To develop some basic ground rules in pairing wine and cheese, I consulted a French friend who also happens to be a very accomplished chef and wine connoisseur.
Eric Meunier hails from the gastronomic capital of France, Lyon, and has been enjoying cheese and wine since childhood. He's worked with three-star chefs and cooked for world leaders and celebrities and is known internationally for his extreme passion for, as well as knowledge of, cheese and wine.
Most wine and gourmet people in China would tend to think that red wines are best with cheese. Menuire points out that this concept of red wine and cheese being the best partners is more a result of the sequence of serving food than their actual pairing qualities.
In a classic French meal, cheese is served after the main course and by this time people are already drinking red wines.
He believes - and I concur - that white wines can actually be just as good or even better than red wines as companions to cheese. It all depends on the cheese and the wine.
A fresh white wine with good acidity and balanced fruit flavors is one of the most versatile to pair with cheese. From a soft mild buffalo mozzarella served by itself or in the classic Italian appetizer insalata Caprese to a more flavorful and pungent soft cheese like the classic Normandy cheese Camembert, a dry white wine makes perfect sense.
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