Page 3 - Spring Wine Collection 2019

Why are we always told that cheese and wine are great partners?, is it another
longstanding anecdote like; “white wine with fish and red wine with meat” based on the
idea of matching the richness or body of a wine with the heaviness of the given food.
Where cheese is involved historical records state that British wine merchants used the
adage ‘’buy an apple and sell on cheese’’. In other words if a wine tastes good with a sugary
acidic apple it is likely to go well with many cheeses.

Many of the world’s beloved food combinations pair an astringent food which causes the
mouth to pucker up with a fatty food which makes the mouth feels slippery. For example, a
ham and mustard sandwich, green tea with Asian foods. Sushi goes with pickled ginger. Oil
goes with vinegar and of course wine and cheese.

It is also commonly accepted that red wine is the best partner for a variety of cheeses but in
fact white wines are just as good, it all depends on the type of cheese. For example, those
made from goat’s milk really benefit from crisp dry white wines especially Sauvignons and
Rieslings as the juicy fruit and fresh acidity compliments the strong flavour of the cheese.

It also depends on how the cheese is being served as with Pecorino on its own benefits
from being served with a dry white, such as Frascati, but when used in a risotto or grated
over a hot dish it is better with a red.

General rule of thumb:
Soft white cheese (such as Mozzarella and Boursin) – fresh dry whites

Camembert, Brie and Port Salut – Whites wines with a bit more body such as unoaked
and oaked Chardonnays or light reds such as our flagship Chevalier de Bayard.

Hard cheeses – depending on the strength reds are the preferred choice such as
Bordeaux, Barbera d’Asti Superiore or Rioja which all cut through
the dense textured buttery flavour.

The more savoury flavours such as Stilton, Gorgonzola
and Roquefort benefit from a sweeter wine
such as a Sauternes, Beerenauslese or
even the old favourite, a nice port. Here
the sweet and savoury flavours are
present in abundance.