The article discusses the art of pairing wine with cheese, particularly focusing on the compatibility of pinot noir with specific Spanish cheeses such as Iberico, San Simon, and Zamorano. Executive chef Sergio Chamizo emphasizes the low tannins and berry flavors of pinot noir, which complement the saltiness and richness of these cheeses. With thousands of cheese types and wine varietals, the possibilities for pairing are vast. The article also highlights the availability of these artisanal cheeses online for enthusiasts to explore further.
Pinot noir is relatively food-friendly and naturally pairs with medium-sharp cow's and sheep milk cheese like Iberico, San Simon or Zamorano.
The choices are unsurprising given the chef's homeland of Spain and the deeply flavorful Spanish cuisine of Mareva 1939.
With at least 1800 types of cheese and 10,000 winemaking grape varietals, the possibilities for pairing wine and cheese are endless.
Expert matchmaker chef Sergio Chamizo suggests that pinot noir's low tannins and berry flavors complement the saltiness of various Spanish cheeses.
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