Symphony in Italian: wine and cheese

Italians are acknowledged masters of combining wine and cheese in a single enogastronomic symphony. Italy produces 450 types of cheese and ranks first in the world by this indicator.

The duo of wine and cheese is one of the perfect flavor combinations. Scientists have even found a scientific explanation for it. It turns out that the buttery, oily texture of cheese, after the influence of tart, astringent wine, restores the normal balance of sensation in the mouth. That’s why it’s so nice to sip a sip of cabernet with a plate of Pecorino.

Not every cheese will bring out the bouquet of a particular wine. Cheese is a rather complex product with an intense, sometimes spicy aroma, rich flavor and different texture. Therefore, it is an interesting task to find a harmonious combination when wine and cheese do not suppress each other but complement and balance each other.

Theoretical basics of harmony

Use basic guidelines to pair wine and cheese in harmony:

• Fresh, soft cheeses with a creamy texture, such as mozzarella, ricotta and robiola, have a delicate flavor. Combine them with a light young white or rosé wine and serve them at the beginning of a meal.
• Cheeses with a denser consistency, such as Provolone, go with dry white wines with a floral and fruity bouquet, and if they are smoked, even more mature and flavorful white wines are welcome.
• Cheeses of medium maturity, but with a soft or semi-solid structure – Taleggio, Pecorino Toscano, etc. – are recommended for young red wines with clear tannins.
• Matured hard cheeses, Parmesan, for example, are friendly with mature, full-bodied red wines, accentuating their rich bouquet.
• Molded cheeses, as it is easy to guess, are served with dessert and fortified wines, both white and red. Only they match the bright character of these cheeses.

Remember, if you choose cheese and wine from the same area, such as Tuscany or Sicily, you can never go wrong and you’ll earn the reputation of a true connoisseur of enogastronomy among friends.