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  Listed Article

  Category: Articles » Food & Drink » Wine / Spirits » Article
 

Wine and Cheese: Make the Perfect Combination




By Henry James

Ordering wine in a restaurant is not much different than buying it in a
wine store. The main difference is that you have an audience. Yet
ordering wine in a restaurant can be intimidating especially if the wine list
is extensive.

Wine and cheese parties, which were popular in the 70s, are gaining back
their popularity in recent times. The ability of the two to bring out each
other¡¯s best is simply indescribable. Another good thing about cheese and
wine parties is that they're appropriate for any season or any reason.

Unfortunately many people get confused with the wide array of cheese
and wines available. Many are confused about which kind of cheese to
serve with which type of wine. Luckily, wine and cheese matching is
simple, and in no time, you can host a very enjoyable wine and cheese
party.

When it comes to cheese and wine parties, the first rule is simple and
direct to the point: never used those cheap boxed wines. Wines that
come in boxes are definitely convenient to open, but that¡¯s about it. In
order to bring out good combinations of flavors in cheese, or any food for
that matter, you should pair it with the real deal.

The basic rule about pairing food with wine is that you shouldn't
overpower the other. This is especially true with cheese. The flavors of
cheese shouldn't dominate the taste of wine and vise versa. The
pleasures of each bite of food should replace the delights of each sip of
wine and conversely the bliss of every sip of wine should replace the
delights of every bite of food. Simply put, strong cheeses should pair well
with strong wines, while mild cheeses would go well with mild wines. Join
Wine Tasting Party.

Acidic wines go perfectly well with pungent cheeses. Brie goes well with
sparkling wine or Chardonnay while goat cheese matches well with
Sauvignon Blanc.

Sweetish wines go perfectly with soft cheeses. A slice of Camembert
goes well with Chenin Blanc or Vouvray.

Full bodied red wines pair perfectly with hard cheeses. Red Bordeaux,
Cabernet Sauvignon, Merlot, and Red Zinfandel, could do wonders with a
sliver of Parmegiano Regiano or Romana cheese.

Even the humble common cheese like cheddar could be paired well with
sweet wines such as Port, Vermouth, and Sherry. Aged cheddar, with its
sharpness, could go well with a glass of Shiraz Cabernet, which is equally
tangy.

When it comes to cheese and wine pairing, the best guide is one¡¯s taste.
If it seems good, then it must be a good much. Of course it takes time to
discover the good matches, so one should not despair with a few errors in
matching.

Corkage

Many restaurants will open and serve a bottle of wine brought by the
patron. A quick call to the restaurant will confirm if this is possible, and if
so, they will charge a corkage fee. They usually charge between $5 and
$15 per bottle, although some restaurants will charge a lower fee if the
wine brought is not on their wine list.

In a matter of time, you can be an expert cheese and wine matchmaker.
 
 
About the Author
Learn the art of Wine Tasting

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