Wine and cheese is an age-old pairing. But you may be wondering why these two delicious items only become more delectable when they are consumed together. The answer is a word you have probably heard while wine tasting: tannins.
A brief description of tannins
Tannins are natural organic compounds found in many foods, including grapes. Specifically, they are in the skins, seeds, and stems of grapes. Tannins are a great source of antioxidants (the reason wine is so good for heart health) and natural preservatives. Red wines usually have higher amounts of tannins, because they are fermented with the skins, allowing these compounds to seep out of the skins and into the wine, making it more delicious and giving the wine its signature red color. White wines have some tannins, but less than red wines, because the grapes used are crushed, de-stemmed, and the juice pressed out before fermentation.
Cheese and Tannins
Scientists have found that high fat, high protein foods balance the taste of tannins. Tannins from the wine and fat from the cheese make the resulting taste divinely smooth on your taste buds. For more information on what cheeses and wines pair nicely together, check out our blog from earlier this year, An Age-Old Pairing.
If you would like to do your own cheese and wine experiment at home, check out The Cheese Monger’s Dream basket in our Online Store. It includes everything you need, except the cheese.
- “The Chessemonger’s Kitchen” book: filled with tips on serving, cooking with, and snacking on cheese
- A brie baker
- One Brie Brule: a brie topping to make the most heavenly melted concoction you can imagine
- A bottle of Ponte 2009 Doppietta red wine you just can’t go wrong!
Check out another cheesy Ponte item as well!
–What is your favorite wine and cheese pairing?
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