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Wine And Cheese Restaurant

Introduction

Wine and Cheese can be a perfect grouping on the dinner table when they are combined properly. One of the main reasons for cheese and wine to be common pairings is that both of them have different levels of texture and are able to perfectly complement each other. However, many people do not know how to combine them. Many restaurants too fail to combine wine and cheese while serving food to their guests. If you are planning to start a wine and cheese restaurant, care should be taken that you follow some of the basic rules for successfully pairing wine and cheese.

To begin with, unlike other food items, cheese can have a unique set of flavors. Hence, it is important to properly distinguish the visible characteristics of cheese selected by you before determining the wine with which it should be combined with.

Below are some of the basic principles of successfully combining wine and cheese.

Acidic Cheese

Acidic cheese is very commonly preferred by customers. Cheese with acidic properties like goat cheese can be balanced only with a Sauvignon Blanc wine (“Our Expert Guide,” n.d.). Some of the popular recommendations for combining with acidic cheese include wines like Veramonte from Chile, Wairau River from New Zealand, and Chateau de Sancerre from France. All these wines are made with Sauvignon Blanc grapes. Nonetheless, they have different levels of texture and acidity. A good wine and cheese restaurant should select one of the above wines depending upon the tastes and preferences of their customers.

Creamy

Creamy cheeses like Brie should be always combined with creamy wines like Chardonnay. Creamy wines perfectly complement the texture and flavors of creamy cheese. Chardonnay is aged in oak that differentiates it from other popular wines. Popularly recommended creamy wines include Sanford Chardonnay and Tormaresca. Top quality creamy wines are aged in stainless steel, which make them highly acidic.

Strong

Finding the right combination of wine for strong cheeses is difficult for any restaurant that focuses on wine and cheese. Some of the popular hard cheeses preferred by customers all over the world include Cantal, Edam, and Cascaval. Aged earthy wines like Parmesan-Reggiano (a Chianti) are the classic choices for combining with strong cheeses. Other Chianti wines recommendations to combine with strong cheeses are the two popular Italian wines, viz. Melini ‘La Selvanella’ and Marchese Antinori. Both these wines are vinified in compliance with the strict guidelines of Italian government.

Other than following the above recommendations, it is also important to consider the likings of your customers to serve them proper combinations of wine and cheese.

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