Who loves good bites, for sure loves wine. We represent the way how to pair cheese and wine and enjoy a long, delicate tasting with dear people.
#1 Similarities are attracting
This is perhaps the most important “rule” we have memorized. Stronger wines pair with cheeses of stronger taste and harder textures, while light wines always go “taste to taste” along with lighter, soft and creamy cheeses. Tastes and textures should follow each other.
#2 Red wines and old cheeses
Aged cheeses have more pronounced taste. The texture of cheese older than one year is harder, the aroma is full, and they fit perfectly with red wines. White hard cow cheese, older gauda or hard goat cheese will specifically emphasize the tones of the Syrah or Cabernet Sauvignon. The taste of smoked cheeses fits perfectly with the grape variety as Prokupac and Vranac.
#3 Mold cheese with sweet, dessert wines
The cheeses with strong aromas and smells are best fitted with dessert wines, fruity, sweet taste. Our recommendation is a rose wine served at a temperature between 12 and 14 degrees, which will perfectly balance the taste of these cheeses. Also, with aromatic cheeses we like to serve white, spicy wines like Vermouth. It’s important that flavours overlap.
#4 Sparkling wines seduce young cheeses
A pleasant, refreshing taste of young Graševina, Malvasia and Chardonnay we combine with goat and cow’s young cheeses. White wines of a clear body with perfectly balanced acids fit well with the greasy texture of cheese, and our gastronomic sensation enjoy long after this tasting.
We are especially looking forward to opening a bottle of Indigo, Cokot Experiment, Kis Bermet or Jokic organic wine with friends and serve a plate full of slices of serbian gauda, smoked cow cheese, spicy goat cheese or cheese with blueberry. We simply let the aromas and tastes tell the story together with us.
