wine versus cheese

Wine and the art of culinary harmony: The best flavour combinations

via Dawid Lipiec

To prepare a feast for the senses, it is not enough to choose a ideal wine. It should be paired with a dish that highlights its character. How do you compose cheeses, meats and desserts to build memorable combinations? 

Wine and cheese: perfect combinations and harmony of flavours 

Wine with meal is a complement that enhances the character of a dish. However, the wrong choice can spoil its taste. What should you bear in mind when looking for a wine to go with cheese? 

Flavour combinations should be harmonious. Wine and cheese should be chosen so that they do not overwhelm each other. It is worth applying the rule that says that a delicate wine is chosen for a light cheese. A cheese that is more pungent and substantial will require a wine that also has an intense bouquet. Thanks to this rule, the flavour of any dish will not be disturbed but, on the contrary, will be accentuated. 

Gorgonzola cheese will taste good with both red and white wine. White cheeses such as camembert, goat's cheese or brie will go well with white wine. 

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One rule of thumb for pairing cheeses and wines is that they go well together if they come from the same region. Many regions in both France and Italy produce both cheeses and wines. These flavour combinations will always work together. 

Wine and meat: discover the best flavour pairings

Wine is also a great addition to dishes with meat as the main ingredient. However, it is worth bearing in mind a few rules. 

For dishes with chicken or turkey, you can choose a dry or semi-dry wine. White, of course. However, please note that dishes with aromatic accompaniments such as mushrooms or cheese will taste better with a semi-dry red wine. 

Duck and goose dishes make excellent flavour combinations with dry wines. If you decide to break up the flavour of the meat with sweet additions such as oranges, you should also change the wine. Choose a sweet or semi-sweet wine. 

Principle of wine selection to meats is that we pair light dishes with light wines. Red grilled or roasted meats are paired with a distinctive wine. Beef, pork and game will go well with dry wines. However, it is important to remember that the wine should not overwhelm the dish. 

Taste dances: wine and seafood in perfect symbiosis

Seafood is not only very tasty, but also a healthy dish. However, it is worth taking care to enhance their flavour with a well-chosen bottle of wine. 

Seafood goes well with delicate sparkling wines. A sparkling white wine will enhance the flavour of the grilled prawns. If we are having mussels with pasta for dinner, a heavier wine will be a much more favourable choice. 

It is worth remembering that seafood makes the most interesting flavour combinations with white spirits. However, if you need wine already in the process of preparing frutti di mare, a semi-dry red wine will work better. 

Desserts and wine: sweet inspirations for the palate

Wine is a wonderful accompaniment not only to main courses. It will also go great with a romantic dinner where desserts and sweets reign supreme. 

The first, and most important, rule for choosing wine for desserts is that you should not drink the same wine as for the main dish. Dry and semi-dry wines are very often chosen for dinner dishes. For sweet dishes, this combination will not work. 

Another important determinant for choosing wine for dessert is the rule that recommends that the wine should be at least as sweet as our dessert. A dry wine paired with a sweet will become tart. 

Another guideline is the colour of the wine. Dessert and wine should be the same colour. White wines, which are usually softer, will go perfectly with desserts based on fruit, whipped cream or white chocolate. It will also be interesting to pair with cheesecakes, creams or ice creams. 

The flavour combinations of red wine and desserts will also be delightful with tiramisu, cherry cream or chocolate cake on our plate. 

Wine and Mediterranean cuisine: taste journeys through the region

Wine plays a major role in Mediterranean cuisine. This should not be forgotten, as it is the right beverage that will emphasise the depth of the dish. 

Prawns with garlic is one of the easiest and quickest dishes to prepare. At the same time, one of the most interesting in terms of taste. All you need to do is peel the prawns from their shells, fry them in a pan in which the garlic has been gently fried beforehand. The dish should be lightly salted and sprinkled with paprika. Be sure to match this dish with a dry white wine. 

This is a dish that can be made when unexpected guests drop by. 

Aubergine is a vegetable that is not only delicious but also low in calories. It tastes great when roasted in the oven. All you need to do is rub it with olive oil, sprinkle it with oregano, thyme and garlic. After roasting in the oven for a few minutes, remove the baking tray. Spoon the aubergine with concentrate, a slice of salami and your favourite cheese. Place the casserole in the oven for a few minutes. This is all the time needed for the cheese to melt. 

This dish will also pair wonderfully with white wine. 

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