One of the easiest ways to increase the pleasure of a wine is by enjoying it with a complementary cheese. The synergy of these two fermented and aged foods is impossibly complex to describe yet ridiculously easy to savour and appreciate.
Which cheese goes with which wine?
The choice of which cheese to pair with which wine can be a matter of personal taste, but there are so many cheeses to choose from that it helps to have a few guidelines.
For example, soft, milder cheeses like mozzarella are best with dry whites, rosés and light reds. The delicate, subtle flavours of whites and light reds are overpowered by sharp, mature cheeses and pungent blues, while strongly flavoured cheeses like Cheddar need full-flavoured, full-bodied wines.
Richly flavoured blue cheeses, on the other hand, shine when paired with naturally sweet wines. The classic match is Stilton and port. Each is great on its own, but together they're a match made in heaven.
Another great marriage is the combination of Roquefort and Sauternes, a very sweet, rich, late-harvested French white wine. Again, the sweet, creamy texture and pungent saltiness of a runny Roquefort make uninhibited love to concentrated and unctuous high-sugar wines. Icewine is perfect, too, as it balances the cheese's saltiness.
However, many drinkers prefer to complement the pungent mould with a dry red from the Côtes du Rhône; others choose a red Burgundy or other full-bodied Pinot Noir. That's where personal taste comes in.