Cheese and wine go together like … well, cheese and wine I have difficulty thinking about a better format. If you host a dinner or a wine tasting, cheese is a logical choice as a tasty and very easy to accompany wine. If served as a side dish or as a formal course of the first cheese cake, cheese can enhance the experience of wine in many ways.

But like any other food and wine pairing cheese can be difficultwith a few live a better driver for wine and cheese and your bot. What is the solution? Stay in some of the classic cheese and wine for beginners formats, so you're guaranteed success smashing a wine tasting at your next event or dinner.

As a general rule, try to pair wine with cheese traditionally in the same region. Perfumes with some desire for a sweet wine with cheese and salt balancevinegar with an intense, creamy cheese. It will be clear if you read on.

Champagne and cream cheese

Champagne and many other sparkling wines tend to be an acid-intensive. These bright, intense flavor, with a couple of good creamy, rich cheese. The acid cuts through the rich creaminess of the cheese is nice. Classic cheese like Brie and Camembert cheese works well. But for a party, try the ultra-rich triple cream cheese to be found, which means thatmany high-fat (about 75% in many cases). This is the case of Saint-Andre, Brillat-Savarin, and Explorateur.

Sauvignon Blanc and Chenin Blanc with chèvre

Here's an example of pairing a wine with its local cheese. Sauvignon Blanc and Chenin Blanc are both indigenous white grape of the Loire Valley in France. Sauvignon Blanc wines I like Sancerre and Pouilly-Fumé and Chenin Blanc in Vouvray and Savennières,among others. The classic pairing for this cheese white wine intense local Loire Valley goat cheese (chèvre) produced throughout the region. The rich and earthy flavor of chevre is well clear and teeming mineral taste of wine.

Epoisses Burgundy

In a sense, this is a classic format smelly cheese smelly wine, but also a local wine and cheese pairing. Epoisses cheese is a classicproduct, you guessed it, Burgundy, France. To make a cheese lovers, this is the king of cheeses. When ripe, it is very smelly, with a strong, rich, meat, creamy and salty taste. Other examples from the region, which seems to be close Affidelice Angloys of Pie. Only wines that are just as acute, complex, rich, earthy place in the cheese. Local red Burgundy, made from Pinot Noir, often fits the bill. aged samples are often smelly,trees, earth, mushrooms and meat-like flavor. The design of this aromatic beef, wine of the earth with a strong cheese can be sublime. Other wines may also work. If you want a wine with deep aromas. Some examples that can be operated Chateauneuf-du-Pape and Bandol.

Wines of Piedmont truffle cheese

Wines of Piedmont, in particular those obtained from Nebbiolo grapes, a distinct earthy white truffle aroma. In fact, white truffle, whichfamous and expensive mushrooms found in the same region! It is a problem that the wine truffle smell of good soil? Local cheeses Boschetto al Tartufo, often pieces of truffle, and a couple of Nice with the local wines of Barolo, Barbaresco and Barbera even richer.

Port and Stilton

One of the classic cheese and wine styles of all time, the Port and Stilton seem made for each other. Seem to break allrules. They taste very different and not in the same region. Port, fortified wine from Portugal is usually very sweet and full. Stilton, a traditional English blue cheese made from cow's milk 'is creamy, spicy and salty. But somehow the sweetness of the wine cut perfectly creamy, salty from the cheese. Other blue cheeses can work, but the best in classic cheese and wine styles, if an English Stilton with Port forNext wine tasting.

Sauternes and Roquefort

For the same reason, sweet wines of Sauternes Bordeaux, Roquefort, the original French blue cheese, complement each other wonderfully. Roquefort is lighter in color and Stilton and seems a bit 'more salt. Even if it can work with a red dessert wine such as port, it really is his, with a light, sweet white wines of Sauternes. While the sticky sweetness of the winetoo many to all but the most intense sweet tooth, it helps the salt of Roquefort, cuts and balance the sweet in a way that is making a different level.

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