I think most of us would agree that a fine, full-bodied red wine, coupled with a mature, crumbly cheese after dinner, could almost be described as a sensory path to tastebud Heaven!
Toss in a hammock and a sunset by the beach, or possibly a stormy, wind-swept night by an open fire with your alternative other, soft fur rug, naked . . . anyway I think you know where I’m going with this yes!?
Wine buffs around the world might possibly disagree and profess that the bodied sharpness of the cheese might ruin the soft complexities of a good wine, but give me a healthy slice of Morbier or Wensleydale on a fine, crisp cracker, washed down with an equally healthy glass of ’82 Chateau Latour* and ‘Mon Dieu, je suis anyones!’ (* I wish!)
Well anyway, science has backed me up (finally) by reporting that we shouldn’t feel any guilt, and that in fact this tasty, unctuous pastime should be wholeheartedly embraced.
It turns out that cheese truly DOES make my wine taste even better.
A recent French study published by the Journal of Food Science took 4 cheeses (Epoisses, Comté, Roquefort, Crottin de Chavignol), and 4 wines (Pacherenc, Sancerre, Bourgogne, and Madiran), and then held a tasting involving 31 tasters over 4 sittings.
Those wines taken without the cheese were judged to be inferior to those taken WITH the cheese. The actual study follows up with a lot of scientific mumbo-jumbo to do with ‘tasting protocols’ and ‘each attribute’s duration of dominance’– type stuff that had me reaching for the bottle (did I just say that?), and lots of graphs, but at the end of the day, wine taken with cheese was given a big THUMBS UP! — So Wine and cheese lovers rejoice – YAY!
Now where did I put that corkscrew??
Feature pic (and a handy wine/cheese paring guide) courtesy of The Standard Market Company