Many are of the opinion that cheese and wine belong together. Other that, under no circumstances can put a red wine to the cheese, and that white wine is much better. There are many opinions, and in essence, it is right enough closer to what works best for one myself.
But there may still well be wines, which are better suited to different cheeses. And my own experience is to pair the right cheese and wine, you get not only a wonderful experience, but both the cheese and the wine almost grow in a symbiosis.
It is a big word, and I must admit, that it does not happen often. But I will now anyway try to guide a little bit about the different wine - and ostesammensætninger.
technically, there is a problematic relationship between the milk proteins (whey) and tannins (garvesyren) in the wine. So as a starting point, you must be aware of this.
And since most serves a variety of cheeses, you'll never be able to find an all-purpose wine, that fit all. My bet is therefore to do away with himself, whether it is the wine or the cheese, which should be the starting point. Is it the wine, then select the cheeses that suit the wine, and beware that the cheeses do not come to overshadow the wine. Is it the cheeses, which is the starting point, then it might be a number of different wines, which must be selected, or one single all-purpose wine that can stand nicely in the background and work. Or maybe even better, is it dear to the-matise the cheeses, because it is easier to put the wines. Instead, for both brie, goat and blue mould one might choose 2-3 different gedeoste. It will facilitate the choice of the wine considerably. the
first, you should assess at the cheese, is aged. The older a cheese is, the stronger it will be. On vinsiden it's usually the opposite. A young wine has a very tannin, while a mature wine has softer tannins and more spongy tones. It is important to be aware of this, when the cheese and wine must be matched. So it serves f.ex. not a mature Bordeaux from the 1980 into a mature and strong cheese.
another thing you should consider is how many cheeses you serve. At restaurants it is usually to get a wide range, which is virtually impossible to put the wine. In my world 2-3 cheeses in the same style is totally acceptable, especially because you can better get it to go up with the wine.
Arla presented not long ago a new series of exciting gourmet cheeses under the umbrella of Arla Unika. We have tasted a number of these and will use them as examples.
In this case, I would recommend both a full-bodied, dry white wine or a not too strong red wine. A suitable white wine could be a Burgundy or a white wine from the rhone valley. On rødvinssiden, I would choose a Bordeaux, pinot noir or a mature Rioja. In particular, I had an experience with a Caramel stone, which is a tough and caramelized hvidskimmelost. It was nice for an easy ripe Pomerol. In turn, it is my experience that the harder and drier the cheese gets, the better it works with a dry and full-bodied white wine. Sea fog is working, among other things extremely well with a mature chardonnay from Burgundy. Alternatively, a full-bodied Champagne, a fino or minute walk-just to be different good alternatives.
sea fog – try with a ripe chardonnay from Burgundy,
the Old Crunch – very salted so try a fino sherry
Cry – hard understanding extrusion cooking process, which has plenty of nøddesmag, so try with a big white Burgundy
Kornly – hard and langtidslagret cheese. Try with a vintage Champagne
This category is somewhat reminiscent of the previous one, but the cheeses here is a bit more creamy in the term. Therefore, it is my experience that white wines work best here. A full-bodied, like a little ripe chardonnay or a gewurztraminer is often good for these cheeses. I have good experience with a full-bodied, like easy sweet and like ripe gewurztraminer from Alsace or Alto Adige, to a Drunken dog, which is a semi-dry white - and blue-veined stored in the whisky. Alternatively, a stored, partially dry hvidskimmelost as capable of manipulation to a Vouvray from the loire valley with a slightly restsødme.
Here, one must be aware of how mature the cheeses. A ripe camembert can faze many wines. It must be red wine, a light wine function, f.ex. a Beaujolais or light pinot noir. But finally not more powerful. And in general I think, the red wines have the hard to the soft cheeses. Therefore, I will have enough detailed look in the direction of a crisp white wine. In particular I have good experience with grüner veltliner from Austria, a trebbiano from Lugana, or a sémillon from Australia. Try evs. also a ripe, full-bodied Champagne and a good camembert.
Gnalling – try a riesling kabinett from Germany
The white lady – very bold and intense so a big and a little like alkoholtung chardonnay. Maybe a californier
Krondild – a soft, light cheese, which I wanted to try a sauvignon blanc, which usually is good for the little urtede from the cfire
Ask - smoked hvidskimmelost. Try a sharp Alsace riesling with a little age
capable of manipulation – Try it with a gewurztraminer
it is important to distinguish between the less powerful such as f.ex. Port Salut, and so they are very strong as f.ex. a munster. There are different requirements for the wine here. A not too strong chardonnay, pinot gris or gewurztraminer is a good bid for the mild rødkit cheeses. Stored rødkit or hvidskimmeloste can, however, have so penetrating a smell, that they can almost strangle the wine. It requires that the wine has fullness and/or sweetness (possibly in combination). Try a senthøstet pinot gris or gewurztraminer from Alsace to these cheeses.
Red carpet – try an Alsace gewurztraminer, with a little sweetness
the northern Lights – try a alkoholrig chardonnay or pinot gris
Here it is, without doubt, a sweet wine, which is the only thing that can withstand the strong blue cheeses. A Sauternes or Montbazillac is a perfect match. A creamy cheese, f.ex. U-turn with the salt and the sweetness of a Sauternes is a perfect match. My experience is, however, that roquefort can be difficult to put the wine, as it is so heavy and so salt that it is hard for wine to catch up with. But be careful not to go into the trap and servers, a Sherry PX, since this does not have the acid, and more will go into battle with the sweetness. Instead, use this wine to a dessert.
Høgelundgaard – easy blue mould with fruity tones. Try an Alsace pinot gris, like with a little sweetness
Sirius is a dehydrated rødkit, white and blue-veined. Try it with a Sauternes
u-turn – With soft core. Try it with a tokaji from Hungary or Sauternes
the Black sky – dehydrated sortskimmel with long storage. Try a chenin-based wine from the loire valley with the sweetness
The soft gedeoste is slightly sour in taste and stands well with a wine with high and fresh acidity. In particular, sauvignon blanc is suitable. It must not be too heavy a wine and therefore not fadlagrede wines but would like a little strings in the expression. On the other hand, they should not be too fruitful, as they would otherwise drown out the cheese too much. A wine from the loire valley and especially a Sancerre is therefore readily the best bid. I also have good experience with the albariño wines from Galicia or a dry riesling from Austria or Germany. On the other hand, a more stored goat cheese, these are often more salty and have a more full-bodied wine. Try a chenin blanc from the loire valley or a pinot gris from Alsace.
Geko – half goat and half cow. A soft cheese, try it with an albariño from Galicia
Blue friezes – a blue mould made of mainly sheep's milk. Try evs. with a white port wine
Sounds too complicated with all the different wines, you can also choose a dry amontillado sherry or a tawny port wine. They work both well with most cheeses.