For years, we have consumed young wines, low vinified and poor in tannin. Structure meshed well with cheeses. With the evolution of technics and tastes, red wines have become more tannic, rich and no longer suitable for cheese. A sip of red wine on cheese that leaves an unpleasant bitter aftertaste? It is a chemical reaction: the wine tannins are hardened fat cheese. Bright white wines! Vinification of white wines do not have the maceration step in the fermentation broth.
Or is this step that gives the wine its color and also its tannins. White, poor wine tannins support so much better cheese. If you really want to serve red wine, use a soft, round little tannic wine. Who said the cheeses had to serve with the wine? Many people agree with champagne, cider and even beer.
It is still a well-kept secret: the beer is consistent with the cheese as well as wine. Serve cold beer but not ice, not to kill the flavor. While in France, the cheese is traditionally eaten with wine, growing gourmets initiate agreements with tea.
Teas vary depending cheese and serve still warm at the time of tasting. A wedding is a very special day, a happy but often daunting event. Our advice is to try and keep things as simple as possible; offer guests one white, one red and a sparkling wine for the main event.
We pride ourselves in the level and integrity of our personal service; just send us an e-mail with an outline of the food you intend to provide on your day and we will reply immediately with our suggestions of wines or even talk it through with you.
