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Secrets to successful wine and cheese matching
A good wine matched with a good cheese can enhance the flavours and enjoyment of both. Yet not all wines and cheeses go together and when it comes to wine and cheese, there are some traps.
There are many strong-flavoured cheeses that will clash with the tannins in fuller bodied wines. Conversely, fuller-bodied wines can completely overpower more subtle, creamy cheeses. The trick is to avoid any serious clashes that can sometimes occur.
Here's what works...
- Match white wines with soft cheeses and stronger flavours. The tannins in fuller-bodied red wines can clash with stronger cheeses.
- Match red wines with hard cheeses and milder flavours.
- Fruity and sweet white wines (not dry) and dessert wines work best with a wider range of cheeses. This is the safest option with a cheese platter.
- The more pungent the cheese you choose, the sweeter the wine should be.
- Consider the texture of the cheese and the wine when matching. For example, brie and champagne work well together because the bubbles cleanse your palate.
...And what doesn't
- Avoid very salty or intense cheeses – these are hard to match with wines.
- Strong tannins generally don’t go well with cheese, therefore avoid younger fuller-bodied style reds.
- If matching red wines with cheese, softer, rounder reds (like Merlot) or older reds that have mellowed are often a better option.
Wine and cheese matches made in heaven.
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