Wine and cheese pairings

First of all, it must be said, that cheese is a delicious snack on its own. Likewise, when paired with wine or other snacks, that same cheese can reveal a completely new and surprising flavour.

 


Moreover, it is important to know, that there are no rules that strictly define how a specific wine should be paired with a specific cheese. There are only suggestions as to how certain flavour, texture and colour combinations could perfect the flavour bouquet.

 


Semi-hard, Gouda style cheese like the Cesvaine Cheese that has been aged 2, 4 and 6 months, harmonizes with Riesling, Cabernet, Sauvignon Blanc and Chardonnay.

 


Hard cheese goes well with Sauvignon Blanc, Cabernet, Chardonnay, Pinot Noir and Sherry, as well as Bordeaux, Cabernet Sauvignon and Shiraz.

 


Semi-soft cheese is paired with Bordeaux, Chardonnay, Riesling, Beaujolais, Pinot Noir or a young Shiraz.

 


Soft cheese is paired with Sauvignon Blanc, Champagne, Cabernet, Beaujolais, Bordeaux and Chianti.

 


Fresh cheese goes well with Bordeaux or Beaujolais.

 


The only rule that could be applied to serving cheese, is that it should be kept at room temperature prior to serving and that it should be cut with a properly selected cheese knife. As the French would say: nothing is worse than a tormented piece of cheese on the table...

 


Hard cheeses are best cut with a cheese slicer knife or the so-called carpenter's plane.

 


Semi-hard and semi-soft cheeses are best cut with a cheese-wire slicer, especially when cutting thin slices.

 


A short knife with an almond-shaped oval blade proves useful for breaking pieces off very hard cheeses.

 


Whereas soft cheese should be cut by a medium-long cheese knife with an upturned, two-pronged fork at the tip of a perforated blade. The perforated blade is part of the knife design that helps keep the soft cheese from sticking to the knife. The pronged tip makes it easy to place pieces of cheese onto a plate.