The Best Pairings For Cheese And Wines, To Impress All Your Guests



Cheese, just like wine, is one of the oldest products known, and in turn, there are many theories that revolve around their origin, although all agree in the same “an accident” (yes, like butter). Probably its inventor (without knowing it) was a shepherd, since historically, this delicious and nutritious food appears with the beginning of the cattle ranch, the domestication of the animals, the milking and milk consumption.

Just as there are many types of cheese, there are also many ways to classify them, by the type of milk, the amount of fat, the processing process, the texture of the pasta and its crust.

Cheese with wine is the most perfect combination in the gastronomic world. At the moment of making the pairing, it is necessary to take into account the intensity of the cheeses, their age of maturation, aroma and texture.

A cheese with a flavor and soft aromas should be accompanied by a wine with the same characteristics, such as a Muscat. On the other hand, if the cheese we have has an intense flavor, it should be accompanied by a more structured wine, with good acidity. (do not forget that the acidity of the wine helps us to cleanse the palate).

Usually, we accompany the cheeses of strong and intense flavors with red wines or sweet wines (again, like Muscat). Those cheeses that for their flavor we consider soft, combine better with young wines whether red or white (dry), giving an excellent result for the palate.

 

Brie:

Sparkling Dry

Red with Barrel (Cabernet or Tempranillo)

Cabrales:

Potent red wines, Cava Seco, and late harvest wine.

Camembert:

Fruity white wine (Chardonnay without barrel), dry rosé wine or red wine with cask (Syrah, Malbec).

Emmenthal:

Sweet white wines (Muscat), semi-dry sparkling wines, young red wines.

Gruyere:

Semi-sweet white wine (Rielsing, Gewurztraminer or Chenin Blanc) or dry sparkling wine.

Idiazabal:

White wines with good acidity, Chardonnay with a small barrel or red wines with Tempranillo, Zinfandel and Cabernet casks.

Manchego:

Red wines with good structure (Cabernet, Tempranillo, Cabernet-Merlot blend).

Parmesan:

Young red or light white wines (Merlot, Lambrusco, Chenin Blanc).

Roquefort:

Dry sparkling wines, natural sweet wines, structured reds (Syrah, Malbec, Cabernet, Bordeaux mixture: Cabernet, Merlot, Petit Verdot).

Cover image by: Conny

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