There are no rules for choosing wines while enjoying cheese. We will be happy to share our thoughts on how to better reconcile these two pleasures, using our experience and knowledge of cheese.
If these lines are read by experienced wine connoisseurs, you are welcome to express your thoughts! In fact, we believe new good things are made via collaboration, and that includes close to ideal food / drink harmonies.
Here are three things to keep in mind when matching cheeses and wines!
Cheese and Wine Pairing
First - cheese texture
The creamier the cheese, the more it spreads through the mouth, partially blocking the taste buds. White wines have a 'lighter' texture and are more likely to have more fresh acidity, which perfectly cleanses the tongue and palate.
Second - aroma
Long-ripened cheeses with a strong aroma can suppress the taste of mild wine. A very simple rule - strong cheeses require strong wine. Red wines with a pronounced fruit aroma, white semi-sweet as well as fortified wines and sherry will go well with extremely aromatic cheeses.
Third - sweetnes
Several semi-hard, medium-ripened cheeses have a sweet taste, which can make dry wines taste too sour. Therefore, with moderately aromatic cheeses, it is safer to choose semi-dry or even sweet wines than dry ones.
At House of SOIRA, we believe - there is no one "right" way to pair cheese and wine. While there are some tried-and-true guidelines to follow, the truth is that nobody knows your own taste preferences better than you do. Don't feel obligated to stick to conventional lists of recommended pairings - if you prefer a certain cheese with a certain wine, go for it!
Some tried-and-true tips to start with:
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Fresh, young cheeses with a pronounced cream or milk flavour, - best suited to light, uncomplicated fruity wines (eg Sauvignon Blanc or Beaujolais)
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Strong, aromatic cheeses like Podnieku, Ādažu tornis - with new, robust red wines (eg Chianti)
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Ripe, mature cheeses (LÄ«lavu, Birznieku) require an older, but also robust wine (Cabernet Sauvignon)
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Strong, aromatic ones (Baltezers, blue mold) goes well with a new, full-blooded wines like Merlot, or even a sweet dessert wine
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A soft, matured, even runny brie type cheese with its earthy scent demands an airy but full-bodied sparkling champagne
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And ... after reading all this, you can certainly do the opposite if you feel like it, remember – the only rule is – follow your sense of taste. The only way to develop your own paring favs is to taste as many wines with as many wide variety of cheeses [by House of Soira] as you can!
