Say cheese 3

Cheese and wine have a great deal in common, and they have been enjoyed together since time immemorial and appreciated in every season of the year. There should be enough variety to go with, 8-12 oz. of cheese per person for the event and at least 1-2 oz. serving of each different cheese per person. - Many cheeses taste better close to or at room temperature. Pull these cheeses out of the refrigerator an hour or so before serving.

Though, there are no hard and fast rules as to which wines should be served with particular cheeses, the possibilities of pairing cheese and wine are endless. There are so many wines and so many cheeses. Let’s see what the three steps rule telsl us, as follows;

1.Texture - The softer the cheese the more it coats the mouth, blocking many wine sensations... Young, mild, and milky cheeses such as fresh goat cheese with light, fruity delicate wines such as Sauvignon Blanc and Beaujolais.
2. Sweetness - Some mild cheeses taste slightly sweet and make dry wines seem acidic, tart and devoid of fruit. This happens whenever a food is perceived to be sweeter than a wine served with it.
3. Flavors - Assertive, strong-flavored cheeses such as Provolone with young, robust red wines such as and Chianti and Syrah.

Besides, the light, cream cheeses go well with full bodied whites, roses and light reds.The strong, pungent even smelly blue veined varieties cry out for big reds like Bordeaux and Burgundy (Good fill bodied local varieties can also be substituted), or tawny, vintage or vintage-style ports and even luscious sweet whites.

My readers, let’s not trouble your mind with all experts’ jargons. Appreciate the last pieces of cheese with the last drop of wine.