On the one hand, the first thought - what to serve wine with, is immediately associated with a noble, delicious cheese. On the other hand, not even every restaurant owns the culture of combining these products, let alone the layman.

Cheese and wine are classics. It has successful combinations, where each ingredient emphasizes the taste of the other. To begin with, let's deal with general principles this incomparable duet:

• White wine pairs better with cheese than red wine. Especially if the cheese itself has a bright taste, it will simply overshadow the bouquet of red wine.
• Hence the following rule - the more unusual the taste of the cheese, the more unusual the taste of the wine should be.
• If the wine is cask, cheese will not work with it, since its combination with wood is not the most successful.
• Young sour wines are served with sweet cheese, which will seem even sourer from this combination.
• Mature cheese - aged wine.
• White wines emphasize the piquancy of the cheese flavor, while red wines go well with mild types.

Red wines, saturated in taste and aroma, are combined with cheeses to match them: hard, slightly salty.

Combination 1: Fruity bouquet of Garnacha plus Spanish Manchego.

Combination 2: Cabernet Sauvignon plus spicy Cheddar.

Combination 3: Tobacco Shiraz plus smoked Gouda.

Intense red wines suitable: aged or smoked Gouda and Cheddar, sheep's milk cheese, Manchego, Pecorino, Grana Padano, Fiore Sardo.

Light red wine goes well with hard flavored cheese or mature soft.

Combination 4: Pinot Noir plus nutty Gruyère.

Combination 5: Beaujolais plus the unusually fragrant Taleggio.

What cheeses are suitable light red wines: Conte Extra, Swiss cheese, Osso-Irati, Brie, Rasquera, Cachocavallo, Nocerino, Camembert, Provolone, Coulommier, Taleggio, Fontina, Saint-Nectaire, Pont-l "Eveque.

IN white wines no tannins, they are less aromatic and full-bodied and can emphasize more cheeses.

Combination 6: Sauvignon blanc plus spicy goat cheese.

Combination 7: Almond Prosecco plus young Asiago.

Combination 8: Semi-dry sweet Riesling plus Abondance.

Combination 9: Sharp Chardonnay plus Brie and Camembert..

What cheeses are suitable white wines: Crottin-de-Chavignoles, Delis de Bourgogne, Brie, Saint-Marcellin, Beaufort, Conte, Munster, Roquefort.

The combination of cheese dessert wine- traditional practice. Sweet fragrant wines and no less fragrant cheeses change their taste depending on the duet, making unthinkable aftertaste.

Combination 10: Port plus Stilton.

What cheeses are suitable white dessert wines: Bree, Roquefort, Dor Blue.

Wine perfectly emphasizes the taste of cheese with noble mold, provided that it is properly selected. In this article, we provide recommendations for pairing certain types of cheese and wines. These combinations have been tried by many connoisseurs of the drink and the delicacy, and most like them. Before reading this article, you can see our other text about, and not just with mold.

• In principle, white wines are better suited to blue cheeses, although some red wines also harmonize perfectly with them. It’s just that it’s a little more difficult to choose red wine for blue cheese, and almost any dry white or sweet wine can be not always great, but rarely a bad combination.
• The more intense the aroma of the cheese and the sharper its taste, the older and richer the wine will suit it.
• Wines aged for a long time in oak barrels are rarely paired with blue cheeses, as the aromas of wood and noble mold together tend to sound bad. Although there are exceptions. For example, Barbaresco aged in barrels goes well with many moldy cheeses: with Gorgonzola, Robiola, Stilton and others.
• If sweetness is felt in the cheese, then muscat wine will go well with it.
• The better, richer and tastier the wine itself is, the better it will set off the taste of blue cheese.
• If you are tasting moldy cheeses and wines, then it is better to limit yourself to 4-5 varieties of both, and in order to cleanse the taste buds, it is recommended to eat crackers between changes of cheeses and wines.

Soft cheese: brie, camembert, cambozola, reblochon, livaro, munster, talejo

They go best with champagne and other sparkling wines. Camembert pairs well with Chablis, Bandol and Pinot Gris wines. Brit is very good with brut, still white wines "Puligny-Montrachet", "Cote de Beaune" or Chablis from Burgundy.

If you prefer red wines, then light, young Pinot Noir and Merlot will suit Brie, Camembert and other soft blue cheeses. You can serve aged red wine, or rich tannin wine to the most mature Camembert.

"Sanscerre" and "Krepy" - wines with a pronounced fruity aroma, go well with reblochon cheese.

Soft, with an unusual fruity aroma, taleggio cheese is great with Barolo, Chianti and Nebbiolo grapes.

