When I think of pairing wine with food the first thing I think about is cheese. Historically wine and cheese from the same locations in Europe have been served together for hundreds of years, often times from the same farm or village.
Similar to the “white wine with fish and red wine with meat” concept is the traditional idea of pairing strong wines with strong cheeses. Full-bodied wines are often paired with strong, flavorful cheese. Astringent foods (like some wines) alternated with creamier foods (like cheese) often create a pleasant taste combination. The scientists believe foods that sit on opposite ends of the spectrum of taste often create a pleasant taste sensation, triggering a good match in the mind. The protein and fat can soften the perception of tannins in red wines, the creaminess can balance the acidity in white wines, or the texture can complement sweet wines. Not every wine goes with every cheese, and a typical cheese plate—mixing styles and textures of cheeses—can be a fascinating exercise in realizing how a single wine in your glass works with some, but not all, of the cheeses you are sampling.
Here’s 4 tips to consider as guidelines.
Try a wine and cheese pairing this Mother’s day at the Tasting Room
Nearwood Winery has collaborated with Frisian Farms in nearby Leighton, Iowa, to pair their locally-produced gouda cheeses with Nearwood wine on Sunday, May 13. Discover a new experience with wine and cheese.
Joann Schissel, Wine, art and story lover
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