Wine and cheese are classic companions for any cocktail party, but how do you pair them to create the best flavor combinations and impress your guests? In this article, you will learn some basic principles and tips to help you choose and serve wine and cheese that complement each other and enhance your party experience.
Wine can be categorized into different styles based on factors such as color, sweetness, acidity, body, and tannin. Generally, there are four main styles: light and crisp, light and fruity, full and rich, and bold and dry. Each style has its own characteristics and preferences, and can pair well with different types of cheese.
Sem dúvida considerar o tipo de leite e a matura??o dos queijos ajudará na escolha dos vinhos. Quanto mais jovens (pasta mole) maior deve ser a oferta de vinhos brancos com boa acidez e espumantes. Se queijos curados ou azuis, vinhos tintos frutados com taninos redondos e vinhos licorosos branco/tinto. Deixo, como exemplo, duas harmoniza??es clássicas: 1) queijo de cabra de pasta mole com vinho branco da casta Sauvignon Blanc; 2)queijos azuis com Vinho do Porto de estilo Ruby (Ruby Reserva, LBV) ou a minha preferência, com Moscatel de Setúbal. Vinho branco doce fortificado, feito com a casta Moscatel de Alexandria na denomina??o de origem Portuguesa - Setúbal.
Additionally, if you are looking at Old World Wines [ France, Spain, Italy, Germany...] There is often cheese from the same area that the wines are produced. GUESS WHAT? These cheeses and wine are really complementary.
Cheese can also be classified into different types based on factors such as texture, flavor, age, and origin. Generally, there are six main types: fresh, soft, semi-soft, hard, blue, and flavored. Each type has its own qualities and nuances, and can pair well with different styles of wine.
Cheese is typically made from 3 different animals' milk- Cow, Sheep & Goat. [ Yes, there can be others, but these are the most common.] naturally, these will have different flavor profiles. In addition to the milks and the "main types" mentioned above you can also look at how the cheese is managed. Some cheeses are coated or wrapped in something and some then brushed or soaked. The wrapping can be cloth, grape leaves, thin bands of wood, straw and wax. Coatings can be ash, herbs, pepper, straw, grass, and spices. Some cheese makers stop there while others will have beer, wine, whey or liquors to brush on or soak the cheese.
While there are no strict rules for pairing wine and cheese, there are some general guidelines that can help you make better choices. For example, match the intensity of the wine and cheese, meaning that lighter wines go well with milder cheeses, and stronger wines go well with more flavorful cheeses. Another tip is to balance the acidity of the wine and cheese, meaning that acidic wines go well with creamy cheeses, and rich wines go well with tangy cheeses. A third tip is to contrast the texture of the wine and cheese, meaning that crisp wines go well with soft cheeses, and smooth wines go well with hard cheeses.
Finding a good cheese monger and a good wine merchant is essential. In some places you can find a good cheese monger and a good wine merchant in the same operation. Places that only have plastic wrapped cheeses are not what you are looking for. Cheese is a living thing and plastic will hasten its path to decrepitude.
One of the fun aspects of pairing wine and cheese is that you can experiment with different combinations and discover new flavors and sensations. You can try mixing and matching different styles of wine and cheese, or you can try pairing wines and cheeses from the same region or country, as they often share similar characteristics and traditions. You can also try adding some accompaniments, such as crackers, bread, nuts, fruits, jams, or honey, to enhance the taste and texture of your wine and cheese.
You can always start by focusing on 3. 3 varieties of Milk. Or 3 kinds of cheese from one milk, like an aged English Stilton, a Triple Cream Brie from France and Parmigianino Reggiano from Italy. You could also focus on an area. Like 3 Cheeses from one area, like a Manchego, Idiazabal and a Murcia al Vino [Drunken Goat] from Spain.
To make the most of your wine and cheese pairing, you need to serve them properly. This means that you need to store them at the right temperature, cut them in the right way, and present them in the right order. For wine, you should store it in a cool and dark place, and chill it before serving. For white wines, you should chill them for about two hours, and for red wines, you should chill them for about 20 minutes. For cheese, you should store it in the refrigerator, wrapped in wax paper or cheese paper, and take it out about an hour before serving to let it reach room temperature. For cutting cheese, you should use a separate knife for each type, and cut it in thin slices or wedges. For presenting wine and cheese, you should arrange them on separate platters or boards, and label them with their names and styles. You should also serve them in the order of intensity, starting with the lightest and ending with the strongest.
While there are hundreds of excellent crisps and crackers out there to sample- also consider doing some simple things at home. Bread can be turned into cracker like items too. Maybe try some thin sliced baguette drizzled with a nice olive oil and flaky sea salt can toasted in the oven. Or toasted bread studded with seeds and fruits are nice. Consider that chocolate can accompany some cheeses beautifully. Dark Chocolate ganache & Taleggio cheese is a wonderful mouthful. Beauceron sings when paired with fresh blackberries and wild flower honey.
The most important thing about pairing wine and cheese is to enjoy it. You should savor the flavors and aromas of each wine and cheese, and notice how they interact and change in your mouth. You should also pay attention to your personal preferences and reactions, and find out what works best for you. You should also share your opinions and impressions with your guests, and have fun exploring the world of wine and cheese.