Jenny Roger retweetledi
✨ Why do some wine and cheese pairings taste better together than either one alone❓
🎙️ What if cheese could save your soul? That's exactly what Michael Finnerty explores in The Cheese Cure: How Comté and Camembert Fed My Soul. We got the full story on Unreserved Wine Talk and you need to hear it. 🧀
nataliemaclean.com/blog/the-chees…
🍷 Why do some wine and cheese pairings taste better together than either one alone?
🍑 Michael explains that he had tasted a medium bodied wine with nice minerality, some savoury notes, citrusy notes, maybe a little bit of peach, and a little bit of acidity, but not too round.
🧈 When paired with Ossau-Iraty, which is quite a higher fat cheese with a sweet, butterscotchy, biscuity character, the two of them paired together and one lifted the other.
🥂 He notes it was a perfect example that when you hit a pairing right, the wine is improved and the cheese improved, both are lifted.
🍇 Why do some wines collapse when paired with certain cheeses?
🌿 Michael recalls tasting a bright and fruity natural red with Camembert, which is a big cheese and quite hard to pair, more pungent than Brie with a real garlicky side.
🕰️ He says it depends on where it is on its journey, but when it gets riper, it has quite a punch and a garlicky taste.
😬 With this pairing, both started to taste not very nice.
💡 What else do you think wine and cheese share that might surprise us?
📜 Michael points out that cheeses have appellations as well, granted based on applications to a central authority, with what the French call a cahier des charges, a manual on how to make the cheese.
🏅 He mentions the first was in 1925 and now there are many, not just in France, including Parmigiano and raclette.
🥛 He adds that while there are many Brie cheeses, there is only one Brie de Meaux as the appellation.
🧀 Have you ever had a perfect wine and cheese pairing❓
Let me know in the comments 👇
@finnertymike
English
