Some couples are simply perfect and, to be sure, the combination of wine and cheese is one of them.

We have known this union for a long time; it is said that it was a common technique to conceal the defects of a poor quality harvest by means of the powerful flavours that cheese can offer.

Over time we have mastered the game of these combined perceptions to the point of making the pairing of wines and cheeses an art.

Keys for a good pairing

The rules we can follow to marry our two elements are not rigid since personal tastes play a very important role, but taking into account certain principles will allow us to achieve very interesting matches.

 

Balance

Or the idea of playing with the intensity of the flavours, could be reduced, on one hand, to teaming strong flavoured cheeses with intense, full-bodied wines in order to prevent one taste from masking the other.

On the other hand, if we opt for milder cheeses, their companion should be a more delicate light wine.

There are people who turn the situation around and dare to experiment with contrasts, undoubtedly a much riskier option.

Curing

Cheeses and wines have more similarities than we can see at first glance.

If we consider their elaboration process, both products go through fermentation phases before being stored for longer or shorter periods of time; we are talking about the curing of the cheese or the ageing of the wine.

It is no coincidence that aged wines get along so well with cured cheeses.

Source

Whether by the influence of the soil and climate on the raw product or by the approach of local producers when manufacturing their products, the truth is that opting for products that share a Protected Designation of Origin (PDO) is a wise choice.

Think of an iconic Queso Tetilla served with a fine Ribeiro or Rías Baixas wine, such as our Albariño. It would appear that we now understand the subject a little better.

Some examples

As we have already mentioned, there is no strict rule when it comes to pairing, but there are wines and cheeses which have been born to stay together:

Blue cheeses such as Roquefort and sweet white or red wines such as Port wine.

Strong cheeses such as Cabrales and powerful wines such as Ribera del Duero.

Matured cheeses such as Mahón and fermented white wines such as Grenache blanc.

These are just a few tips but, above all, the secret is to experiment, let the senses go and enjoy these two genuine delights.

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