Wine and cheese: the "elective affinities" and pairings, between guidelines and anarchy.

What is the ideal wine and cheese paring for us Italians?

Cheese pairings are more varied than one might think. In fact, there is no one perfect sort of wine or univocal combination because the world of dairy products has an extensive selection of preparations. As a result, we must consider the smell and taste of the cheese.

Wine & Cheese pairing

So here are some guidelines to follow when pairing wines and cheeses:

Fresh, matured, or medium-aged: this is the first variable to consider because the longer the seasoning, the more permanent the taste of the cheese on the tongue.

The first rule is as follows: The more persistent our dairy product's flavor, the more persistent the wine must be. The gustatory persistence of the cheese certainly relates to maturity time, and it is a unique characteristic of smoked cheeses.

Another rule to keep in mind is the rule of structure and harmony. What does it imply? It suggests that a simple and delicate wine should be paired with a fresh and delicate cheese like mozzarella or stracchino. A complex cheese with a long seasoning and taste requires an equally complex and structured glass.

Let's take it a step farther. Rule number three: Cheeses, like all other preparations, can have varying degrees of fatness. Fatty cheeses do not have to be aged; in fact, the fatness that shows as a softness or stickiness in the mouth may be found in burrata and, of course, gorgonzola or Parmigiano Reggiano. And how do you deal with fatness?

There is just one answer… bubbles that adequately cleanse the mouth and prepare us for re-tasting.

It doesn't stop there. All cheeses with a hint of spiciness deserve clarification. First and foremost, blue cheeses such as Roquefort, Stilton, or the peppery Gorgonzola from Italy.

Do you want to discover which is the most appropriate and thrilling combo?

The softness of the Italian “Passito” wine provides the right counterpoint to the spiciness of the cheese in question. Give it a try!

Two points must still be considered: every cheese has a strong, sweet flavor by nature. As a result, any wine we choose must have a clear acidity that contrasts with this trait.

Then again, the color combination with cheese does not always work. If it is true that the color of the food recalls the color of the glass to be paired with it, it is also true that cheese opens the door to many red wines, which make wonderful table companions.

In short, pairing wine with cheese is quite a challenge, but let's face it: how fun is it to practice?

I love this topic, so let’s go to Italy and do some wine and cheese paring together.

We can't wait to hear from you!

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Buon appetito e Cin Cin..

Mic