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Taken from Hugh Johnson's Pocket Wine Book 2003
The notion that wine and cheese were married in heaven is not born out by experience. Fine red wines are slaughtered by strong cheeses; only sweet or sharp white wines survive.
Principles to remember, despite exceptions, are first: the harder the cheese the more tannin the wine can have. And the creamier it is the more acidity is needed in the wine. The main exception consitutes a third principle: wines and cheeses of a region usually sympathize.
Cheese is classified by its texture and the nature of its rind, so its appearance is a guide to the type of wine to match it.
And just how many types of cheese are there? One would be surprised to find out... Listed here are the main categories of cheese:
1. Fresh, no rind - cream cheese, creme fraiche, Mozzarella.
2. Hard cheeses (waxed or oiled, often showing marks from cheesecloth) - Manchego, Parmesan, Cantal, Cheddar and most 'traditional' English cheeses.
3. Blue cheeses
4. Natural rind (mostly goat's cheese)
5. Bloomy rind soft cheeses - Brie, Camembert, Bougon, etc.
6. Washed-rind soft cheeses - Langres, Maroilles, Munster, etc.
7. Semi-soft cheeses - Livarot, Tomme de Savoie, St-Nectaire
摘自首席代表約翰遜葡萄酒袖珍書,寫於2003,指出葡萄酒和芝士可以完美搭配. 優良紅葡萄酒配味濃的芝士;
只有甜或酸度高白葡萄酒的才適合.原則要記住,盡管有例外,首先是:硬的濃重的芝士對丹寧越重的葡萄酒可以搭配.
而軟的芝士它是一種需要更加酸度的酒配合.第三個原則是: 一個地區的葡萄酒和芝士通常更加合適.
芝士是按它的質地和其皮的性質區分,
因此,它的外觀可以指導這類葡萄酒去搭配.
而究竟有多少種類的芝士?
你會驚訝地發現了……
這裡列出的主要類別的奶酪:
1 . 新鮮,無皮-奶油芝士, cream cheese, creme fraiche,
Mozzarella.
2 . 硬芝士(有皮，塗蠟或塗油,往往呈現商標上
) Manchego, Parmesan, Cantal, Cheddar and most 'traditional' English cheeses.
3 . 藍芝士4 . 天然皮(山羊奶酪)
5 . bloomy皮軟奶酪-
Brie, Camembert, Bougon, etc.
6 . 水洗皮軟芝士-
Langres, Maroilles, Munster, etc.
7 . 半軟芝士-
Livarot, Tomme de Savoie, St-Nectaire
