When it comes to the delicate dance of cheese and wine pairing, even seasoned connoisseurs may find themselves at a loss amidst the vast array of options. From the robust notes of hard cheeses to the creamy indulgence of blues, each cheese style beckons for its perfect vinous counterpart. To demystify this intricate art, we sat down with the esteemed Gerard Basset MW MS OBE, a titan in the world of wine, to unravel the secrets behind achieving cheese and wine harmony every time.
Unlocking The Pairing Palette: Expert Insights
Basset, with his illustrious titles of Best Sommelier in the World 2010 and an OBE for his contributions to the wine industry, brings a wealth of knowledge to the table. His 'desert-island cheeseboard' trio—a 12-month-old Comté, a ripe Stilton, and a creamy St-Marcellin—sets the stage for a symphony of flavors awaiting the perfect wine accompaniment.
Yet, the question remains: How does one navigate the labyrinth of cheese and wine matches with finesse? Basset's wisdom offers a guiding light. Whether the wine or the cheese takes the lead role, he advises a simple rule: balance. Opt for wines with less character to complement assertive cheeses, or vice versa, to allow the wine to shine.
A Gastronomic Journey: Pairing Recommendations
From the crumbly allure of hard cheeses to the pungent depths of washed-rinds, Basset's recommendations unveil a world of possibilities:
Hard Cheeses: Rich, dry whites or medium-bodied reds offer a harmonious match, enhancing the structure of aged Cheddars or Parmigiano-Reggianos.
Soft Cheeses: Wines with bright acidity cut through the lush creaminess of Brie or Camembert, creating a delightful contrast.
Blue Cheeses: Indulge in the classic pairing of sweet wines with creamy blues like Stilton, where the salty-sweet interplay reaches sublime heights.
Goat and Sheep Cheeses: Embrace the lively acidity of Sancerre or Dry Riesling to elevate the freshness of goat cheeses or the complexity of sheep's milk varieties.
Washed-Rind Cheeses: Exuberant wines like Gewurztraminer stand tall against the bold flavors of Epoisses or Munster, creating an unforgettable union of tastes.
A Culinary Odyssey: To Conclude
As the debate between serving cheese and wine before or after dessert rages on, Basset offers a reconciling perspective. Whether following the French tradition of post-dessert cheese indulgence or the English practice of enjoying cheese both before and after pudding, the ultimate goal remains: pleasure.
Armed with Basset's expert guidance, embark on your cheese and wine pairing adventure with confidence. Let your palate be your guide as you explore the symphony of flavors waiting to be discovered. In the realm of cheese and wine, every pairing is an invitation to savor the beauty of gastronomic harmony.