Article Categories

»	Arts & Entertainment
»	Automotive
»	Business
»	Careers & Jobs
»	Education & Reference
»	Finance
»	Food & Drink
»	Health & Fitness
»	Home & Family
»	Internet & Online Businesses
»	Miscellaneous
»	Self Improvement
»	Shopping
»	Society & News
»	Sports & Recreation
»	Technology
»	Travel & Leisure
»	Writing & Speaking

Reprint Article Code

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

Wine and Cheese: Make the Perfect Combination

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. ... read more

Article Title:

Article Body:

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.

Author Bio:

Some other recently published wine / spirits articles

Drinking And Drunkards by atomicgirl
If you think that people who drink and people who are drunk are all the same, then you should start changing that thought. ...

Tips on Making Affordable Wine Recipes by Longs Kieras
One of the great things about wine on a date is that one bottle is a defined amount, normally about five glasses. If shared equally it is unlikely ...

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 ...

Wine Basket Ideas by Gina Yeoh
The early history of wine consumption in America was dominated by immigrants whom were primarily Catholic, and of Central or Southern European descent. ...

When Storing Wine.. by Viv Tyler
Wine aids in the production and flow of gastric juices. This facilitates digestion by breaking down the food in the stomach quickly and effectively. For many, after ...

What to Consider when Classifying Fine Wines? by Carry Lais
The wine grape revolution was further carried by Charles Krug who started the winery business in 1861 and according to the statistics there were almost 150 wineries working commercially by 1889.Some earlier wineries ...

Publisher Guidelines

You may reprint this article electronically in your newsletter or on your website, free of charge.

If you reprint this article from our site, then you must keep everything intact. This includes the articles title, author name, articles body, authors bio / resource box, the links contained within the article, all copyright notices and the link pointing back to our site. All links within the article must also be made active / hyperlinks.