Pairing Wine and Cheese from Around the World
By April | September 10, 2007
As with most things in life, pairing wine and cheese comes down to individual taste. Many food and wine buffs have come up with their idea of the best partnerships however there’s still plenty of room to experiment.
Be daring with some Zamarono, made from unpasteurized Churra sheep’s milk from Spain. It has a nutty flavour which combines superbly with Tempranillo.
Looking for the perfect partner to a fine Chardonnay? Look no further than a Bel Paese from the Lombardy region in Italy. The milky aroma will blend nicely with the delicate buttery flavour of the Chardonnay.
Prefer something from farther north? Why not slice off a big wedge of Wensleydale and set it side by side along your tongue with a great Merlot. You can trace the history of this cheese to Wales and the Cistercian monks in the 11th century.
Fancy a taste of Dutch cheese? Then try some Havarti, it’s semi-soft but with a robust taste. A fine companion to a Bordeaux. Alternatively opt for some Gouda along with a nice glass of German Riesling.
If you want a cheese that’s bold go for a Cheshire which was invented in England in the 12th century. It’s semi-hard and tastes lovely with Champagne.
From Sweden you’ll find Graddost. This soft mild cheese with a tangy bits will go beautifully with the delicate Chenin Blanc.
Emmentale is mature (aged at least four months), but not wizened, this mild ivory cheese is great for a crackers and cheese dish, not just cooking. Pair it with a fine Beaujolais from Burgundy
Cambozola is creamy and flecked with blue and can be paired with Sauvignon Blanc.
Be adventurous! See the world.
Topics: Food and Drink |
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