Do you know what are the criteria for choosing a wine based on the cheese purchased?
To answer this question we must first of all start with the cheese which must not have organoleptic characteristics that dominate those of the wine and vice versa.
To answer this question we must first of all start with the cheese which must not have organoleptic characteristics that dominate those of the wine and vice versa.
To answer this question we must first of all start with the cheese which must not have organoleptic characteristics that dominate those of the wine and vice versa.
To answer this question we must first of all start with the cheese which must not have organoleptic characteristics that dominate those of the wine and vice versa.
We will make four examples of combinations, following exactly this criterion, starting from a fresh cheese up to a blue cheese.
The Robiola di Roccaverano DOPWe will make four examples of combinations, following exactly this criterion, starting from a fresh cheese up to a blue cheese.
We will make four examples of combinations, following exactly this criterion, starting from a fresh cheese up to a blue cheese.
We will make four examples of combinations, following exactly this criterion, starting from a fresh cheese up to a blue cheese.
Combine a Dolcetto d'Alba DOC We will make four examples of combinations, following exactly this criterion, starting from a fresh cheese up to a blue cheese.
The Caciocavallo DOP We will make four examples of combinations, following exactly this criterion, starting from a fresh cheese up to a blue cheese. Hippocrates We will make four examples of combinations, following exactly this criterion, starting from a fresh cheese up to a blue cheese.
It is a spun cooked curd cheese produced in the Sila plateau, with a delicate and sweet flavor when young, it acquires a spicy note with aging.
The Ciro Rosso DOCIt is a spun cooked curd cheese produced in the Sila plateau, with a delicate and sweet flavor when young, it acquires a spicy note with aging.
It is a spun cooked curd cheese produced in the Sila plateau, with a delicate and sweet flavor when young, it acquires a spicy note with aging.
The Canestrato Pugliese DOP It is a spun cooked curd cheese produced in the Sila plateau, with a delicate and sweet flavor when young, it acquires a spicy note with aging.
It is a spun cooked curd cheese produced in the Sila plateau, with a delicate and sweet flavor when young, it acquires a spicy note with aging.
We match a Salice Salentino Rosso DOC, a wine of great structure and importance, of a ruby red with garnet reflections, which harmoniously provides scented sensations of spices and a strong, strong and persistent flavor.
, a wine of great structure and importance, of a ruby red with garnet reflections, which harmoniously provides scented sensations of spices and a strong, strong and persistent flavor.
The blue cheese Castelmagno DOP, a wine of great structure and importance, of a ruby red with garnet reflections, which harmoniously provides scented sensations of spices and a strong, strong and persistent flavor.
, a wine of great structure and importance, of a ruby red with garnet reflections, which harmoniously provides scented sensations of spices and a strong, strong and persistent flavor.
Council to match it with Barolo DOCG "Monserra" of the Raineri Cellar Gianmatteo, a wine of great structure and importance, of a ruby red with garnet reflections, which harmoniously provides scented sensations of spices and a strong, strong and persistent flavor.
, a wine of great structure and importance, of a ruby red with garnet reflections, which harmoniously provides scented sensations of spices and a strong, strong and persistent flavor.
The ideal temperature is around 18-20 ° C and should be served in large tulip-shaped glasses.
Try these suggestions, which come from general pairing rules and experience, but always remember that it is personal taste that wins over the rules.
