are suggesting them –
Choose an acidic wine – the acidic will cut through the fat of the cheese and make the cheese even softer and creamier in the mouth – white wines such as Sauvignon Blanc’s or Pinot Grigio’s or Pinot Noir’s if you are after a red, are naturally high in acidity
As with Goats cheese above, look for wines naturally higher in acidity for the same reason – although given Brie is a richer style of cheese, acidic wines that are also richer/stronger will also work well
Camembert, like that of Goats cheese and Brie, is high in fat content, and so again, look for wines naturally higher in acidity to cut through this fat. All of the wines mentioned for the Goats cheese and Brie will also work well – while the others below will also be able to cut thru the fattiness –
Hard Cow or Sheep’s Milk – Chedder / Pecorino /Parmesan
Hard cheeses have been aged and therefore have less moisture and fat content in them, therefore need wines that can hold up to the strength of flavour these styles of cheese can have. For both white and wines, we need to think about more medium to heavier bodied wines, so think Chardonnay’s for whites and the likes of Merlot, Cabernet, Tempranillo (Rioja), Sangiovese (Chianti), Zinfandel (Primitivo in Italy) for Reds