Best wine with cheese?!
I suppose it really depends on what cheese you are eating
Blue veined cheeses are great with believe it or not sweet dessert wine...something like a Sauternes. The sweetness of the wine balances the very strong flavour of the "blue"
Soft Goats Cheeses are good with light fruity reds...Beajolais, something made with the Gamay grape, or Dolcetto. A highly flavoured White is a good alternative, Condrieu for example ( lovely almondy apricot flavours )
Brie/Camembert: probably needs something a little light Pinot noir always suits
Parmesan: A good Montepulciano is great with parmesan. It's heavy enough to compliment the cheese without overpowering the flavour
Mozzarella: This cheese doesn't on its own have a lot of flavour, so a big red is probably needed, Chianti or some type of Cotes du Rhone maybe
Cheddar: A very easy cheese to pair wine with. Choose anything that tickles your fancy
There are literally thousands of cheeses out there, so Explore and Experiment, remember spend on a bottle/s what you can afford- don't take it too seriously...most of all Enjoy
P.S If you like Blue cheese (or even if you don't) have a go of the glass of Sauternes with it, you might just surprise yourself
Answers: Hello
I suppose it really depends on what cheese you are eating
Blue veined cheeses are great with believe it or not sweet dessert wine...something like a Sauternes. The sweetness of the wine balances the very strong flavour of the "blue"
Soft Goats Cheeses are good with light fruity reds...Beajolais, something made with the Gamay grape, or Dolcetto. A highly flavoured White is a good alternative, Condrieu for example ( lovely almondy apricot flavours )
Brie/Camembert: probably needs something a little light Pinot noir always suits
Parmesan: A good Montepulciano is great with parmesan. It's heavy enough to compliment the cheese without overpowering the flavour
Mozzarella: This cheese doesn't on its own have a lot of flavour, so a big red is probably needed, Chianti or some type of Cotes du Rhone maybe
Cheddar: A very easy cheese to pair wine with. Choose anything that tickles your fancy
There are literally thousands of cheeses out there, so Explore and Experiment, remember spend on a bottle/s what you can afford- don't take it too seriously...most of all Enjoy
P.S If you like Blue cheese (or even if you don't) have a go of the glass of Sauternes with it, you might just surprise yourself
Depends on the types of cheese you have, or like. Go to a wine shop. They will stear you in the right direction. Mention what kinds of wine and cheese you like, and what you are willing to spend.
I say port, sherry, or madeira.
Any kind of white or red wine of your choice that you like.
Honestly, the "best" wine for cheese is top growth French Bordeaux.
Bordeaux are wines primarily made from Merlot and Cabernet. They are blended wines, so they are softer, more complex, and great for aging. These wines are developed by the people who are also responsible for developing many of the wonderful cheeses in the world. As a result, it is easy to complement many types of cheese with French Bordeaux.
The best complement I ever had was with nice Bree with 1990 Mouton Rotheschild. Hands down. Had it with a wine critic/writer - one of the best wine experience in my life.
Well, to drink wine with cheese, you have to be able to have both the flavors and the acid in the wine strong enough to stand up to the cheese. Cheese is oily, and the acid in the wine cuts the oils on your pallet, letting the flavors of the wine come through more thoroughly. I have found that warmer cheeses, like Cheddar, do well with more acidic reds like cabernet blends (e.g., meritage), grenache, or syrah. Zinfandels are usually too fruity to let the cheese flavors work. On white cheeses, like swiss, jarlseberg, or reggiano, I'd go with a sturdy, oaky chardonnay that has flavors of honey and melon with less butter but good acid/tannin structure. If I were buying these wines, I'd go with Donjon Chateaunuf du pape, or a syrah based luberon, but with whites, I'd go with the regular bottling of madronna chardonnay. If the cheese is nutty, try a pinot gris from the alsace region or germany. Good luck.