Blue blue cheese: roquefort, gorgonzola, danablo, dor blue, stilton

They are best paired with sweet dessert wines that contrast with their salty and spicy flavors. It is good if the wines are made from Semillon, Sauvignon Blanc, Muscadelle, Riesling grapes. If you prefer red wine, then you can choose a drink made from Cabernet Sauvignon grapes. It pairs especially well with mature cheeses.

Dry white wines with blue cheese can also “sound” harmoniously. This combination will be appreciated by those who do not like sweets.

Gorgeous with each other Roquefort and Sauternes, Semillon or vintage white port. Gorgonzola and red wine "Madrian" or "Gigonde" are wonderful together, but the combination of gorgonzola and white port or marsala is even better.

Cambozola is good with both dry and sweet wines. Softly reveal the taste of cambozola wine from Chardonnay grapes.

Dor Blue is best served with wines such as sweet Riesling, Gewürztraminer or Tokaj.

Gorgonzola with "Amarone" - a peculiar, but beloved by many combination, which is worth a try.

Danablo harmonizes with dessert wines or dry wines with a strong taste.

Stilton goes well with Madeira, sherry, Banyul, port and other sweet full-bodied wines, both white and red. Stilton and ice-vine are an amazing couple that leaves few people indifferent.

Of course, these are not all successful combinations, because the choice of wines is very large, and the taste of blue cheese can vary greatly depending on the place of production, aging, raw materials and other factors. That is, the combination of the same, it would seem, wine and cheese can be more or less successful. We must not forget about personal tastes - what one likes, does not impress another at all. As usual, we set the direction for experiments, and you can only find your ideal blue cheese + wine pairs yourself. It may be a little more difficult than using ready-made recommendations, but also much more fun.

Here wonderful union– alcohol and food that can perfectly complement each other. Wine and cheese are real classics, and there are a lot of options for combining them. Although you can also make a mistake, spoiling the feeling of the drink with the wrong snack - if you don’t know how to combine them. Therefore, we propose to consider the principles of making harmonious pairs, using which you will discover new facets of the taste of the already familiar - Merlot -, - Chardonnay - or other familiar varieties and will get the most out of every sip.

But first, a little interesting history. Interestingly, even Greek and Roman peasants began to eat cheese, and not at all because they were such aesthetes and gourmets. People simply decided to supplement alcohol with one of the most affordable products at the time. But among the nobility, such a couple was unpopular for a long time: aristocrats simply did not consider the option of drinking in the same way as commoners.

The situation was changed by Louis XVI: after a glass of dry red, the king bit off some soft brie and was delighted - the drink sparkled with completely different colors.

There are 8 basic and time-tested laws from which all other rules follow.

We present to you this delightful eight:

• Such snacks are better for white varieties than for red varieties (with a few exceptions). Because the pronounced fruit and berry taste of the latter is easier to kill, and therefore spoil.
• The richer the wine, the stronger the cheese should be, and vice versa. It is important that both parts of the couple are felt, and not just one of them - a neutral background is not needed.
• By combining, you can not only enhance similar tastes, but also play on the contrast. For example, tropical notes and a light tannic background of Chardonnay will be elegantly emphasized by walnut conte - in such a combination, the unity of opposites is perfectly revealed.
• Intense aromas need to be emphasized. The brighter the smell of the drink, the more your nose should feel the presence of the snack.
• If the wine has been aged for a long time in an oak barrel, it is better not to combine it with any cheeses at all. Saturated woody notes form an extremely bad pair with any creamy nuances.
• Tannins are subtly softened by a creamy texture. Therefore, varieties moderately rich in tannins are best served with a delicate snack.
• The older the cheese, the more mature the wine should be matched with it. Pay attention, not vice versa, because the snack has a stronger effect on the drink.
• Nothing sweet or neutral to fresh low-aged beers! Otherwise, you risk getting too sour pair.

The principles are presented arbitrarily and not in order of their importance − stick to worth every one.

Did you know? A win-win is a combination of wine and cheese produced in the same region. Because manufacturers make them within the framework of common culinary traditions and quality standards. The harmony of flavors and aromas in pairs such as Italian Sauvignon Blanc and Mozzarella has been known and appreciated for a very long time.

What wine is drunk with cheese

Light red

A semi-solid variety with nutty nuances (like Gruyère) or with a rich smell (like taleggio, for example) will be an excellent addition to it. Delicate creamy options like Brie or Camembert are also suitable.

Aged red

Needs intense supplementation. An excellent combination can be made with goat cheddar or sheep manchego. Although in this category the choice is generally huge: the same - Cabernet Sauvignon - classic - wine for meat -, but it is so pleasant to drink it together with hard salty cheeses.

