Cheese and Wine-Let’s dine Honey!

2 05 2013

Now that’s a bit cheesy affair as the way we love cheese is applauding. The craziness goes in leaps and bounds as we have several days dedicated to showcase our love for cheese.

To name some we have National Cheese Day(June 4), National Cheese Lovers’ Day(January 20), National Cheese Doodle Day (March 5), National Cheese Ball Day (April 17), National Cheese Pizza Day (September 5). Be that as it may, there’s a lot of cheese in the world – hundreds of different kinds, made from the milk of everything, from buffaloes to yaks and every last bit of it, to my mind, tastes even better with wine!! Well, except for Casu Marzu Sardinian cheese with live cheese-fly larvae in it.

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So that goes for talking about the lovely wine as well and perhaps the fairer sex would be more amused to acknowledge the fact that woman, in general, tend to absorb alcohol quicker than men due to their lower  body water content and difference in levels of stomach enzyme. And so their moderate levels of consumption tend to be lower than a male of equal age and weight.

But come what may! Wine and cheese have gone hand in hand for centuries; however, with today’s ever-increasing options for both wines and cheese the pairing decisions can be staggering.So here are few tips to keep in mind:

Pairing wines and cheeses from the same region is a good, “safe” place to start wine and cheese combinations. For example, a good Italian Chianti and potent Parmesan will provide a fascinating mix. Also, remember that the harder types of cheese (i.e. Cheddar or Parmesan) can handle more tannic wines (used to describe Red Wine). While creamy cheeses, such as Brie,typically pair better with wines that have more acidity, like a Chardonnay and remember to give salty cheeses a sweet wine partner (i.e. Blue Cheese and Port)!!

Back in the old days, red wine and cheese were thought to belong together as surely as pomp and circumstance. It was customary to serve the cheese course after the meal; to be consumed with the red that remained in the bottle after the roast had finished. The custom of drinking red wine with cheese grew from the natural order of long, involved feasts.

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As a matter of fact, most of the creamy and delicate cheese works better with white wine. For example, the slightly grassy character of Sauvignon Blanc makes a perfect match for goat’s cheese and in fact the fresh acidity of most white wine cuts through cheese and this aids whites to be a better partner.

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Also, sweet white wines, such as Sauternes, make terrific partners for cheese especially salty, blue cheeses.

Words of warning: Avoid oaky whites as they can clash with many cheeses! In conclusion, you can find great partners of red and white wine and cheese, but they are quite specific and it is not true that ‘all reds and whites go with all cheeses’ at all!

But you can always say cheese, with your dear wine 🙂

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