Cheese and wine - the perfect duo

Cheese and wine can be a perfect duo, provided that we pair them skillfully. Of course, the taste is an individual matter, however, there are some rules for composing cheese with wines. We present a list of popular cheeses and wines, which go well with each other.

Brie + Chardonnay

Brie is a delicate French rennet cheese, which is made from cow's milk. Surrounded by a white velvety skin, inside it hides white-yellow flesh with intense, a creamy taste and a slightly mushroom aroma. With this cheese perfectly blend wine made from the strain Chardonnay. This popular white grape variety is cultivated in all wine regions and is characterized by great diversity, which in turn translates into a wealth of styles of Chardonnay wines. Wines from colder regions, e.g. northern France, Moldova, Slovenia has more modest, a more subtle and fresh aroma, while wines from the New World - California, Australia, New Zealand are more intense and pleasantly fruity, with a unique character. Chardonnay wines perfectly complement the taste of Brie or Camember cheeses, as well as roast chicken, delicate fish and seafood.

Gouda + Merlot

Gouda is one of the oldest and most famous cheeses originating from the country of tulips. It owes its name to the Dutch city, from which it comes. Gouda is a semi-hard cheese made from steamed cow's milk quark, which, depending on age, has a different character and taste - sweet, sour or balanced. The creamy taste is clearly noticeable nutty note with a spicy finish. This cheese goes well withbalanced wines with a sweet aroma, produced from the strain Merlot. We can find this grapevine in vineyards in France, USA i Chile. California Merlot is delicate and has a universal flavor, while Chilean - spicy - fruity with a distinct aroma of vanilla and forest fruit. Merlot also goes well with baked poultry or Pesto noodles.

Cheddar + Cabernet Sauvignon

Sharp, slightly sour with a pleasant nutty aftertaste can only be Cheddar. He is tough, natural rennet cheese, which may be white to slightly yellow in color. The cheese flavor intensifies and becomes more spicy as it matures. Red wines of the strain are especially recommended for Cheddar cheese Cabernet Sauvignon. Their unique bouquet, in which you can feel the taste of black currants and a pleasant spicy note, it is clothed with a smoky aroma, which soothes the spiciness of Cheddar.

Parmesan + Chianti

Italian Parmesan is one of the most popular cheeses. He has a hard time, grainy structure of light yellow color. Its taste and smell are extremely intense and are characterized by a characteristic with a spicy note. Even though we usually use it as an additive for sprinkling, it will take time, it tastes great on its own, composed with the right wine. Parmesan is best in the company of its compatriot – wine Chianti coming straight from the heart of Tuscany. Intensely purple wine by Fr. fruity bouquet with notes of currant and blackberry with palpable vanilla and almonds it is extremely delicate to the palate and perfectly soothes the temperament of Italian cheese.

Gruyere + Sauvignon Blanc

Swiss Gruyere is traditional, farmerskim, unpasteurized, a semi-soft, hard cheese, porous skin. Age determines its taste. Initially, the taste is fruity sweet, and with time it tends to earthy notes Walnut and gains spicy accents with a dominant pungent aftertaste. An interesting complement to gruyere are wines Savignion White about Fresh, intense aroma with a delicate acidic note. In Savignon Blanc wines, depending on the growing region, various nuances of taste can be discerned, which additionally enriches the moments with a glass of wine accompanied by your favorite cheese.

Mild blue + Riesling

Blue blue cheeses are made from cow's or sheep's milk, and their characteristic color of mold and smell are due to the addition of a fungus of the genus Penicillium. They belong to the blue cheese family, m.in. Roquefort, Gorgonzola, Stilton, Binham Blue, Bellingham Blue. These cheeses are quite specific. Have spicy and slightly salty taste, and their smell is not the most pleasant, because the bacteria, it is also responsible for the odor of the feet. The only wine that can cope with the strong character of blue cheeses is Resiling. "King of German wine bars", as connoisseurs call him, distinguishes itself high dryness and a pleasant acidic note. Its intense, an unusually pleasant aroma wonderfully smoothes the scent of blue cheeses.

Ricotta + Pinot Gris

Ricotta is an extremely delicate whey cheese with moist flesh. It has a sweetish taste and a snow-white color, and its aroma brings to mind sweet milk, fresh hay or green grass. Ricotta cheese comes in several varieties, however, each of them is characterized by extraordinary subtlety and pleasant creamy flavor. Velvet Ricotta goes well with an equally delicate taste Pinot Gris. This grape produces mild wines, O nslight acidity and delicate notes of tropical fruit.

Mozarella + Sauvignon Blanc

Italian restaurants Mozarella very often guests on our tables. We value it for mild flavor and great possibilities of serving, which he gives us. Mozzarella is made by kneading and stretching the cheese mass in hot water or whey. With this soft and creamy cheese they taste very good lightly Savignon Blanc acid wines with an intensely fresh aroma.