Cheese and wine – a match made in heaven.
It is common knowledge that wine and cheese are an ideal couple. Matching wines with cheeses, however, is a complicated task. It is best to match a given type of cheese with a particular wine. In this section we will dispel any doubts and explain the rules of combining cheese with various wines.
Similarities are fascinating. Contrasts are attractive. Secrets are tempting. All ways of being together are good – wine and cheese may be combined in a multitude of ways. Mild cheeses, such as Gouda like the company of delicate wines. The rich ones – such as Bursztyn – are better in the company of more full-bodied beverages. In most cases, cheeses go well with dry wines, but there are those which are quite good in sweeter company.
Matching beverages with cheese types may be a fascinating adventure. And although resourcefulness and willingness to experiment are the key here, it is worth knowing a few tips received from the Italian Sommeliers Association:
fresh, unsalted cheeses – light and round white wines
fresh, salted cheeses – red wines with a light aroma, with little tannins
deliquescent cheeses – aromatic, red wines, with quite a high level of tannin
hard cheeses, not very dense texture – crisp red wines with delicate scent and soft tannin taste
short-maturing, dense and hard cheeses – red wines with intensive aroma, clearly tannic
long-maturing cheeses – intensive, aged red wines, clearly tannic
mould cheeses – red wines containing more alcohol and with a distinctive bouquet
maturing, goat's milk cheeses – red wines, with rich aromas, moderate tannins
young, goat's milk cheeses – light and crisp white wines.
