The tradition of cheese washed down with wine has more than one century. This tradition of "out of people." As you know, not every day that ordinary people were able to eat meat. But the various cheeses were shepherds and farmers readily available.
The peasants drank wine, cheese, even in the times of Homer. French King Louis XVI acquainted with this tradition to know. Since then, cheese and wine is an exquisite combination. The wide spread of gourmet custom and contributed to the fact that areas with a rich winemaking tradition, as a rule, are famous and good cheeses.
Despite the fact that the general formula of "cheese, plus wine" does not rise any, to pick up a particular kind of cheese worthy wine is not easy. Varieties of both of them very much, both cheese and wine - the essence of self-possessing individual characteristics and nuances of taste.
Many cheeses, especially ripe with mold choke wine bouquet. Viscous structure of cheese wrapped in taste buds, reduces the sensitivity to the taste and aroma of wine. In addition, the cheese plate there is at least four varieties of cheese, so pick up a plate of one sort of wine, successfully combined with all the cheese is almost impossible.
When choosing wine to complement the cheese plates at home, it is expedient to adhere to the consolidated recommendations, although they are not absolute truth, because the main thing - to enjoy a meal, but the flavor and color, as you know - friends do not. For example, Napoleon liked to eat one of the finest Burgundy wines Gevrey shamborten mature goat cheese with a pungent odor and mildew. Any sommelier heard of such a "cocktail", frowned with annoyance, but the emperor liked.
The basic principle of combining wine and cheese is widely known in the world since the French Revolution. This equality. Strong cheese taste must meet a bright and tart taste of wine. To the detriment of the wine the taste and aroma of cheese, wine, choose simpler.
Perhaps the choice will help the troubleshooting steps below. Again - treat them creatively.
Classic hard cheese suitable white wines. They are well set off the cheese flavor, but do not compete with him, because have not too intense bouquet.
The rich taste and aroma of ripe cheeses with blue mold well with a dry or semi-dry Cabernet Sauvignon.
White dessert wine perfectly complement the bouquet of soft cheeses, if they are filed with honey.
Immature cheeses require the sophistication of wine, pay attention to Pinot Noir or Burgundy.
The rich taste of hard Parmesan cheese goes well with dry white wine with a bright bouquet of flowers, for example, Chardonnay from European countries.
Soft and buttery cream cheese, too, "loves" chardonnay, but because of the ocean. Its bouquet contains notes of fruit and berries.
Muscat is good in combination with the cheeses, the taste which is sweet.
Red wines are best served with cheese, having a sharp and intense taste.
Recommendations fairly common. If you have a desire to serve a table in strict accordance with generally accepted tradition of harmony of taste - contact a professional sommelier. But is it worth trying to confuse his head? The main thing that was tasty and fun.
Good luck and bon appetit.
The peasants drank wine, cheese, even in the times of Homer. French King Louis XVI acquainted with this tradition to know. Since then, cheese and wine is an exquisite combination. The wide spread of gourmet custom and contributed to the fact that areas with a rich winemaking tradition, as a rule, are famous and good cheeses.
Despite the fact that the general formula of "cheese, plus wine" does not rise any, to pick up a particular kind of cheese worthy wine is not easy. Varieties of both of them very much, both cheese and wine - the essence of self-possessing individual characteristics and nuances of taste.
Many cheeses, especially ripe with mold choke wine bouquet. Viscous structure of cheese wrapped in taste buds, reduces the sensitivity to the taste and aroma of wine. In addition, the cheese plate there is at least four varieties of cheese, so pick up a plate of one sort of wine, successfully combined with all the cheese is almost impossible.
When choosing wine to complement the cheese plates at home, it is expedient to adhere to the consolidated recommendations, although they are not absolute truth, because the main thing - to enjoy a meal, but the flavor and color, as you know - friends do not. For example, Napoleon liked to eat one of the finest Burgundy wines Gevrey shamborten mature goat cheese with a pungent odor and mildew. Any sommelier heard of such a "cocktail", frowned with annoyance, but the emperor liked.
The basic principle of combining wine and cheese is widely known in the world since the French Revolution. This equality. Strong cheese taste must meet a bright and tart taste of wine. To the detriment of the wine the taste and aroma of cheese, wine, choose simpler.
Perhaps the choice will help the troubleshooting steps below. Again - treat them creatively.
Classic hard cheese suitable white wines. They are well set off the cheese flavor, but do not compete with him, because have not too intense bouquet.
The rich taste and aroma of ripe cheeses with blue mold well with a dry or semi-dry Cabernet Sauvignon.
White dessert wine perfectly complement the bouquet of soft cheeses, if they are filed with honey.
Immature cheeses require the sophistication of wine, pay attention to Pinot Noir or Burgundy.
The rich taste of hard Parmesan cheese goes well with dry white wine with a bright bouquet of flowers, for example, Chardonnay from European countries.
Soft and buttery cream cheese, too, "loves" chardonnay, but because of the ocean. Its bouquet contains notes of fruit and berries.
Muscat is good in combination with the cheeses, the taste which is sweet.
Red wines are best served with cheese, having a sharp and intense taste.
Recommendations fairly common. If you have a desire to serve a table in strict accordance with generally accepted tradition of harmony of taste - contact a professional sommelier. But is it worth trying to confuse his head? The main thing that was tasty and fun.
Good luck and bon appetit.