Pink

A rich, but delicate fruity bouquet subtly sets off some light variety, like the same mozzarella or goat's milk shavra. Although, if the drink is strong, you can take a semi-solid one, for example, Maasdam.

White

It is combined with almost all cheeses (except those with noble mold). Its balanced bouquets give wide scope for taste experiments. Yes, dry riesling is just great, but try it with the caramel-smelling etorca, the experience will be pleasant, but completely different.

Sparkling

You need a saturated pair so that the sweetness of the drink is compensated by something. In the case of the same - champagne - the power of Gouda or even Roquefort would be more than appropriate.

What kind of wine do you eat cheese with?

Fresh (feta, mozzarella, ricotta)

They are as tender as possible, with characteristic creamy and even cottage cheese notes, so they need light alcohol in a pair. Pink lines from French Chatelain Desjacues and Portuguese Mateus, light reds from Beaujolais Villages and Alsace Pinot Noir, and whites like Puligny Montrachet are perfect.

Soft with a moldy crust (brie, camembert)

The older they get, the more rich in smell and taste they acquire. Therefore, mature cheese is suitable for full-bodied wine, for example, red Pauillac, Corbieres, Pomerol, Bandol with their bright fruity notes. Of the easier options, Chinon, Anjou Villages, Saint Emilion are good. From white to brie or camembert, you can choose Chablis Chateau de Maligny or Chardonnay Sicily IGT Planeta.

Soft with a washed crust (Limburgsky, Munster, Epoisse, Livaro, Marual)

This group is as rich and diverse as possible: the organoleptic properties of its varieties vary from tender to harsh. So the field for experiments is huge. A well-balanced white Macon Villages or Alsace Gewurtzraminer goes well with a young Münster. Ripe Epoisse is elegantly combined with red Chateauneuf du Pape, Gigondas, Corton. The original Livaro will make a very exotic pair with the white dessert Saint Croix du Mont or Bonnezeaux, by the way, this is also a very interesting wine with chicken. Gourmets have plenty to choose from.

Goat and sheep (Chevre, St. Maur, Crotten de Chavignoles)

If they are fresh, their tenderness is luxuriously complemented by a fruity red drink, if dry, a pink or white variety. Even sparkling brands and champagne flash in the list of harmonious combinations. In the top of the popular options of the Muscadet, Pouilly Fume, Bordeaux Sec, Sancerre, Bandol line.

Boiled pressed (parmesan, gruyère, emmental, conte)

Depending on maturity, they can be elite supplements for both fruit and calm balanced varieties. For example, a mature Gruyère goes great with a strong red Bordeaux, while a young Gruyère is an almost perfect cheese for a white Chablis wine. Conte pairs well with Fleurie or Brouilly, Graves or Meursault, and even some champagnes.

Uncooked pressed (gouda, edamer, cheddar, pecorino)

Delicately sweet at a young age, with the onset of maturity they acquire savory notes. Therefore, the older they are, the more difficult it is to match them with a white drink. After all, it is necessary that the taste and aroma of alcohol correspond to the snack. But with reds, it’s a different matter: merlot and pinot noir go well with aged cheddar or edamer, and each of them is also a wonderful “wine for duck.” There are always a lot of options for the classics.

Noble blues (gorgonzola, dorblu, roquefort)

They deserve special attention because they are produced in a very special way. Therefore, we will briefly consider what blue cheese is and what kind of wine it goes with. The main feature is that before ripening, the penicillium fungus is introduced into its mass, which subsequently gives a completely unique spicy-nutty taste.

Therefore, sweet dessert, strong or even fortified red brands, such as Gevrey Chambertin, Porto Vintage, Gigondas, Sauternes, Banyuls, Madrian, Barsac, are suitable for Roquefort, Gorgonzola, Dorblu. White is difficult to pick up, because you need to take the most dry and saturated.

In the production of Roquefort, maturation takes place on oak racks in a limestone grotto. Such conditions give a characteristic aroma, in which "stone" notes are heard. A fungus in gorgonzola specially distributed evenly so that the original green-blue stripes are visible on the section.

When discovering new “snacks for wine”, do not forget about cheese, because it is a win-win classic with a thousand interesting combinations.

It is determined by a number of simple, in general, rules:

• combination aroma intensity: Full, intense wines pair well with strong flavored cheeses, while light, fruity wines are more suited to creamy, soft cheeses.

• it is important to use either similarity of tastes, or taste contrast. For example, the classic pairing of fresh goat cheese with Sauvignon Blanc is due to the fact that both have high levels of acidity and pair well. Another classic example is Chablis and Comté: the earthy, nutty flavor pairs well with the tannic flavors of some Chardonnays.

