Matching Wines and Cheeses.


  This is for sure the most interesting dish to match with wine. Allowing for the fact that there are many kinds of cheeses, we manage to create and discover many kinds of matchings.
 
 

     People mostly choose reds wines for cheeses, but it's not a right thing. Why ? It's easy to explicate ; cheese is a fatty product, and if you drink a full-bodied red wine, your palate quickly becomes tired by all those powerfull aromas. But if you drink a white wine, his acidity reduce the fat and allow to enjoy easier the cheese.
Of course this is a general rule, and some cheeses require a red wine to match with.
 

    As well, not only wine is recommended, you can use different kind of drinks : sparkling wines, cider, Port's wine, sherry, acquavit,....

    Here you are a little selection of typical matchings :
 -  Red Port's wine with blue cheese (Bleu d'Auvergne, Cabrese, ...)
 -  "Vin jaune"(tipical oxydated wine from Jura) with dry cheeses (Comté,   
      Abondance, Idiazabal, ...)
 -  Sweet white wine (Jurançon, Sauternes,...) with sheep's milk blue cheese 
      (Roquefort, ...)
 -  Chardonnay's white wine (Meursault, Puligny-Montrachet,...) with medium strong 
     cow's  milk cheese (Reblochon, Saint-Nectaire, ...)  
 -  Sauvignon's white wine (Pouilly Fumé, Sancerre, ...) with goat's milk cheese 
     (Pouligny Saint-Pierre, Rocamadour, Crottin de Chavignol,...)
 -  Apple cider with quite all the Normandie's cheeses (cause they use calvados in 
     the elaboration) (Pont l'Evêque, Livarot, ...)
 -  Champagne with Brie de Meaux
 -  Marc de Bourgogne with Epoisses de Bourgogne
 -  Marc de Gewurztraminer with Munster
  
  But the way to enjoy a cheese tasting is not only by matching cheese and wine, it's recommended to associate fruits, marmelades, dry fruits, nuts, spices, depending of each kind of cheeses.

For example :
 - nuts with dry and smoked cheese,
 - dry apricot with fresh goat's milk cheese (Crottin de Chavignol, Rocamadour, ...)
 - queens marmelade with strong cow's milk cheese (Pont l'Evèque, Livarot, ...)
 - fresh grape with sheep's milk blue cheese (Roquefort, Cabrese,...)
 - cumin with strong cow's milk cheese using acquavit in the elaboration (Munster).