Wine and cheese pairing It has the potential to be a match made in heaven: a glass
of beautiful wine in one hand and a plate of delightful cheeses in the other.
"Potential" is the operative word. Because one wrong choice can ruin the
experience. (For example, matching a full-bodied red wine with blue cheese will
leave a rather unpleasant metallic taste in your mouth.)
Let's start with temperatures. Cheese should be served at
room temperature. This will allow you to enjoy the full range of flavours it
offers. As for wines, they generally divide into three groups. Sparkling, white
and dessert wines should be chilled. Full-bodied white and medium-bodied red
wines should be served just below room temperature while full-bodied red wines
should be served at room temperature.
I've had the pleasure of judging cheese competitions in Asia
and Australia and I can tell you there are literally hundreds of different
kinds of cheeses from many different animals including cows, goats, sheep,
buffalo-even horses and camels.
As space is at a premium, we will look at the most popular
styles of cheese.
White-mold cheesessuch as brie, camembert or triple-cream go well with a chardonnay, a sparkling
wine, a full-bodied red or a fortified wine (usually a wine with a spirit
added).
Blue-vein cheesessuch as Roquefort, Stilton and gorgonzola go well with dessert wines, fortified
wines (port can be included here), a Gewürztraminer or a Riesling.
Wash-rind or
semi-soft cheeses such as Baluchon, Migneron or Oka go well with dessert wines,
medium-bodied reds such as pinot or fortified wines. These types of cheeses
also go well with a good ale or lager.
Cheddars such as
Isles aux grues or Cru du clocher go well with full-bodied, dry white wines or
full-bodied, dry red wines such as Shiraz or Bordeaux.
Use this guide to get you started. You'll soon develop your
own likes and dislikes. Then, drop by to let me know how it's going.
Amitiée gourmande
Chef Marc