• cheese affects the taste of wine to a much greater extent than wine affects the taste of cheese: strong cheeses should not be combined with light wines

• creamy structure softens the tannin from the wine: Cabernet or tannic wines pair well with creamy cheeses

• hard cheese is best washed down with red wine

• soft creamy cheeses are best washed down with white wine

• if in doubt combine wine and cheese from one. This is not always the optimal strategy, but as a general trend it works well.

• White Chardonnay Best paired with young creamy cheeses. The creamier the cheese, the less oaky notes the wine should have. fit Chevre, Bel Paese.

• pairs well with fatty cheeses, as the brightness of the bubbles and carbonation penetrate well through any fatty layer in the mouth. Cheeses like Brie, Chevre, Gruyere, Provolone.

• Sauvignon Blanc goes well with Gruyere, fresh mozzarella. Suitable also goat cheese from Ile de France, which will well set off the wine with its saltiness.

• White wines from the Jura have a nutty flavor and go well with creamy soft cheeses such as Camembert.

• goes well with hard cheeses, for example with Etorki— with its velvet texture and its nutty, almost caramel flavor.

• They go well with cheeses due to their fruity flavor, balancing the taste of the cheese.

• well balance the salinity of strong spicy cheeses. The most antagonistic tastes are selected. Wine type Sauternes go well with Mascarpone, Brie, Roquefort and blue cheeses.

• Strong red wines require an intense taste of cheeses, while soft Pinot Noir and Merlot pairs well with medium cheeses, although they can be used with older cheeses too.

• Guilt Cabernet combined with Camembert, d blue cheeses, aged Gouda, parmigiano and gorgonzola.

• Merlot combined with camembert, romano, parmesan, gouda and gorgonzola.

• Pinot Noir combined with feta, gruyère, edamer.

• With port and mulled wine match well blue cheeses. Thanks to their noticeably sweeter taste, they perfectly set off the strong aroma of spicy blue cheeses, type St. Agur.

• Rose wines- get their color using the same technology as red ones - from contact with grape skins, but just in a shorter time. These wines pair well with cream cheeses. Goat cheese Ile de France pairs well with Chateaumeillant rosés, Brie cheese pairs well with Orleans rosés, Roquefort pairs well with extra dry rosés.

• Soft cheeses Roquefort or Saint-Agur pairs well with summer fruits such as peaches due to their naturally salty flavor. The resulting contrast is interesting in taste and refreshing. The combination of blue cheeses with strawberries has become a classic. Although it may be strange at first.

• Sheep cheese, type Etorki, thanks to its velvety structure and nutty flavor, it combines with the juicy, bright taste of summer fruits, such as melon.

The combination of wine and cheese in the form of a table:

The ban on the import of imported products, introduced on the territory of Russia in August this year, sounded like a sentence for fans of expensive wines, because now Roquefort, Gorgonzola and Brie will have to be abandoned. Fortunately, we have prepared a selection of Russian cheeses that are ideal for different types of wine, so you can indulge in pleasure and continue to enjoy expensive alcohol in combination with new snacks.

Let's start with the basics

In order to quickly deal with the issue of replacing imported cheeses with Russian counterparts, it is worth learning about the general rules of compatibility. In this case, even if you cannot find a 100% analogue of the cheese that disappeared from the shelves, you can pick up another, but no less a good option, which can complement your favorite wine and help its flavor bouquet to open up.

Swiss cheese with its spicy sweet taste perfectly complements the sweetness of the drink and helps to sharpen all facets of taste. Soviet cheese can be combined not only with sweet white wines, but also with dry and red ones. Its moderately sweetish taste can be called universal and suitable for different bouquets of aromas.

For those who are looking for more tart and spicy tastes, there are Altai and Biysk cheeses. They pair well with strong red wines.

Hard small cheeses

Hard, small varieties of Russian cheeses have a less intense taste, and therefore are better combined with light white wines or variants made on the basis of Shiraz grapes.

Soft and pickled cheeses

Domestic bryndza will delight fans of this type of cheese with its rich taste and 100% ability to replace an imported product. Brynza perfectly complements light dry red wines with high acidity, such as Beaujolais.

Suluguni belongs to the category of original cheeses, which are best combined with white wines of low strength.

Finally, chechil will go well with red drinks. However, be careful, the cheese has a specific flavor that you need to taste before tasting the wine and understand how well both products will combine.

Foreign cheeses that have disappeared from the shelves are not a problem for those who know a lot about good flavor combinations. With a little practice, valuable advice from the Winestreet store, and you will find new options for snacks.