Ever Wonder Why Wine and Cheese Pair So Well?

Wine and cheese. They just go together. But, there's actually a pretty good reason that this pairing typically works together so well.

It’s due to the combination of an astringent element, wine, that gives your mouth a dry feeling and a fatty element, cheese, to make the mouthfeel slippery.

We generally don’t like to have an overly fatty coating in our mouth. And, we usually don’t like to have our mouth dried-out or puckered up. So, we seek just the right balance. That’s why we find a sip of wine so refreshing after nibbling on a piece of cheese. They are opposites that create a balanced mouthfeel.

Red wines can be rather tannic due to the stems, seeds and stems of the grapes. Tannin is also introduced into red wines from the oak barrels that are so commonly used for aging. All this tannin, especially in young red wines, can leave your mouth with a dry, chalky feeling. This astringent sensation, on its own, isn't a good one. But, the fats contained in cheese act to balance out the tannins in red wines. They just work together!

Cheeses also pair well with white wines. But, not in conjunction with tannin. White wines have little to no tannin. They can have bold acidity. And, that acidity yields a mouth-watering sensation which can be very refreshing. So when a creamy soft white cheese is paired with the acidic notes in white wines, it balances things out.

It’s very natural that wine and cheese strike such a perfect balance. It’s been a famous pairing for centuries. So, give it a try! Cheers!

More on Learning About Wine

Last time we looked at how to get started in learning about wine. And, the best way to learn is by trying. Sure, you could pick up a book or a wine magazine, but those will tell you about wines that others like. The first thing you need to do is to start by discovering your palate - your individual likes and dis-likes.

It’s amazing how many times I come across a real wine lover or wine enthusiast that will only drink white wine, or will only drink red wine or who will only drink a single varietal. And that’s just fine. They’ve found what they like.

But I’m the type that can’t wait to try something different. Just for the experience. Just for the learning experience. So, I say, start tasting wines. And taste lots of them.

When you’re just getting started with wines don’t expect to be able to distinguish subtle aromas or nuances in the wines. Just taste them and give them a thumbs-up or a thumbs-down. And keep some type of records of your tastings. On down the learning road, you’ll actually be able to use your “class notes” to find other wines you might enjoy. Especially if you have a great wine server or a knowledgeable friend. With your notes you can say “I really like Pinot Grigio” and that can open up a whole new set of wines that you’ve never heard about that you just might enjoy.

Learning about wine is a journey and it takes time. So, be patient. Your learning will never end. Mine hasn’t!

Behind the Cork™ - The Federalist Cabernet Sauvignon

2017 The Federalist Cabernet Sauvignon ($25)

In the spirit of American craftsmanship, this unique Cabernet Sauvignon from The Federalist represents the bold American tradition of aging in charred bourbon barrels.

This 100% Cabernet Sauvignon is from Lodi California.

On the nose it has bold aromas of berries, black cherry and plum. And, you can’t miss the smoky aroma imparted by bourbon barrels.

On the palate this Cab has bold flavors of fig, coco and spices. Its tannins are mellow and finishes with sweet caramel. Oh, and did I mention the bourbon barrel aging? The six months this Cabernet spends aging in the bourbon barrels really adds bold notes.

If you love a full-bodied wine this one goes beyond with its bourbon barrel aging. This big one was excellent with a juicy steak and mushrooms. And, it fits right in with the Behind the Cork™ theme of being affordable and attainable. Cheers!

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Disclosure of Wine Sample Submission: I received this sample at no cost for review. The opinions expressed are entirely my own.

Sample Provided by Will Rogers, Donna White Communications

Ever Wonder About Natural, Bio-Dynamic, and Sustainably Produced Wines?

Last time we took a quick look at organic wines and wines produced from organically grown grapes. But, now let’s quickly summarize what it means for a wine to be called ‘Natural’, ‘Bio-Dynamic’ or ‘Sustainable.’

Natural Wines

Like so many other wine terms, there are no regulations for ‘natural’ wines. The grapes are grown in organic, biodynamic or sustainable vineyards. After the grapes are hand-picked, they are pressed and allowed to ferment with no added yeast just the native yeast that occurs in the vineyard. No further additives are included during the winemaking process. Finally, the wines are bottled with little or no sulfites.

Biodynamic Wines

Biodynamic wines are like organic wines, but they add biodynamic practices that focus on soil treatments and timed planting practices that coincide with lunar cycles. Like organic and natural wines, biodynamic wines shelf-life can be shorter if they choose to not add sulfites.

Sustainably Produced Wines

Here the primary difference is in the winemaker’s emphasis on the environment. A sustainable winemaker takes extra effort to minimize their impact on the environment. They focus on things such as water conservation, waste management, wildlife preservation and energy management.

This has been a very high-level summary of the various type of wines. There are lots of laws, regulations and practices that these winemakers follow that complicate the subject. But, suffice it to say they all end up producing wine. So, start looking for these terms on wine labels and give them a try. But, if the label states ‘No Sulfites’ (i.e., no preservatives) ensure that you try it sooner rather than later. Cheers!

Ever Wonder? What Should You Do When Offered a Taste of the Bottle of Wine You Ordered at a Restaurant?

The common ritual when you order a bottle of wine is that the server will show you the bottle, open it and pour you a small amount. This can be a bit of a nervous moment if you don’t really know what you are supposed to do. But, it’s actually quite simple. Here’s how to handle it like a pro.

When ordering wine at a restaurant, it’s usually a better value to order a bottle rather than buying individual glasses. Remember, a bottle holds approximately five glasses. So, do the math and you’ll likely come out ahead ordering a bottle.

When the bottle is delivered to the table, the server will show the unopened bottle to the person that ordered it. This is done simply so that you can verify that the bottle that’s been brought to the table is the one that you ordered. And, if you were specifically ordering the 2012 Cabernet Sauvignon, look closely at the label and confirm that the bottle is indeed the 2012 vintage. Once you’ve identified the bottle as the one you ordered, simply let your server know that it’s the right one.

At this point, your server will extract the cork and place it on the table. This is not done so that you can smell the cork, it’s done to demonstrate that the cork is intact, and that there are no signs of leakage or spoilage. So, you should simply exam the cork and set it back down as long as it looks fine.

Now, your wine server will pour a small amount of wine in the glass of the person that ordered the bottle. This is the opportunity to ensure the wine hasn’t spoiled. Take a look at the color. A brown color will be a giveaway of a wine that’s oxidized. Then give the wine a quick smell. It should smell like wine, not like a wet dog or a cow pasture (yes, I recently experienced a wine that smelled like a cow pasture!). If it smells okay, then take a small sip. Again, this is your opportunity to confirm that the wine hasn’t spoiled. If you get a nutty flavor, your wine has oxidized. Or, if you get a vinegar flavor, you wine has gone bad.

But also realize, this small sip of wine isn’t intended to be for you to determine if you like the wine or not. You don’t get to have bottles of wines opened for you until you find something you like!

So, keep these simple things in mind the next time you are faced with having a bottle of wine severed to you at a restaurant and you’ll do just fine. Cheers!