cheese and wine
Already in Homeric times the peasants had been a tradition to combine wine and cheese, but the high society recognized her only when Louis 16, King of France, proposed a brie cheese with bread, butter and dry red wine in the village Varennes, where King stayed cool off, since even today the combination of cheese and wine is an exquisite gastronomic combination. Many people know that cheese and wine are perfectly combined with each other, stresses the advantages of wine cheese and wine - the dignity of cheese, but pick a wine that would be ideally combined with any kind of cheese is not so simple, and wrong in general chosen combination can ruin the taste of wine and cheese.
Here are some tips on selection wine, which can advantageously set off the taste of cheese, and vice versa.
- to a more mature the cheese must be chosen and more than vintage wine.
White wines match with cheese better than red, especially if it's cheese with a spicy taste.
- Goat Cheese encouraged to apply to wines produced in the same region, as cheese, preferably wine with a fruity taste, white, pink or dry (Cotes de Provence, Alsace).
- semi-hard cheeses go well with pink and white dry wines red light (Macon blanc, Muscadet, Beaujolais, Saumur Rose d'Anjou).
- Processed cheeses are good in combination with the light red or white wines.
to hard cheeses encouraged to submit white or red wine (Muscadet, Cotes du Rhone, Macon blanc).
- Cheese with mold combined with red wine (Pomerol, Bourgogne) or white liqueur wines, Muscat.
- Soft cheese with a white crust can be Serve with soft wines and cheeses with a washed crust - with rich wines, as well will be combined with these cheeses, dry white wine.
- curd cheese recommended to serve with white dry wine, which must be refrigerated.
Already in Homeric times the peasants had been a tradition to combine wine and cheese, but the high society recognized her only when Louis 16, King of France, proposed a brie cheese with bread, butter and dry red wine in the village Varennes, where King stayed cool off, since even today the combination of cheese and wine is an exquisite gastronomic combination. Many people know that cheese and wine are perfectly combined with each other, stresses the advantages of wine cheese and wine - the dignity of cheese, but pick a wine that would be ideally combined with any kind of cheese is not so simple, and wrong in general chosen combination can ruin the taste of wine and cheese.
Here are some tips on selection wine, which can advantageously set off the taste of cheese, and vice versa.
- to a more mature the cheese must be chosen and more than vintage wine.
White wines match with cheese better than red, especially if it's cheese with a spicy taste.
- Goat Cheese encouraged to apply to wines produced in the same region, as cheese, preferably wine with a fruity taste, white, pink or dry (Cotes de Provence, Alsace).
- semi-hard cheeses go well with pink and white dry wines red light (Macon blanc, Muscadet, Beaujolais, Saumur Rose d'Anjou).
- Processed cheeses are good in combination with the light red or white wines.
to hard cheeses encouraged to submit white or red wine (Muscadet, Cotes du Rhone, Macon blanc).
- Cheese with mold combined with red wine (Pomerol, Bourgogne) or white liqueur wines, Muscat.
- Soft cheese with a white crust can be Serve with soft wines and cheeses with a washed crust - with rich wines, as well will be combined with these cheeses, dry white wine.
- curd cheese recommended to serve with white dry wine, which must be refrigerated.
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