Ordinary plain cheese will do. The French believe that red wine and cheese are the happiest marriage in the world.

Cheese, also known as cheese, its English name is Cheese. It is absolutely indispensable on the French table, and it is said that children eat cheese as they like candy. But in China, cheese is not loved by everyone. Those who are fascinated by it can't stop eating it and have endless aftertaste; those who don't like it are afraid to avoid it. Some people call it "Western stinky tofu" based on this.

In today’s world of fashionable life, how can fashionable people refuse cheese with a unique taste? If others are talking about cheese, but you, as a fashionista, know nothing about it, wouldn’t it be embarrassing? Moreover, I heard that for fashionable people, just knowing how to pair red wine with red meat is no longer enough to show their status. The new trick is to know how to pair red wine with cheese!

It is said that the aroma of cheese and wine can be well integrated, so that the delicious taste of wine can be fully reflected.

To achieve a harmonious and balanced taste, mild cheese should naturally be paired with smooth young wine, while salty cheese should be paired with stronger red wine. For example, lighter fresh cheese and semi-hard cheese can be paired with light, fruity red wine or drier white wine. Goat cheese and white mold cheese with a thick and mellow taste can be paired with rich red wine. Blue cheese with full of personality It can be paired with strong and rich red wine or sweet white wine such as Muscat and Sauternes.

In addition, salty cheese and slightly sour wine, fat-rich cheese and drier wine are also very good matches because of their neutralizing and harmonizing effects.

However, the most difficult thing to find a suitable match is Roquefort, the king of cheeses. Probably all red and white wines will be overshadowed by its unique and rich flavor. Only aged cheeses Red wine or highly sweet white wine can compete with it. Muscat liqueur, Sauternes liqueur and Roquefort cheese are also equally good partners.

What’s interesting is that both cheese and wine have strong regional characteristics and styles. In particular, the distribution of cheese-producing regions in France almost overlaps with that of wine-producing regions.

Therefore, the simplest and error-free way to pair them is to conduct a wealth investigation of cheese and wine first. For example, Munster in Alsace should be paired with Alsace white wine, Epoisse in Burgundy should be paired with Burgundy red wine or Mal wine, and Camenbert in Normandy should be paired with local cider. This is an irreplaceable and excellent matching pattern that has been passed down from generation to generation in the local area. It is straightforward and the most complementary.

Recently, even in Japan, which does not eat cheese very much, cheese specialty stores have sprung up like mushrooms after a spring rain, and they are gradually growing steadily. Among wine partners, France, which has never been a second choice except cheese, can be said to be the world's number one consumer of wine and cheese, with more than 400 types of cheese alone. Wherever there is wine, there is cheese.

Cheese and French wine are the quintessence of French cuisine. The most primitive natural materials, through the magical catalysis of creation and man, have become the most tempting delicacies. The harmonious combination between the two can highlight their respective three-dimensional styles. There is a saying among Parisians: "Cheese and wine are the cleanest and most romantic choices for mankind and the land."