We learnt in the last 4 issues that wine-tasting is the art of appreciating a wine with 3 of our 5 senses: sight, smell and taste. Chef Frederic also unveiled some of his food and wine pairing secrets.
We now want to put a special spotlight on wine & cheese pairing. France is well known for its cheeseboards served during dinner between the main dish and the dessert.
But, it is quite impossible to recommend only one wine to accompany a cheeseboard which is usually composed of at least 4 to 5 different cheeses chosen from different origins and styles, cooked-uncooked, pressed-unpressed, soft-semi-hard-hard or by kind of milk: cow, ewe or goat.
Every cheese should be considered on its own, because every cheese has its own characteristics and deserves the best match! That’s why instead of a cheeseboard, we would recommend to propose only one cheese! One cheese with one wine! This does not mean that there is only one wine match possible for one cheese.
According the maturity and fat-level of the cheese, its saltiness or bitterness (especially present in the crust of some cheeses), and depending on which aspect of the cheese we want to emphasize, we still have a large choice.
Make your selection in the list of cheeses below and chose your favorite appellation. As you will notice, cheeses are mainly of French origin, but we want to complete this list and your input with cheeses from your country is very welcome (please send message to petra.frebault@barton-guestier.com).
Download the cheese/wine matching Excel table |
