Let’s go into the weekend with another short lesson from this wog on two of my favourite subjects.

Wine and cheese. Two of life’s greatest pleasures. When paired correctly they can create a delicious experience like no other. The key is to find flavours that complement and enhance, rather than overpower.

One classic pairing is a bold red wine, such as Cabernet Sauvignon or Merlot, with a sharp cheddar cheese. The tannins in the wine help to cut through the richness of the cheese, while enhancing the fruit of the wine.

For a white pairing, try a Riesling or a Sauvignon Blanc with a soft goat’s cheese. As the cheese tends to be higher in acidity this only helps to highlight the fruity, aromatic elements of a good wine.

If you’re looking for something a little different, try a sparkling wine with a soft creamy cheese. The acidity and carbonation of the wine offers a palate-cleansing effect to the creamy, sticky cheese such as Brie or Camembert.

When pairing wine and cheese, it’s important to consider the intensity of both the wine and the cheese. A light bodied wine like Pinot Noir may be overpowered by a strong cheese like Pecorino, while a delicate cheese like Ricotta may be overwhelmed by a full-bodied wine like a Barbera

And of course, don’t forget, when making the perfect cheese board to accompany the stars with a support cast of olives, fresh fruit, sun-dried tomatoes, cured meats, and crackers. Making a sure-fire crowd-pleaser.

But at the end of the day, it’s all about trial and error. So don’t be afraid to experiment and try different combinations until you find the match that is perfect for you.

And if you need help finding the perfect bottle, look no further than the Italian vintages that I have available at Euro Concepts Sydney. We have plenty in stock so you can keep practising your pairings until you get it perfect, or until you stop worrying about it.