Posted by: serbye
in New York City on Aug 24, 2010
When paired up, wine and cheese do their part to bring out the best in each other. Pairing wines and cheeses from the same region is a “safe” place to start wine and cheese combinations.
Red wines match best with hard cheeses and milder flavors. The more tannic the red the harder the cheese needs to be.
White wines tend to have more refreshing acidity and therefore match best with soft and creamy cheese and stronger flavors. Sparkling wine and champagne can also help break through the fat in heavier cheeses. In general, fruity and sweet white wines work best with a wider range of cheeses than are dry wines.
Spicy and pungent cheeses require strong wines to back them up. Dessert wines and red wines, packed with fruit and tannins have the best chance with extreme flavors.
When preparing a cheese plate and a wine flight, begin with the mildest flavors and progress to the strongest.
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