Wine and cheese are a pair made in heaven…but have you ever wondered why? It all comes down to science and the chemistry of both. They work well together because the components enhance the flavors when consumed together.
One of the first food pairing rules we learn as wine professionals is that anything with fat and salt will go well with pretty much any wine….and actually make the experience of drinking the wine even better.
Salt is something that we add to our food to improve the flavor. When consumed with wine, salt in foods reduces the effect of acidity in wines and creates a smoother, softer mouthfeel. Salt also can counteract the bitterness of tannins and enhance the fruity, primary flavors of the wine.
The fat in cheese and other dishes can counteract bitterness in wine, especially from tannins, again enhancing the mouthfeel and making the other flavors of the wine more prominent. And we know that cheese has a lot of fat!
Another aspect of cheese is that it in itself can have some bitterness, which actually counteracts the bitterness in wines as well. Cheeses like Brie and Roquefort have distinctive bitter aftertastes that will smooth out when consumed with wine.
If you are looking for some classic wine and cheese pairings, here’s a great chart I found that will get you on your way.
Try some of these combinations on your own or sign up for a Wine and Cheese Pairing event at From the Vine to Wine and let us help you discover new perfect pairings!
Cheers!
