For every party, we provide a “Principals Of Pairing With Cheese” guide. People don’t need to read it to enjoy the party, but its there if they would like to.
There is no guaranteed yeses or nos to a pairing. Even if there was some formula linking, for example, merlot and cheddar, there are too many outside variables.
The only true guide to a good match is how much pleasure it brings.
We can however analyse a good match if it ticks 5 boxes:
Here is a review of a young Pinot Noir and a ripe Brie:
|Both have moderate strength in Body
|The acidity of the wine moderates the fattiness of the gooey cheese
|The wine’s fruity acidity balances the savoury, salty cheese
|In both the wine and the cheese there are woodland, earthy and mushroom notes, giving an echoing complexity to the combination
|Brie and Pinot Noir are great foods that can reach the highest levels of quality, with roots dating back 2,000 years to the Roman empire.
Both have since been interpreted and reinterpreted throughout France and then the rest of the world, with both local terroir and making skills adding new flavour combinations every generation.