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Title : Why you should NEVER pair red wine with cheese
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Why you should NEVER pair red wine with cheese

Wine expert reveals the surprising reason why you should NEVER pair red plonk with cheese

• Expert Amelia Singer says you shouldn't drink red wine with cheese   
• She argues  that the clashing flavours exacerbate the acidity 
• Increased acidity in the wine causes the both flavours to 'dry out'  

By Martha Cliff for MailOnline

Published: 07:44 BST, 30 May 2018 | Updated: 07:56 BST, 30 May 2018

Order a cheese board at any restaurant and you are likely to be offered a glass of red wine to drink alongside it.

However, one expert says that tipples including Rioja or Merlot should be avoided at all costs when it comes to enjoying a plate of fromage.

Wine specialist Amelia Singer revealed to Business Insider that choosing a darker plonk will counteract the strong flavours of the cheese.

Wine expert Amelia Singer says that red wine should be avoided when ordering a cheese board in a restaurant 

She said: 'Effectively cheese can have quite a lot of acidity, particularly goat’s and sheep’s cheeses and hard cheeses and when you match it with a red wine, which often doesn’t have the same acidity and actually normally has quite a bit of tannin and alcohol. 

'What’s going to happen is it’s going to clash and only exacerbates the acidity, and the tannin, and the alcohol levels. 

'It’s going to dry out your wine, and it’s going to completely dry out your cheese.'  

But cheese and wine isn't the only paring faux pas you need to watch out for.  

While sommeliers will argue that it is far more complex, the general rule is that red wine should be drunk with red meat while white wine should be paired with fish and poultry.

She says that strong flavours in both red wine and cheese causes the flavours to 'dry out'

However, some experts argue that diners should not feel restricted by this rule arguing that the pairings can work vice versa.  

Experts told Refinery 29: 'Lighter reds, like Pinot Noir, can match great with lighter, more delicate flavors, and there are bolder white wines (like orange wine) can stand up to heavier flavors.'

Sommeliers also appear to be in agreement that a champagne is often the best option when dining on steak.

Champagne expert Kyla Kirkpatrick told Good Food: 'What most people don't realise is that champagne is actually far more versatile as a food wine than any other wine.'

Damien Adams, Head Chef at Newmarket Racecourses, agrees explaining to The Independent: 'On a summer's day, the Vintage champagne with the steak is just such a great pairing.

'The delicate yet complex layers of the champagne, combined with the fine bubbles, work in harmony with the juicy and succulent texture of the lightly cooked meat. It's fun and different and really works.' 

UNSURE WHAT TO DRINK? FIND OUT YOUR VINOTYPE FOR THE PERFECT PAIRING

Tim Hanni, a chef and one of the first American's to earn the 'Master of Wine' qualification, proposes that there are four primary vinotypes - individual wine preference categories. 

The categories are: 

Sweet: People in the sweet category tend to be very picky about their wines and other things - like linens and the texture of clothes fabric. They have a preferences for sweet wines that are light and delicate and very flavorful, and may find that other wines and hard alcohol, or even altoids, taste way too strong or bitter. About 70% of the sweet vinotype category consists of women, and 30% are men. 

Hypersensitive: People in this category tend to be picky like those in the sweet category, however the more adventurous in the group like to explore new wines, but still with very clean preferences. It's likely that these people think that television is too loud when someone turns it on, or that the thermostat is never at the right temperature. 

Sensitive: People in this category are in the center of the sensory sensitivity spectrum. This is the largest segment and people in this category enjoy a wide range of wine styles. They are flexible, adaptable and adventurous. These people also tend to be more free-spirited and less rigid in life. They tend to be moderators and may struggle with making big decisions.  

Tolerant: People in this category crave intensity and lots of flavor, and can't understand how others may drink 'wimpy' wines. They tend to be decisive and more linear thinkers. Their wine preferences point to rich, very intensely flavored whites and full-bodied reds. 

Source: MyVinotype.com 

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