K&L Wines Rewritten website content April 2021

● Sweeter or fruitier wines are a safer choice. Tannic wines tend to deliver a metallic taste if mismatched. ● Harder cheeses are more wine-friendly. ● Pinot Noir is the most cheese-friendly of the reds. ● Off-dry Riesling is the most cheese-friendly of the whites.

So, at your next cheese-and-wine party, serve:

● A medium to ripe Brie or a mild English cheddar with a Gruet et Fils Reserve Brut Champagne or a beautiful Jordan "Real McCoy" dry Riesling ● An Edam with our very own Boundry Hut Pinot Noir ● A blue-veined Stilton, a delicious Gouda or the ever popular Bel Paese with a luxurious German Fort Simon Noble Late Harvest or again the Jordan "Real Macoy" dry Riesling ● A herbed Goats Milk cheese or Boursin with a delicious Paul Doucet Sancerre ● Shavings of Parmigiano or Mozzarella with our Tenuta Giustini Primitivo "Patu" — do this and your guests will be blown away!

Don’t be shy to teach your guests which wines are meant for which cheeses. It will be worth it!

Food and wine secrets

It may be a somewhat traditional view, but the de facto rule of thumb is that white wine should be matched with white meat and red wine with red meat. This view is reflective of the wine styles of several decades ago, when white wines were nearly always lighter, fruity and crisp, and red wines nearly always heavy and tannic. The tannins in the reds helped tenderise the meats and the whites were considered light enough to complement, not overpower, the more subtle and gentle flavours of the chicken and fish dishes. The tartness and citrus-y elements of white wines naturally accentuated the buttery, delicate tastes of poultry and seafood, while the robust, savoury profile of red wines makes the hearty flavours of beef and pork stand out. The second rule of thumb is the traditional service sequence of tastes and styles. Ideally, one should start with the driest of the wines and end with the most fruity and sweet. Views have changed, however, and today the most important thing is that wines are matched on a style-for-style basis. For example, a barbequed spicy chicken served with ratatouille and potato-bake will work beautifully with South African Shiraz or the lighter Rioja. If you take out the barbeque and keep the spices, your wine selection could change to a crisp Viognier or a Gewurztraminer or even an off-dry German Riesling. Today, a better way to match your dish with the most appropriate wines is to match styles and taste-sensation dominances: