Wine And Cheese: Make The Perfect Combination
By Camry A.Mass

Ordering in a restaurant is not much different than buying it in a store. The main difference is that you have an audience. Yet ordering in a restaurant can be intimidating especially if the list is extensive.

Wine and cheese parties, which were popular in the 70s, are gaining back their popularity in recent times. The ability of the two to bring out each other’s best is simply indescribable. Another good thing about cheese and parties is that they're appropriate for any season or any reason.

Unfortunately many people get confused with the wide array of cheese and wines available. Many are confused about which kind of cheese to serve with which type of wine. Luckily, and cheese matching is simple, and in no time, you can host a very enjoyable and cheese party.

When it comes to cheese and parties, the first rule is simple and direct to the point: never used those cheap boxed wines. Wines that come in boxes are definitely convenient to open, but that’s about it. In order to bring out good combinations of flavors in cheese, or any food for that matter, you should pair it with the real deal.

The basic rule about pairing food with is that you shouldn't overpower the other. This is especially true with cheese. The flavors of cheese shouldn't dominate the taste of and vise versa. The pleasures of each bite of food should replace the delights of each sip of and conversely the bliss of every sip of should replace the delights of every bite of food. Simply put, strong cheeses should pair well with strong wines, while mild cheeses would go well with mild wines.
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Acidic wines go perfectly well with pungent cheeses. Brie goes well with sparkling or Chardonnay while goat cheese matches well with Sauvignon Blanc.

Sweetish wines go perfectly with soft cheeses. A slice of Camembert goes well with Chenin Blanc or Vouvray.

Full bodied red wines pair perfectly with hard cheeses. Red Bordeaux, Cabernet Sauvignon, Merlot, and Red Zinfandel, could do wonders with a sliver of Parmegiano Regiano or Romana cheese.

Even the humble common cheese like cheddar could be paired well with sweet wines such as Port, Vermouth, and Sherry. Aged cheddar, with its sharpness, could go well with a glass of Shiraz Cabernet, which is equally tangy.

When it comes to cheese and pairing, the best guide is one’s taste. If it seems good, then it must be a good much. Of course it takes time to discover the good matches, so one should not despair with a few errors in matching.

Corkage

Many restaurants will open and serve a bottle of brought by the patron. A quick call to the restaurant will confirm if this is possible, and if so, they will charge a corkage fee. They usually charge between $5 and $15 per bottle, although some restaurants will charge a lower fee if the brought is not on their list.

In a matter of time, you can be an expert cheese and matchmaker.

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