Wine and cheese pairing is a
beautiful combination but only if the proper wines and cheeses are
To learn more about this please scroll down to the bottom of the page to read a study conducted regarding wine tasting and cheese.
Many wines are simply overpowered by strong aromatic cheeses. When trying to select the right red wine and cheese combination keep it SIMPLE.
Hard Cheeses which are highly aromatic and sharp in flavor pair well with red wines because the fat and protein content in the hard cheeses are softened by the tannins in the red wine.
A great combination of wine and cheese pairing to try is a dry monterey jack cheese with Cabernet Sauvignon or try cheddar or gouda cheese with a delicious Bordeaux.
Soft Cheeses are those that are creamy in texture such as Brie, Fontina, Gorganzola, Mozzarella, Muenster and Ricotta.
When eating soft cheeses stick to the lighter less tannic red wines such as Chianti and Beaujolais wines.
*My Favorite Red Wine and cheese combination is Goat cheese with a delicious Sangiovese.
Blue cheeses are so strong that they overpower most wines except the dessert wines. Try a strong blue cheese such as Stilton cheese with a "Port" sweet red wine .
If you need some creative ideas for your next wine tasting party please visit Theme Party Queen.com. A very informative website for all your party ideas.
Wine and Cheese Study:
In the book "The Grapes of Wine" by Baudouin Neirynck, PhD, the following was said about wine and cheese pairing. " A popular food to pair with wine is cheese. Yet in a study undertaken at the University of California at Davis and published in both New Science and American Journal of Enology and Viticulture, Dr. Hildegard Heymann and fellow researchers found that wine tasters were unable to characterize the aromas, smells, and flavors of berry, oak, sourness, and astringency when wine was paired with cheeses.
Why are certain wine flavors indiscernible when tasted with cheese? One possibility is that the fat content of cheese coats the palate and impairs the function of the taste buds, as well as the retro-nasal palate. Another is that cheese proteins bind with wine compounds, making the flavors more difficult to detect.
Regardless of the reason, these findings challenge decades-long beliefs that the pairing of wine with cheeses was a perfect match. Although it is certainly possible to enjoy the two together, cheese should clearly Not be served at a wine tasting or with a particularly high-quality wine. When wishing to truly relish the wine's flavors and aromas, you may want to find a better food for the accompanying meal than cheese."