Cheese and wine are two traditional products that have been made for years and their history is lost in the depths of time. A common feature is the fact that they are fermentation products. Grapes become wine and milk is the raw material for cheese. However, they also have a key element of contrast: taste. Thus, two different flavors can be mixed on the palate in a match that can offer a top tasting experience. We appreciate the acidity, the tannins, the sweetness, the fructose, the texture and the aftertaste that it leaves in the mouth.
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Next, we taste the cheese and detect the aroma, the dominant flavors and the aftertaste it leaves on the palate. In this match, some people try to set rules. They consider that it is necessary to have the same taste element, such as acidity with acidity, or opposite taste element, such as oiliness with acidity, or even the two products to be produced in the same area. Other rules suggest that fresh white cheeses with a strong salty taste are combined with fresh white wines or fatty yellow cheeses harmonize better with the feeling of a rich red wine. Framed by general and rough rules, some wines will be suggested for each type of cheese. Wines with fruity aromas, high but balanced acidity and long aftertaste such as Sauvignon Blanc, Savvatiano, Santorini Athiri, Assyrtiko and Roditis perfectly match the occasion.
Kefalotyri:
Proposal: Riesling white wine harmoniously presupposes the taste of Kefalotyri. with ripe, fruity white wines that have a satisfactory acidity and have passed through a barrel, like the amazing choice of a white Chardonnay.
Goat Cheese
Suggestion: Cheeses produced exclusively from goat’s milk with a special taste It is perfectly combined with dry white wines with intense flavor or red wines with soft tannins.
Feta PDO
Suggestion: Feta, like gruyeres are considered the only cheeses that go better with another drink than with wine. Thus, they are traditionally accompanied by resin and tsipouro. However, Assyrtiko and Moschofilero seem to be a worthy choice of wine for the case of feta.
Saganaki
Suggestion: The baked saganaki is perfectly accompanied by a glass of Robola Kefalonia.
Finally, how harmoniously does cheese and wine coexist? It is a question that everyone gives their own personal answer. What matters, however, is how even when the basic principles of combination are clear, personal preferences have the last word.
