| When satisfying wine and cheese pairing, the only | | | | cheese and the wine. They should have similar |
| thing you have to know is: If it tastes right, do it! | | | | intensities. There should always be a balance - |
| I’m sure you’ve heard all the most | | | | strong and powerful cheeses should be paired |
| knowledgeable chefs explaining about what cheese | | | | with similar wines and fragile cheeses should be |
| works with a wine; however, when it comes | | | | paired with lighter wines. • A complete list of |
| down to it, it’s all about personal taste. You | | | | recommended wine and cheese groupings can be |
| may prefer a cheese with a different wine than | | | | found at temecula-wine.net. |
| your friends. My typical recommendation is for | | | | When offering many cheese selections in a wine |
| you to be ready for for a fun afternoon. Choose | | | | and cheese pairing spread, white wines are better |
| several cheeses and several wines. You will find | | | | than reds. That’s because several cheeses, |
| one pairing that is best for you and another for | | | | particularly soft and creamy ones, leave a layer |
| someone else. There are no wrong combinations. | | | | of fat on your tongue that interferes with the |
| wine tasting parties will create conversation. It will | | | | flavor in reds, rendering them monotonous and |
| be fun. It will be delectable. And it will be amusing. | | | | bland. |
| Cheese and wine are kindred foods, and they | | | | Just the opposite, most of those sweeter whites |
| have been enjoyed together since antiquity. Both | | | | complement a full range of cheeses. Additionally, |
| are foods of fermentation. Both may be | | | | the “sparkle” in a sparkling wine or |
| consumed while fresh, simple, and young or in | | | | champagne can help break through the fat in |
| their more complicated forms when they are | | | | heavier cheeses.Therefore, the spicy zing of a |
| aged. | | | | Gewürztraminer or the peachy zip of a Riesling |
| When paired up, wine and cheese bring out the | | | | is perfect if you’re going for a wide appeal. |
| finest aspects of each other, and even the | | | | If you’re a cheese adventurist, meaning you |
| experts can’t agree on any absolutes in the | | | | go for the stinkiest of cheeses , pick a big wine |
| wine and cheese pairing game. Now obviously, if | | | | to back it up. Try a French Bordeaux or a buxom |
| you’re looking into this, you’re a snob like | | | | California Cab. Ports and dessert wines are your |
| the rest of us, and with snobs, there’s no | | | | good pairing if you like mold-donned or blue-veined |
| worry about errors in wine and cheese pairings | | | | cheeses. |
| — say like dining on american cheese while | | | | For a safer bet when having several wines, |
| sipping boxed Ripple. | | | | choose Parmigiano or Romano cheeses. They go |
| There are no hard and fast rules as to which | | | | with most wines. |
| wines should always be served with an | | | | A Wine and Cheese Pairing Party to Remember |
| appropriate} cheeses. There is a general guideline | | | | Here are my tips for setting up a memorable and |
| that cheeses of a certain country are best paired | | | | fun wine and cheese pairing party for your friends |
| with wines of the same country. But, just as one | | | | and family: • Purchase your cheeses in large |
| bottle of cabernet sauvignon from the Napa | | | | blocks for an ideal presentation. • Cheeses |
| Valley is not like that of another vintage or | | | | should be presented at room temperature. Pull |
| another producer, neither is one Blue Benedictin | | | | them out of the fridge a couble of hours before |
| exactly like another. Both are living and constantly | | | | your party. • Serve most wines cool — |
| changing. This is what makes pairing cheese and | | | | whites between 50-55 degrees and reds between |
| wine interesting as well as delicious. | | | | 60-65 degrees. • Let your reds breathe 15-20 |
| Even though it comes down to personal taste, | | | | minutes after you open them. • Print typed |
| certain traditions have been proven favorable by | | | | name cards for all your cheeses. • Display |
| a majority of chefs. Here are some of those | | | | cheese on a cheese tray, a wood cheese board, |
| general rules: • White wines combines | | | | or even a nice piece of china. |
| favorably with soft cheeses and stronger flavors. | | | | Ultimately, the perfect wine and cheese pairing is |
| • Red wines combines favorably with hard | | | | not a guideline that professional chefs dictate. It is |
| cheeses and milder flavors. • Fruity and sweet | | | | a match made on the taste buds of individuals of |
| white wines (not dry) and dessert wines | | | | all tastes. Start with the basic guidelines above |
| combines favorably with a broader range of | | | | and then experiment with the new pairings. You |
| cheeses. • The more zesty the cheese you | | | | may be surprised which couple will be your choice |
| choose, the sweeter the wine should be. • | | | | pairings. |
| Compatibilty should always exist between the | | | | |