At the end of your Christmas meal (or any good meal for that matter) it could be time to break out the cheeseboard, accompanied by a good glass of red wine….. but then again, red wine might be the wrong choice!

Professional tasters are now saying that the so-called ‘experts’ have been getting it wrong for years. To continue with a red wine after the main course is not necessarily the best advice, as it’s possible that it will simply dominate all but the very strongest of cheeses. Apparently white wine is much more versatile and will actually compliment a much wider range of cheese. The creaminess of many varieties such as camembert and  brie are simply drowned out and overpowered by the tannin in red wines – an opinion that I have already voiced on this blog some time ago.

Sweet white wine such as Sauternes are perfect with blue cheeses such as roquefort, as the flavour enhances its saltiness, in the same way that the fresh, acidic taste of albariño offers a counterpoint to the tangy nuttiness of a parmigiano-reggiano. The grassy, mineral flavours of a lighter style of sauvignon blanc (or again our albariño), can also deliver beautiful flavours when matched with goats’ cheese. It is advised however, that oaked white wines should generally be avoided altogether with cheese.

Red wine can still be served with the cheese course, but you will need to invest in an older (and usually more expensive) wine, such as an older Rioja, as time will have softened the flavours of the tannin. But it will still need to be served with a stronger flavoured cheese such as cheddar. Port and stilton can also remain on the menu but instead of the widespread ruby ports, we are advised to try the lighter style of tawny.

At the same time the wine professionals tell us that some whites can also be considered for foods traditionally matched with reds, such as venison or wild boar……. Of course the ideal solution is to simply stick with a good bottle of Albariño for the whole meal!

At the end of your Christmas meal (or any good meal for that matter) it could be time to break out the cheeseboard, accompanied by a good glass of red wine….. but then again, red wine might be the wrong choice!

Professional tasters are now saying that the so-called ‘experts’ have been getting it wrong for years. To continue with a red wine after the main course is not necessarily the best advice, as it’s possible that it will simply dominate all but the very strongest of cheeses. Apparently white wine is much more versatile and will actually compliment a much wider range of cheese. The creaminess of many varieties such as camembert and  brie are simply drowned out and overpowered by the tannin in red wines – an opinion that I have already voiced on this blog some time ago.

Sweet white wine such as Sauternes are perfect with blue cheeses such as roquefort, as the flavour enhances its saltiness, in the same way that the fresh, acidic taste of albariño offers a counterpoint to the tangy nuttiness of a parmigiano-reggiano. The grassy, mineral flavours of a lighter style of sauvignon blanc (or again our albariño), can also deliver beautiful flavours when matched with goats’ cheese. It is advised however, that oaked white wines should generally be avoided altogether with cheese.

Red wine can still be served with the cheese course, but you will need to invest in an older (and usually more expensive) wine, such as an older Rioja, as time will have softened the flavours of the tannin. But it will still need to be served with a stronger flavoured cheese such as cheddar. Port and stilton can also remain on the menu but instead of the widespread ruby ports, we are advised to try the lighter style of tawny.

At the same time the wine professionals tell us that some whites can also be considered for foods traditionally matched with reds, such as venison or wild boar……. Of course the ideal solution is to simply stick with a good bottle of Albariño for the whole meal!