Cheese & Wine - The most popular culinary couple
Wine is cheese's favorite partner. There is probably no culinary combination that invites you to taste and experiment in such a way. Rules that were valid for a long time about the perfect harmony of the two have now given way to new insights.
Numerous wine and cheese experts have tried and combined all possible combinations over and over again in elaborate tastings.
The result serves as the basis for our explanations and makes it clear how advisable it is to discard old prejudices.
Fresh cheeses: goat and sheep such as Crottin de Chavignol, Saint-Mure, Banon, Brin d'Amour
As long as they're fresh and creamy, white wine is definitely the best choice for these two contemporaries. Young, fruity varieties such as Sauvignon Blanc or Chenin Blanc in the slightly herbaceous, vegetal direction. As the cheeses mature, they become firmer and crumbly. Tip: Semi-sweet sparkling wines refresh the palate and break up the slightly harsh notes of the dry cheese paste.
White mold cheeses: Camembert, Brie de Meaux, Chaource, Gaperon, St Marcellin
Aged with a soft mat of mold, these cheeses all have a very mild, round and smooth taste. Light, soft, even young red wine, for example Pinot Noir or Blaufränkisch go great with it. A Chianti Classico, i.e. Sangiovese, also harmonizes well with the fatter, creamy texture. If you prefer white wine: Weißburgunder or Chasselas (Gutedel) - thanks to the fruity, flowery nature and the gentler acidity, they are also suitable.
Hard cheese: Parmesan Gruyère, Manchego, Comté, Sbrinz
In this production, the dough is heated and pressed during production. Result: the taste is more concentrated. Fat and umami content in hard cheeses such as Parmesan, Pecorino or Gruyère are even more intense. For example, the tannins in wines rich in tannins, such as Barolo, can tame fat and umami. But a rosé champagne also goes well with it.
And: try an old Riesling Beerenauslese with pithy acidity and botrytis with a salty Parmesan.
Blue mold: Roquefort, Bleue de Gex, Gorgonzola