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Wine and cheese - the old with the young |
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Selecting an appropriate wine for a cheese is a tricky thing to do.,
says Włodzimierz Przybylski, Sales Manager, ‘Grand Cru – Dobre Wina’
Even possessing some skills and knowing the relations between
particular wines and dishes is not a simple key to success, claims
Włodzimierz Przybylski, Sales Manager, ‘Grand Cru – Dobre Wina’
Not every kind of cheese can be easily matched with acertain wine,
though one must obey the general rule that tough cheese should be
accompanied by a tannic wine. Soft cheese will feel much better with
awine of indicated acidity and an appropriately fruity taste.
However, there is another rule, which I happened to hear somewhere that
says: ‘Old cheese goes well together with young wines, while young,
juvenile cheese prefers merging with mature wine, which has been stored
in wooden casks’.
And so Camembert or Brie will love the company of good, mature wines from Bordeaux or Bourgogne or even white oaked Chardonnay.
While maturing, these kinds of cheese will need stronger and fruitier
wines like Syrah/Shiraz, Zinfandel or Pinotage with less tannin.
Blue mould cheese like Roquefort, Danablu or Gorgonzola, etc. should
not be served together with dry wines. The best choice would be a sweet
wine, e.g. Sauternes, Montbazillac and so on. Porto would also do
fine.
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Fresh, creamy, mozzarella and mascarpone cheese need an accompaniment
of light, young red wine: Beaujolais or varietal. We can also use fresh
wine instead – Vinho Verde, Muscadet or Sauvignon Blanc.
Cheeses of delicate taste like Gouda, Edam or Emmenthaler in my opinion
go well with wines containing Shiraz, usually Australian or from
southern France. The second choice would be Bordeaux, as well as a fine
Malbec, Cabernet Sauvignon or Merlot from the New World.
Tough cheeses with intensive aroma and taste like Parmesan or Cheddar
prefer delicate wines. Spanish Crianza and south Italian Negro Amaro
and Nero d’Avola will suit them best.
A cheese tray ought to be tasted in the company of friends, with a
number of bottles to match the style of different kinds of cheese. And
since there’s a lot of wine to drink, you should invite an adequate
number of guests!
Note: the text originally published in Contact International Business Voice, no 2/05 (68) |
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