Cheese and Wine Pairing
Nekas nav jāiemācās vai jāiekaļ no galvas, patiesībā nav arī nekādu noteikumu attiecībā uz vīnu izvēli, baudot sieru. Mēs labprāt dalīsimies savās pārdomās, kā labāk saskaņot šīs divas baudas - šoreiz izmantojot savu pieredzi un zināšanas par sieriem.
Ja šīs rindas lasa pieredzējuši vīnu pazinēji, laipni aicināti izteikt savas domas! Mūsuprāt, tieši sadarbojoties, rodas jaunas, labas lietas, tostarp arī ideālai tuva ēdienu / dzērienu harmonija.
Trīs lietas, kas jāņem vērā, domājot par sieru un vīnu saskaņošanu
First - cheese texture
The creamier the cheese, the more it spreads through the mouth, partially blocking the taste buds. White wines have a 'lighter' texture and are more likely to have more fresh acidity, which perfectly cleanses the tongue and palate.
Second - aroma
Long-ripened cheeses with a strong aroma can suppress the taste of mild wine. A very simple rule - strong cheeses require strong wine. Red wines with a pronounced fruit aroma, white semi-sweet as well as fortified wines and sherry will go well with extremely aromatic cheeses.
Third - sweetnes
Several semi-hard, medium-ripened cheeses have a sweet taste, which can make dry wines taste too sour. Therefore, with moderately aromatic cheeses, it is safer to choose semi-dry or even sweet wines than dry ones.
At House of SOIRA, we believe - there is no one "right" way to pair cheese and wine. While there are some tried-and-true guidelines to follow, the truth is that nobody knows your own taste preferences better than you do. Don't feel obligated to stick to conventional lists of recommended pairings - if you prefer a certain cheese with a certain wine, go for it!
Some tried-and-true tips to start with:
Fresh, young cheeses with a pronounced cream or milk flavour, - best suited to light, uncomplicated fruity wines (eg Sauvignon Blanc or Beaujolais)
Strong, aromatic cheeses like Podnieku, Ādažu tornis - with new, robust red wines (eg Chianti)
Ripe, mature cheeses (Līlavu, Birznieku) require an older, but also robust wine (Cabernet Sauvignon)
Strong, aromatic ones (Baltezers, blue mold) goes well with a new, full-blooded wines like Merlot, or even a sweet dessert wine
A soft, matured, even runny brie type cheese with its earthy scent demands an airy but full-bodied sparkling champagne
And ... after reading all this, you can certainly do the opposite if you feel like it, remember – the only rule is – follow your sense of taste. The only way to develop your own paring favs is to taste as many wines with as many wide variety of cheeses [by House of Soira] as you can!