how to match cheese and wine ?

Wrong answers about food and wine matches.

Who has never heard one say : “I keep this good bottle of red for cheese ! »
Contrary to the belief, red wine isn’t ideal to sublime the cheese. His tanical side comes up against the strength of the cheese and very often alters its taste, strengthening the bitterness.
However, fans of red wine with cheese can be reassured, some of them cohabit very well together. That’s the case of some red wines, rather lively which will be enjoyed perfectly with pressed pasta cheeses such as Cantal, Reblochon and Beaufort or with soft cheeses such as Brie and Camembert.

White wine and cheese, the perfect match

Better goes with white !

The golden palm of elegance and good taste will be award to white wine, for sublimating the vast majority of cheeses. Lacking of tannin, its minerality and freshness make it the ideal partner for many of them.
Thus, the blue-veined cheese goes wild with white wine. Prefer a mellow wine like Sauternes or a half-dry such as the Vouvray to taste Blue Auvergne or Roquefort.
For goat cheese lovers, a white wine, fresh, with a nice acidity like the Sauvignon will be great. Think for example at the Sancerre or the Pouilly Fumé to eat a Valencay.

For regional cheese, regional wine

For a perfect wedding between cheese and wines, I advise you to stay, above all, regional from the plate to the glass.
For example, if you choose a Chavignol, Center / Val-de-Loire cheese, choose indeed a white Sancerre from Chavignol, a Pouilly or else a Touraine wine.
For the ambassador of all basque’s cheeses, the Ossau-Iraty, a white wine from Jurançon with elegant woodiness notes will be perfect! As Bénedicte Le Bec, oenologist, says on the ossau-iraty website «the sheep’s cheese, by its salty notes and its aromatic diversity, simply calls a sweet wine. Wine and cheese will express themselves in a complementary way without dominating the other.”
To conclude, you should know that’s there isn‘t absolute truth regarding wine. Like it is enough to drink it. You don’t need to be an expert to appreciate it. To each nose corresponds an aroma, to each mouth a taste. There isn’t best wine, there is a good one for your palate. Like my mother used to say : “don’t say it’s not good, just say that you don’t like it”.