Wine and cheeses 葡萄酒与奶酪

Wine and cheeses 葡萄酒与奶酪
Wine and cheese have gone hand in hand for centuries; however, with today’s ever increasing options for both wines and cheese the pairing decisions can be staggering. So, to take a lot of the guess work out of pairing, here is a handy guide to give you a starting point for pairing your favorite wines with soon-to-be favored cheese. Keep in mind that these are just recommendations, not law –experiment with your own pairings and see if there’s a combinati on, listed or not, that just knocks your socks off.
Really Creamy Cheeses
This category includes Brie and Camembert. These cheeses have a light, creamy, delicate taste. They go especially well with Chardonnay (which has a buttery texture) and light, fruity wines like Beaujolais. Champagne is also a commonly cited pairing.
Mildish Cheeses
These cheeses have some flavor to them, but are not particularly pungent or biting. We're looking at Mozzarella, Monterey Jack, Harvati, and some milder Cheddar. These will go well with a dry white wine such as Chardonnay or a fruity but somewhat more complex red wine such as Pinot Noir.
Medium Cheeses
Your typical cheeses of moderate flavor intensity. This category includes the likes of Cheddar, Colby, Gouda, and so on. A dry white may be a good match, as well as light and moderate red wines such as Merlot, Pinot Noir, and possibly Shiraz.
Pungent Cheeses
These cheeses are extremely strong in flavor, and include such cheeses as blue cheese, aged cheddar, and cheeses with extraneous herbs stuck into them. This demands either a very herbal and pungent wine like Sauvignon Blanc, or a full, tannic red, such as Cabernet Sauvignon, red。